Soft Sugar Cookies
These soft sugar cookies are tender, lightly crisp at the edges, and perfect for decorating for various occasions.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Measure carefully for best results.
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened Use room temperature for best results.
- 1 cup Granulated sugar For added richness, substitute some with confectioners’ sugar.
- 1 Eggs Use room temperature eggs.
- 1 teaspoon Vanilla extract Consider adding almond extract for flavor.
- 1/2 cup Sour cream Helps keep the cookies soft.
Additional Ingredients
- Extra Flour for rolling, if needed
- To taste Granulated sugar, colored sugar, icing, or sprinkles for decorating
Instructions
Preparation
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Beat the softened butter and granulated sugar until light and fluffy to add air to the dough.
- Beat in the eggs one at a time, then add the vanilla extract and sour cream, scraping the sides of the bowl.
- Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.
- Cover and refrigerate the dough until firm enough to roll.
- Lightly flour your work surface, roll the dough to an even thickness, cut out shapes, and transfer to parchment-lined baking sheets.
- Optionally, sprinkle with colored sugar or sprinkles before baking.
- Bake until the edges are lightly golden and the centers are just set.
- Let the cookies rest briefly on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze cookies in a freezer-safe container. Avoid reheating baked cookies.