Sour Cream Snowflakes

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Awesome. Seriously folks, these Sour Cream Snowflakes are that good! Think sugar cookies with a little sumptin’ sumptin’ extra… the sour cream serves as both a fat and a liquid, adding a subtle depth of flavor that can’t be achieved with, say, a bit of extra butter or a splash of milk. The dough is easy to roll and bakes to a firm consistency perfect for decorating.


1/2 cup butter, softened

1 egg

1 teaspoon rum

1/2 cup sour cream (not light)

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 1/4 cup flour

For the icing:

2 tablespoons butter, softened

2 cups powdered sugar

2 tablespoons milk

2 drops blue food coloring

Blue sugar crystals or sprinkles for decorating


Step 1) Cream together butter and sugar.  Add egg, rum, and sour cream. Mix well.

Step 2) Add flour, baking powder, baking soda, and salt.  Mix by hand; dough will be stiff.

Step 3) Chill dough for at least one hour before rolling 1/4 inch thick on a floured surface.  Cut dough into snowflake shapes, and carefully transfer to greased cookie sheets.

Step 4) Bake in preheated 350 degree oven for 10 – 12 minutes, until edges just begin to brown.  Cool on a wire rack.

Step 5) While cookies are cooling, blend together butter, powdered sugar, and milk to make icing. Spoon 1/4 cup of icing into a plastic sandwich bag, and snip a tiny corner from the bag to make a homemade pastry bag. You should be able to easily squeeze icing from the bag and onto each snowflake, as shown above. If the icing is too thick, add a bit more milk. If the icing is too thin, add a bit more powdered sugar.

Step 6) After piping icing onto your cookies, sprinkle them with blue sugar crystals or sprinkles. Let it snow!

4 replies to “Sour Cream Snowflakes

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