Super Soft Sugar Cookies
Servings: 48 3" cookies
Calories: 105kcal
Simple, soft sugar cookies for any occasion. This is an easy recipe that's great to do with kids!
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Equipment
- cookie cutters
Ingredients
Sugar Cookie Dough
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- ½ cup sour cream, room temp
- 1 cup sugar
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Buttercream Frosting
- ½ cup unsalted butter, room temp
- 2 cups powdered confectioners sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- gel food coloring
- sprinkles
Instructions
Sugar Cookie Dough
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
- In a stand mixer or large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP) and cream together until nice and smooth. This will take about 4-5 minutes. Add the sugar, egg, 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 it in a covered bowl in the fridge for 30 minutes.
- After about 15 minutes, preheat your oven to 400°F and line your baking sheets with parchment paper or a silicone mat.
- Once the dough has chilled, place it on a lightly floured surface and roll it out to ¼" thick. Cut out your favorite shapes and place each cookie on the prepared baking sheet. These cookies won't spread so you don't have to space out too much but give them a little breathing room.
- Bake the cookies one pan at a time for 6-8 minutes. The cookies will puff up a little but won't turn brown. This is how they stay nice and soft.
- Remove the cookies from the oven and place them on a cooling rack to cool completely.
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 the cookies have cooled, add the frosting and 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!
Nutrition
Serving: 1frosted cookie | Calories: 105kcal | Carbohydrates: 15.3g | Protein: 1g | Fat: 4.4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 29mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 9.1g | Calcium: 9mg
