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Soft Sugar Cookies V

"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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30 m servings 103 cals
Original recipe yields 48 servings (4 dozen cookies)


  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 230
  1. 271 Ratings

Most helpful positive review

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 immediatel...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 immediatel...

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 star...

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 n...

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 ...

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 is an excellent sugar cookie recipe that I have been using over a year. I figured it was time to write my own review after reading some of the recent surprising negative reviews. My kids ...

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 i...

I thought that these were great soft sugar cookies. Even the next day they were still soft. I left out the nutmeg and used cream of tartar instead. I frosted them with buttercream frosting an...