Super soft sugar cookies + baking tip

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.

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

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

 

more by Jamielyn »

Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. 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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Comments

  1. Gayle posted on February 7, 2013 at 7:53 pm (#
    1
    )

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

    Reply

    • Jamielyn replied on February 10th, 2013 at 3:48 pm

      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 posted on February 7, 2013 at 8:08 pm (#
    2
    )

    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. Maureen R. posted on February 7, 2013 at 9:20 pm (#
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    )

    I swear I could eat these right off the computer screen. Great photos, thanks for sharing!

    Reply

  4. Emily @ Color Coded Crazy Life posted on February 8, 2013 at 12:37 am (#
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    )

    Looks Delish! Since we’re already guaranteed a snowday in NE tomorrow this would be a great treat to surprise the girls with while we make our home made valentine’s! Lo

    Reply

  5. Jess posted on February 8, 2013 at 10:00 am (#
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    )

    OH my these look so good! Pinned for later! :)

    Reply

  6. Michael posted on February 8, 2013 at 11:18 am (#
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    )

    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

  7. Jen posted on February 8, 2013 at 12:27 pm (#
    7
    )

    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

  8. Jen posted on February 9, 2013 at 6:41 am (#
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    )

    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 replied on February 9th, 2013 at 3:34 pm

      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

  9. Susan posted on February 9, 2013 at 8:55 am (#
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    )

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

    Reply

    • Jamielyn replied on February 9th, 2013 at 3:35 pm

      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 replied on February 9th, 2013 at 9:32 pm

        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:)

        • Jamielyn replied on February 10th, 2013 at 3:00 pm

          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. :)

          • immy replied on February 13th, 2013 at 11:56 am

            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…

  10. Natalie posted on February 9, 2013 at 11:08 pm (#
    10
    )

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

    Reply

  11. Kiki posted on February 10, 2013 at 1:53 pm (#
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    )

    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

    • Jamielyn replied on February 10th, 2013 at 2:58 pm

      My cookies didn’t lose their shape. Just make sure to follow the baking tip above. Enjoy!

      Reply

    • Ali replied on December 18th, 2013 at 2:10 am

      If you chill the dough again for about 5 min after you cut them into desired shapes, they will keep their shape better.

      Reply

  12. Nicole posted on February 12, 2013 at 12:18 pm (#
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    )

    Thanks for the recipes — they sound great! For the frosting recipes, do you use salted or unsalted butter? Thanks!

    Reply

    • Jamielyn replied on February 12th, 2013 at 2:23 pm

      I typically use unsalted, depends on my mood. ;)

      Reply

  13. Kristy posted on February 13, 2013 at 12:32 pm (#
    13
    )

    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

    • Jamielyn replied on February 13th, 2013 at 12:39 pm

      Great tip Kristy! I’ll have to try that one. Thanks for sharing!

      Reply

  14. ashley posted on February 13, 2013 at 3:42 pm (#
    14
    )

    can you do it with out the lemon or almond extract?

    Reply

    • Jamielyn replied on February 14th, 2013 at 10:59 am

      Yes you can. It just adds a little punch, but you can’t even taste it.

      Reply

  15. Jenni posted on February 15, 2013 at 9:18 am (#
    15
    )

    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

    • Jamielyn replied on February 15th, 2013 at 10:03 am

      Glad you liked them Jenni! Yes, you can freeze the other half. Wrap it in saran wrap and then stick in a freezer zip lock. :)

      Reply

  16. Dani B posted on February 22, 2013 at 1:06 pm (#
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    )

    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

    • Jamielyn replied on February 23rd, 2013 at 9:04 pm

      Ooo the helicopter cookies would be so fun to make! Let me know how you like them. :)

      Reply

  17. Ginger posted on February 22, 2013 at 1:51 pm (#
    17
    )

    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 replied on February 23rd, 2013 at 9:03 pm

      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 replied on December 14th, 2013 at 8:35 am

      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

      • Jamielyn replied on December 16th, 2013 at 5:23 pm

        Thanks for the tip Laura! :)

    • Claudia replied on January 1st, 2014 at 10:54 am

      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

  18. Lisa posted on February 25, 2013 at 11:51 am (#
    18
    )

    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

  19. den posted on March 3, 2013 at 8:14 am (#
    19
    )

    How can I prepare sour cream?

    Reply

    • Jamielyn replied on March 4th, 2013 at 8:31 pm

      Hi! I buy it from the cartons from the store (in dairy section) and just scoop it directly from the container.

      Reply

  20. Name ayesha farah posted on March 11, 2013 at 2:45 am (#
    20
    )

    wt s TB heavy cream?? wt cn i use instead of it?

    Reply

    • Jamielyn replied on March 11th, 2013 at 6:36 pm

      1 tablespoon of heavy cream. You could use whipped cream or whole milk instead. :)

      Reply

  21. Kristen @ just-iced cookies posted on July 3, 2013 at 4:11 pm (#
    21
    )

    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 replied on July 3rd, 2013 at 8:09 pm

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

      Reply

  22. Linda had a little Lamb posted on September 7, 2013 at 10:12 pm (#
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    These look really yummy. Thanks for the recipe share.

