Puffy Sugar Cookies
Soft, fluffy, and irresistibly sweet, Puffy Sugar Cookies are the ultimate treat for cookie lovers who crave a melt-in-your-mouth texture. Made with creamy sour cream for extra moisture and a tender crumb, these cookies strike the perfect balance between buttery richness and classic vanilla flavor. Topped with a sprinkle of colorful sugar or your favorite festive decorations, they’re as pretty as they are delicious. With just 15 minutes of prep time and a quick bake, this recipe yields 30 cookies that are perfect for holiday gatherings, bake sales, or simply satisfying your everyday sweet tooth. Whether you’re a seasoned baker or a novice, this no-fuss recipe ensures soft, pillowy cookies every time.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Sour cream
- Optional: sprinkles or colored sugar for decoration
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly grease them.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix the dough.
Using a tablespoon or cookie scoop, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft and slightly sticky, so no need to flatten them.
If desired, sprinkle the tops of the cookies with sprinkles or colored sugar for decoration.
Bake in the preheated oven for 10-12 minutes, or until the edges are just barely golden, and the tops look set. Do not overbake to keep them soft and puffy.
Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 594.8 g | 216% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 314.7 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 309 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 592 mg | 13% | |
*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.
