Recipe by Eileen Sieger
"These cookies, which contain sour cream, are the softest sugar cookies ever! I find that if I roll them a little thick and do not overbake, they are best and stay moist. Use whatever cookie cutters that suit the occasion!"
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1 1/2 cups
I used these last night to make Snowman cookies. They were absolutely delicious. I'm a very impatient baker and I never can wait for dough to harden in the fridge, so I cut them out immediately by rolling the dough between two sheets of wax paper and then dipping the cutter into sugar before cutting. It worked very easily. Definitely a recipe I will use often. Oh, and by the way, make sure to space the cookies far enough apart. These babies really puff up--but keep their shape beautifully.
This deserves absolutely no stars. I made it as stated except cut the nutmeg in half. Disgusting. I like nutmeg, however it was still overpowering. I made another batch without it altogether, and they still tasted like nothingness. Just Ick. No frosting could save them!!!
These are delicious!! I rolled mine thicker than 1/4 inch & baked them for 6 & 1/2 minutes so they would be nice and soft; they were still soft days after I baked them. I am giving them 4 stars because you have to work with care if you want to use cookie cutters (roll between wax paper for easy transfering). Place them on a cookie sheet & refridgerate or freeze for a few minutes; they will bake better if cold.
I have been searching and SEARCHING for the perfect soft sugar cookie recipe and I think this is it! The key is them still being soft the next day. I rolled them fairly thick and was careful not to overbake them, and I think that helped. I also substituted grated orange rind for nutmeg because I'm generally not a huge nutmeg fan. I iced them with cream cheese icing and they were a huge hit! Thanks, Eileen.
P.S. I also used 1/2 butter and 1/2 margarine becaue I was out of butter and I think that may have helped them hold their shape. Just a thought.
I've been on the hunt for a great sugar cookie recipe for years. Even my grandmother's fell short. Either the cookies baked hard and flat, or too crumbly/grainy in texture, and all of them were totally flavorless - like cardboard.
This recipe has flavor, the texture is perfect, and it really puffs up when you bake it. I took everyone's advice and decreased the nutmeg to about 1/8 of a teaspoon, plus a couple of dashes of cinnamon. I paired it with the Sugar Cookie Icing by Janice Brubaker, and it was a smash hit. 10 out of 10. I've found my sugar cookie recipe for life!
Very good sugar cookies. I added 1 1/2 t. cream of tartar, as it sets sugar cookies apart. The sour cream made this cookie extra special.
This made a great cookie to decorate. I didn't chill overnight and they turned out anyway.
Super sugar cookies! I made jumbo Christmas ball cut-outs (similar to the picture within the site which advertised "christmas cookies"). I made the dough a day ahead of time and refrigerated it in 2 "logs" wrapped in waxed paper. The chilling was necessary, as even while working with it cold, it got a bit sticky. I rolled each log out on my silicone baking sheet and cut cookies out directly on it, peeled off the uncut portion as the cut outs remained...this allowed me to not have to "move" each cut out to a baking sheet which would have been tough as the dough was soft/sticky (as mentioned above). They turned out delicious...and stayed soft. In general I detest making cut-outs, as I find them ot be WAY too much work but after tasting this recipe, it was worth the extra effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Sugar Cookies V
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 41
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