Super Soft Sugar Cookies + Baking Tip

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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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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

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Super Soft Sugar Cookie Printable Recipe

Super Soft Sugar Cookies

Super Soft Sugar Cookies

Course: Dessert
Cuisine: American
Keyword: Sugar Cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Refrigerate: 1 hour
Total Time: 1 hour 28 minutes
Servings: 30
Calories: 304 kcal
Author: Jamielyn

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

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Ingredients

For the Cookies:

  • 1 cup butter (or margarine; 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 butter
  • 3 1/2 cup powdered sugar
  • 3-4 tbsp heavy cream
  • 1 tsp vanilla
  • food coloring and sprinkles

Cream Cheese Frosting:

  • 8 oz cream cheese frosting (softened)
  • 1/2 stick butter (softened)
  • 3 cups powdered sugar
  • 2 tsp vanilla

Instructions

For the Cookies:

  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.

For the Frosting:

  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 :)

Nutrition Facts
Super Soft Sugar Cookies
Amount Per Serving
Calories 304 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 45mg 15%
Sodium 208mg 9%
Potassium 62mg 2%
Total Carbohydrates 43g 14%
Sugars 25g
Protein 3g 6%
Vitamin A 8.3%
Vitamin C 0.1%
Calcium 2.6%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

Tip for the super soft sugar cookie recipe 

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 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

Glazed Lemon Cookies 

The-best-sugar-cookie-recipe

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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

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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164 comments on “Super Soft Sugar Cookies + Baking Tip”

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

  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.

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

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

  6. 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!

  7. 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.

  8. 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.

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

    • 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!

      • 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:)

      • 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. :)

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

  11. 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.

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

  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 :)

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

  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?

  16. 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!

  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?

  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.

  19. How can I prepare sour cream?

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

  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!!

  22. These look really yummy. Thanks for the recipe share.

  23. That tip is pure genius!!!

  24. 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!

  25. How many servings is this recipe for?

  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!

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

  28. 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.

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

  30. what can you use instead of sour cream

  31. 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

  32. How long will the dough keep in the fridge?

  33. Hey! I was wondering how many cookies this make?

  34. 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!

  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. :)

  36. I love these & so do my grandkid

  37. 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.

  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.

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

  40. 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?

  41. My batter seems very sticky, is this normal?!

    • 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. 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?

  43. Hi,

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

    Thanks(:

    • 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!

      • 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! :)

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

  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??

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

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

  47. Seriously the best sugar cookie I have ever made. Thanks

  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.

  49. can i make this without a mixer?

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

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

  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 :)

    • 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. 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!

  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. 

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

  56. Ingenious, can’t wait to try this trick,

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

  58. 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? 

  59. how many cookies does one recipe make? 

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

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

  63. 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.

    Susan

  64. 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?

  65. 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? 

  66. How thick do you roll the dough out to?

  67. 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?

  68. 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?

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

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

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

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

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

  75. 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.

  76. 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?

    • 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. So which icing was used for the photos?

    The buttercream or the cream cheese icing ?

    T.I.A

    Ana

  78. Warren buffett quotes Reply

    These cookies look PERFECT!

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

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

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

  83. I’ve made these cookies several times! This time I can’t find the recipe anywhere on this page. I can’t click on the printable recipe tab either. Help!

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