4th of July Sour Cream Sugar Cookies
Celebrate Independence Day with these soft and festive sour cream sugar cookies. Topped with cream cheese frosting and adorned in red, white, and blue, they're perfect for your holiday gatherings.
Ingredients
- For the Cookies:
- 1 cup 227 g salted butter, softened
- 2 cups 424 g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 ½ cups 781 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg optional
- ½ teaspoon salt
- 1 cup 227 g sour cream
- 1 ½ teaspoons baking soda
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- For the Cream Cheese Frosting:
- 1 cube ½ cup butter, softened
- 8 oz 227 g cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ cup milk
- 5 cups powdered sugar adjust for desired consistency
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- For Decoration:
- Red white, and blue sprinkles
- Red and blue food coloring
Instructions
- Make the dough: Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
- Add sour cream mixture: In a small bowl, mix sour cream and baking soda. Add to the wet ingredients, then gradually mix in the dry ingredients. Dough will be soft.
- Chill: Cover and chill dough for 1 hour or until firm enough to roll.
- Preheat oven: Set oven to 375°F (190°C).
- Roll and cut: On a floured surface, roll dough to ¼-inch thick. Cut into stars or rounds.
- Bake: Place on lined baking sheets and bake for 9–11 minutes, until edges are just golden. Let cool completely.
- Make the frosting: Beat butter and cream cheese until smooth. Add vanilla, milk, and powdered sugar gradually. Beat until fluffy.
- Decorate: Divide frosting and tint with food coloring as desired. Frost cookies and add sprinkles.
Notes
- Chill dough well to make rolling easier.
- Frosted cookies can be stored in an airtight container for up to 3 days.
- For crisper edges, roll dough slightly thinner and bake a minute longer.