Soft and Fluffy Sugar Cookies
Soft and fluffy Sugar Cookies that remind me of the Lofthouse cookies! We love making these cookies for Valentine’s Day and Christmas.
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SOFT AND FLUFFY SUGAR COOKIES
Over Christmas last year I made over 100 sugar cookies for both preschool and our church party.
I remember thinking if I don’t see another sugar cookie for another year it will be fine with me.
Well…we’ve made up since then. Sugar cookies and I that is. I have literally tried over 5 sugar cookie recipes in the past couple of months and for me this one tops them all.
I love this recipe but sugar cookies are like eggs…everyone likes ’em different. Some like them thin and crispy, others big and dense.
This one met my criteria for a stellar cookie. It’s really moist and soft but still holds its shape so that it’s easy to frost. This cookie works best for a round shape and will spread if trying to do cut out shapes.
This is a fluffy soft cookie if you’re looking for a thinner, sturdier cookie, this is not it. John stole one while I wasn’t looking and said, “I have to tell you that this may be the best sugar cookie I’ve ever had.” Thanks to my friend Allison for the recipe.
WHAT MAKES SUGAR COOKIES FLUFFY?
The key ingredient in making sugar cookies fluffy is sour cream! It makes them light and airy.
CAN THESE BE FROZEN?
Yes. Just bake as directed and freeze unfrosted. Thaw and frost!
OTHER COOKIE RECIPES:
- Buttery Sugar Cookies
- Chewy Sugar Cookies
- Soft Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- S’mores Cookies
- No-Bake Cookies
- Chewy M&M Sugar Cookies
Sugar Cookies
Soft and fluffy Sugar Cookies that remind me of the Lofthouse cookies!
Ingredients
- 1 cup sour cream
- 2 cups white sugar
- 1 cup unsalted butter
- 4 eggs
- 1 teaspoon almond extract or vanilla, (I like almond)
- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Buttercream Frosting
- 1 cup butter
- 4 cups powdered sugar
- 1/4 tsp salt
- 1 tsp almond extract
- 1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees.
- Combine sour cream, sugar, butter, eggs, and vanilla/almond extract. Beat for 2-3 minutes.
- Add dry ingredients and mix well. Add a little flour so at a time so that it's not sticky and is managable. Wrap dough in plastic wrap. Let the dough chill in fridge for 25 minutes or until firm. Note: I trick I started doing is placing some of the dough in between two sheets of parchment or wax paper and rolling it out to the desired thickness. Put the sheets in the fridge until firm then when ready start cutting into shapes with cookie cutters.
- Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
- Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
- For the Buttercream Frosting:
- In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Notes
Source: my friend Allison Tolbert
Just popping in to say hello and tell you I have been making your cookie recipe since you published it and it is our family favorite and a Christmas tradition in my house. I don’t understand why the rating is so low as they are PERFECT! Merry Christmas to you!
Thank you! I agree.
Hi Christy!
I made these cookies because your pictures looked so beautiful and I’m still on the hunt for my favorite cut out cookie recipe… one that’s soft and chewy!
However, when I made these, the dough tasted amazing and wonderful and I was so excited for them but when I took them out of the oven and I tore one apart, it looked like bread on the inside and tasted similar to corn bread, or a biscuit! I’m not really sure what went wrong. Maybe it was the 3 teaspoons of baking powder?
Thanks!
Caitlin
Sorry Caitlin. These are definitely not chewy. Like I said in the intro they are more of a soft and fluffy cookie. Here’s a chewy cookie I like: http://ourbestbites.com/2008/12/sugar-cookies/
I came across this recipe a few years ago, and it has been my go-to recipe for frosted sugar cookies ever since. It is our family’s favorite! I had lost the recipe, and I spent some time this week tracking this one down! I knew it was the right one when I saw “umpteenth time” in the title 😉 Thanks for the awesome recipe!!
Don’t beat the dough in an electric mixer! They will turn into biscuits. I would mix it by hand.
