Sour Cream Cookies

These cookies are great when made and decorated in holiday styles.


1/2 cup (125 mL) butter or margarine, softened
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) sour cream
1 egg
1 tsp. vanilla
1 Tbsp. lemon juice
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 tsp. grated lemon rind


Use icing and spread on each cookie. Decorate with small candies, sprinkles or other goodies. Cookies can be decorated in many styles, just use your imagination.


  • In a bowl beat butter or margarine until fluffy.
  • Add half the flour and beat well.
  • Add all other ingredients except flour and mix well.
  • Stir remaining flour into mixture and beat until well mixed.
  • Gather dough into a ball, flatten to a 5 inch round, and wrap in plastic.
  • Refrigerate for at least 45 minutes or overnight.
  • When dough has chilled, lightly grease 2 baking sheets.
  • Preheat oven to 375º F (190º C).
  • Cut dough round in half.
  • Cut 2 pieces of waxed paper the same size as baking sheets.
  • Lightly flour waxed paper and place one sheet on table or counter, floured side up.
  • Place one half of dough in center and top with other waxed paper, floured side down.
  • Roll out dough between paper to 1/8 inch (3 mm) thickness and remove top piece of sheet from dough.
  • Using shaped cookie cutter, cut out as many cookies as possible, leaving 1/2 inch between each shape, and remove all trimmings.
  • Invert waxed paper with cookies onto greased baking sheet and peel off waxed paper.
  • Repeat with remaining half of cookie dough to fill second baking sheet.
  • Press all trimmings together and reroll between floured waxed paper and cut out cookies.
  • Bake cookies 8 to 10 minutes or until just lightly browned.
  • Cool cookies for about 5 minutes on baking sheets and remove to wire racks to cool completely.

Makes about 60 cookies.

Real Cooking