Seriously Soft Sugar Cookies
Maybe it’s just me, but I have a love/hate relationship with sugar cookies.
I love how versatile sugar cookies are. They are such a perfect canvas for all sorts of decorative creativity, and they can be customized for any occasion just by changing cookie cutters and/or frosting.
Buuuuuut the majority of sugar cookies I’ve encountered have been crispy or crunchy or hard. I don’t do hard cookies.
The closest I’ve come to finding my ideal sugar cookie (before this recipe, of course!) is the pre-packaged grocery store Lofthouse cookies that get updated frosting and sprinkles for pretty much every holiday or month of the year.
But even those aren’t perfect! They are soft sugar cookies (which I love), but they come with an overly generous topping of overly sweet frosting (which I hate), not to mention being processed, mass-produced, pre-packaged, and not at all fresh.
So what’s a soft sugar cookie lover to do? Make her own at home, of course! These sugar cookies are indeed Seriously Soft, and will stay that way for several days! Bake them ahead of time, store them at room temperature in a sealed container, and frost them as needed. Or wanted. Or craved. Whatever.
And speaking of frosting, my favorite sugar cookie topping is Cream Cheese Frosting (which can be tinted with any color of food coloring for any occasion!), but these cookies also taste amazing with my Best-Ever Strawberry Buttercream!
Seriously Soft Sugar Cookies
Ingredients
- 5 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup sour cream
Instructions
- Preheat oven to 375.In a large bowl, add dry ingredients (flour, salt, baking powder, baking soda) and whisk to combine. Set aside.
- Cream together butter, sugar, vanilla, and eggs. Add sour cream.
- Gradually add flour mixture to creamed butter mixture, mixing just until combined.
- Cover and chill dough for 1 hour.
- Divide dough in half. On a lightly floured surface, roll out one half of the dough to 1/4 inch thick. Cut out cookies, setting scraps aside.Repeat rolling and cutting with second half of dough, setting scraps aside. Gather all scraps together and, working dough as little as possible, re-roll scrap dough and cut out cookies.
- Place cookie cut-outs on lightly greased cookie sheet and bake for 10-12 minutes, until cookies are set and barely starting to brown on the bottom.Cool 5 minutes on cookie sheet before transferring cookies to cooling rack to cool completely.
