Soft Baked Sugar Cookies - A Classic Treat

There’s something magical about soft-baked sugar cookies. Their buttery, melt-in-your-mouth texture paired with just the right amount of sweetness makes them a timeless favorite. Whether you’re baking for a party, a family gathering, or just to satisfy a craving, this recipe delivers the perfect soft sugar cookie every time.
Why You’ll Love These Cookies
• Soft and Chewy Texture: The addition of sour cream (or yogurt) keeps these cookies tender and moist.
• Easy to Make: Simple steps, minimal equipment, and ingredients you probably already have in your pantry.
• Customizable: Add a touch of almond extract for a unique flavor or decorate with sprinkles for a festive touch.
Tips for Perfect Sugar Cookies
1. Measure Your Ingredients Correctly: Baking is a science! Use a kitchen scale for accuracy or spoon-and-level your flour.
2. Don’t Skip Chilling the Dough: Chilling prevents spreading and ensures your cookies bake up thick and soft.
3. Watch the Bake Time: Pull them out when the edges are set but the centers still look slightly underbaked. This is the secret to a soft cookie!
How to Make Them Unique
• Seasonal Flavors: Add a hint of cinnamon in the fall or lemon zest in the spring.
• Fun Toppings: Try colorful sprinkles, a drizzle of melted chocolate, or even a light glaze.
• Shapes for Any Occasion: Roll and cut the dough into fun shapes with cookie cutters!
Soft & Chewy Sugar Cookies
Yield: 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10-12 minutes

Ingredients
• 2 ¾ cups (345 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1 tsp almond extract (optional)
• ¼ cup (60 ml) sour cream or plain yogurt (for extra softness)
• Optional: Colored sugar or sprinkles for decorating
Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats if not using nonstick.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar on medium speed until light and fluffy (2-3 minutes).
Beat in the egg, egg yolk, vanilla extract, and almond extract (if using) until fully combined. Mix in the sour cream or yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not over-mix.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 24 hours). This prevents spreading.
Scoop 2-tablespoon-sized portions of dough and roll them into balls. Place on prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your palm or the bottom of a glass. Decorate with colored sugar or sprinkles, if desired.
Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to cool completely.
Enjoy these cookies warm alongside your favorite cup of tea or wrap them up in a cute box for a gift. With their simplicity and versatility, they’re the ultimate go-to recipe for any baker.
Happy baking!
I willmake the cookies and biscuits this weekend! Thank you Professor Shanice. There is so much rich information!
These are delicious. The recipe is very easy to follow.
I decided to bake on Sunday. My daughter and son-in-law will be my taste testers.
This recipe is slightly different than what I usually make. We can’t wait to give it a try!!!
Can't wait to try. 🤗 Been waiting for today.
Will try this tomorrow