sugar cookies 2Loved this recipe for soft, sour cream sugar cookies from over at so much that I just had to share it for my Christmas cookie baking lovers! These are just simply amazing 🙂


for the cookie dough-
5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
for the frosting-
3 cups powdered sugar
3 tablespoons butter, softened
1 1/2 teaspoon vanilla
4-6 tablespoons Cinnabon Coffee Creamer (or any cream/milk will work)


photo 3 (71)1. In large bowl, combine flour, baking soda, and salt. Set aside.
2. In another large bowl, or in your stand mixer with the paddle attachment, cream together sour cream and butter on low. When butter and sour cream are well integrated, add sugar, eggs, and vanilla. Stir until well mixed. 
3. Gradually add flour mixture, 1 cup at a time, to the sour cream mixture, mixing well after each addition of flour. The dough will be very thick and sticky…that’s okay!
sugar cookies4. Divide the dough into two equal pieces and place each on a sheet of plastic wrap. Flatten and wrap the dough up tightly. Place in the refrigerator to chill for about 2 hours.
5. Preheat oven to 350°.  Have UNGREASED baking sheets out and ready (you can line them with parchment paper, or use silicon baking mats).
6. Generously flour (lots of flour) your counter so the dough doesn’t stick (if it sticks, it’s impossible to pick up the cookies once you cut them out). Even flour your rolling pin. Place one of your pieces of chilled dough on top of the floured surface and sprinkle the top of the dough with more flour. Roll out dough until it is about 1/4″ thick.
7. Flour cookie cutters and cut out desired shapes. Transfer cut-outs to baking sheets.
8. Continue rolling and cutting dough until all dough has been used.
9. Baking suggestion: I have a gas oven and found that baking one sheet at a time for 6-7 minutes was the perfect bake time. When I put two sheets in, half of them burned on the bottom. Watch them carefully as they will go from under cooked to perfect to burnt in a matter of seconds. Cook them just until they are baked all the way through but haven’t started browning on the bottom. To keep them soft, do not let them brown on the bottom. 
10. Transfer hot cookies to a baking rack to cool completely. Once cooled, frost and decorate, if desired.
directions for the frosting-
1. Combine powdered sugar, softened butter, vanilla, and 2 tbsp of cream.
2. Use a fork or a spoon to mix together until smooth.
3. Gradually add remaining cream and continue mixing until you reach the desired consistency. You don’t want it to be too thick or it will be difficult to spread, but you don’t want it to be too thin or it won’t set up. 
Yields about 6 dozen cookies