Posted by & filed under Desserts, Recipes.

I’m excited to share with you a new sugar cookie recipe today. I’ve been using this recipe for several years, and these really are the best! They are a family favorite! They remind me of the Lofthouse cookies my mom used to buy for me as a kid. I have to tell you, I tried making a new version over the weekend and they did not turn out well. I came right back to this recipe. These ones always come out super soft and fluffy… just the way sugar cookies should be.

I love soft sugar cookies topped with LOTS of frosting and a few sprinkles on top. :)

Super soft sugar cookies and the best tip for baking them on iheartnaptime.com #recipes #desserts

Soft sugar cookies

Ingredients

  • 1 cup margarine or butter, at room temp
  • 1 3/4 cup sugar
  • 2 eggs, at room temp
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/4 tsp lemon or almond extract
  • 5 1/2 cup flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. In a large bowl mix together margarine and sugar. Beat until creamy. Add in eggs, vanilla, lemon extract and sour cream and mix together until combined.
  2. In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
  3. Split dough in two and place in saran wrap. Refrigerate dough for 1-2 hours.
  4. Once dough has been chilled roll out dough on a bakers mat or parchment paper. Add another 1/4 - 1/2 cup flour if dough is still sticky. Cut with floured cookie cutter.
  5. Bake at 350 degrees for 8-9 minutes.
http://www.iheartnaptime.net/soft-sugar-cookies/

I use 2 different frostings with these cookies. I’ll give you both of them, because they are both super yummy!

Buttercream frosting:

  •  3/4 cup of butter
  • 3 1/2 cup powdered sugar
  • 3-4 TB heavy cream
  • 1 tsp vanilla
  • food coloring and sprinkles

Cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1/2 stick of butter, softened
  • 3 cups powdered sugar
  • 2 tsp vanilla

Now for the best tip for perfect sugar cookies… 

Super soft sugar cookies and the best tip for baking them on iheartnaptime.com #recipes #desserts

  1. Before rolling out your dough, separate in two sections and wrap dough in saran wrap dusted with powdered sugar.
  2. Roll out your dough on a baking mat or parchment paper (so you don’t have to peel up the shapes).
  3. Dust cookie cutter with powdered sugar and cut out shapes. Slowly remove the excess dough.
  4. Carefully place mat on baking sheet, then bake.

Seriously I wish I would have learned this tip sooner. Now you’ll always have perfect shaped cookies. Thanks to an awesome friend for the tip! Have you done this before? My sugar cookies are forever changed. ;)

My little girls favorite part… decorating them! Enjoy!

Looking for more sugar cookie recipes? Check out these:

Sugar cookie bars

Fruit pizza

 

Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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112 Responses to “Super soft sugar cookies + baking tip”

  1. Gayle

    I am wondering if you have ever tried butter instead of margarine in the cookie recipe?

    Reply
    • Jamielyn

      Hi Gayle! You can substitute for butter, I have just found it makes the edges a little crispier. Just watch them in the oven. Enjoy!

      Reply
  2. Jana

    They look so pretty. Wish I wasn’t on a fairly strict diet because when I run across posts like this I just want to jump through my screen and eat one.

    Reply
  3. Michael

    Totally pumped to try out sugar cookies that taste like those Lofthouse ones! And awesome tip with the powdered sugar. I also get dough stuck and they never come out perfect. I’m currently snowed in, so I’ll have to try this this weekend.

    Reply
  4. Jen

    They look so yummy! I never thought of dipping the cutter in the powdered sugar, duh! :) I have always done flour but not any more. Thanks for sharing!

    Reply
  5. Jen

    Is there a reason not to use butter? Margerine is really not a food and is terrible for you. It’s something to be avoided. Also have you tried greek yogurt instead of sour cream? I’ve done that in a cake and it worked great.

    Reply
    • Jamielyn

      You can substitute for butter, I have just found it makes the edges a little crispier. Just watch them in the oven. I haven’t tried greek yogurt, but give it a try. I’d love to hear how they turn out. It would make them a little healthier too. Enjoy! :)

      Reply
  6. Susan

    I’m with Gayle..we don’t do margarine at our house…have you tried butter? Does it make them too crispy??

    Reply
    • Jamielyn

      Hi Susan! You can substitute for butter, I have just found it makes the edges a little crispier. Just watch them in the oven. Enjoy!

