Soft and chewy sugar cookies have a special place in my heart. And I’ve finally perfected my recipe! Learn how to make Perfect Soft Sugar Cookies every time with minimal effort. So yummy!
Perfect Soft Sugar Cookies
I’ve had a few requests for my favorite sugar cookie recipe, so I thought I’d post it before Valentines Day if you still were in the mood for rolling cookies!
Thanks to my neighbor, Nikki, she passed this recipe on to me years ago and I have yet to make another sugar cookie. I’m not kidding folks, these turn out perfect every single time you make them. Some sugar cookies are dry and tasteless, but these are soft, buttery and sweet.
I was excited to try this rolled fondant I found at Michaels and I LOVE it! It’s a bit pricey, but I figured one box at $8 covers about 20 cookies. They look flawless and you can carve all kinds of fun designs in it, I just didn’t have much time to play around with it today. Give it a try if you like this smooth look, it really covers the cookies beautifully!
Here’s what the box looks like. All you do is roll it out to an even thinness, use the same cookie cutter you cut your cookie into, brush a light layer of corn syrup on top of the cookie then press the cut fondant over your cookie. It’s that easy.
Love it!
Perfect Soft Sugar Cookies
Equipment
- Oven
Ingredients
- 2 cups sugar
- 1 cup butter softened
- 3 eggs
- 1 tsp vanilla
- 1 cup sour cream
- 6 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
For the Cookies
- In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
- In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
- Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes, depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
For the Fondant Frosting
- Roll the fondant out into an even thinness. (I used one of those disposable cutting boards to roll the fondant, so it didn't stick)
- Use the same cookie cutter you cut the cookie into to cut out your shape.
- Brush a light layer of corn syrup on top of the cookie.
- Press the cut fondant over your cookie. Press around the edges to seal. It's as easy as that!