Christmas cookies are a great way to make a family tradition. No matter how busy we are and other traditions have been outgrown, the cutting and decorating of the cookies is something that draws us all together. It’s a fun family thing to do and the kids like seeing their cookies displayed on the cookie tray at our family gathering.
I like to try all sorts of recipes and last year made 2 different types of cutouts so we could vote on our favorite. This year I decided to try the widely “Pinned” Sour Cream cut out cookies.
The dough was made and the rolling, cutting and of course eating began.
I found this dough to be a stickier dough you have to knead with flour or powdered sugar after you pull a chunk out (I mix a bowl of flour and powdered sugar to sprinkle on the rolling pin and mat) to keep from sticking. But it was easy to roll and cut.
I made the dough two days prior to us being able to get together and make the cookies. It kept very well in a sealed container in the fridge.
The cookies had a “crinkly” look to them right out of the oven and were very puffy but settled down smooth. The recipe received the “approval” of the kids as they said they tasted great without the frosting. It made a nice big batch of cutouts also.
After the frosting was made and colored everyone went to town to get them decorated.
And another year of memory making was had!
Here is the recipe I used:
1 cup butter
2 cups sugar
1/4 tsp salt
1 cup sour cream
1 tsp vanilla
4 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
Cream together butter, sugar and salt with electric mixer. Blend in sour cream, egg and vanilla. Mix together the dry ingredients in a separate bowl and add to sugar mixture slowly mixing well. You can leave dough in the bowl and cover with plastic and chill for an hour. Roll out using flour/powdered sugar as needed to keep from sticking. Cut into shapes and bake at 350 degrees for 8 to 10 minutes (slightly brown at edge). Let cool for 2 minutes then transfer to wax paper to cool. Frost as desired