Just found our site. Thank you so much for posting such great recipes. I consider myself an experienced baker… i already made your peanut butter chocolate cake, and my family just loved it. Tonight i made these sugar cookies they came just great, exactly as described. Quick and easy to make, and so soft and fluffy. They will be my go to sugar cookie recipe from now on. I notice some people do not share the same opinion. I can only assume that there was something they may not have done right. One word of advise would be to sprinkle flour both under and on top of the dough before you roll it, than another sprinkle spread evenly on top before you cut out. You’ll see how quick and easy they are to make. I am excited to try all your recipes, my only problem is which one to try first. Thanks again and God bless you and your beautiful family <3
Thank you Laura. I appreciate your tips and share your sentiment.:)))
Can I replace the sour cream with vanilla yogurt?
I haven’t tried it but I don’t see why not.
Whenever I make Sugar Cookies I usually alternate between flour and powdered sugar (when rolling them out/ cutting them.) And I like to make cream cheese frosting. 🙂 It’s a hit with my friends at our holiday parties.
I have no idea what I did wrong, but these did not turn out for me at all. Perhaps it is because I halved the recipe? Either way the batter was gluey and did not even taste good. I baked up a couple just in case, but no, they were basically biscuits 🙁
Oh no. I’m sorry! I’m not sure what went wrong.
same result as me
I just made these but used wheat flour cause I was out of white flour and they look delicious! We are going to frost them tomorrow. On the buttercream frosting do you use cold, soft, or melted butter?
I always use cold but slightly soft butter.
I just made this recipe and must have done something wrong (though I followed it step by step) because I ended up with a big gluey mess that is now in my food recycle bin. Even the addition of flour did not save the dough!
I tried this sugar cookie recipe and well the
Cookies crumbled and tasted like dull flavorless bread.
Oh, I’m sorry. Sounds like you make have added too much flour or overbaked. They are definitely not crumbly. Make sure you don’t pack your flour but spoon it into the measuring cups. That can make all the difference.
Does the icing on these cookies harden like royal icing or does it stay sticky ?
It definitely does not harden like royal icing but will set a bit.
I made these today, along with the buttercream frosting. They are excellent! My husband can’t stop eating them! Thank you for posting both wonderful recipes.
You’re welcome Melanie!
Love the way the cookies look. Does anyone have a recipe for frosting for these cookies
That isn’t buttercream. I’m allergic to that type of frosting but haven’t been able to find another
That would work as well. Any suggestions?
Just made these last night! Awesome recipe for a light, not too sweet, thick, cake like cookie – ALL of which I love! Even though I live in Florida, I found the Dough was a dream to work with (after adding a little flour to 2 pieces of waxed paper and rolling out well chilled dough like you suggested). Also made the butter cream frosting recipe you posted with it. After frosting and letting them dry overnight, they could be stacked nicely (2 layers max). I also used flowe shaped cookie cutter and placed sliced almonds around for petals before baking. Once cooled I made a nice center dollop with the frosting in a pastry bag. Others I completely frosted for people that prefer a sweeter cookie. Thank you for this awesome recipe – I have no need for any other sugar cookie recipe!
I made these two times thinking the first time I messed up (that can happen to anyone, pro or not). I ultimately do not like them. They are nothing like traditional sugar cookies and I found the texture to be very odd (fluffy, spongy). I also don’t think there was enough sugar.
I think readers should know that these are VERY untraditional.
Yes, they are more of a fluffy light cookie comparable to the grocery store ones. Sorry you didn’t like them!
i am a fan of your sugar cookie bars (as well as everyone else lol) so i was searching your site for sugar cookies. i saw this and was a bit taken back from the use of sour cream (which i don’t like) but, i just made them…literally (no icing yet) and i have already eaten 3 lol. they are sooo good. thank you!!!
Thank my friend Allison!
Nice! Yep, my favorite sugar cookie recipe has sour cream in it, too. My favorite frosting for them has cream cheese it in. Mmmmm. Maybe I WILL make these again soon. 😉 Yours are so pretty!
What kind of flour… Cake, self raising ir plain?
Just regular All-purpose flour.
These are wonderful! Made them for St. Patrick’s Day and they turned out perfect. The dough was sticky but when I added the flour to roll out they were the perfect consistency. Loved how they weren’t overly sweet. Now off to find the perfect chewy oatmeal raisin. Thanks!
Did you use unsalted butter or regular. I have this recipe but it call for margarine instead.
