Mix sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 min.
Heat oven to 350ºF. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet sprayed with cooking spray.
Bake 10 to 12 min. or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely.
Mix powdered sugar and milk until blended; spread onto cookies. Let stand until frosting is firm.
Note from the Kraft Kitchens
Thank you for your feedback. We retested this recipe and reduced the amount of nutmeg. Please use the amount listed in this updated recipe, rather than the amount of nutmeg shown in the video. We hope you enjoy our updated version of these delicious cookies.
Tint frosting with food coloring before spreading onto cooled cookies. For added color, immediately sprinkle with colored sugar; let stand until frosting is firm.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
72 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.