Soft Sugar Cookie Cutouts
These are my oldest sons favorite cutouts. The sour cream helps them stay soft , moist and get kind of "puffy" when you bake them. Prep time does NOT include chilling time for dough.
Total time
20 min
Servings
1
Calories
1047.8
Category
Desserts
These soft sugar cookie cutouts are the perfect treat for any occasion. With a hint of orange zest and a tender, melt-in-your-mouth texture, they’re ideal for decorating with kids or enjoying as a simple dessert. Best of all, they’re ready in under 30 minutes of active time!
Ingredients
Makes 1 serving
- 1 1/2 sugar
- 1 unsalted butter
- 2 eggs
- 1 vanilla
- 1 light sour cream
- 2 orange zest
- 4 1/3 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
Method
In a large mixing bowl, beat together sugar and butter until creamy. Beat in eggs, vanilla and sour cream until fluffy. Mix in orange peel.
In a seperate bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture into creamed mixture. Beat until well-combined.
Divide dough in half and wrap each half in plastic wrap or wax paper. Chill for about 2 hours.
When dough is chilled, preheat oven to 400.
Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters and place cookies on ungreased cookie sheets about 2" apart. (If desired, sprinkle with colored sugars). Bake at 400 for 6-9 minutes or until edges slightly golden. Cool about 2 minutes before removing to wire racks to cool.
Cook's notes
- Chill the dough for at least 2 hours to prevent spreading and ensure clean cutouts.
- For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
- Use a light hand when rolling the dough to keep cookies soft and tender.
Frequently asked
Can I skip the orange zest?
Yes, you can omit it or substitute with lemon zest for a different citrus twist.
Why is my dough too sticky?
If the dough is sticky after mixing, chill it longer or add a tablespoon more flour. Humidity can affect consistency.
Can I use margarine instead of butter?
Butter is recommended for best flavor and texture, but a high-quality margarine may work in a pinch.
