Super Soft Sugar Cookies
These Super Soft Sugar Cookies are easy to make and taste just like the sugar cookies in the grocery store. You know the ones with all the fluffy frosting in the plastic container? Yeah, those. This recipe is perfect for making with kids and will work for any occasion because you can choose whatever color and decoration you want to use!
Valentine’s Day is right around the corner and these Super Soft Sugar Cookies are a perfect way to say “I Love You”! They seriously taste better than the store-bought ones. They have a subtle hint of almond extract and a homemade creamy, dreamy buttercream frosting.
I made these with my 3-year-old and we had so much fun making silly faces and adding as much frosting we could manage on one cookie! I’m pretty sure I ate at least 5 or 6 (don’t tell my son, he only got 2) and the rest are not going to make it another day.
This is a pretty small batch of dough, in fact, I only cut out half of it last night and have the other half for later this week chilling in the fridge. The half made 26 two-inch cookies.
Super Soft Sugar Cookies
Ingredients
Sugar Cookie Dough
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 2 pinches salt
- 1 stick unsalted butter, room temp
- ½ cup sour cream, room temp
- 1 cup sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- ½-1 tsp almond extract (to taste, I ♥️ almond so I add it all!)
Buttercream Frosting
- 1 stick unsalted butter, room temp
- 2 cups powdered confectioners sugar
- 2-3 tbs milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- gel food coloring
- sprinkles
Instructions
Sugar Cookie Dough
- In a mixing bowl, sift the flour, baking powder, baking soda and salt together and set aside.
- In a stand mixer or large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP PLEASE!) and cream together the butter and sour cream until nice and smooth. Add the sugar, eggs, vanilla and almond extracts and mix until combined.
- Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
- Form a loose ball with the dough and place in a covered bowl in the fridge for 20-30 minutes
- After about 10 minutes, preheat your oven to 400° and line your baking sheets with parchment paper or a silicon mat.
- Once your dough has chilled, place on a lightly floured surface and roll out to ¼" thick. Cut out your favorite shapes and place each cookie on your prepared baking sheet. These won't spread so you don't have to space out too much but give them a little breathing room.
- Bake cookies one pan at a time for 6 minutes. The cookies will puff up a little but won't get very brown so don't panic. This is how they stay nice and soft.
- Remove from the baking sheet right away and cool completely on a rack before frosting.
Buttercream Frosting
- Put the room temp butter in a mixing bowl or stand mixer and beat for a few minutes until nice and creamy. Add the powdered sugar ½ cup at a time and mix completely after each addition. Add the milk, extracts and food coloring and mix until combined and creamy. You can adjust the milk to get the consistency you would like.
- Once your cookies have cooled, frost, add some fun sprinkles and enjoy!
Notes
- Keep the cookies in a sealed container in the fridge and the will last a few days…if there are any left over!
- I made this recipe my own by playing around with the extract ratios and adding the almond extract to the buttercream. Like I said, I love almond extract but if it’s not your thing, you can omit it.
- Play around with frosting flavors too, add some fresh lemon juice or peppermint extract to create a whole new cookie!
Here is the final product, like I said, we had so much fun making these. They are not perfect, but they were delicious. And honestly, I kind of like that they weren’t perfect. I wasn’t even going to post these but the recipe is so amazing I had to share it. Recipe inspired by https://wholefully.com/lofthouse-sugar-cookies/.
Want more delicious dessert recipes? Check some of my other posts:
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