Sour Cream Cut Out Cookies

Sour Cream Cutouts on My Baking Addiction

Sweet Sour Cream Cut Out Cookies are a festive addition to any holiday cookie tray. Soft and shiny frosting with festive sprinkles makes them beautiful.

This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.

You guys, I almost have a toddler on my hands. No joke, Elle is legit trying to stand, and it’s kind of freaking me out. I know, I know, we’ve been working towards this day for months, but that doesn’t make it any easier to accept.

Having this baby girl grow faster and faster fills me with a sense of urgency when it comes to our new family’s Christmas traditions. I’m as eager to include Eric’s family traditions as I am my own (hello, pumpkin rolls and cherry cheesecake!). It’s for that reason I’m sharing Eric’s grandmother’s Sour Cream Cut Out Cookies with you today.

Sour Cream Cutout Cookies on My Baking Addiction

Eric and I have been spending lots of face-to-face time in the kitchen lately, thumbing through the lovely recipe book his aunt put together of all their family recipes. Such a wonderful keepsake, but I’m quickly making my way through it with Eric, planning out what we’ll make part of our new family traditions, and what we’ll make a little bit new with our own spin on things.

That’s where these Sour Cream Cut Out Cookies come in. They are most definitely going to be a new Christmas tradition, with his grandmother’s legacy recipe – these are one of the cookies we’ll leave out for Santa every year with baby Elle. And when she’s grown, I like to think that this recipe will be one of her favorites to pass on.

Amazing things happen when a new family comes together, especially when traditions from both sides create something new. We’re adoring these cookies, you guys. They’re so soft, cake-like and lovely, it’s no wonder Eric’s grandma wrote on the recipe card, “This is the one! Soft, beautiful dough – tastes good too!!” with a cute little smiley face.

Sour Cream Cutout Cookies Recipe on My Baking Addiction

These are the days, my friends, when new traditions are born in kitchens across the world. Be it Christmas, Hannukkah, or Kwanzaa, December is the month when people come together around food and family, enjoying face-to-face time and maybe even some amazing cookies too.

I hope that you enjoy a few of these Sour Cream Cut Out Cookies as part of your new family traditions too, because I promise you, they’re amazing!

Also, check out‘s “OUT OF THE KITCHEN,” an exploration of the coolest food artisans in America, from spice blenders to knife makers to cider brewers. See how they mastered their crafts—and learn how to apply their knowledge at home.

This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.

Sour Cream Cut Out Cookies

Yield: 3 1/2 dozen cookies

Prep Time: 20 minutes + chill time

Cook Time: 10 minutes


For the Cookies
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 cup (8 ounces) sour cream
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

For the Frosting
1/3 cup unsalted butter, softened
2 cups confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 teaspoons light corn syrup
1 to 2 tablespoons milk


1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy; about 3 minutes. Beat in eggs. Add sour cream and vanilla and mix until thoroughly combined.

2. In another large bowl, whisk together the flour, baking powder and baking soda. Gradually add the dry ingredients to the butter mixture and mix until just combined. The dough will be sticky and very soft. Divide dough in half. Shape each into a disk; wrap
in plastic wrap. Refrigerate for at least 4 hours or until the dough is firm enough to roll.

3. Preheat oven to 350°F and line baking sheets with parchment paper. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured cookie cutter. Place cookies at least 2 inches apart on prepared cookies sheets.

4. Bake cookies in preheated oven for 10-12 minutes. Allow cookies to remain on cookie sheet for about 5 minutes before using a spatula to carefully remove them to a wire rack to cool completely.

5. Once the cookies are cooled completely, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, confectioners' sugar, vanilla, salt, corn syrup and enough milk to reach desired consistency. Spread frosting over cookies. If desired, add festive sprinkles.


I would not recommend this recipe be used with intricate cookie cutters. The dough tends to puff a bit which may make more detailed cookie cutter designs less prominent.

This recipe is dated 2005 in Eric's grandmother's recipe book. After searching for it online, it appears to have originated from Taste of Home.

33 Responses to “Sour Cream Cut Out Cookies”

  1. Jenny Flake — December 2, 2014 at 5:34 pm

    These are so perfect for Holiday baking! Love these Jamie! xo


    • Jamie — December 3, 2014 at 9:36 am

      Thanks, Jenny! I appreciate you stopping by!

  2. Sarah — December 2, 2014 at 6:46 pm

    Yum – they look great! I love Christmas cookies.


    • Jamie — December 3, 2014 at 9:36 am

      Thanks so much, Sarah!

  3. Destasio — December 2, 2014 at 9:37 pm

    These look so delicious and just might be a new tradition every year! How do you get the frosting on the cookie so nice and neat. Do you scoop it with a small cookie scope and then just swirl it in the center? It looks so beautiful!


    • Jamie — December 3, 2014 at 9:35 am

      Thanks so much for stopping by. You can plop some frosting down in the center or pipe a swirl into the center and then use an off-set spatula to spread around the cookie from the center outwards. I hope that makes sense. Have a great day.

