Soft sugar cookies =)

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.

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  • Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.

  • Cover and chill dough for 1 hour.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.

  • To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

280.7 calories; 3.5 g protein; 42.6 g carbohydrates; 40.6 mg cholesterol; 182.9 mg sodium. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2003
I have given this recipe to at least a dozen people. I absolutely love these cookies! I make about four batches for Christmas and freeze a few after they are cooked to enjoy later. Fluffy delicious and easy to make! What more could you ask for? Read More
(71)

Most helpful critical review

Rating: 3 stars
04/22/2007
These tasted good but they were way to thick and puffy. More like sugary biscuits than cookies. I won't make these again. Read More
(8)
94 Ratings
  • 5 star values: 59
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 11
Rating: 5 stars
12/27/2003
I have given this recipe to at least a dozen people. I absolutely love these cookies! I make about four batches for Christmas and freeze a few after they are cooked to enjoy later. Fluffy delicious and easy to make! What more could you ask for? Read More
(71)
Rating: 5 stars
03/15/2008
This is the best sugar cookie recipe. I will always use this recipe for my holiday cut-outs. My only suggestion is to cut them out very close together and don't re-roll the scraps. The cookies from the scraps were not as tender as the first cut out ones. Great recipe! Read More
(35)
Rating: 5 stars
12/01/2008
I used this recipe last year frosting and all. This year I've changed the frosting (a fluffier one) but when I thought I'd lost the recipe I'd printed out a year ago (before I decided to become a member) I was in a panic as to WHERE I had gotten this recipe online. When I found it again today I was thrilled. These cookies are PERFECT. Read More
(32)
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Rating: 5 stars
02/14/2003
I made these cookies at Christmas time and cannot begin to tell you the number of compliments I received. I even froze some and they tasted just as yummy. They had a nice sweet (but not too sweet thankfully) taste were soft and "fluffy" and the cream cheese icing was very good--thick easily spreadable! The kids had a blast making and eating them so we're doing another batch for my son's Valentine's Day party! Yum! Yum! Read More
(16)
Rating: 5 stars
02/22/2007
I love these cookies. I didn't find the dough hard to work with at all. It sets up very good in the fridge and is not sticky at all. I've made these three times now because I got so many compliments when giving them away for Valentines. Read More
(16)
Rating: 5 stars
12/22/2002
This is an excellent sugar cookie recipe. I have been using the same sour cream sugar cookie recipe for years but I tried this one when I came across it and it is now my new favorite. You won't be disappointed. Read More
(12)
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Rating: 4 stars
12/13/2010
These cookies are quite good. They puff up and are soft and cakey inside but they also keep their shape pretty well. They don't have a whole lot of flavor though; I added some extra vanilla and some almond extract though and it turned out fine. Because they are a little flour-y I would recommend rolling them out in powdered sugar instead of flour (if you do it on a silicone mat it is easier to get the powdered sugar spread evenly). Also be sure to refrigerate for at least 1 hour. If the dough isn't well-chilled it is kind of sticky and hard to transfer from the countertop to the cookie sheet. Read More
(12)
Rating: 5 stars
01/20/2003
The dough was a little hard to work with (very sticky)even after it had been in the frig overnight. Other than that I loved the way these cookies held their shape during baking and they tasted very good especially the next day. Read More
(10)
Rating: 5 stars
12/26/2006
I made these for my mom to bring to my first annual cookie exchange. She was really proud of these when everybody raved about them. Everyone wanted the recipe and she spouted it off like she'd slaved over the oven for hours. Then she'd wink at me. We didn't think they were bland at all. They were just regular sugar cookies! Read More
(9)
Rating: 3 stars
04/22/2007
These tasted good but they were way to thick and puffy. More like sugary biscuits than cookies. I won't make these again. Read More
(8)