The cookies are good for up to 5 days, for the best freshness. These Sour Cream Sugar Cookies also freeze well. Toss them into a freezer bag and keep frozen for up to three months. Let them thaw ...

With your fingers, press gently to about 1/2-inch thick. 5. Bake the cookies for 15 to 17 minutes, or until the edges are golden brown and the centers are soft. Transfer the sheets to wire racks ...