Super Soft Sugar Cookies + Baking Tip


Super Soft Sugar Cookies …tried and true recipe that has been made hundreds of times!

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, but better. 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.

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

Super Soft Sugar Cookie Recipe Video

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Super Soft Sugar Cookie Printable Recipe

Soft Sugar Cookies

Yield: 2 1/2 dozen (depending on your cookie cutter size)


  • 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

Optional: 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



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.


1. For both the butter cream and cream cheese frosting combine all listed ingredients, mix with an electric mixer until smooth. Frost on cooled cookies and serve:)

Tip for the super soft sugar cookie recipe 

Super soft sugar cookies and the best tip for baking them on #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 between two pieces of parchment paper (so you don’t have to peel up the shapes).
  3. Dust cookie cutter with powdered sugar or flour 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. ;)

Looking for more sugar cookie recipes? Check out these:

Sugar cookie bars

Fruit pizza

Cinnamon roll cookies

50 BEST cookie recipes



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more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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

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

    • Jamielyn posted on February 10, 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!

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

    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.

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

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

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

    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

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

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

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

    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.

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

    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!

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

    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.

    • Jamielyn posted on February 9, 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! :)

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

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

    • Jamielyn posted on February 9, 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!

      • immy posted on February 9, 2013 at 9:32 pm (#

        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 posted on February 10, 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 posted on February 13, 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 (#

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

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

    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.

    • Jamielyn posted on February 10, 2013 at 2:58 pm (#

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

    • Ali posted on December 18, 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.

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

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

    • Jamielyn posted on February 12, 2013 at 2:23 pm (#

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

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

    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 :)

    • Jamielyn posted on February 13, 2013 at 12:39 pm (#

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

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

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

    • Jamielyn posted on February 14, 2013 at 10:59 am (#

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

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

    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?

    • Jamielyn posted on February 15, 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. :)

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

    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!

    • Jamielyn posted on February 23, 2013 at 9:04 pm (#

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

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

    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?

    • Jamielyn posted on February 23, 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!

    • Laura posted on December 14, 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!

      • Jamielyn posted on December 16, 2013 at 5:23 pm (#

        Thanks for the tip Laura! :)

    • Claudia posted on January 1, 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!

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

    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.

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

    How can I prepare sour cream?

    • Jamielyn posted on March 4, 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.

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

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

    • Jamielyn posted on March 11, 2013 at 6:36 pm (#

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

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

    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!!

    • Jamielyn posted on July 3, 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!

  22. Linda had a little Lamb posted on September 7, 2013 at 10:12 pm (#

    These look really yummy. Thanks for the recipe share.

  23. Jessica posted on October 17, 2013 at 9:58 pm (#

    That tip is pure genius!!!

    • Jamielyn posted on October 18, 2013 at 2:46 pm (#

      It has saved my sugar cookies countless times! :)

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

    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!

    • Jamielyn posted on November 4, 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! :)

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

    How many servings is this recipe for?

    • Jamielyn posted on November 14, 2013 at 11:42 am (#

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

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

    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!

    • Jamielyn posted on November 6, 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!

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

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

    • Jamielyn posted on December 11, 2013 at 11:50 am (#

      It should be good for about 6 months! :)

    • Rachel posted on December 18, 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!!

      • Jamielyn posted on December 21, 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 (#

    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.

    • Jamielyn posted on December 2, 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! :)

  29. Ashley Addison posted on December 3, 2013 at 9:53 pm (#

    Thank you for sharing a recipe for soft cookies that hold their shape.

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

    what can you use instead of sour cream

    • Jamielyn posted on December 16, 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! :)

      • stephanie posted on December 18, 2013 at 4:09 pm (#

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

      • Jamielyn posted on December 21, 2013 at 12:39 pm (#

        Great tip Stephanie, thanks for commenting! :)

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

    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

    • Jamielyn posted on December 18, 2013 at 1:05 pm (#

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

      • Lacey posted on December 18, 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 (#

    How long will the dough keep in the fridge?

