Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 3½ dozen cookies
  • 1 cup butter, softened
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 cup regular or reduced-fat sour cream
  • 2 tsp pure vanilla extract
  • 3½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Frosting:
  • 2 cups powdered sugar
  • 3-4 TB milk
  • ½ tsp pure vanilla extract
  • ½ tsp almond extract
  • Decorations: red and green colored sugar and multi-colored sprinkles
  1. Place butter and sugar in a large mixing bowl and cream well until light and fluffy, using an electric mixer. Beat in eggs. add sour cream and vanilla and mix until well combined. In another bowl, whisk together the flour, baking powder and, baking soda. Gradually add the dry ingredients to the butter mixture and mix until just combined. The dough will be sticky and very soft. Divide the dough in half and shape into a ball and wrap in plastic wrap. refrigerate the dough for at least 4 hours or until the dough is firm enough to roll out. Preheat your oven to 350 degrees F. and line your baking sheets with parchment paper, if possible. On a well floured surface, roll out each portion of dough with a rolling pin to approximately ¼-inch thickness. Cut out the cookies with a floured cookie cutter. Place cookies at least 2 inches apart on prepared cookie sheets. Bake the cookies for 10-12 minutes. Allow the cookies to remain on the cookie sheet for about 5 minutes before using a spatula to carefully remove them to a wire rack to cool completely.
  2. After the cookies have cooled completely, prepare the frosting by combining all of the frosting ingredients together in a medium sized bowl and stir well until well combined. If the frosting appears to be too thin, add a small amount more of powdered sugar and stir well until it is a good spreading consistency. If the frosting, appears to be too thick add, 1-2 tsp more of milk and stir until it is a good consistency for spreading on the cookies. Decorate the cookies by sprinkling on colored sugar or other festive sprinkles. Let cookies set out on your cupboard until the frosting is well set and then store the cookies in an airtight container until serving time.
Recipe by Honeydews Kitchen at