  4. Mary @ Bake Me A Scone — December 2, 2014 at 10:19 pm

    It truly is the season for family, tradition, and great cookie recipes like this one!


    • Jamie — December 3, 2014 at 9:34 am

      I couldn’t agree more, Mary! Thanks so much for stopping by and taking the time to comment.

  5. Jessica @ Sweet Menu — December 2, 2014 at 10:43 pm

    These are gorgeous! And so perfect for Chrissie!


    • Jamie — December 3, 2014 at 9:33 am

      Thank you so much, Jessica!

  6. Katrina @ Warm Vanilla Sugar — December 3, 2014 at 1:00 am

    I love how these look like they’d melt in your mouth! Also, so exciting that Elle is starting to stand! That must be so exciting to watch :)


    • Jamie — December 3, 2014 at 9:33 am

      It is, Katrina – it definitely is! Thanks so much for visiting!

  7. Karina — December 3, 2014 at 2:46 am

    Ohmy.god. I don’t how how I only just stumbled across your blog now, but far out girl. I’m in awe by everything. Every post. Every photo! You’re talent is super huge, and I’m so thankful to your hard work! Congratulations! New fan over here! Your photography and recipes are so inspiring. Thank you thank you!


    • Jamie — December 3, 2014 at 9:32 am

      Thank you so much, Karina – you just made my day! I appreciate you stopping by!

  8. Gail @ 2Create in Color — December 3, 2014 at 10:01 am

    This recipe sounds delicious, and aren’t recipes with a family history so special? I’m in love with your sprinkles! Will you share your source for them? Thanks!


    • Jamie — December 3, 2014 at 2:33 pm

      Hello, thanks so much for stopping by. The sprinkles are Wilton brand, I picked them up at Target. I hope this helps.

  9. Cookin Canuck — December 3, 2014 at 10:39 am

    These are the prettiest holiday cookies! And yep, toddler time is so busy, but incredibly fun!


    • Jamie — December 3, 2014 at 2:34 pm

      Thanks so much, Dara! I appreciate you stopping by.

  10. Sylvia Anderson — December 3, 2014 at 11:28 am

    Hi! these look delish and can’t wait to try them! I don’t like to use corn syrup….can I just leave that out of the frosting or substitute with something else? Thanks so much!!


    • Jamie — December 3, 2014 at 2:34 pm

      Yes, you can simply omit the corn syrup. Thanks so much for stopping by!

  11. Chels R. — December 3, 2014 at 4:32 pm

    Gorgeous! I’ll take a few ;)


    • Jamie — December 3, 2014 at 11:44 pm

      Thanks for visiting!


  12. Amanda — December 4, 2014 at 9:29 am

    Perfect holiday cookies!


    • Jamie — December 4, 2014 at 1:10 pm

      Thanks so much, Amanda! :)

  13. Janet — December 5, 2014 at 4:20 pm

    Can these be frozen before icing?


    • Jamie — December 5, 2014 at 8:21 pm

      I think these would do great in the freezer. Just be ultra careful because they are very cake-like in texture. I hope this helps and thanks so much for stopping by!

  14. Tory Aitken — December 19, 2014 at 5:29 pm

    I tried making these and the dough was too sticky to work with…even after refrigerating over night. No matter how much I floured the work surface they would stick to my cookie cutter and the board. Any tips???? I want to try again because the dough smelled delicious!!!


    • Jamie — December 19, 2014 at 10:00 pm

      It’s definitely a sticky dough. I would recommend heavily flouring your work surface and your cookie cutters. I hope this helps.

  15. Jen — December 4, 2015 at 8:24 pm

    Question…my first 2 batches puffed up and distorted the cookie cutter shapes way more than my last batch. Do you think that has to do with the amout of flour I used while rolling them out? That is the only variable I can think of…


    • Jamie — January 13, 2016 at 11:33 am

      Hi, Jen! I wouldn’t recommend using cookie cutters with this recipe, as the designs will become less prominent. Let me know if you have any other questions!

  16. Momof2 — December 25, 2015 at 4:07 pm

    I had high hopes for success with this new recipe for Christmas cookies. This is an incredibly sticky dough and is difficult to work with. My kids love to help with cookies. They got frustrated and left the kitchen. The taste of the cookie itself wasn’t the greatest because of all the extra flour. It makes more sense to me just to add a little more flour to the recipe itself. I can say I won’t be making these again.


  17. Amanda Macconnell — November 8, 2016 at 7:47 am

    I tired making these and they failed miserably. Even after leaving the dough in the fridge for a day and a half it was so sticky it even stuck to the cling film. I tried using my hands and icing sugar to form balls and that was a giant mess. The few that I did manage to bake tasted like a weird biscuit. I followed the recipe exactly so I am not sure what went wrong but I certainly won’t be making these again.


    • Jamie — November 8, 2016 at 11:08 am

      I’m so sorry the recipe didn’t work out for you, Amanda. Hopefully I have something else on my site you might like to try! I appreciate your feedback.

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