Our friend, Sandy, still has the cookie cutters her mom used to make these old-time cookies; bunny rabbits, hearts, diamond, and spades. These are mild flavored and somehow very comforting. Sit down, get a cup of tea or coffee and enjoy. The dough is soft, so make sure you refrigerate it for at least 3 hours before rolling.


Prep time: 10 Min
Cook time: 10 Min
Total time:


2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 cup (1 stick ) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup sour cream


In a bowl, whisk together the flour, baking soda, salt, and nutmeg.

With an electric mixer, cream the butter, granulated and brown sugars together until smooth. Beat in the egg, vanilla, and almond extracts until well combined. Add half of the flour mixture beating only until combined, then the sour cream, followed by the remaining flour mixture. Refrigerate at least 3 hours or up to overnight.

Preheat the oven to 400°F. On a lightly floured work surface, roll half the dough out to a 31/8 to 1/4 thickness. Using cookie cutters cut out shapes. Transfer to parchment-lined baking sheets and bake until golden around the edges, 9 to 11 minutes. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool.


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  • By: Linda Merrie Ripley

    I have the same recipe, however, I don’t like making cutout cookies, so……
    I omitted the almond extract and nutmeg; then stirred in some mini chocolate chips,
    scooped them onto the silpat covered sheet, bake at 350 for 9 mins. They come
    out like little cake/cookies. (no refrigeration or rolling required). I have also discovered
    that you can use nonfat greek yogurt in lieu of sour cream.

  • By: DeeDee Korchak

    It looks like the cookies have some sort of decoration, if I’m seeing them correctly. Do you have a frosting recipe to go with this cookie? Thanks!

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