Sweet & Tangy Sour Cream Cut-Out Cookies with Buttery Vanilla Glaze

Recipe Collection: Dessert

Sweet & Tangy Sour Cream Cut-Out Cookies with Buttery Vanilla Glaze bring a delightful balance of flavors to your table. This vegetarian American classic is perfect for any occasion, featuring a soft, tender texture and a luscious glaze that adds a delightful finish. With a flavor profile that balances sweet and tangy notes, these cookies are versatile enough for holiday gatherings, tea parties, or just a cozy afternoon treat.

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Overview

These cookies are soft, tender, and topped with a buttery vanilla glaze, making them a perfect treat for any occasion. With a preparation time of just 20 minutes, they are quick and easy to make.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 18

Cooking Time: 20 minutes

Ingredients

• 1 Cup butter, softened
• 1 Cup white sugar
• 0.5 Cup sour cream
• 1 Large egg
• 3.5 Cups all-purpose flour, sifted
• 1 Teaspoon (tsp) baking soda
• 1 Pinch salt
• 1 Teaspoon (tsp) vanilla extract
• 2 Cups powdered sugar
• 2 Tablespoons (tbsp) milk
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. This should take about 3-4 minutes.
3. Beat in the egg, sour cream, and 1 teaspoon of vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Turn the dough out onto a lightly floured surface. Knead gently, adding more flour if necessary, until the dough is smooth and no longer sticky.
6. Roll the dough out to a thickness of 1/4 inch. Use cookie cutters to cut into desired shapes and place them 1 1/2 inches apart on the prepared baking sheets.
7. Bake in the preheated oven for 6 to 8 minutes, or until the edges are lightly golden. Remove from the oven and transfer cookies to wire racks to cool completely.
8. For the glaze, whisk together the powdered sugar, milk, and 1 teaspoon of vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
9. Once the cookies are completely cool, spread or drizzle the glaze over the cookies. Decorate with sprinkles if desired. Allow the glaze to set before serving or storing.

Enjoy your homemade Sweet & Tangy Sour Cream Cut-Out Cookies with Buttery Vanilla Glaze!