I’m not joking when I say these are the best homemade sugar cookies I have ever had. I have had some hit or miss luck with sugar cookie recipes, but not with this one. It is a winner. My husband has a weak spot for sugar cookies. They are his favorite. When I asked his opinion he said, “The are the best sugar cookies I’ve ever had!” My husband does not throw around compliments so I know that this recipe was good. (I second his review).
Soft Sour Cream Sugar Cookie Recipe
This recipe came from Picky Palate. I made a couple of accidental modifications. My modifications didn’t seem to affect the cookie negatively. If anything, they enhanced it!
Ingredients
- 2 Cups sugar
- 2 Cups butter, softened (The original recipe only called for 1 cup of butter, but I accidentally did 2 cups. I believe it was a good mistake
) - 3 eggs
- 1 teaspoon vanilla
- 1 Cup sour cream
- 6 Cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
- In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
- Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
Cream Cheese Frosting Recipe
Ingredients
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 bag powdered sugar
- 1 tablespoon milk
Instructions
- Cream softened butter and cream cheese together then add vanilla.
- Slowly add powdered sugar.
- Slowly add milk to desired consistency.
How to Make Sugar Cookies – Picture Tutorial
Soften butter and put into mixer.
I like to cream my butter before adding the sugar. Just to make sure it is the proper “softness.”
Cream butter and sugar together.
As your mixing, make sure to scrape edges with a spatula to make sure all the ingredients get mixed properly.
Add eggs.
Add vanilla and sour cream.
Mix until well combined. It will look kind of chunky and wet.
Slowly mix in flour, baking soda, baking powder, and salt.
Once it is all mixed together, split the dough into 2 batches and form a large ball.
Wrap in plastic wrap (or put in a sealed container). Let chill for at least 2 hours (I let it chill overnight).
Take out of fridge and roll dough.
Use cookie cutters to make your sugar cookie shapes.
Bake at 350 for 9-11 minutes. My first batch was rolled thinner so I did 9 minutes. Second batch was thicker and I did 11 minutes. The cookies were barely beginning to brown around the edges and bottom.
How to Make Cream Cheese Frosting – Picture Tutorial
Cream cheese frosting is my favorite. It has a great flavor, isn’t overwhelmingly sweet, and it has a great texture. It works well for piping cupcakes or frosting sugar cookies.
Cream softened butter and cream cheese together. I used the microwave to soften both (the butter came straight from the freezer and cream cheese from the fridge).
Once cream cheese and butter is well combined, add vanilla. Then slowly add powdered sugar.
Add milk to desired consistency. I added about 1 tablespoon of milk.
I love gel food coloring. You get rich, vibrant colors for your frosting.
Color your frosting to match the holiday or occasion.
Frost Your Sugar Cookies
Be generous with your frosting! That is what makes sugar cookies so delicious.
Don’t Forget the Sprinkles
Sprinkles help make your sugar cookies beautiful and elegant or cute and fun.
Had to Taste!
Do you love sugar cookies as much as I do? What is your favorite recipe?
About Camille
I love sugar cookies, especially when cream cheese is involved in the frosting. Yum!
Visiting from Whipperberry. And yum. I shouldn’t be looking at this at 10pm because now I want to do is eat cookies.
I don’t cook much, but I do craft. Hope you’ll stop by!
These look soooooo good!! I will definitely have to make these soon. And they really seem to hold their shape well with the cookie cutters which is exciting!
Oh these sound good, i want some right now!
If those taste half as good as they look, they must be fabulous! So cute! Would you consider sharing them here?
http://oneartmama.blogspot.com/2012/01/shine-on-fridays-12.html
These look delicious!
What a great tutorial….I’d love for you to share it @ CountryMommaCooks Link & Greet Party
going on now-Sunday night……Have a wonderful weekend!
What many ounces is the bag of powdered sugar? Thanks!
16 ounce bag.
XOXO
Thank you!!
Can I have these now please? They look amazing! I have to make them. Thanks for sharing!!!
YUM! I’ll have to try these out!
Can’t wait to try!
You are so right! This does look like the best soft sugar cookie ever! So pretty, too! Bonnie and I would love it if you would share this at our link party!
http://www.uncommondesignsonline.com
Take care, Trish @ Uncommon
These look too pretty to eat! You had me at sour cream + cream cheese + cookies. I’m totally making these!
I found you on Tater Tots and Jello and I would love it if you would share this with our readers too for Fun Stuff Fridays! http://www.toysinthedryer.com/2012/02/14-days-of-valentines-fun-stuff-fridays_10.html
I made these today and they were yummy. The dough was very sticky and hard to handle. It was a little frustrating to roll out. Stuck terribly to everything. I had to use lots of flour to make it manageable. The recipe calls for 1 cup of butter, but the picture shows 4 cubes. So maybe I did something wrong. Even though they were a pain to roll out, they were very good.
When I made it, I noticed the dough was sticky when I first mixed it up. But after I refrigerated it for a day the dough hardly needed any additional flour. i used 4 sticks of butter – 1/4 each stick for 1 cup. I’m glad they were tasty in spite of the difficulty rolling them out!
Great! Now I am going to have to try these and your $400 cookies. I have been searching forever for a good sugar cookie recipe. I like them soft and thick with a cream cheese frosting. Looks like I may have found a winner. Thanks for sharing!
This is the same recipe I’ve used for about 20 years. It also works really well to use plain or vanilla yogurt in place of the sour cream. In fact, we prefer the vanilla yogurt version! (I went to make them one day and we were out of sour cream, but had vanilla yogurt…)
Blessings–
Dana
That sounds like a great idea as well! Thanks for the idea.
Doesn’t 4 sticks of butter equal 2 cups of butter?
Oh boy! You’re right. No wonder they were soooo good! I will update the recipe
.
Am always looking for a soft, thick sugar cookie…..Going to make these today. Hope the addition of sour cream is what is going to make the difference.Bought a pretty big cutter in the shape of an apple. Frosting will be deep red and brown stem and green small leaves.Taking them to our daughters this weekend for grandkids. If I had a leaf cutter would love to do some of those…..Patty
Are they supposed to be very, very sticky before you put the dough in the refrigerator? Did you use lot’s of flour to roll them out with? Just worried about the amount of flour I used. I put spoonfuls of flower in an 8 ounce cup rather than dipping the cup into the flower bag. I heard if you don’t do this, you can have an extra 3/4 or more flour than called for. Does this sound like how you did it? I will be baking these in 1 to 2 days.
Let me know and thanks!
As I remember, the dough was pretty sticky when I put it in the refrigerator. Yes, I used flour to roll them out. I hope they turn out yummy!
Hi Camille I’m a baking Camille as well and have been in search of a Cheryl and Co.sugar cookie. I do hope that your recipe will help near my search… Thanks for the great tip !!!!!!!!!! Great name again…lol
Add 1/4 tsp. of nutmeg and you have the ABSOLUTE perfect sugar cookie recipe!