I always use unsalted butter when baking so I can add salt on my own.
This is awesome. I was searching for a great sugar cookie recipe and my sister-in-law Allison told me about your blog long ago, so I always check it out when I am on a recipe hunt. So, I am reading the recipe, and am excited to try it. Then I get to your source….who just so happens to be…my sister-in-law!
How funny. I love Allison! She’s a good friend to me…
I have to say, I have made almost half of your recipe index! I love your recipes. And, I have not had one thing flop. Maybe we cook similar? You describe each step exactly as i would.
These cookies are Just as you described…and I love how they hold shape. I did what you suggested with the sheets of paper and the flour. My batch was very forgiving as well.
So after months of cooking with your blog nightly I had to say THANKS! I feel like I know you even though I so dont! Funny how blogs do that. Keep on cooking! My family loves your ideas.
The Atkins Crew in San Fran
Paige,
Thanks! If we like the same food we probably would be friends if we lived closer!
Thanks for doing the work for me trying all those different sugar cookie recipes. These were delightful. I normally do cream cheese buttercream frosting but was out of cream cheese so I tried this buttercream. Oh my heavenly! Seriously, I had to give most of the cookies away so I wouldn’t eat them all. I think I will have dreams about them.
PS- I wish I was the Alison that gave you the recipe. She rules.
My husband made these tonight and they were SO good! We love soft cookies, and these were perfect. Lovely recipe! 🙂
Hi
I love how the cookie looks but unfortunately I’m not good with cup measurements can you tell me the measurements in grams. I would love to make them
I’m not good with gram measurements unfortunately. I think I would totally mess it up.
After 8 years of marriage my husband finally told me I make something better than his mother…and it was these sugar cookies! And that is high praise because sugar cookies were a major part of family traditions growing up in his family. He has also insisted that I print out this recipe so that he can make them as well and to make SURE I don’t lose it. Thank you for giving me a leg up! 🙂
You’re welcome!
Ah… I’m dropping my head and shaking it with sadness… I’d been trying to avoid your blog for a while as I’d been too tempted to make all sorts of wonderful goodies now that I’ve cut out sugar and white flour (well for 6 out of 7 days of the week – let’s keep things reasonable). How I followed one link to another to come back again, who knows? But I think this recipe may be worthy of my “cheat day”. They look very much like those Lofthouse cookies. Which I LOVED! Thanks a whole bunch, Christy. (kidding)
Hi there,
This recipe looks great, I definitely will try. I do have a recipe that I
have been using and instead of rolling out right away, you take a
couple of handfuls of dough, roll to a 1/4 ” thick between two pieces
of wax paper. repeat till all dough is rolled between wax paper sheets.
place the stack of rolled dough in frig for a couple of hours or over night.
when ready to bake, pull out one sheet at a time, cut out cookies and bake.
There is no extra flour needed. The edges of your cookies are sharp and
clean. the extra dough you just repeat rolling between wax paper and repeat.
very clean, no flour messes on counter.
Thank you! I’ve actually been using this tip lately and it works perfectly!
I just finished baking these cookies and they turned out excellent. I let them chill in the fridge overnight and although the dough was still a little sticky I had no problem rolling them out with a little flour. I have steel counter tops that are very cold which might have helped but all in all this is the BEST sugar cookie recipe I’ve tried so far. I used vanilla in the first batch but i’m certainly going to try the almond extract in the second batch. Thanks for the recipe and Happy Holidays!!
great frosting recipe for these cookies – soften 3 or 5 oz cream cheese & 1 tsp butter, add1/2 tsp vanilla & 1 cup confectioners sugar. beat until smooth. Tip- Let them air dry over night they stack easier on a plate. VERY ADDICTING!
I was really excited to try these cookies, they look delicious and the rave reviews were promising. I unfortunately had the same problem as others, I refrigerated my dough over night, went to roll it out, it was a sticky mess. I got so frustrated because it wouldn’t work no matter how many tricks I tried (I.e. dust with flour, roll between two parchment sheets, flash froze, etc…) I thought it might have been something I did wrong, so I made a second batch, but the same problem occurred, so I added more flour, which allowed me to get a very messy batter in the oven, only to find out it doesn’t retain it’s shapes well, however it tastes delicious.
