Ingredients for Sour Cream Cut Out Cookies With Cream Cheese Icing
- 2 cups (4 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Salt
- Baking Soda
- Baking Powder
- 1 cup sour cream
- Flour
- 4 ounces cream cheese, softened
- Powdered Sugar
- Milk (as needed for icing consistency)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Cut Out Cookies With Cream Cheese Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Cut Out Cookies With Cream Cheese Icing
- **Make the Cookies:** In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks and 1 teaspoon vanilla extract until well combined.
- Stir in 1 cup sour cream until just incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Wrap the dough in wax paper and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Lightly flour your work surface or use a pastry cloth.
- Roll out the dough to ⅛ - ¼ inch thickness. Use your favorite cookie cutters to cut out shapes.
- Place cookies on ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Thicker cookies may require a few extra minutes.
- Let cookies cool on a wire rack before icing.
- **Make the Icing:** In a medium bowl, beat together ½ cup (1 stick) softened butter and 4 ounces cream cheese until smooth and creamy.
- Beat in 1 teaspoon vanilla extract.
- Gradually add 3-4 cups powdered sugar, beating until smooth and creamy. Add milk, 1 tablespoon at a time, until desired consistency is reached. (If using gel food coloring, you may need less or no milk).
- Once the cookies have completely cooled, frost them with the cream cheese icing.
- Refrigerate the iced cookies until the icing is set.
- Store cookies in an airtight container in the refrigerator, separating layers with wax paper, until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
138g
Fat
56g
Carbs
18g