    Reply

  23. Jessica posted on October 17, 2013 at 9:58 pm (#
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    That tip is pure genius!!!

    Reply

    • Jamielyn replied on October 18th, 2013 at 2:46 pm

      It has saved my sugar cookies countless times! :)

      Reply

  24. Kenzie posted on November 3, 2013 at 11:31 pm (#
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    )

    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 replied on November 4th, 2013 at 1:09 pm

      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

  25. felisa posted on November 6, 2013 at 3:20 am (#
    25
    )

    How many servings is this recipe for?

    Reply

    • Jamielyn replied on November 14th, 2013 at 11:42 am

      Depending on how much dough you use for each sugar cookie, it makes around 2-3 dozen! :)

      Reply

  26. Wilna posted on November 6, 2013 at 4:21 pm (#
    26
    )

    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 replied on November 6th, 2013 at 7:56 pm

      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

  27. Hayleigh posted on November 27, 2013 at 2:39 am (#
    27
    )

    If i freeze half the dough, how long do you think it will keep?

    Reply

    • Jamielyn replied on December 11th, 2013 at 11:50 am

      It should be good for about 6 months! :)

      Reply

    • Rachel replied on December 18th, 2013 at 5:24 pm

      I just pulled the other half of the dough out of the freezer today to make some emergency christmas cookies and they taste great! I originally made the dough in JULY!!

      Reply

      • Jamielyn replied on December 21st, 2013 at 12:36 pm

        Thanks for commenting Rachel! I’m so glad they lasted 5 months! :)

  28. Carol posted on November 30, 2013 at 10:12 pm (#
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    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 replied on December 2nd, 2013 at 4:13 pm

      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

  29. Ashley Addison posted on December 3, 2013 at 9:53 pm (#
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    Thank you for sharing a recipe for soft cookies that hold their shape.

    Reply

  30. Nene posted on December 14, 2013 at 3:18 pm (#
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    )

    what can you use instead of sour cream

    Reply

    • Jamielyn replied on December 16th, 2013 at 5:21 pm

      You could substitute using 1 cup of yogurt+1 tsp baking soda! I haven’t tried it with this recipe, but I know it works with other recipes when using sour cream in baking! :)

      Reply

      • stephanie replied on December 18th, 2013 at 4:09 pm

        You can also substitute sour cream with 1 tablespoon lemon juice or vinager with 1 cup whole milk

        • Jamielyn replied on December 21st, 2013 at 12:39 pm

          Great tip Stephanie, thanks for commenting! :)

  31. Lacey posted on December 18, 2013 at 9:51 am (#
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    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

    • Jamielyn replied on December 18th, 2013 at 1:05 pm

      Yes you can definitely cut the recipe in half! :)

      Reply

      • Lacey replied on December 18th, 2013 at 4:39 pm

        Other then that…..awesome cookie recipe! Made some last night with my kiddos and I can’t stop eating them. They are good left in the freezer and pull out a cookie here and there to eat :)

  32. sharon posted on December 26, 2013 at 3:46 pm (#
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    How long will the dough keep in the fridge?

    Reply

    • Jamielyn replied on December 27th, 2013 at 2:11 pm

      You can freeze it for up to 6 months, but I always try to use my dough that I keep in the fridge in 2-3 days!

      Reply

  33. Kelly posted on December 28, 2013 at 10:29 pm (#
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    )

    Hey! I was wondering how many cookies this make?

    Reply

    • Jamielyn replied on January 9th, 2014 at 2:24 pm

      About 2 dozen depending on how big the shapes are! :)

      Reply

  34. md posted on January 4, 2014 at 11:46 pm (#
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    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

    • Jamielyn replied on January 8th, 2014 at 3:03 pm

      That is a great tip, thanks for stopping by and sharing! I hope you like our recipe! :)

      Reply

  35. Carmen posted on January 9, 2014 at 1:14 pm (#
    35
    )

    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

    • Jamielyn replied on January 9th, 2014 at 2:07 pm

      I love how soft they are! So true…flour ends up everywhere when I make these, especially with my little kids!

      Reply

  36. Gayleen posted on January 12, 2014 at 5:22 pm (#
    36
    )

    I love these & so do my grandkid

    Reply

    • Jamielyn replied on January 13th, 2014 at 4:00 pm

      I’m glad you love them! Thanks for commenting Gayleen! :)

      Reply

  37. Nancy posted on January 13, 2014 at 2:58 pm (#
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    )

    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

    • Jamielyn replied on January 13th, 2014 at 3:50 pm

      The cinnamon sugar mix sounds delicious Nancy! I’ll have to give it a try!

