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Sour Cream Cookies with Cranberry Orange Glaze

These sour cream cookies with cranberry orange glaze are soft with hints of nutmeg and cinnamon. They are an easy cut out cookie that requires no chilling so you can whip these up in no time!

Course Dessert
Cuisine American


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 1/2 cups all-purpose flour + more for dusting the counter
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

For the glaze:

  • 2 cups frozen cranberries
  • 1/4 cup fresh squeezed orange juice (from 2 medium oranges) + zest
  • 2 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

  2. In the bowl of a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg, sour cream, and vanilla and mix for another 3 minutes on medium or until fully incorporated.

  3. Meanwhile, in a medium mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

  4. Turn the mixer down to low and slowly pour in the dry ingredients until completely combined and a stiff dough has formed.

  5. Transfer the dough to a floured surface and roll the dough out to 1/2 inch thick. Use cookie cutters to cut out desired shapes and transfer to prepared baking sheets.

  6. Bake for 8-10 minutes (depending on the size of your cookies) and then transfer to a wire rack to cool completely.

To make the glaze:

  1. While the cookies cool, transfer the cranberries and orange juice to a medium saucepan. Heat over medium the cranberries burst and release their juices. Remove from heat and stir in the zest from 2 oranges.

  2. Strain through a fine mesh strainer into a medium mixing bowl (use the back of a spoon to scrape the pulp off the bottom of the fine mesh strainer) and whisk in the powdered sugar until completely smooth.

  3. Dip the cookies into the glaze and then transfer back onto the cooling rack to let the glaze harden.