    • Jamielyn posted on December 27, 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!

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

    Hey! I was wondering how many cookies this make?

    • Jamielyn posted on January 9, 2014 at 2:24 pm (#

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

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

    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!

    • Jamielyn posted on January 8, 2014 at 3:03 pm (#

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

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

    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. :)

    • Jamielyn posted on January 9, 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!

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

    I love these & so do my grandkid

    • Jamielyn posted on January 13, 2014 at 4:00 pm (#

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

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

    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.

    • Jamielyn posted on January 13, 2014 at 3:50 pm (#

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

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

    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.

    • Jamielyn posted on January 23, 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! :)

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

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

    • Jamielyn posted on January 31, 2014 at 4:01 pm (#

      Yes, it should work great! :)

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

    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?

    • Jamielyn posted on February 13, 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! :)

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

    My batter seems very sticky, is this normal?!

    • Jamielyn posted on February 6, 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

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

    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?

    • Jamielyn posted on February 8, 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! :)

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


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


    • Shay posted on February 12, 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!

      • Jamielyn posted on February 13, 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 posted on February 13, 2014 at 3:03 pm (#

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

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

    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??

    • Jamielyn posted on February 13, 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! :)

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

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

    • Jamielyn posted on February 13, 2014 at 3:04 pm (#

      Yes, you can use vanilla! :)

      • J posted on February 14, 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 (#

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

    • Jamielyn posted on February 13, 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!

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

    Seriously the best sugar cookie I have ever made. Thanks

    • Jamielyn posted on February 13, 2014 at 2:25 pm (#

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

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

    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.

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

    can i make this without a mixer?

    • Jamielyn posted on February 17, 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!

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

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

    • Jamielyn posted on February 17, 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! :)

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

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

    • Jamielyn posted on May 24, 2014 at 2:02 pm (#

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

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

    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 :)

    • Jamielyn posted on May 26, 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!

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

    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!

    • Jamielyn posted on July 5, 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! :)

      • Lili posted on July 17, 2014 at 12:57 am (#

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


      • Jamielyn posted on July 23, 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 (#

    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. 

    • Jamielyn posted on August 13, 2014 at 6:16 pm (#

      Great idea Jamie, thanks for commenting! :)

  55. Kathy Jeffpow posted on November 7, 2014 at 10:44 pm (#

    The best part about your posting, is the expression on your little girl’s face.  What a cutie she is!

    • Jamielyn posted on November 19, 2014 at 6:06 pm (#

      Thank you Kathy! She is my best baking partner! :)

  56. Sherilis posted on January 6, 2015 at 7:43 pm (#

    Ingenious, can’t wait to try this trick,

  57. Lorna posted on January 7, 2015 at 10:29 am (#

    Anyone made half this recipe with success?  It’s just too many cookies for me.

  58. Nikki posted on February 10, 2015 at 12:59 pm (#

    Hi! I’m wondering if I make the dough the night before I plan on baking and decorating is that too long to chill the dough for? 

    • Jamielyn posted on February 10, 2015 at 4:06 pm (#

      Hi Nikki! You can make the dough the night before if you would like. I usually make it the day of and chill for about an hour. :)

  59. Abby posted on February 11, 2015 at 8:18 am (#

    how many cookies does one recipe make? 

    • Jamielyn posted on February 18, 2015 at 10:35 pm (#

      It should make between 30-40 cookies depending on the size! :)

  60. Angela posted on February 13, 2015 at 6:38 pm (#

    Are there separate directions for the frosting that I am overlooking?

    • Jamielyn posted on February 24, 2015 at 10:31 pm (#

      Hi Angela! Just scroll a little bit father and there will be two different recipes for frosting. :)

  61. Teresa posted on February 14, 2015 at 9:19 pm (#

    These are the most tasteless sugar cookies I have ever made. I was very disappointed!!  They look better than they taste!!  Don’t make them!!