My conclusion is, it must be that I live in a high humidity state? Even though I won’t be using this as my go to cut out sugar cookie, it will however make a fantastic sugar cookie bar.
I have a tip for cut out sugar cookies. When your rolling out the dough use half flour and half powdered sugar. The dough will be easier to handle and the cookies won’t come out dry because the powdered sugar melts into them. Give it a try-it always works for me.
Taste ok, not super sweet, though. My husband asked if I forgot the sugar 🙂 Also had big problems with crazy sticky dough. Even though they were chilled. I added a TON of flour when trying to roll out. After finally getting only 6 cookies cut out, I was done for the night.
I’m so disappointed! I let my dough refrigerate overnight after reading a few of the posts which mentioned their dough was too sticky. I also added flour to roll the dough out and it’s an absolute bust! No cookies here b/c the dough is ridiculous. The small part I was able to roll out was ruined after trying to remove my cookie cut out b/c again it’s so sticky that it mis-shaped my cookie. I’m so bummed. No Valentine cookies now ;(
YUM! Made these tonight. Still making them, actually! I chilled the dough and am too lazy to roll them out so I dropped onto my cookie sheet using my cookie scoop. Cooked for 10 minutes and they are divine! I might save half the dough and roll them out tomorrow though.
@hair blooms by Kristen,
Yes, the dough is sticky but once you chill it and add probably a 1/2 cup of flour when you roll it out it’s manageable. Did you chill yours?
I am making these tonight, and I followed this recipe exact, and my dough is super super sticky, I’ve even added extra flour and it isn’t doing much, I even made a second batch to see if I missed something in my first and it turned out just the same, hopefully I can even get it to roll out, any suggestions?
Mandy,
Sorry! The recipe listed both so it was confusing. You can use either but I prefer almond for sure!
Hello this recipe looks yummy I was just wondering did you use almond extract or vanilla? Sorry to be so confused. I am excited to make some.
Amanda
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@Anonymous,
Funny. I just made them tonight and I think they are awesome. I guess that just proves that all tastebuds are made differently. Good luck on the search for a recipe that fits your tastebuds.
I was so excited to try this recipe. Followed the recipe to the “T” and I am sorry to say this was the worst sugar cookie recipe I have ever made. I’m hoping the iceing I put on these cookies will make them sweet enough. Sorry
Oh my I just found your site and I’ve been searching for cookies exactly like these! Looking forward to making them all today, and hoping not to eat them all today! Thanks for the recipe!
Darnit!! I totally forgot the vanilla. I’m gonna have to make a superb frosting to compensate. Does anyone have a good frosting recipe that withstands shipping? Besides royal icing, that is
so I have a recipe for the best chocolate frosting recipe you have ever had in your life!
didn’t make the cake recipe, just the frosting!!!!!
http://hubpages.com/hub/Dark-Chocolate-Cake-With-Rich-Chocolate-Frosting-Recipe
do it and you will only want to eat this for the rest of your life 😉
This comment has been removed by the author.
@Laura,
I’ve used these for activities and the recipes make around 4 dozen. They are a soft cookie…more cakelike but still hold their shape. If you are looking for flatter cookies try http://www.ourbestbites.com/2008/12/sugar-cookies.html
which are good for decorating as well.
I dont think I should look at your blog at night….everything looks so good and makes me so hungry! awesome recipe index….made it so easy to find just what i was looking for!
trying to find a sugar cookie recipe for ryan’s ym activity next week….we need to make dough for 12 or 15 dozen ahead of time and then they are going to cut out, bake and decorate the cookies and deliver them. how many cookies do you think a bunch of teenagers could get out of this recipe….per batch? Are these pretty forgiving if they dont do it exactly right?
thanks for your help!
http://tbgastro.wordpress.com/
hello
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cy
@Julie,
I usually roll them out to about 1/4 inch but it really is just however thick you want them.
Good luck,
Christy
these look delicious. my mom and i are making this recipe today and were wondering how thick you roll out the dough. thanks!
@Kristy,
They do freeze well but I’ve never had any last more than 2 weeks in my freezer because someone ate them 🙂
This recipe looks great! I plan on making these for my daughter’s party. Just wondering, do you know if they freeze well? Or how long they’re able to stay oh-so-wonderful tasting?
