A few months ago, I shared my favorite sugar cookie recipe that’s specifically for those cut out/detailed sugar cookies. But this recipe for sour cream sugar cookies is the one I dream of. Literally. You know those sugar cookies that you bite into and they are super soft, so moist and have such incredible flavor to them? Well these are those cookies. The ones you simply can’t stop yourself from eating.
I’m sure many of you have been on the same journey. Trying to find that one sugar cookie recipe that has all of those things I mentioned above and more. Wanting that thick but soft cookie that doesn’t crumble, or flatten and spread all over the cookie sheet. After years of searching, my dear friend Ashley shared her mother’s sugar cookie recipe with me. And, the search was over because this cookie is it!
I love this cookie for the simple fact that it really is a nearly perfect sugar cookie. Because, you know I don’t call too many things perfect But, they are perfect for basic shapes such as circles, hearts, squares etc.. I don’t recommend using these for cookies that have imprints in the center of the cookie cutter though. I recommend my other recipe for those intricate details. This sugar cookie is just perfect cookie for those basic shapes. And the flavor is amazing. The best part is you can change up the flavor to anything you want. I almost always use pure vanilla extract or vanilla bean paste in my cookies because I love that classic flavor that it gives. Every now and then I’ll add lemon, or orange for different occasions. I’m not a fan of almond extract, at all – but you can also use half vanilla, half almond extract if you’d like. Coconut extract would also be great.
The cookie dough needs to be refrigerated, so plan accordingly. There’s nothing worse than deciding on a cookie recipe at the last minute, then realizing it needs to refrigerate. I like to refrigerate for at least an hour.
Pre-heat your oven to 350º. Flour a smooth surface before you roll out the dough. Using a rolling pin, roll out your dough. I like to roll out the dough to 1/4 of an inch in thickness because I like my cookies thicker. Try not to roll in a back and forth motion too much, this creates bumps in the final result of your cookie.
When you’re ready to use your cookie cutters, dip the cutter in a bit of flour, this ensures that the dough won’t stick to the cookie cutter. It will just slide out easily. On a parchment lined cookie sheet, place cookies at least 2 inches apart.
At this point I like to put the cookie sheet in the freezer for 5 minutes just to help retain the shape of the cookie. Remove cookies from the freezer and place in the oven and bake for 9- 12 minutes, rotating the cookies halfway through. I realize that’s a big baking time gap. Here’s why, if you’ve rolled out your dough to the 1/8, you can bake the cookies at a lower time but if you’ve got pretty thick cookies, they’ll need to bake for longer. These cookies are meant to be soft, so only bake until the edges are a very light golden brown Or if you prefer a crispier cookie, bake a few minutes more. Remove the cookies from the oven and let cool on the sheet for only 1 minute. Transfer the cookies to a cooling rack and let cool completely before frosting. These cookies are great eaten right away of course, but for the ones you don’t eat, I recommend you store them in an airtight container because they become extra, extra soft. And are even more delicious. They will keep up to 4 days.