Amish Sour Cream Sugar Cookies bake and stay soft, with a hint of nutmeg! Easy, quick rollouts that don’t require chilling the dough.
I’ve seen many variations on these cookies. Probably just as many nationalities claiming them too! Amish, Moravian, PA Dutch, Russian and others have their recipes online.
This simple dough is sticky soft when mixed. Add just enough flour to make dough easy to roll. Don’t worry, this dough is very forgiving if extra flour gets mixed in! I reserve 1/4 cup to dust the board and add to ease the sticky texture.
Because sour cream can vary in density, you will need to adjust the dough with flour anyway!
Amish Sour Cream Sugar Cookies
Amish Sour Cream Sugar Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 3 1/2 cups flour divided
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- granulated or colored sugar for decoration
Instructions
- Preheat oven to 425 degrees. Cream the butter, egg, vanilla, and sour cream together.
- In a separate bowl, whisk together 3 1/4 cups flour, sugar, baking soda, salt and nutmeg. Mix into wet ingredients. Dough will be sticky.
- Dust board with just enough reserved flour to easily work the dough. Roll out to about 1/4-inch thickness. Cut shapes and place on ungreased cookie sheet. Sprinkle with sugar or colored sugar for a touch of sweetness.
- Bake at 425 degrees, hot oven for about 8 minutes until bottoms start to brown. Cool on sheet a few minutes before moving to rack to cool completely.
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