  62. Helen posted on February 15, 2015 at 10:29 am (#

    love your recipes and anxious to try the sunny cupcakes, your daughter is adorable.
    Looking forward to receive your tips.

  63. Susan W posted on February 27, 2015 at 1:56 pm (#

    Hi Jamielyn, I’m going to try making these today for a function tomorrow! I just read a lot of the comments and I see that you were asked certain questions over and over. 

    In order to save you some time, why not take those questions and add them to post under a “HINT:” section or maybe a paragraph under “SUBSTITUTIONS:”

    This might cut down on the number of times you have to respond to the same question over and over again.


  64. Rebecca posted on March 2, 2015 at 6:54 pm (#

    thank you so much for posting this recipe! Is it possible to bake and frost then re-freeze the cookies for several days until I need to serve?

    • Jamielyn posted on March 13, 2015 at 4:01 pm (#

      Hi Rebecca! I’m sure that would work great. I have also froze half the dough, let it thaw, and then baked and that worked great as well. :)

  65. Whitneymc posted on March 24, 2015 at 11:44 pm (#

    i have been practicing making cookies and everytime they taste great but never stay in their same size as the cookie cutter. Do you have any suggestions on how to achieve this? 

    • Jamielyn posted on April 19, 2015 at 1:00 am (#

      Refrigerating the dough helps hold the shape and the tip about the powdered sugar helps too! :)

  66. Christy posted on April 3, 2015 at 8:12 pm (#

    How thick do you roll the dough out to?

    • Jamielyn posted on April 18, 2015 at 11:49 pm (#

      About 1/4 in thick! :)

  67. chelsea posted on April 4, 2015 at 3:39 pm (#

    Hey there, I was wondering why you split the dough in half before you refrigerate? and do you wrap into a ball or flatten it?

    • Jamielyn posted on April 30, 2015 at 11:11 pm (#

      Hi Chelsea! You don’t have to refrigerate beforehand, I just like to work with half the dough at a time. Sometimes I will freeze half the dough.

  68. Tracy posted on September 27, 2015 at 9:35 pm (#

    I have tried these 2 times. The first dough I thru away it was to sticky to work with. This time was the same except I added at least 1 more cup of flour just to separate it and I’m guessing I will have to add another cup to cut them. I am following the directions and getting frustrated . any idea why I can’t make this work?

    • Laura Capello posted on October 3, 2015 at 12:23 pm (#

      Hi Tracy! There’s a couple of things it could be… the temperature and humidity of your home could be vastly different than here. Also, refrigerating to chilled to a huge step. If the dough gets too warm, it can become a sticky, goopy mess. Make sure you’re working with a really cold dough (to the point that it seems it will break if you try to bend it) when you start to roll it out. Also, before when you’re wrapping it to chill – go ahead and make it a flat disk. I like to wrap it in plastic as a square, then pound it down with my hands (when it’s already wrapped) to make it as uniformly flat as possible. Hope these tips help! :)

  69. marge posted on November 30, 2015 at 4:21 pm (#

    after chilling the dough I made yesterday I is like a rock! any suggestion on how to soften it enough to roll out?

    • I Heart Naptime posted on December 1, 2015 at 7:15 am (#

      I usually let my dough sit on the counter for 20 minutes if it’s too hard to roll out – you still want it cold, but you want it to be malleable, too. I’ve found wrapping a flat disk (instead of a ball) helps both for storing the dough in the fidge, and needing less time on the counter before rolling out. Happy baking! :)

  70. Christie posted on January 7, 2016 at 1:50 pm (#

    These are my youngest son’s favorite – can’t wait to make them!

  71. Kelley P posted on January 12, 2016 at 7:25 am (#

    Do these work well with Royal icing or are they too “puffy”?

    • I Heart Naptime posted on January 12, 2016 at 10:49 am (#

      I don’t know about puffy, but they are very, very soft. Typically, Royal Icing is used on a harder cookie for the stability.

