The Best Cut Out Sugar Cookies
Soft and chewy, and able to hold their shape well, these are the best cut out sugar cookies! **This dough does need to chill for a bit, so plan for that when making.**
Ingredients
- 1/2 cup (1 stick), unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 2-1/2 cups all purpose flour
Instructions
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In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
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Add in the eggs, beating well.
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Mix in the baking soda, salt, nutmeg and vanilla and stir until combined.
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Alternately, add the sour cream and flour until mixed in.
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Cover & chill dough, at least one hour or overnight.
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Preheat oven to 350ºF.
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Line baking sheets with parchment paper.
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On a large, floured surface, roll out dough about 1/3 of the dough at a time, to about 1/4 inch thickness.
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Cut out dough with cookie cutters and place on prepared cookie sheets.
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Bake 7-9 minutes, just until the cookies are cooked through – but not browned.
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Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
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Frost & decorate.
Recipe Notes
Tips:
- Don’t over bake your cookies – that is the key to the best cookies!
- If you are going to double this recipe, use just 3 eggs total. (Doubling makes a ton of cookies, but that's the way my Gramma's recipe was written out).
- It’s best to chill the dough overnight if possible. The longer it chills, the easier it will be to work with. (Although if it’s super chilled, you are going to need to let it sit out at room temperature for a little while so that you can actually roll it out).
- While rolling & cutting the dough, I keep my “scraps” that I am going to roll out again in a bowl in the fridge. Slightly chilled dough works best!