These Sour Cream Cut-Out Christmas Cookies are soft, tender, and incredibly flavorful — the kind of holiday cookie that holds its shape perfectly while baking yet stays plush and melt-in-your-mouth soft inside. The sour cream adds rich moisture and a subtle tang that transforms basic sugar cookies into something truly special. They roll out like a dream, bake with smooth edges, and create the ideal canvas for frosting, sprinkles, royal icing, or festive decorations. Whether you’re making holiday shapes with the kids, prepping cookie boxes, or baking for parties, these cookies will quickly become your favorite cut-out recipe. They’re reliable, nostalgic, and beautifully festive — everything Christmas cookies should be.
Why You’ll Love These Sour Cream Cut-Out Christmas Cookies
You’ll love these cookies because they bake up incredibly soft and stay that way for days. The dough is easy to work with, doesn’t crumble when rolled, and cuts clean shapes that don’t spread in the oven. The sour cream keeps the texture tender and prevents dryness, making these cookies miles better than basic cut-out sugar cookies. Additionally, they pair perfectly with buttercream, royal icing, almond glaze, or cream cheese icing. They look stunning on cookie trays and taste even better than bakery cookies.
Why You Should Try This Recipe
If you’ve ever struggled with sugar cookie dough that cracks, crumbles, or spreads too much, this recipe fixes all of it. The sour cream makes the dough stable, smooth, and forgiving — perfect for beginners and experienced bakers. These cookies hold their structure beautifully while staying unbelievably soft, making them ideal for cut-out shapes like stars, snowflakes, trees, bells, and gingerbread men. They’re easy to decorate, freeze well, and remain tender long after baking, making them perfect for gifting, shipping, or holiday cookie exchanges.
Ingredients You’ll Need
For the Cookies: ½ cup unsalted butter (softened), 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ⅓ cup sour cream, 2¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt.
For the Frosting: ½ cup butter (softened), 2½ cups powdered sugar, 2–3 tablespoons milk or cream, 1 teaspoon vanilla or almond extract, optional food coloring.
For Decoration: Holiday sprinkles, colored sugar, edible glitter, royal icing details, or festive piping.
How to Make Sour Cream Cut-Out Christmas Cookies (Step-by-Step)
Step 1 – Cream the Butter and Sugar: Beat butter and sugar until light and fluffy. Add the egg, sour cream, and vanilla; mix until smooth and creamy.
Step 2 – Mix the Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Add dry mixture gradually to the wet ingredients until a soft dough forms.
Step 3 – Chill the Dough: Wrap the dough and refrigerate for at least 1 hour. Chilling makes it easier to roll and prevents spreading.
Step 4 – Roll and Cut: On a floured surface, roll dough to ¼-inch thickness. Cut into festive shapes using cookie cutters.
Step 5 – Bake: Bake at 350°F (175°C) for 8–10 minutes. Remove when edges are just set but not browned — soft cookies bake quickly.
Step 6 – Cool Completely: Cool on the baking sheet 3 minutes, then transfer to a rack.
Step 7 – Frost and Decorate: Prepare frosting by beating butter, powdered sugar, milk, and vanilla. Color if desired. Frost cooled cookies and decorate with sprinkles.
Tips for the Best Sour Cream Cut-Out Christmas Cookies
Use full-fat sour cream for the softest cookies. Chill the dough long enough for clean shapes. Roll dough evenly for consistent baking. Don’t overbake — pale edges keep cookies soft. Use parchment to prevent sticking. Add almond extract for bakery-style flavor. Dust cutters with flour to avoid tearing. Let cookies cool before icing. Make frosting thicker for piped designs. Store properly to maintain softness.
Variations & Substitutions
Almond Bakery Cookies: Replace vanilla with almond extract.
Lemon Cookies: Add lemon zest and lemon extract.
Chocolate Version: Add ¼ cup cocoa to the dry mix.
Gluten-Free: Use 1:1 gluten-free flour.
Cream Cheese Frosting: Swap buttercream for cream cheese icing.
Royal Icing Decor: Use royal icing for detailed designs.
White Chocolate Drizzle: Drizzle melted white chocolate on top.
Festive Swirls: Tint frosting green and red for holiday colors.
Sprinkle Dough: Add sprinkles directly to the dough.
Extra Soft Cookies: Roll dough slightly thicker (⅜ inch).
What to Serve With Sour Cream Cut-Out Christmas Cookies
Serve with hot cocoa, peppermint latte, vanilla chai, eggnog, or Christmas punch. Pair with gingerbread, snowball cookies, M&M Christmas cookies, or chocolate crinkles on dessert trays. Add them to cookie exchange boxes, holiday tins, gifting baskets, or Christmas brunch spreads. They also pair beautifully with fruit trays, festive candies, and holiday charcuterie desserts.
Storage & Freezing Tips
- To Store: Keep cookies in an airtight container for 5–6 days. Layer with parchment to protect frosting.
- To Freeze Baked Cookies: Freeze frosted or unfrosted cookies up to 2 months. Thaw at room temperature; refresh icing if needed.
- To Freeze the Dough: Freeze dough discs or rolled dough for 2 months. Thaw enough to roll, then bake normally.
Recipe FAQs
- Are these cookies soft or crunchy? They’re extremely soft and tender.
- Why add sour cream? It keeps cookies moist and prevents dryness.
- Do these cookies spread? No — they keep their cut-out shapes perfectly.
- Can I use Greek yogurt instead? Yes, use full-fat plain yogurt.
- Can I flavor them differently? Lemon, almond, or anise all work.
- Can I make them ahead? Yes, they stay soft for days.
- Can I freeze decorated cookies? Yes, freeze flat and stack once frozen.
- Why is my dough sticky? Chill longer or add a spoonful of flour.
- Do they hold royal icing? Yes, the texture is perfect for detailed decorating.
- Can kids help? Absolutely — this dough is great for family baking.