Grandma Mahaney’s Christmas Cookies
I have been making these delicious sugar cookie cutouts every Christmas for over 15 years!
Based off of the Girltalk Blog’s original recipe, these cut-outs put a twist on Christmas cookies with tangy sour cream and spicy nutmeg.
Not overly sweet, these Christmas cookies have a delicate and subtle flavor that will make your baking stand out from the crowd!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other cookie recipes that are great for dessert this week or for your freezer for later!
How to Freeze
These make an excellent freezer cookie! For best results, follow the recipe as is.
You can freeze the dough whole, after baking, or after decorating. So many options! (But be prepared that sprinkles may loosen in the freezing process).
For best results, freeze for up to 3-6 months.
When ready to eat, thaw cookies overnight on counter. Enjoy!
I like to make a double batch of these cookies in December and keep them in the freezer all winter long.
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Grandma Mahaney’s Christmas Cookies
Ingredients
1 cup butter
1 cup sugar
1 egg, slightly beaten
¼ cup sour cream
1 tsp. vanilla extract
½ tsp. nutmeg
3 cups sifted flour
1 tsp baking soda
¼ tsp salt
Directions
Cream butter and sugar until fluffy.
Mix in egg, sour cream, and vanilla extract.
In a separate bowl, sift together flour, nutmeg, soda, and salt.
Add flour mixture to wet ingredients, stiring just until soft dough forms.
Cover and chill for at least one hour.
Preheat oven to 350 degrees.
Using a rolling pin, roll out dough ¼ inch thick on a lightly floured surface.
Use various cookie cutters to shape cookies.
Bake on cookie sheet for 8-10 minutes. (do not over bake!)
Immediately transfer cookies to wire wracks to cool.
Ice and decorate with sprinkles.
