Eggless Sour Cream Cut-Out Sugar Cookies
These buttery, tender cut-out cookies prove you don't need eggs to get a perfect holiday batch — or a batch for any occasion, really. The secret is a combination of softened butter, full-fat sour cream, and a splash of whole milk, which together give the dough just enough richness and moisture to roll out cleanly and bake up with soft, pillowy centers. A hint of vanilla (and optional almond extract if you're feeling fancy) makes the whole kitchen smell incredible. The dough chills in the fridge before rolling, which keeps the shapes sharp and the cookies from spreading into unrecognizable blobs. Baking just until the edges are set and the centers look slightly underdone is the move — they firm up perfectly as they cool. The simple milk-and-powdered-sugar icing finishes them off beautifully, and gel food coloring means you can go as bold or as classic as you like. With 24 cookies per batch, there's plenty to share — or not.
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Learn more →Ingredients
24 servings
For the cookies
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 3 tbsp full-fat sour cream
- 2 tbsp whole milk
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract (optional)
For the icing
- 2 cups powdered sugar, sifted
- 3–4 tbsp whole milk
- ½ tsp vanilla extract
- gel food coloring (optional)
Instructions
- 1
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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