Old-Fashioned Sugar Cookies

Average: 2 (3 votes)
1 hour 48 dozen cookies Print RecipeEmail Recipe


4cupall-purpose flour (sifted)
1teaspoonbaking powder
1⁄2teaspoonbaking soda
1cupbutter (or regular margarine, softened)
1 1⁄2cupsugar
1 egg
1⁄2cupdairy sour cream
1teaspoonvanilla extract
1⁄4cupsugar for topping
  raisins or blanched almonds (optional)


Sift flour with baking powder, soda, salt and nutmeg; set aside.

In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy.

At low speed, beat in sour cream and vanilla until smooth.

Gradually add flour mixture, beating until well combined.

With rubber scraper, form dough into a ball. Wrap in waxed paper or foil; refrigerate several hours, or overnight.

Divide dough into 4 parts. Refrigerate until ready to roll out.

Meanwhile, heat oven to 375F. Lightly grease cookie sheets.

On well-floured surface, roll dough, one part at a time, 1/4-inch thick.

With floured, 2-1/2 inch, round or scalloped cookie cutter, cut out cookies. Using spatula, place, 2 inches apart, on cookie sheets.

Sprinkle tops of cookies with sugar. Place a raisin or almond in the center of each, if desired. Reroll trimmings, and cut.

Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool. Store in tightly covered tin.

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