      Reply
      • immy

        Hi,
        These cookies looks so yummy. I am a first time baker here. Never baked any cookies in my life. I have a three and half year old daughter and we will be baking these cookies for the first time as a valentine’s day treat :)
        Can you tell me please what do you use to beat the mixture? Kitchen aid 5 qt mixer or hand hel mixer? Also any other tips for a first time baer? I really have my hopes up:)

        Reply
        • Jamielyn

          Hi Immy! So fun, your daughter will love making them with you. I would say to just take it slow. I used the Kitchen Aid mixer, but you could use a hand held mixer too. Good luck! Let me know how it goes. :)

          Reply
          • immy

            Ji Jamie,
            I am baking your heart sugar cookie with my 3 and half year old. First time baking :) Need your help/ I got the dough in the refrigerator now. I wrapped it with glad press and seal clear wrap. Was I suppose to dust the dough with powder sugar before I refrigerated it? Or do I put the powder sugar before I roll out the dough?
            Can you also explain this a little bit please… “”Before rolling out your dough, separate in two sections and wrap dough in saran wrap dusted with powdered sugar””
            I am a little confused. After I take the dough out of the refrigerator I dust it with powder sugar and wrap with clear wrap again and roll the dough out while it is in the clear wrap?
            I also bought the same baking mat….
            Please help…

  7. Natalie

    I’ve been looking for a fluffy sugar cookie recipe….forever!! Going to make these after church tomorrow. Thanks much!

    Reply
  8. Kiki

    How much do they keep their shape when baked? I don’t like it when my cookies puff a ton and then look like blobs instead of what I cut them out to be.
    Thanks.

    Reply
  9. Kristy

    Thank you for this recipe. I will try it today. I have the best tip for not adding excess flour. Roll out dough in between two sheets of parchment paper, place on cookie sheet and put in fridge. I stack all the dough on top of each other. Then it chills faster and you dont end up with flour filled counter :)

    Reply
  10. Jenni

    Just pulled some of these out of the oven. Even without the frosting on yet, my kids are loving them! Thanks for the post. One question, half the dough already baked up more than 3 dozen for us. Will the other half freeze well for use later if wrapped tightly in saran wrap?

    Reply
  11. Dani B

    Oh! What a fantastic tip! My hubby is a helicopter pilot and I got the cutest helicopter cookie cutter to celebrate, but when I dried to move the cut out dough it failed quickly! Thank you so much for this recipe and the tips! I’m excited to try them!

    Reply
  12. Ginger

    I have a sugar cookie recipe that is very similar to yours, there are just a few differences. I make them a lot and everybody loves the flavor & softness. I do everything you do but I have a problem, everytime I make them they spread to where you can’t always tell what they are. I am going to be making a bunch of diamond sugar cookies for my in-laws 60th wedding anniversary in March for party favors for the guests. Of course, I am going to want these to be perfect because I am a self-proclaimed perfectionist – LOL. Do you have any other tips for me on how to make them stay looking uniform in shape after baking? Also, have you ever used a royal icing instead of buttercream or cream cheese frosting? If so, do you have a good tasting, easy to decorate recipe you would share?

    Reply
    • Jamielyn

      I have found if I make the cookies too thick they tend to lose there shape. I try to make them about 3/8 – 1/4 inch. Hope that helps! Have a great weekend!

      Reply
    • Laura

      A hood way to help your cookies not lose shape is after you cut them out take cookie sheet and place in fridge for about 2-3 minutes before baking. Works like a charm!

      Reply
    • Claudia

      Hi! I know it’s been a long time since you asked this but I hope it is still helpful. To avoid cookies from spreading too much don’t add the baking powder. Bye!

      Reply
  13. Lisa

    Your cookies look scrumptious and are so pretty! I was just wondering if the frosting hardens up a bit or does it stay moist? I am wanting to try out both your frosting recipes.

    Reply
  14. Kristen @ just-iced cookies

    Hi! I have been using a very similar recipe for nearly 20 years. One less egg, no baking powder, and 1/4 c. less sugar. Going out on a limb and trying these today to see how they turn out! And my 2 cents on the margarine – my cookies seem to keep their shape better when I use it as opposed to butter. But that’s just me! And I think these are definitely best with cream cheese frosting and sugar sprinkles. YUM!!

    Reply
    • Jamielyn

      I hope your cookies turned out well! Out of all the sugar cookie recipes I have tried, this one is definitely my favorite!

      Reply
  15. Kenzie

    I’m looking for cookies to send in a care package :) Do you think they would do ok in the mail for about a day? I would probably just leave out the frosting and dust with powdered sugar instead. I’d love to hear your thoughts, thanks!

    Reply
    • Jamielyn

      I think these cookies would send well in a care package. Just make sure that you pack them while so they don’t get broken with the travel! :)

      Reply
  16. Wilna

    Oh my! I just made a batch of these and they are awesome! I wasn’t prepared for so many so I’m going to try and freeze half of them. Maybe that way I’ll be ahead for Christmas baking! :) thank you for sharing this great recipe!

    Reply
    • Jamielyn

      I’m glad you like them Wilna! They freeze great, so they will be perfect for when you are Christmas baking! :) Thanks for your comment!