  72. Debbie posted on February 9, 2016 at 12:53 am (#

    I have made a lot of sugar cookies in my day and these are by far the best….EVER!  I used  a large heart-shaped cookie cutter and got 34 cookies out of that batch and I used unsalted butter and they came out perfect.  Thank you for such  great recipe!

  73. Ashley @ Wishes & Dishes posted on February 14, 2016 at 2:01 am (#

    I love all of your recipes!! These look scrumptious! Can’t wait to try them. Pinning :) 

    • Jamielyn posted on June 14, 2017 at 7:03 pm (#

      Thank you! Hope you enjoy them as much as we do!

  74. Lori posted on February 18, 2016 at 5:20 pm (#

    Quick question, do these have to be refrigerated afterwards due to the ingredients in the frosting?

    • I Heart Naptime posted on February 19, 2016 at 7:32 am (#

      I don’t refrigerate, but you could if you’re concerned. :)

  75. Stephanie posted on March 26, 2016 at 1:12 pm (#

    I just wanted to send you a huge thank you!  I am a crunchy sugar cookie, decorate before baking sort of girl.  My husband is a soft sugar cookie, frost and sprinkle sort of guy.  I have tried to make his mom’s recipe, but it just never tasted quite right to me.  Also, I could write a book on failed buttercream frosting attempts.  But this recipe, for both cookies and frosting, is so delicious I might be changing my sugar cookie ideology.  The dough was really, really sticky so I might add 1/4c to 1/2c flour extra next time, but if the taste is at all affected, I’ll gladly work with sticky dough again.  Thank you for this delicious treat.

    • Jamielyn posted on June 14, 2017 at 7:02 pm (#

      I’m so happy you had success with this recipe! We’ve been using it for years and it is a favorite! :)

  76. Pam posted on December 18, 2016 at 1:52 pm (#

    I am making Christmas cookies, my question is does the buttercream frosting harden enough to stack?? or does it stay soft so you can’t stack?

    • I Heart Naptime posted on December 18, 2016 at 3:27 pm (#

      It depends on how dry your home is. I stack, but I put a layer of waxed or parchment paper between layers just in case.

  77. Ana posted on January 7, 2017 at 4:31 pm (#

    So which icing was used for the photos?

    The buttercream or the cream cheese icing ?



    • I Heart Naptime posted on January 8, 2017 at 9:58 am (#

      The buttercream. :)

  78. Warren buffett quotes posted on January 23, 2017 at 2:53 am (#

    These cookies look PERFECT!

    • Jamielyn posted on June 14, 2017 at 7:04 pm (#

      Thank you! They are always a huge hit when we share with others. :)

  79. Sandy Werner posted on February 4, 2017 at 10:01 am (#

    Love, love these cookies! So does my family! I was wondering if after baking these if they can be frozen. 

    • I Heart Naptime posted on February 5, 2017 at 10:07 am (#

      I haven’t tried! I know the dough can be wrapped in plastic and frozen; I have concerns about ice crystals developing on the cookies and ruining the texture when they are defrosted. If you try, let me know how it goes!

  80. Marsha posted on February 6, 2017 at 1:19 pm (#

    These turned out great!  I’ve slways been a failure at sugar cookies!  I will use this recipe for Christmas cookies! ! thank you!

  81. Carol posted on February 11, 2017 at 11:05 pm (#

    I made these today. The cookie just plain tasted a bit floury. But with the buttercream frosting, they’re great! Thanks for sharing your recipe!!

  82. Amy posted on June 14, 2017 at 5:42 pm (#

    Does the recipe really call for 5 and one half cups of flour as written?? Can’t be?? 

    • Jamielyn posted on June 14, 2017 at 6:55 pm (#

      Hi Amy! 5.5 cups is right, it makes quite a few sugar cookies! You can always half the recipe. :)