Sour Cream Sugar Cookies -- The Sweetest Welcome for Leo's First Christmas

Leo is two weeks old and the household has adjusted to his rhythms the way households adjust: imperfectly and with love. Clara has appointed herself his official introducer and when I visited this week I watched her show him, one by one, each of his toys, explaining their names and purposes with complete seriousness. Henry is taking a more pragmatic position, which is to continue pursuing his own interests while occasionally peering over the edge of wherever Leo is to confirm he is still there and then moving on. This is, I think, perfectly healthy and extremely funny.

Christmas in two weeks. I'm cooking again, because that's what I do, because the family has arranged itself in a configuration where my kitchen is the gathering place and I genuinely want it to be. The menu is taking shape: standing rib roast this year, a departure from turkey, because it's December and we just had a baby and something celebratory and slightly extravagant feels right. Yorkshire pudding. Roasted root vegetables. A green salad with the good aged balsamic. Chocolate pots de crème because I've been wanting to make them and the holiday is my excuse.

The stollen is ready — I finally cut the first loaf today, which has been resting and maturing for two weeks and is now exactly what it should be: dense with fruit and marzipan, fragrant with cardamom and orange, dusted in enough powdered sugar that the first bite clouds the air slightly. Gary ate two slices standing at the counter. He said nothing but reached for the bread knife again, which is the best review I know.

Olivia called to report that Eleanor has started pulling herself up to standing against furniture and looking extremely satisfied with herself when she achieves vertical. She is fourteen months and systematically refusing to simply walk, instead doing a controlled almost-walk along anything with a ledge. The pediatrician describes this as within normal range. Eleanor describes it as the correct approach. I believe Eleanor.

Christmas coming. Leo's first. Eleanor's second. Everything at once, and somehow exactly the right amount.

The stollen was already spoken for, and the chocolate pots de crème are earmarked for Christmas dinner, but a holiday kitchen always needs something for the in-between moments — the afternoon visitors, the older kids who need a project, the counter-grazing that happens when everyone is together and nobody quite wants to sit still. These sour cream sugar cookies are that thing for me this year: soft, forgiving, and exactly the kind of recipe Clara could help roll out while Leo sleeps and Henry checks in from across the room. Something sweet to mark Leo’s first Christmas, even if he won’t remember a bite of it.

Sour Cream Sugar Cookies

Prep Time: 25 min | Cook Time: 10 min | Total Time: 1 hr 35 min (includes chilling) | Servings: 36 cookies

Ingredients

• 3 cups all-purpose flour, plus more for rolling
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp freshly grated nutmeg
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 cup full-fat sour cream
• For the frosting:
• 2 cups powdered sugar, sifted
• 3–4 tbsp whole milk
• 1/2 tsp vanilla extract
• Food coloring and sprinkles, as desired

Instructions

1. Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
2. Cream butter and sugar. In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add wet ingredients. Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl, then mix in the sour cream until smooth.
4. Combine. Reduce the mixer to low and add the flour mixture in two additions, mixing just until a soft dough forms. Do not overwork.
5. Chill the dough. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. The dough will be soft — chilling is essential for clean rolling.
6. Preheat and prep. When ready to bake, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. Roll and cut. On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Cut into shapes with floured cookie cutters and place 1 inch apart on the prepared baking sheets.
8. Bake. Bake for 8–10 minutes, until the edges are just set and the bottoms are very lightly golden. The tops should look just barely done — they firm up as they cool. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the frosting. Whisk together the sifted powdered sugar, milk, and vanilla extract until smooth and spreadable. Divide and tint with food coloring if desired. Frost cooled cookies and top with sprinkles.
10. Set and serve. Allow the frosting to set for 20–30 minutes before stacking or storing. Cookies keep in an airtight container at room temperature for up to 5 days.

Nutrition (per serving)

Calories: 118 | Protein: 1g | Fat: 4g | Carbs: 19g | Fiber: 0g | Sodium: 65mg