A soft, pillowy sugar cookie with a hint of nutmeg. A family favorite handed down from my Grandmother and Great-Grandmother
Prep Time30 minutesmins
Cook Time6 minutesmins
Total Time36 minutesmins
Course: Dessert
Cuisine: American
Keyword: Best Cut Out Sugar Cookies, Soft Cut Out Sugar Cookies, Sour Cream Sugar Cookies, sugar cookies
Servings: 24cookies
Ingredients
1csour cream
1cbuttersoftened
2cgranulated sugar
2large eggs
1tspbaking soda
1tspvanilla extract
½tspground nutmeg
5-5 ½call-purpose flour
Sparkling sugar for dustingoptional
Raisins or Dried Cranberriesoptional
Instructions
Preheat oven to 400°FBeat sour cream and butter at medium speed of electric mixer until mixed well (it will be lumpy—don’t worry about it).
Add sugar and beat for another minute. It’s ok if there are still small lumps—just make sure there are no large ones at this point. If there are, beat until lumps are broken up.
Add eggs one at a time, beating until combined.
Add baking soda, vanilla, and nutmeg, and beat until combined.
Add flour ½ c at a time, mixing just until combined. I generally need the full 5 ½ cups of flour, but you may not need it all. Dough will be soft and sticky.
Gather dough into a ball and turn out onto a generously floured surface. Roll the ball of dough gently in the flour to lightly coat. Flour your rolling pin well also. Roll out to 1/4 inch thick and cut as desired. Move to cookie sheets, sprinkle tops with sugar, and place a single raisin or dried cranberry in the middle.
Bake at 400°F for 5-6 minutes (for a 3 ½ -inch cookie. Larger cookies may take more time, smaller ones less). Tops should look dry but not brown, bottoms will be lightly browned. Allow them to cool on the cookie sheet for a minute or two, then move to a cooling rack to cool completely.
Store in an airtight container. Cookies will stay fresh at room temperature for about 5 days. Or freeze in an airtight container for up to a month.