Sour Cream Sugar Cookies

30 minutes active, 1 hour inactive to prepare serves 24-36

– 3 cups all-purpose flour
– 1 cup butter, softened
– 1 cup of 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 and lightly grease 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 in plastic wrap, and chill for about one hour. (You can skip this step if needed, but it helps make the cookies fluffier.)

Roll dough out on a lightly floured surface and cut into desired shapes. Place onto a prepared baking sheet and cook until lightly golden, about 7 minutes for soft cookies, 10 minutes for crispier cookies.

Let cookies cool on a wire rack and decorate with your favorite frosting.

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