This sugar cookie recipe is incredibly versatile! Chill the dough and roll them out for your favorite cutout shaped cookies. Or better yet, let them spread on the cookie sheet to become the fluffy cookies they are destined to be! And then maybe frost them if that’s your style… sometimes it’s mine 😉
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Grandma’s House
So a quick shoutout to my Grandmother for always knowing everyone’s favorite cookies and bars, and having them ready when we all came for the holidays! She would individually wrap them in Saran Wrap so we could easily bring any extras home with us… and there were ALWAYS extras. This woman was amazing in the kitchen. I have so many wonderful childhood memories in her kitchen.
Rather than cereal for breakfast, she would give me a bowl of sliced apples and bananas in orange juice. I absolutely loved it. Consider me tricked into eating fruit for breakfast!
Grandma Marilyn passed many years ago, but I like to think some of her lives on it my kitchen.
Cookie Dough
There are many different ways to make sugar cookies. Different ingredients to include in your recipes to make sure your cookies are sweet and delicious. Some can be thinner and crispy. Some, like these beauties, are light and fluffy!
If you’re planning to make rolled/cutout cookies, you’ll need to chill the dough in the fridge for 3-4 hours. Make sure to include this in your prep time! I find it hard to wait that long, and little bits of the cookie dough always disappear before the cookies are actually baked!
Note: Eating raw cookie dough isn’t recommended. Most flour hasn’t been fully treated against germs that cause e-coli and raw eggs may contain salmonella. I still take my delicious chances!
I cut straight to the chase with these guys and never look back… From the mixer to the cookie sheets then the oven to the cooling rack… then straight to my mouth!
Ingredients
You’ll need the basics for this sugar cookie recipe:
Eggs, flour, butter, sugar, vanilla, baking soda, baking powder, salt and sour cream…
I know. I thought the sour cream was weird at first too. But, trust me on this one!
How to make the dough
Start by creaming 1 1/4 cups of butter with 1 1/2 cups of sugar in an upright mixer. Mix at medium speed for about 2 minutes until it’s light and fluffy!
Add in 1 tsp of vanilla and 2 beaten eggs to the bowl. Mix until combined.
In a separate bowl combine 3 1/2 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt and 2 teaspoons of baking powder.
Alternate adding the combined dry ingredients to your mixing bowl with 1 cup of sour cream.
This dough pretty much fills up my KitchenAid mixer, so if you’re using a hand mixer, be sure to have a large enough mixing bowl!
Bake the Cookies
Use a large scoop to put cookies on the baking sheet. The one I used for this is about 3 tablespoons.
If you want your cookies topped with sugar, dip the bottom of a glass into your colored sugar, granulated sugar or demerara sugar. You’ll need to dampen the glass to make the sugar stick, so wipe it with a wet cloth or a bit of butter.
Press down on each cookie to spread it so it’s about 1/2″ thick.
Bake at 375 for 10 minutes.
Frosting
If you want to add some frosting to your cookies, here’s a delicious buttercream frosting you can add after your cookies have cooled.
Some of the items I used to make this soft and fluffy sugar cookie recipe:
Grandma Marilyn’s Sugar Cookies
Equipment
- Cookie Sheet
Ingredients
- 1½ cups sugar
- 1¼ cup butter softened
- 2 eggs beaten
- 1 tsp vanilla
- 1 cup sour cream
- 3½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp baking powder
Instructions
- Cream butter and sugar in a large mixing bowl or upright mixer.
- Mix eggs and vanilla. Add to mixing bowl.
- Combine flour, baking soda, baking powder and salt.
- Alternate adding dry ingredients and sour cream to mixing bowl.
- Scoop onto cookie sheet.
- Use the bottom of a glass cup covered in sugar to press the cookies to ½".
- Bake 375° for 10 minutes.
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