Soft Sugar Cookie Recipe
This chewy, melt-in-your-mouth, soft sugar cookie recipe is topped with a creamy buttercream frosting. Perfect for any holiday or time of year!
Ingredients
For the Sugar Cookies
- 2 1/3 cups all-purpose flour
- 2 Tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1/2 cup sour cream at room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract
For the Buttercream Frosting
- 1/2 cup butter at room temperature
- 3 cups powdered sugar
- 3 to 4 Tbsp whole milk or use heavy cream
- 2 tsp vanilla extract
- 1/8 tsp kosher salt
- Assorted food colorings optional
Instructions
For the Sugar Cookies
- Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl; set aside.
- Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed 2 to 3 minutes or until light and fluffy.
- Beat in egg, beating well after addition. Beat in sour cream, vanilla, and almond extract until combined.
- Slowly beat in flour mixture on low speed until just combined. Cover with plastic wrap and chill at least 1 hour or overnight.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Scoop Tbsp-sized balls of dough, roll between hands to smooth, and place on prepared baking sheets about 2 inches apart. Press cookies to slightly flatten using the bottom of a glass moistened with water. Bake 12 to 15 minutes or until nearly set.*
- Cool cookies completely on wire racks before frosting.
For the Buttercream Frosting
- Beat butter in at the bowl of a stand mixer fitted with the whisk attachment until light and fluffy, about 3 minutes.
- Slowly beat in powdered sugar until smooth. Beat in milk, 1 Tbsp at a time, until desired consistency is reached (adding more if you need). Beat in vanilla, salt, and food coloring (if using).
- Frost cooled cookies with frosting.
Notes
*Do not let these cookies begin to brown around the edges, that means you've gone too far. You want to remove them from the oven with the tops no longer look glossy and they are nearly set when you touch the tops of them.