Apple Cut Out Sour Cream Cookies
is a fun fall cookie to make with the kids. They always enjoy cutting out cookie dough.
This easy sour cream cookie dough is a new recipe I tried. Adding sour cream gave a little more moisture to the dough, it was very easy to work with and I liked the texture of this dough. It was not as crumbly as a shortbread dough and the cookie was tender.
Fall is the theme to Fill the Cookie Jar this month and I was not coming up with any ideas. When I asked the boys what comes to mind when they think of fall they finally said apples after a few other silly ideas they tossed around. Thank goodness they have patience to amuse me.
Making this easy sour cream cookie dough was a very easy process, mixing a few ingredients at a time and in about 5 minutes the dough is made. Since this dough needs to be chilled you can make it in advance, it will stay in the fridge for 2-3 days and it will be ready when it’s time to bake.
We decorated our apple cutout sour cream cookies – ‘green apples’ – using neon green food coloring in a simple blend of confectioners sugar, corn syrup and a few drops of water. I’ve been making this glaze for so long I just use my eye for consistency.
If you would prefer a royal icing you can find a variety of recipes on Pinterest or you can make a meringue royal icing using Wilton’s meringue powder, there is a recipe in the package.
- 2 cups of AP Flour, set aside
- ½ cup butter, softened
- ½ cup sugar
- ½ tsp. baking powder
- ⅛ tsp. baking soda
- ⅛ tsp. salt
- 1 egg yolk
- ¼ cup sour cream
- 1 tsp. vanilla
- In a medium size bowl beat the butter with a hand mixer for 30 seconds.
- Add in the sugar, baking powder, baking soda and salt and blend just until well combined.
- Add in the egg yolk, sour cream and vanilla and blend until well combined.
- Slowly add in the flour and mix just until blended.
- Turn dough out onto plastic wrap and form a ball, cut in two sections and wrap up in the plastic wrap. Chill for at least 30 minutes or until easy to handle.
- Roll out to ¼ inch and cut out shapes. Place cutouts 2 inches apart onto prepared baking sheets
- Bake at 375 degrees for 8-11 minutes or until bottoms are lightly browned.
- Cool on pan for about 10 minutes, continue to cool on wire racks before decorating.
I’m sharing this recipe with the #FillTheCookieJar group this month.
Each month the #FillTheCookieJar group shares our cookie creations. If you enjoy baking and would like to bake with the group each month contact Cynthia at Feeding Big.