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pink iced heart sugar cookies
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Soft Sugar Cookies

Soft and buttery cake-like sugar cookies with cream cheese icing.  These cookies are so flavorful and tender.  Overnight refrigeration required to make dough easy to roll and cut without adding excess flour.
Course Dessert, Snack
Cuisine American
Keyword soft sour cream sugar cookies, sour cream cookies, sour cream cut out cookies
Prep Time 10 minutes
chill time 8 hours
Total Time 18 minutes
Servings 27
Calories 258 kcal
Author Janet Barton

Ingredients

Sugar Cookie Dough

  • 1 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoons baking powder
  • ½ cup sour cream
  • 3 cups flour

Cream Cheese Icing

  • 1/2 cup butter softened
  • 4 oz. cream cheese
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla

Instructions

Sugar Cookie Dough

  1. Sift together baking soda, salt, baking powder, and flour.  Set aside.

  2. In a large mixing bowl, cream together butter and sugar. Beat for about 3 minutes. Add eggs and vanilla. Beat for another 3 minutes.  

  3. Add flour alternately with sour cream in three additions. Beginning and ending with flour.  Cover dough with plastic wrap and refrigerate overnight or 8 hours.

  4. When ready to use, remove dough from refrigerator and divide in half. Roll dough to ¼-inch thickness. Using a cookie cutter, cut into desired shapes. Bake in a preheated 375-degree oven for 8-10 minutes or until just barely beginning to brown around the edges. Makes about 2 dozen cookies

Cream Cheese Icing

  1. In a large mixing bowl, cream butter, cream cheese.   Add vanilla and powdered sugar until well blended.

Recipe Notes

  • Softened butter should still hold its shape but dent when pressed.
  • Don’t skip the step of creaming the butter and sugar together for 3 minutes.
  • The cookie dough is quite sticky.  DO NOT add more flour.  This is the reason the dough needs to be refrigerated until very cold.  At least 8 hours.  
  • Chilling the cookie dough makes rolling the dough out very easy without adding additional flour.  This ensures a very tender and soft cookie. 😋
  • Double cream cheese icing if you're planning on piping a hefty amount of icing on the cookies.  It's a good idea to make a double batch because leftover icing freezes great.  It's always good to have a batch in the freezer.
  • Instead of using food coloring, I used 1/4 teaspoon beet juice because I love the soft pink color.  😍Beets!
  • Cookies freeze great for about 2-3 weeks.  If cookies have been iced, place cookies on a baking sheet in a single layer and freeze completely.  Layer between sheets of waxed paper in a covered container and place back into the freezer.

Other thoughts:

  • It's great to make the dough ahead of time when pinched for time.  The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month.
  • Because the dough has less flour, it will require refrigeration.  Adding more flour will make the cookie dry with a floury taste.  
  • Less flour means a more tender and flavorful cookie.  
  • Sour cream is mixed into the dough for a soft, tender, and flavorful cookie.
  • Butter!  No shortening in this cookie.  Always remember butter has a melting point lower than our body heat which means the cookie will begin to melt-in-your-mouth with the first bite.  Shortening leaves a film on the roof of your mouth and tongue.   Butter = Flavor   Shortening = Yuck  (authors opinion) 😉
Nutrition Facts
Soft Sugar Cookies
Amount Per Serving (1 cookie)
Calories 258 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 46mg15%
Sodium 175mg7%
Potassium 48mg1%
Carbohydrates 33g11%
Fiber 0g0%
Sugar 22g24%
Protein 2g4%
Vitamin A 415IU8%
Vitamin C 0mg0%
Calcium 22mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.