Recipe
These cookies are soft and nearly cake-like and the dough is dependable and nice to work with. The secret is a little bit of sour cream mixed into the dough. It doesn’t affect the flavour but ensures that the cookies stay fluffy and soft as they bake. You can omit the nutmeg, but adding it adds a subtle hint of holiday spice around this time of year. I made these yesterday and wanted to make them even spicier for our spice loving family, so I found and made a spiced buttercream recipe to decorate them with. It’s amazing and would also be delicious on pumpkin desserts. I only made half of the frosting recipe and it was the perfect amount for the cookie recipe.
Sour Cream Cut Out Cookies
● 3 cups all-purpose flour
● 1 cup butter, softened
● 1 cup sugar
● 1/2 cup sour cream
● 2 eggs
● 1 teaspoon vanilla extract
● 1 teaspoon baking powder.
● 1/2 teaspoon baking soda
● 1/2 teaspoon salt
● 1/4 teaspoon nutmeg (optional)
Preheat oven to 375°F use a non-stick baking sheet or line a baking sheet with parchment paper. Set aside. In a large bowl, beat butter and sugar together with an electric mixer until well combined. Mix in eggs and vanilla until thoroughly incorporated. In a separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg (if using). Add dry ingredients to the sugar/butter mixture, alternating with the sour cream, mixing well after each addition. Flatten dough into a disc, cover with plastic wrap and chill for about one hour. You can skip this step if needed, but it makes the cookies fluffier. Roll dough out on a lightly floured surface and cut into desired shapes (1/4 to ½ inch thick). Place onto prepared baking sheets and cook until lightly golden, 7- 10 minutes. Let cookies cool on wire rack and decorate with favourite frosting.
Spiced Buttercream Frosting
● 1 ½ cups of butter, room temperature
● 5 cups powdered sugar
● 1 tsp cinnamon
● 1 tsp nutmeg
In a mixing bowl beat the softened butter using an electric mixer for 1-2 minutes. Add in the powdered sugar (2 cups at a time) and the cinnamon and nutmeg, by hand or on low. Continue to beat in the sugar until the frosting is smooth and tastes good to you. Use on cupcakes, cake or cookies! Makes enough frosting for 24 cupcakes or a 9×13” cake.
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