Description of this recipe
These Sour Cream Christmas Sugar Cookies are not your average sugar cookies! The addition of sour cream to the dough creates a tender, almost melt-in-your-mouth texture that sets them apart. Topped with a luscious cream cheese frosting, these cookies are the perfect festive treat for the holiday season. They are soft, flavorful, and incredibly satisfying. The tanginess of the sour cream balances the sweetness of the sugar, creating a delightful flavor profile that will leave you wanting more.
Why you will love this recipe
You will absolutely love this recipe for several reasons:
- Exceptional Texture: The sour cream in the dough gives these cookies an incredibly soft and tender texture that’s far superior to ordinary sugar cookies. They practically melt in your mouth!
- Delicious Flavor: The subtle tang from the sour cream complements the sweetness of the sugar perfectly, creating a well-balanced and irresistible flavor.
- Cream Cheese Frosting: The cream cheese frosting adds a rich, tangy, and creamy element that takes these cookies to the next level. It’s the perfect complement to the soft, sweet cookies.
- Festive and Fun: These cookies are perfect for Christmas baking! You can use festive cookie cutters and decorate them with colorful sprinkles to make them extra special.
- Easy to Customize: The dough is easy to work with, making it simple to roll out and cut into any shape you desire. The frosting can also be easily customized with different extracts or food coloring.
- Impressive Yet Approachable: These cookies look and taste impressive, but they are surprisingly easy to make, making them perfect for both novice and experienced bakers.
- Make-Ahead Friendly: The cookies can be baked ahead of time and frozen, and the frosting can be made a day or two in advance, making holiday baking less stressful.
Ingredients:
For the Cookies:
- 2 cups granulated sugar
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- ¾ teaspoon salt
- 2 teaspoons baking soda
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- ¼ cup milk (or more, as needed)
Preparation:
Cookies
Step 1: Cream together the sugar, 1 cup (2 sticks) of the softened butter, and eggs in a large mixing bowl. Beat until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the dough, which contributes to the cookies’ soft texture. Ensure the butter is properly softened; it should be pliable but not melted. Scraping down the sides of the bowl periodically will help ensure all ingredients are evenly incorporated.
Step 2: Add in the sour cream and 1 teaspoon of vanilla extract to the mixture. Mix until well combined. The sour cream adds moisture and a slight tanginess that enhances the flavor and texture of the cookies. Be sure to use full-fat sour cream for the best results, as it adds richness and creaminess to the dough.
Step 3: In a separate bowl, whisk together the flour, salt, and baking soda. This ensures that the dry ingredients are evenly distributed throughout the dough, preventing clumps and ensuring a consistent texture. The salt balances the sweetness of the sugar, while the baking soda helps the cookies rise and become tender.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. Mix until the flour is just incorporated, and then stop. It’s okay if there are a few streaks of flour remaining; they will disappear as the dough rests.
Step 5: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also makes the dough easier to roll out and cut. You can chill the dough for longer, even overnight, if needed.
Step 6: Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup easier. It also helps the cookies bake evenly.
Step 7: On a lightly floured surface, roll out one disc of dough to ¼ inch thickness. Use cookie cutters to cut out desired shapes. Re-roll scraps as needed. Work quickly to keep the dough cold. Using a lightly floured surface prevents the dough from sticking. Aim for a uniform thickness when rolling out the dough to ensure even baking.
Step 8: Place the cut-out cookies on the prepared baking sheets, leaving a little space between each cookie. This allows for proper air circulation and ensures that the cookies bake evenly.
Step 9: Bake for 5-7 minutes, or until the edges are lightly golden. Keep a close eye on the cookies, as they can burn easily at this temperature. The baking time may vary depending on your oven, so start checking for doneness at 5 minutes.
Step 10: Allow the cookies to cool completely on the baking sheets before frosting. This prevents the frosting from melting and sliding off the cookies.
Frosting
Step 1: In a large mixing bowl, beat together the softened cream cheese and the remaining ½ cup (1 stick) of butter until smooth and creamy. Ensure both the cream cheese and butter are properly softened; they should be pliable but not melted.
Step 2: Add the vanilla extract and mix well. The vanilla extract enhances the flavor of the frosting.
Step 3: Gradually add the powdered sugar, alternating with the milk, while beating on low speed. Continue beating until the frosting is smooth and at the desired consistency. This step is crucial for preventing the frosting from becoming lumpy. Start with a small amount of powdered sugar and milk, and gradually increase the amounts as you beat.
Step 4: If the frosting is too thick, add a little more milk, one tablespoon at a time, until it reaches the desired consistency. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time, until it thickens up.
Step 5: Frost the cooled cookies with the cream cheese frosting. Decorate with sprinkles, colored sugar, or other desired toppings.
COOKING Rating:
Easy to Moderate
Serving Suggestions:
- Serve these cookies with a glass of cold milk or a cup of hot cocoa.
- Arrange them on a festive platter for holiday parties and gatherings.
- Package them in decorative boxes or tins as homemade gifts.
- Serve them as a sweet treat after a holiday meal.
- Pair them with other holiday cookies, such as gingerbread men or shortbread.
Tips:
- Make sure your butter and cream cheese are properly softened for the smoothest frosting.
- Don’t overmix the cookie dough to avoid tough cookies.
- Chill the dough for at least an hour to prevent spreading during baking.
- Bake the cookies until the edges are lightly golden for the best texture.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the baked cookies (unfrosted) for up to 2 months. Thaw completely before frosting.
Prep Time:
30 minutes (plus 1 hour chilling time)
Cook Time:
5-7 minutes
Total Time:
1 hour 35 minutes
Nutritional Information: (per cookie, approximate)
Calories: 250
Protein: 2g
Sodium: 100mg
Conclusion
These Sour Cream Christmas Sugar Cookies with Cream Cheese Frosting are a delightful addition to any holiday celebration. Their unique texture, delicious flavor, and festive appearance make them a crowd-pleaser. With a few simple steps and tips, you can create these impressive treats that will leave a lasting impression on your family and friends. Whether you’re a seasoned baker or a novice, this recipe is sure to become a holiday favorite. Enjoy the process of baking and decorating these cookies, and savor the joy they bring to your festive season!
5 Questions and Answers About This Recipe
- Can I use a different type of extract in the frosting?
- Yes, you can definitely experiment with different extracts in the cream cheese frosting! Almond extract, lemon extract, or peppermint extract would all be delicious alternatives to vanilla extract. Start with a small amount (about ¼ teaspoon) and adjust to taste.
- Can I make the cookie dough ahead of time?
- Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for up to 2 months. Thaw it in the refrigerator overnight before rolling it out.
- What can I use if I don’t have sour cream?
- If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or crème fraîche. These substitutes will provide a similar tanginess and moisture to the dough.
- How do I prevent the cookies from spreading too much during baking?
- To prevent the cookies from spreading too much, make sure to chill the dough for at least an hour before rolling it out. Also, ensure that your oven is properly preheated. If you find that the cookies are still spreading, you can try chilling the cut-out cookies in the refrigerator for 10-15 minutes before baking.
- Can I freeze the frosted cookies?
- Yes, you can freeze the frosted cookies, but keep in mind that the frosting may become slightly softer after thawing. To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container and store in the freezer for up to 2 months. Thaw the cookies in the refrigerator before serving.
