Old Fashioned Soft Sugar Cookies
Transport your taste buds back to Grandma’s kitchen with these Old Fashioned Soft Sugar Cookies—an irresistibly tender treat that melts in your mouth with every bite. Made with pantry staples like butter, sugar, and sour cream, these cookies boast a soft, pillowy texture that’s perfectly balanced by a hint of vanilla. The secret to their golden edges and melt-in-your-mouth centers lies in the careful blending of wet and dry ingredients, ensuring every cookie stays light and fluffy. Sprinkle them with sanding sugar for a sparkling finish, and you’ve got a nostalgic dessert that’s perfect for holidays, bake sales, or as an everyday indulgence. Ready in just 30 minutes, these classic sugar cookies are as simple as they are delicious—perfect for sharing or savoring solo.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup sour cream
- 0.25 cup optional granulated sugar or sanding sugar for topping
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer on medium speed.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Start and end with the dry ingredients, mixing just until combined. Do not overmix to keep the cookies soft.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a sparkly finish, sprinkle a small amount of granulated or sanding sugar on top of each cookie before baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking to keep the cookies tender.
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 648.9 g | 236% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 367.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 282 mg | 22% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