      Reply

  38. Melissa posted on January 19, 2014 at 4:59 pm (#
    38
    )

    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 replied on January 23rd, 2014 at 10:54 pm

      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

  39. Laudiceia ti posted on January 28, 2014 at 10:43 am (#
    39
    )

    I was wondering if I can use Royal icing frosting on those cookies?

    Reply

    • Jamielyn replied on January 31st, 2014 at 4:01 pm

      Yes, it should work great! :)

      Reply

  40. smdoyle posted on February 3, 2014 at 10:13 am (#
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    )

    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 replied on February 13th, 2014 at 3:03 pm

      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

  41. Danielle posted on February 6, 2014 at 12:40 pm (#
    41
    )

    My batter seems very sticky, is this normal?!

    Reply

    • Jamielyn replied on February 6th, 2014 at 2:04 pm

      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

  42. Ronetta posted on February 8, 2014 at 1:54 am (#
    42
    )

    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 replied on February 8th, 2014 at 12:51 pm

      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

  43. J posted on February 10, 2014 at 10:25 am (#
    43
    )

    Hi,

    Instead of Almond or Lemon extract can I use Vanilla? Or is almond a better choice?

    Thanks(:

    Reply

    • Shay replied on February 12th, 2014 at 2:44 pm

      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 replied on February 13th, 2014 at 2:34 pm

        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! :)

    • Jamielyn replied on February 13th, 2014 at 3:03 pm

      Yes, you can use vanilla. I like using almond and lemon, but it will work with both! :)

      Reply

  44. Jen posted on February 10, 2014 at 9:06 pm (#
    44
    )

    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 replied on February 13th, 2014 at 9:39 pm

      Hi Jen! If people will be eating them within a few hours, they will be fine! I usually refrigerate the leftovers! :)

      Reply

  45. Lindsey posted on February 11, 2014 at 9:41 pm (#
    45
    )

    Hi! I was wondering if you can use vanilla extract instead of the lemon or almond? Thanks!

    Reply

    • Jamielyn replied on February 13th, 2014 at 3:04 pm

      Yes, you can use vanilla! :)

      Reply

      • J replied on February 14th, 2014 at 11:12 am

        I am making these cookies for my boyfriend today and just made up the dough. Wowww the dough itself is delicious!!!! Can’t wait to see what they look like when they are done!(: Thanks so much!

  46. terra posted on February 12, 2014 at 3:45 pm (#
    46
    )

    How many cookies does this yield? I need 4 dozen.

    Reply

    • Jamielyn replied on February 13th, 2014 at 3:04 pm

      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

  47. Shannon posted on February 12, 2014 at 6:24 pm (#
    47
    )

    Seriously the best sugar cookie I have ever made. Thanks

    Reply

    • Jamielyn replied on February 13th, 2014 at 2:25 pm

      You just made my day! Thanks for commenting Shannon! :)

      Reply

  48. Dana Harr posted on February 13, 2014 at 8:58 pm (#
    48
    )

    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

  49. bianca posted on February 14, 2014 at 10:57 am (#
    49
    )

    can i make this without a mixer?

    Reply

    • Jamielyn replied on February 17th, 2014 at 5:22 pm

      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

  50. Heather posted on February 14, 2014 at 4:28 pm (#
    50
    )

    My heart cookies are getting rave reviews today, thanks to your recipe and tips! Thanks so much – keeper!

    Reply

    • Jamielyn replied on February 17th, 2014 at 5:21 pm

      Oh I’m so glad! Thanks for stopping by again to leave a comment! I’m happy everyone loved them! :)

      Reply

  51. Julia posted on May 24, 2014 at 7:04 am (#
    51
    )

    Those look delicious! I’ll be sure to make them for my brother’s birthday!

    Reply

    • Jamielyn replied on May 24th, 2014 at 2:02 pm

      They are so soft and yummy! Hope you enjoy them Julia!

      Reply

  52. Ericka posted on May 24, 2014 at 8:00 am (#
    52
    )

    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 replied on May 26th, 2014 at 1:18 pm

      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

  53. Lisette posted on July 5, 2014 at 4:09 pm (#
    53
    )

    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

    • Jamielyn replied on July 5th, 2014 at 9:02 pm

      Oh I am so happy they turned out well for you! I tried recipes for years and was very happy with this sugar cookie recipe! Hope you had a fun Fourth of July! :)

      Reply

      • Lili replied on July 17th, 2014 at 12:57 am

        just wondering how many Cookies roughly this batch would make ??

        thankyou

        • Jamielyn replied on July 23rd, 2014 at 10:32 pm

          Hi Lili! Depending on how big the cookie cutter is, I’d say about 2-3 dozen.

  54. Jamie Leigh posted on August 4, 2014 at 3:19 pm (#
    54
    )

    A good tip too, is to roll out the dough to the size of your baking sheet and press the cookie cutters right on the sheet. Pull up the excess dough and VOILA! No transferring necessary. 

    Reply

    • Jamielyn replied on August 13th, 2014 at 6:16 pm

      Great idea Jamie, thanks for commenting! :)

      Reply