Sour Cream Cut Out Sugar Cookies is an easy soft sugar cookie recipe made with butter, sour cream and a hint of almond.  Topped off with homemade almond buttercream frosting and heart-shaped, these Sour Cream Cut Out Sugar Cookies are reminiscent of Lofthouse cookies and the perfect Valentine's Day cookies to share. | A Wicked Whisk
Print Recipe
5 from 2 votes

Sour Cream Cut Out Sugar Cookies

Sour Cream Cut Out Sugar Cookies is an easy soft sugar cookie recipe made with butter, sour cream and a hint of almond.  Topped off with homemade almond buttercream frosting and heart-shaped, these Sour Cream Cut Out Sugar Cookies are reminiscent of Lofthouse cookies and the perfect Valentine's Day cookies to share. 
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert, Snack
Cuisine: American
Servings: 24
Calories: 270.1kcal
Author: Heather - A Wicked Whisk

Ingredients

Sour Cream Sugar Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 3 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Almond Buttercream Frosting

  • 1/2 cup butter
  • 3 cups powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • pink food coloring
  • sprinkles .. optional but always recommended

Instructions

  • To make your Sour Cream Cut Out Sugar Cookies, start by preheating oven to 350 degrees and line a baking pan with parchement paper or lightly spray with non-stick spray. Set aside. 
  • Then add your butter and sugar to a large mixing bowl and creaming together until light and fluffy. Next, add in your egg, sour cream and almond extract. Mix well to bring together. Then, add your salt, baking soda and slowly add in your flour, mixing to combine. Your cookie dough will be pretty dense but still soft. 
  • Seperate your cookie dough into two halves. Lay out a large piece of parchement paper on your work area and add one half of your cookie dough on top of the paper. Add a second piece of parchement paper on top of the dough and using a rolling pin, roll your dough out evenly to approximately 1/4 inch high. Slide the parchement paper layers and cookie dough to a baking sheet or cutting board and move to your freezer for 5 minutes. Remove from the freezer and using cookie cutters, cut out cookie shapes. 
  • Move the cut out cookies to your prepared baking sheet and bake for 8 minutes. Remove from the oven and let cool for 1 minute on the baking pan before moving the cookies to a wire rack to cool completely. Meanwhile, while your cookies are baking, re-roll the excess cookie dough from the cut out cookies (in the oven) you just made and again cut out more shapes. Move the sheet of cookie dough back to the freezer to chill while your first batch of cookies finish baking. Repeat these steps until all of your cookie dough has been used.
  • Once your cookies have all been cooked and have cooled completely, make your almond buttercream frosting. Add butter to a large mixing bowl and cream until light and fluffy. Sift in the powdered sugar and mix to combine. Pour in the milk or heavy cream, almond extract and salt. Mix well until you have a thick buttercream frosting. Mix in your food coloring and then frost and decorate your cookies. 

Notes

NEVER MISS A WICKED WHISK RECIPE  FACEBOOK / PINTEREST / INSTAGRAM

Nutrition

Serving: 24g | Calories: 270.1kcal | Carbohydrates: 36.4g | Protein: 2.3g | Fat: 13.4g | Saturated Fat: 8.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.9g | Cholesterol: 43.5mg | Sodium: 157.3mg | Potassium: 38.7mg | Fiber: 0.6g | Sugar: 23.2g | Vitamin A: 510IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg