Rolled Sugar Cookies

Christmas brings a delightful array of cookies, and rolled cut-out cookies are cherished favorites among many. The beauty lies in the variety of preferences – some adore thick cookies, while others prefer thin ones. For our family, these Sugar Cookies have been a treasured Christmas tradition for years. Infused with the delightful scents and flavors of sour cream and nutmeg, these cookies hold a special place in our hearts. When I was young, rolling the dough thin was the secret to creating the perfect cookie. The thin, delicate treats are then adorned with a simple powdered sugar glaze and adorned with joyful sprinkles. Join us in creating these timeless cookies that carry the essence of the holiday spirit.

YIELD: Makes 4 to 6 dozen depending on the cookie-cutter size

INGREDIENTS:

For the Sugar Cookies:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter (1 stick), room temperature
• ¾ cup sugar
• ½ cup sour cream

For the Icing:

• 2 cups powdered sugar
• ⅓ cup milk or water
• ½ teaspoon vanilla

INSTRUCTIONS:

For the Sugar Cookies:

1. Whisk together the dry ingredients in a large bowl.
2. In a separate small bowl, cream the sugar and butter together.
3. Add the sour cream to the sugar and butter mixture.
4. Stir the sour cream mixture into the dry ingredients until the dough comes together.
5. Shape the dough into a ½-inch thick flat disk, wrap it in plastic wrap or parchment paper, and chill for at least 1 hour.
6. Roll the dough very thin on a lightly floured surface, using a pastry cloth if available. Ensure the dough moves smoothly by sliding after a few rolls, and dust underneath as needed.
7. Cut the dough into desired shapes using cookie cutters.
8. Lift the cut-out dough using a spatula or butter knife and place it on a parchment-lined baking sheet.
9. Bake the cookies for 6 to 8 minutes until the edges are light brown, then transfer them to a wire rack to cool completely.

For the Icing:

1. Mix the powdered sugar, milk or water, and vanilla well.
2. Ice the cooled cookies using a butter knife or spatula.
3. Sprinkle the cookies with colored sugars and sprinkles to add a joyful touch.

TIPS:

• Thin is In: For an authentically delicate experience, aim to roll the dough very thin. Using a pastry cloth can help in handling the dough, ensuring it slides smoothly on the work surface.
• Chill for Success: To ease handling, shape the dough into a flat disk, wrap it in plastic wrap or parchment paper, and refrigerate it for at least an hour before rolling.
• Watch the Edges: Bake the cookies for 6 to 8 minutes, keeping a close eye on them. Remove them from the oven when the edges are lightly browned.
• Decorate with Joy: Whip up a simple powdered sugar glaze by mixing powdered sugar, milk or water, and vanilla. Spread it over the cooled cookies with a butter knife or spatula, and let your creativity shine as you decorate with colored sugars and sprinkles.

These Sugar Cookies are sure to brighten your holiday season and spread smiles to all who enjoy them. Store any leftover cookies in an airtight container to savor the festive spirit for days to come. Happy baking!