The BEST Sugar Cookies (like Ever) Recipe

I recently whipped up my favorite Homemade Sugar Cookies using unsalted butter, granulated sugar, and a hint of vanilla extract. Combined with all-purpose flour, baking soda, and sour cream, these cookies achieved a delightful balance between a crispy edge and a gooey center. They unquestionably remind me of family baking days.

I first discovered this sugar cookie recipe when I was cruising through Broma Bakery’s blog post on Christmas baking recipes. Ever since, I haven’t looked back.

Let me tell you, these cookies are one of the best sugar cookies I’ve ever tasted. They are chewy, dense, with a crispy edge and that tasty gooey center that makes them the ultimate cutout sugar cookies for any occasion.

I mix together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt whereas I creamed 1 cup unsalted butter with 1 1/2 cups granulated sugar. I then beat in 1 large egg and 2 teaspoons vanilla extract before folding in 3 tablespoons of sour cream for that extra flavor boost.

Every bite reminds me why these homemade sugar cookies became my go-to during the holidays and even on a regular day!

Why I Like this Recipe

I really like this recipe because it turns out with these awesome crispy edges and a soft, chewy center that makes each bite feel super satisfying.
I appreciate how using sour cream gives the cookies a rich, moist texture that sets them apart from your regular sugar cookie.
The simple and step-by-step instructions make it easy for me to bake them even when I’m in a hurry or a bit unsure in the kitchen.
I also love the buttery vanilla flavor that comes through every cookie, making them perfect for sharing with friends or just enjoying on a lazy afternoon.

Ingredients

• All-purpose flour gives structure, energy, and a soft texture to these sugar cookies.
• Unsalted butter brings rich flavor and smoother texture while keeping cookies tender.
• Granulated sugar gives the cookies a sweet taste and helps them brown nicely.
• Egg adds binding power, moisture, and a bit of protein to support the cookie structure.
• Sour cream brings a subtle tang, extra moisture and creates a tender crumb.
• Vanilla extract enhances aroma and flavor, making each cookie taste even more delish.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 tablespoons sour cream

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, sift together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a separate large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until the mixture gets light and fluffy.

4. Crack in 1 large egg and stir in 2 teaspoons vanilla extract until well blended.

5. Mix in 3 tablespoons sour cream into the wet ingredients, making sure everything’s smooth.

6. Gradually add the dry ingredients to the wet mixture, stirring gently just until they combine without overmixing.

7. Scoop out dough balls with a spoon and place them onto your prepared baking sheet, leaving enough space between each cookie.

8. Slightly flatten each dough ball using your hand or the bottom of a glass so they bake evenly.

9. Bake in the preheated oven for 8 to 10 minutes, or until the edges turn a light golden color but the centers still look a bit soft.

10. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling completely.

Equipment Needed

1. Oven (preheated to 375°F)
2. Baking sheet (lined with parchment paper)
3. Small bowl for sifting dry ingredients
4. Large bowl for mixing wet ingredients
5. Sifter or fine-mesh strainer
6. Electric mixer or hand whisk
7. Measuring cups and spoons
8. Mixing spoon or spatula
9. Cookie scoop or spoon for portioning dough
10. A glass (or simply your hand) for flattening dough balls
11. Wire cooling rack for cooling cookies

FAQ

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

• Instead of unsalted butter you can use salted butter but reduce the added salt a bit
• If you dont have sour cream, plain greek yogurt works good as a swap
• You can replace the large egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit for a few minutes
• For all-purpose flour you might try a gluten free all-purpose blend if you need a gluten free version
• If you’re out of granulated sugar, you can use coconut sugar although it will give a slightly different flavour

Pro Tips

1. Make sure your butter is real soft, but not melted, so your cookies come out light and don’t turn out greasy.
2. When you mix in the flour, stir it in gently because overmixing can make the cookies tough, and nobody wants that.
3. Flattening your dough balls a bit before baking helps them bake more evenly, so watch out not to make them too thin.
4. Let the cookies chill on the tray for a few minutes after you take them out from the oven. This way, they firm up a little and don’t break apart when you move them.