Soft and fluffy Sugar Cookies that remind me of the Lofthouse cookies! We love making these cookies for Valentine’s Day and Christmas.

Sugar Cookies - soft, fluffy, and perfect. the-girl-who-ate-everything.com

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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.

sugar-cookies-004

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.
 Sugar Cookies | The Girl Who Ate Everything
 
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.
 
Sugar Cookies - soft, fluffy, and perfect. the-girl-who-ate-everything.com
 

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:

Sugar Cookies - soft, fluffy, and perfect. the-girl-who-ate-everything.com

Sugar Cookies

4 from 38 votes
Soft and fluffy Sugar Cookies that remind me of the Lofthouse cookies!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 48 cookies

Ingredients

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
Cuisine: American
Course: Dessert
Light and Fluffy Sugar Cookies - these are the perfect sugar cookie! #sugar #cookie #recipe #soft
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!