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Old-Fashioned Sour Cream Cut-Out Sugar Cookies

Soft, fluffy, and full of buttery sweetness — these old-fashioned sour cream cut-out sugar cookies are a timeless family favorite. The dough rolls easily, bakes up tender and light, and fills your kitchen with the cozy scent of home.
Print Recipe
sour cream sugar cookies cooling on rack
Prep Time:20 minutes
Cook Time:8 minutes
Chill Time: (optional):15 minutes
Total Time:32 minutes

Ingredients

  • 2 cups granulated sugar for classic sweetness or organic cane sugar works well too
  • 1 cup unsalted butter, softened
  • 2 large eggs, well beaten
  • 1 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5½ to 6 cups all-purpose flour
  • Optional: nutmeg, coarse sugar, or sprinkles for topping

Instructions

Cream the butter and sugar:

  • In a large mixing bowl, beat together 1 cup softened butter and 2 cups sugar until light and fluffy. This step creates the base for soft, tender cookies.

Add wet ingredients:

  • Mix in 2 well-beaten eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Stir until smooth and creamy. The sour cream adds moisture and gives the cookies their fluffy texture.

Combine dry ingredients:

  • In a separate bowl, whisk together 1 heaping teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 5½ cups flour.
  • Gradually add the dry ingredients to the wet mixture, about one cup at a time, until a soft dough forms. Add up to ½ cup more flour if needed — the dough should be slightly sticky but not wet.

Roll out the dough:

  • Lightly flour your countertop and rolling pin. Roll the dough to about ¼ inch thick for soft, fluffy cookies.

Cut out shapes:

  • Dip your cookie cutters in flour and cut out your favorite shapes: rounds, stars, hearts, all the Christmas shapes. Place them on an ungreased baking sheet, spacing them about an inch apart.

Add toppings (optional):

  • Sprinkle with nutmeg, coarse sugar, or festive sprinkles if desired for added flavor and texture.
  • Bake at 325°F (163°C) for 7–8 minutes, or until the tops look set and the bottoms are just barely golden. The cookies should stay light in color and soft in the center.
  • Cool and enjoy: Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a cooling rack.

Notes

For the softest cookies, avoid overbaking. Pull them out when they’re still pale on top.
If your kitchen is warm, chill the dough for 15–20 minutes before rolling to make it easier to work with.
This recipe makes a generous batch — perfect for gifting or holiday baking days.
Servings: 3 dozen