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Sour Cream Cutout Cookies

Soft, iced cookies in fun shapes made extra special with Bison Sour Cream—Make them swoon at your cookie swap with this cutout sugar cookie recipe!


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Prep Time


Cook Time


Total Time

1h 55m

This recipe uses:


  • 1 cup Bison Sour Cream
  • 3 cups all-purpose flour, plus extra for rolling
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract


  • Step 1

    Combine flour, baking powder, baking soda, and salt in a medium bowl.

  • Step 2

    In a stand mixer, beat the shortening and sugar together on medium-high until soft and fluffy.

  • Step 3

    Beat in eggs, one at a time, and mix well.

  • Step 4

    Add Bison Sour Cream and vanilla. Blend together until creamy.

  • Step 5

    Turn mixer to low speed. Add in dry ingredients and blend until incorporated evenly.

  • Step 6

    Cover and chill dough for at least 1 hour.

  • Step 7

    Preheat oven to 350°F.

  • Step 8

    Divide the chilled dough into two portions. On a lightly-floured surface, using a lightly-floured rolling pin, roll out one section at a time, to about 1/4" thickness, and begin to cut out as many shapes as possible, with cookie cutters.

  • Step 9

    Remove shapes off the surface with spatula and transfer to a cookie sheet.

  • Step 10

    Bake for 10-12 minutes. Allow to cool completely before frosting. Then simply frost, decorate, serve, and enjoy!