Search thousands of recipes reviewed by home cooks like you.

Soft Sugar Cookies V

Soft Sugar Cookies V

  • Prep

  • Cook

  • Ready In

Eileen Sieger

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!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
Rate recipe

Your rating




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 immediately by rolling the dough between two sheets of wax paper and then dipping the cutter into sugar before cutting. It worked very easily. Definitely a recipe I will use often. Oh, and by the way, make sure to space the cookies far enough apart. These babies really puff up--but keep their shape beautifully.


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 stars because you have to work with care if you want to use cookie cutters (roll between wax paper for easy transfering). Place them on a cookie sheet & refridgerate or freeze for a few minutes; they will bake better if cold.


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 not to overbake them, and I think that helped. I also substituted grated orange rind for nutmeg because I'm generally not a huge nutmeg fan. I iced them with cream cheese icing and they were a huge hit! Thanks, Eileen. P.S. I also used 1/2 butter and 1/2 margarine becaue I was out of butter and I think that may have helped them hold their shape. Just a thought.