      Reply
  17. Carol

    This recipe is VERY good…..I made them today and was very impressed….I love them soft and these are. I also made them thick.

    Reply
    • Jamielyn

      Thanks for your comment Carol! I haven’t made sugar cookies in a while…I need to go and make these again. They are my favorite! :)

      Reply
  18. Lacey

    Wondering if this recipe can be cut in half? As I don’t need all the dough and probably won’t use the other half down the road

    Reply
  19. md

    I’ve been trying out various sugar cookie recipes, and this one is next… But the best way I’ve found for making shaped cookies is to roll out the dough between two sheets of parchment paper and THEN chill it in the fridge (or the freezer if it’s a recipe with a lot of eggs). Peel off the top paper, flip the whole thing and peel off the bottom paper, and cut out. The cookies are firm enough to transfer to the cookie sheets without damaging them. Best of all, this way you don’t have to ever use any extra flour, so you can roll and re-roll with abandon and never end up with tough cookies!

    Reply
  20. Carmen

    These are my all time favorite cookies. (We call them sour cream cookies.) But I use shortening instead of butter and they are great. I just hate making them because I make a mess with the flour and rolling them out. EVERY.TIME. :)

    Reply
  21. Nancy

    I have a nearly identical recipe. I do not add almond or lemon extract. Instead of frosting our cookies, my girls and I sprinkle them with a cinnamon/sugar mixt before baking. The friend I got the recipe from said her grandma made these and served them for breakfast (w/o frosting) and they put jelly on before eating. These cookies are very good. I have always used butter.

    Reply
  22. Melissa

    They look yummy. I have never made cookies with sour cream before. The cream frosting sounds yum. It does not say how many it makes. I am guessing with 5 1/2 cups of flower it should make alot. Thanks for sharing will have to give this ago.

    Reply
    • Jamielyn

      I love using sour cream in my sugar cookies, it makes them super soft and moist! :) It should make about 2 dozen depending on how big your shapes are! :)

      Reply
  23. smdoyle

    I saw that you can freeze the cookie dough, but wasn’t sure about the baked cookies? How do they taste after coming to room temperature after being frozen?

    Reply
    • Jamielyn

      You can definitely freeze them after you bake them, they might be a little harder since they aren’t fresh! Just be sure to freeze them that day! :)

      Reply
    • Jamielyn

      Hi Danielle! If it’s still sticky, try adding a little more flour, until you reach a good consistency. Everyone measure flour differently so it may not have been enough. Hope that helps! xo

      Reply
  24. Ronetta

    I read a lot of the questions and still haven’t figured this out.Have you ever used plain all purpose flour in these? Do you think it would be fine?

    Reply
    • Jamielyn

      Hi Ronetta! I use all purpose flour in the dough every time. I just use the powdered sugar to help cut the shapes! Hope that helps! :)

      Reply
    • Shay

      We made these today and they’re great! Maybe the tinest bit dry? But the kids love them. I used butter, and didn’t have lemon or almond so used more vanilla- the flavor is great!

      Reply
      • Jamielyn

        I’m glad you liked them Shay! I have made these with both butter and margarine…the ones with margarine always turn out softer! So maybe if you want them less dry, you could try that! :)

        Reply
  25. Jen

    Hi! Just made these cookies! They are delicious with the cream cheese frosting. Do they need to go in the fridge because of the frosting??

    Reply
    • Jamielyn

      It should be around 2-3 dozen depending on the size of shapes you make! :) I would double the recipe if you need 4 dozen just to be safe!

      Reply
  26. Dana Harr

    I have used aluminum foil under cookies for about 20 years before parchment was readily available. This is the same technique I use to make pieces of gingerbread for gingerbread houses as well.

    Reply
    • Jamielyn

      I’ve made it with both my Kitchen Aid and hand mixer and it works great. I’ve never tried it without a mixer. It should work just fine but it might be a little more difficult!

      Reply
  27. Ericka

    Wow this looks great!
    But do you know of a good substitute for sour cream? Not many supermarkets in my area still carry sour cream so it’s a bit difficult to find, and I’m new to baking sugar cookies so I don’t know what I could use instead :)

    Reply
    • Jamielyn

      Hi Ericka! The sour cream is definitely what makes these sugar cookies so soft. I haven’t tried substituting the sour cream in this recipe, but I have heard that you can substitute the sour cream for plain yogurt!

      Reply
  28. Lisette

    I made these cookies for the Fourth of July and let me tell you that they were great! And I did not have time to make the frosting! We ate them plain and they were good! I added 1 teaspoon of vanilla and 1/8 ts almond and 1/8 ts lemon extract! Yummy! Oh and I stuck my dough in the freezer for a couple minutes after I cut them out and they held their shape perfectly! Thanks for a great recipe!

    Reply