Go Back
- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 cup unsalted butter, softened - 1 ½ cups white sugar - 1 egg - 1 teaspoon vanilla extract - ½ teaspoon almond extract - 3 tablespoons sour cream - ½ teaspoon salt - Extra sugar for rolling Each ingredient plays a key role in making these cookies soft and tasty. The flour gives structure. Baking soda and baking powder help them rise. Butter adds richness, while sugar makes them sweet. The egg binds it all together. Vanilla and almond extracts bring flavor, and sour cream keeps them moist. You can add more fun! Try mixing in chocolate chips, or nuts for texture. Lemon zest gives a fresh twist. A pinch of cinnamon adds warmth. Feel free to get creative and adjust to your taste! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking. In a medium bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Set this mixture aside for later. In a large mixing bowl, use a hand mixer to beat 1 cup of softened unsalted butter and 1 ½ cups of white sugar. Mix this until it looks light and fluffy, which takes about 3-4 minutes. Next, add in 1 egg, 1 teaspoon of vanilla extract, ½ teaspoon of almond extract, and 3 tablespoons of sour cream. Mix until everything is well combined. Now, gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; this will help keep your cookies soft. Once your dough is ready, use a cookie scoop or tablespoon to scoop dough. Roll each ball in extra sugar for a sweet touch. Place them on the prepared baking sheet, leaving some space between each cookie. Bake in your preheated oven for 8-10 minutes. Look for lightly golden edges. The centers may seem slightly underbaked, but this is perfect for that soft bite you want. After baking, let the cookies cool on the baking sheet for about 5 minutes. This helps them set and makes them easier to move. Then, transfer them to a wire rack to cool completely. For serving, stack these cookies on a nice plate. You can sprinkle a few extra sugar crystals on top for a lovely shimmer. Enjoy them with a glass of milk for a classic treat! To make sugar cookies soft, use room-temperature butter. This helps create a creamy mix with sugar. Beat them together until the mixture looks light and fluffy. Add sour cream, which keeps the cookies moist. When you mix the dry and wet ingredients, do it gently. Overmixing can make cookies tough. Baking time matters too. Remove the cookies when the edges turn light golden. The centers should look soft. They will continue to cook on the sheet. Let them cool on the sheet for a bit. This keeps them soft and chewy. One mistake is using cold butter. Cold butter won’t mix well. It leads to flat cookies. Another problem is not measuring ingredients correctly. Use a kitchen scale or measuring cups. Too much flour can make cookies dry and hard. Don’t skip the sour cream. It gives a tender texture. Also, avoid baking too many cookies at once. This can lower the oven temperature, leading to uneven baking. You can change the flavor by adding extracts. Instead of just vanilla, try almond extract, too. It gives a nice twist. You could also mix in zests from lemons or oranges. These add a fresh taste. For a fun twist, consider add-ins. Chocolate chips, nuts, or sprinkles can add texture. Think about using spices like cinnamon or nutmeg for warmth. This makes your cookies unique and exciting! Pro Tips Chill the Dough: For even softer cookies, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and improves the texture. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation and a fluffier cookie dough. Don't Overbake: Keep an eye on the cookies and remove them from the oven when the edges are golden but the centers still look slightly underbaked. They will continue to cook on the baking sheet. Experiment with Flavors: Feel free to add mix-ins like chocolate chips or nuts, or try different extracts like lemon or coconut for a unique twist on these classic cookies. {{image_2}} You can change the flavor of these cookies easily. Instead of vanilla extract, try using different options. Almond extract adds a nice touch. Lemon extract gives a bright flavor. You can even mix in peppermint extract for a holiday vibe. Just remember to keep the amount the same. One teaspoon works well for each extract. Want to make your cookies even more fun? Add-ins are a great way to do this. You can mix in chocolate chips or colorful sprinkles. Dried fruit, like cranberries or raisins, also works well. Chopped nuts add crunch too. Just be careful not to add too much. About a cup should keep the cookies soft and tasty. If you need gluten-free cookies, you can still enjoy this recipe. Instead of all-purpose flour, use a gluten-free flour blend. Make sure it has xanthan gum for the right texture. You should also check that your baking soda and baking powder are gluten-free. This way, you can enjoy your cookies without worry while keeping them soft and delicious. To keep your soft sugar cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of parchment paper between layers to prevent sticking. You can keep them at room temperature for up to a week. If you want them to last longer, try refrigerating them. Just remember to let them come to room temperature before serving. Freezing cookie dough is a great way to save time. First, scoop the dough into balls. Roll each ball in sugar before freezing. Place them on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer bag. Be sure to label the bag with the date. You can freeze the dough for up to three months. When you’re ready to bake, no need to thaw! Just bake them straight from the freezer. Add a couple of extra minutes to the baking time. Baked cookies have a good shelf life. When stored properly in an airtight container, they stay fresh for about a week. If you notice they are losing softness, place a slice of bread in the container. This will help maintain moisture. If you want to keep them longer, freeze the baked cookies. They can last for up to three months in the freezer. Just remember to thaw them at room temperature when you're ready to enjoy! Sugar cookies are soft due to a few key ingredients. The butter keeps them moist. Adding sour cream also helps with softness. The right bake time matters too. You want the edges to be light and golden. The centers should look a bit underbaked. This makes them chewy and soft. Yes, you can use margarine. It will give you a different taste and texture. Butter adds a rich flavor. Margarine can make cookies a bit more cake-like. If you choose margarine, use the same amount as butter. So, one cup of margarine works well. To stop cookies from spreading, try a few tricks. First, chill your dough for at least 30 minutes. This makes it firm. Use a cookie scoop to keep the dough balls even. Place them on the baking sheet with space. Also, make sure you measure your flour correctly. Too little flour can cause spreading. In this article, we explored key steps to make great sugar cookies. We reviewed essential ingredients, precise measurements, and delicious optional flavors. Then, we covered every step from preparing dough to baking and serving tips. You also learned useful tricks for the perfect texture and flavor variations. Lastly, we discussed storage tips to keep your cookies fresh. With this guide, you can now bake cookies that impress and delight. Enjoy experimenting and making them your own!

Ultimate Soft Sugar Cookies

Deliciously soft and sweet sugar cookies, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1.5 cups white sugar
  • 1 number egg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 3 tablespoons sour cream
  • 0.5 teaspoon salt
  • to taste extra sugar for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
  • Add the egg, vanilla extract, almond extract, and sour cream to the butter-sugar mixture. Mix until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Using a cookie scoop or tablespoon, scoop dough and roll each ball in extra sugar to coat. Place them on the prepared baking sheet, leaving space between each cookie.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for soft cookies.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack the cookies on a decorative plate and sprinkle a few extra sugar crystals on top for a shimmering effect. Serve with a glass of milk for a classic pairing!
Keyword cookies, dessert, sugar cookies