Description
These soft cakey sugar cookies are delightfully tender and moist, featuring a rich blend of butter, sour cream, and vanilla extracts. Perfectly sweet and fluffy, they are ideal for decorating with creamy vanilla buttercream and colorful sprinkles, making them a festive treat for any occasion.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
For Decorating
- Vanilla buttercream
- Sprinkles
Instructions
- Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set this mixture aside for later use.
- Mix Wet Ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Flavorings: Add the eggs, sour cream, vanilla extract, and almond extract to the butter and sugar mixture. Beat on medium-high speed until combined. It’s normal if the mixture looks slightly curdled. Scrape the bowl again as needed.
- Combine Wet and Dry: On low mixer speed, gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. The dough should be very thick, creamy, and silky. Cover the dough tightly with plastic wrap or aluminum foil and chill for at least 1 hour or up to 2-3 days.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and Arrange Cookies: Remove the chilled dough from the refrigerator. Using a cookie scoop or tablespoon, measure out 1.5 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 13-14 minutes or until they gently spring back when lightly touched with a finger. Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before frosting.
- Frost and Decorate: Prepare vanilla buttercream frosting and spread it generously over the cooled cookies. Decorate with sprinkles as desired.
- Storage: Store frosted cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Allow all wet ingredients (eggs, sour cream, butter) to come to room temperature for optimal mixing and texture.
- The dough can be chilled for up to 3 days to develop flavor and make scooping easier.
- The cookie dough is thick and creamy—do not add extra flour.
- Spacing cookies 3 inches apart is important to prevent them from spreading into each other while baking.
- Use a cookie scoop for uniform-sized cookies that bake evenly.
- Test cookies by gently pressing to check if they spring back, indicating doneness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