I tried this recipe around Easter and I have to say, this is my go to recipe now. I have attempted to make sugar cookies one other time in my life and it was a disaster. When I seen your recipe I had to give it a try. I had NO problems with doing cut-outs and it was actually fun. Thanks for sharing. Now to find the best icing recipe.
Tracy,
I’m still working on finding the perfect icing recipe. I used store bought here because I was in a hurry. I will let you know when I find a good one!
Christy
Just wondering what your icing recipe is? Can you share??
Love your blog! Very cute and yummy recipe ideas! You should try out this sugar cookie bar recipe, to die for and much easier than sugar cookies! It is a fan favorite every time I make it!
Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp
1/2 an 8 oz package of cream cheese softened
1tsp vanilla
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
These are precious! I don’t make sugar cookies that often, but i should 🙂 and next time, I’m defiantly using this recipe!
I’m looking around for a sugar cookie recipe and saw yours. I LOVE your photos. They are so perfect. I think this might be te recipe I try.
i have this recipe from a long time ago and it is BY FAR my favorite sugar cookie recipe. Thanks for putting it on here and reminding me about it though!
They were yummy almost cake like!!! I will definitely be making them again!!!
Now these look like sugar cookies! Like you, I have been searching for the ultimate sugar cookie recipe-I will definitely give this recipe a try soon…hopefully my search will be over 😉
Ally,
Hilarious. I hate to admit how many times I’ve done the same thing…gone to bed and dreamed about what I made that day. I have problems…
Thanks for the comment on my blog. I just had to add something totally funny! After eating these yummy cookies last night… I had a dream about them! Somebody ate them and I was very upset!!! I had to laugh when I woke up and made sure my girls didn’t eat them all.
These look incredible. I saw the picture on dessertstalking, and I was drawn in when you said you tried 5 recipes and this was the best. I’m looking for a tried and true sugar cookie recipe, and I hope this is it! I can’t wait to make them. maybe for st. patrick’s day? now i just need a fail-proof icing recipe 🙂
Oh my goodness! These are yummy! I’ve always hated sugar cookies and I loved these. We made them for FHE and my girls loved them, too. I asked them if they were good and I mostly got “Mm” sounds. I even posted about them on my own blog. I hope you don’t mind I linked it to yours. I love all the fun recipes you post!
Hi this is a comment
Your recipe looks very similar to the Lofthouse sugar cookie recipe that I just used for V day. I’ll have to try yours out one day. So far, I really love the recipe I used, but that doesn’t mean there’s a better one out there!
A lovely blog and though am a crispy crunchy cookie lover i love love love these cutie cookies u have here…..
Que Magnifigue este…bravo!!!!
Oh yeah….LOVE IS IN THE AIR….SO IS ROMANCE N WISHING YA ALL LOADS N LOADS OF IT @ 365
I absolutely love these photos of the pink iced sugar cookies. I can just taste the creaminess of the icing. Very beautiful photographs. I will have to try that recipe. The cookies look nice and thick.
Yummy Christy! These look wonderful. Maybe next weekend I will have the time to try them. They boys would appreciate something sweet!
Annonymous,
Frosting is my nemesis. I can never get it right. I used store bought here because I was in a time crunch.
My friend Alison that gave me the recipe frosts them with this recipe:
a package of powdered sugar (just the small one…), a stick of butter or margarine, a tsp. vanilla, and then she just adds enough milk to make it creamy.
Her cookies tasted great so I bet it’s a good recipe.
These look great. Do you have a recipe for the frosting?
SOO pretty! I girl needs a reliable sugar cookie recipe.
I need to make a hundred cookies for an event next week and these look great. How many cookies does one batch make?
4 dozen it says in the recipe
I add a half cup of heavy whipping and teaspoon almond and teaspoon of vanilla
Thank you for the recipe, I shall have to try! They look gorgeous.
I just tried a new recipe for sugar cookies too and loved it better than my others. But the sour cream addition in this one intrigues me, I may have to try this one too! Yours look really pretty in pink. =)
I made these and they are the best.
I love how you iced those cookies, beautiful!