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Every year I like to try a couple of new cookie recipes at Christmas, but these Soft Sugar Cookies are a given. This recipe came from a school fundraising book that my mom bought in the late 80s – the spiral bound sort that are a compilation of parent’s and grandparent’s recipes. Nicole G. is the author’s name, printed next to this recipe on a little scrap that I cut from the page – the only scrap left of the book. What Nicole doesn’t know is that she started a tradition.
They stay impossibly, melt-in-your-mouth soft and are just slightly sweet, the perfect vehicle for buttery sweet Sugar Cookie Icing or creamy Vanilla Buttercream Frosting. This recipe makes 24 cookies, but you can easily double it – the perfect treat to box up and deliver to your neighbors.
Table of Contents
Ingredients for Soft Sugar Cookies
- All-Purpose Flour: Measure by weight if you can for the most consistent results.
- Butter: European-style unsalted butter with 85% fat content makes these extra tender. Regular butter works too, just make sure it’s room temperature.
- Sour Cream: This is the secret to keeping these cookies impossibly soft. Full-fat gives the best texture.
- Granulated Sugar: Just enough to make them sweet without being cloying. You’ll want extra if you’re planning to dust the decorated cookies.
- Egg: Large eggs bring the dough together and add richness. Room temperature is best.
- Vanilla Extract: Use real vanilla extract for the best flavor – these are simple cookies where quality ingredients really matter.
- Baking Powder and Baking Soda: The combination gives these cookies their perfect lift and tender texture.
Working with the Dough
You’ll find this dough is soft, supple and luxurious to work with. I’ve always assumed this is partly due to the sour cream in the dough? But that same delicate texture means you need to keep the dough cool as you work with it.
5 Recipe Tips
- About the thickness: Don’t roll thinner than ¼ inch – this is key to achieving that signature soft texture.
- Keep it cool: Work quickly when rolling and cutting. Keep any uncooked dough or cutouts refrigerated between batches.
- Temperature matters: Start with a cool baking sheet for each batch to prevent excess spreading.
- Perfect timing: Pull them from the oven when they’ve puffed but still look slightly underdone – they’ll set up perfectly as they cool.
- Make ahead: The dough can be chilled overnight, making these perfect for planning ahead.
Storage and Making-Ahead
These cookies stay soft for days when stored properly. Once they’re completely cool, store unfrosted cookies in an airtight container at room temperature for up to 5 days. If you’ve decorated them with Sugar Cookie Icing, let the icing harden completely before stacking them with wax paper between layers. For cookies with Vanilla Buttercream Frosting, store them in a single layer or the frosting will stick. The raw dough also freezes beautifully – wrap it well and freeze for up to 3 months, then thaw overnight in the refrigerator before rolling and baking.
I can’t help but smile thinking about how this recipe has been part of my Christmas tradition for decades – from that little scrap of paper my mom saved to the countless batches I’ve shared with neighbors and friends. While the recipe itself is simple, these cookies have a way of showing up at just the right moments, whether it’s an afternoon of holiday decorating or a quiet evening with coffee and one perfectly frosted cookie.
More Must-Try Cookie Recipes
And if you’re looking for a gluten free option, these Almond Flour Sugar Cookies are amazing.
How to Make Soft Sugar Cookies
Whisk dry ingredients together. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add egg, vanilla and sour cream, mixing between each just until combined. Add dry ingredients and mix until combined.
Wrap dough in plastic wrap and refrigerate at least 2 hours up to overnight.
Preheat oven to 350˚F and line two baking sheets with parchment paper. Roll dough to 1/4-inch thickness and cut into desired shapes with cookie or biscuit cutters. Transfer to prepared baking sheets.
Bake 8-10 minutes and remove while cookies still look slightly undercooked. Transfer to cooling rack to cool completely.
Top cooled cookies with Sugar Cookie Icing and decorative sugar (optional) or Vanilla Buttercream Frosting with or without sprinkles and enjoy!
Soft Sugar Cookies
Video
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter ideally 85% fat European style butter
- 1 egg
- 1/2 teaspoon real vanilla extract
- 1/2 cup sour cream
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- With a hand mixer or stand mixer fitted with the paddle attachment cream together sugar and butter until light and fluffy, about 3 minutes. Mix in egg and vanilla. Add sour cream and mix just until combined. Add dry ingredients to bowl and mix to combine.
- Transfer dough to a large piece of plastic wrap on a work surface and wrap to cover dough completely, shaping into a disc. Chill dough at least 2 hours or overnight.
When you’re ready to bake:
- Preheat the oven to 375˚F.
- Lightly grease 2 large baking sheets or line with parchment paper. (see recipe note #1)
- Divide dough in half. Place one half back in the refrigerator; transfer other half to lightly floured work surface. Roll dough 1/4″ thick (no thinner!) – cut with desired cookie cutters and transfer to prepared baking sheets, leaving at least 1″ between cookies as they’ll puff and spread.
- Bake 8 to 10 minutes until set, but look slightly underdone (this is key to the cookies staying soft). Remove from oven and carefully transfer to a cooling rack. Repeat rolling, cutting and baking process with remaining refrigerated dough.
- When cookies are cooled completely, frost with Vanilla Buttercream Frosting or drizzle with Sugar Cookie Icing and dust with decorative sugar (optional). Enjoy!
Notes
- I like to have 2 baking sheets to work with so that each batch of cookies starts on a cool sheet. Alternating between sheets works well for 2 batches or 4 or more, which I often make for edible gift giving during the holidays.
- If you double this recipe, work with half of the dough at a time. Keeping the second half refrigerated until you’ve cooked all of the cookies from the first batch.
- When using Sugar Cookie Icing, be sure you give it ample time to cool and harden before stacking the cookies on a platter or in a gift box.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Although I love to make some fancy cookies sometimes, there’s nothing better than simplicity during the holiday season. These cookies look and sound delicious. Also, the addition of sour cream is interesting too; I’ve never tried it in cookie dough.
Thanks, Ben! The sour cream definitely adds a little magic to these. ๐
Such a fun (and tasty) tradition! And who doesn’t love a good sugar cookies, especially during the holidays? These look scrumptious, Marissa ๐ Bring on the holidays cookies!
Thank you, Dawn! And I agree – the holidays NEED sugar cookies!! ๐
Oh, I am a sucker for a good sugar cookie! Truth be told, I might select sugar cookies over any other type of cookie. It’d be a close race, but if these soft sugar cookies are in the running…well, then the race is over. ๐ These look amazing, Marissa!
haha… I love it, David! Yes, soft sugar cookies win the race for sure! ๐
Mmmmmm – I could go for about 10 of these about now… ๐
I’d love to share, Krista! xo