Soft Sugar Cookies

cookies surrounding a tall carafe of milk

5 from 4 votes

These soft sugar cookies are PERFECT and after years of trying different recipes, I promise these are THE ONES! They are soft and they have the perfect balance of crispiness and chewiness – golden edges inviting you in, while the center offers that perfect amount of soft chew!

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 177kcal

Author: Marie

Ingredients

For the Cookies

3 1/4 cups all purpose flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (1 cup = 2 sticks)
1.5 cups granulated sugar
1/4 cup sour cream full fat not reduced fat, may substitute greek or plain yogurt (full fat)
2 large eggs room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract optional but highly recommended; use 1/2 teaspoon if you are a big fan

To Decorate (Rolling)

1 cup rainbow sparkling sugar (any color) or rainbow sprinkles or plain sugar

US Customary - Metric

Instructions

For the Cookie Dough

Combine flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
In the bowl of a standing mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes
Add sour cream and mix until incorporated.
Add eggs, one at a time and beat until incorporated.
Add vanilla and almond extracts and mix until incorporated
Add flour mixture slowly and mix on low only until combined.
Transfer dough to a medium sized air tight container, and refrigerate the dough for at least 2 hours or overnight. Dough must stiffen up.

To Bake the Cookies

Preheat oven to 350℉ (175℃)
Form dough into balls (about 2 tablespoons each), roll in sugar or sprinkles, and place on parchment-lined rimmed cookie sheet with at least 2 inches of space between the cookies.
Bake for 13 to 15 minutes or until the edges/bottom of the cookies are lightly golden (do not allow cookies to brown, or they will dry out). If you make smaller cookies, bake for 11 to 13 minutes.
Let them cool completely on the baking sheet before moving them. Cookies will stiffen up as they cool so do not disturb them for about 10 to 15 minutes.

Notes

Baked cookies should keep well in the freezer for 3 to 4 weeks, with the USDA saying 8 to 12 months.

At room temperature, baked cookies should keep well for 3 or 4 days.

For more tips on storing cookies at room temperature vs the refrigerator vs the freezer, see this article by Real Simple.

Most cookie doughs will freeze well for 2 months. See more here about how to bake after freezing cookie dough.

Homemade cookie dough can be stored in the refrigerator for 2 to 4 days.

Nutrition