The Softest Sugar Cookies Of Your Life From The Food Charlatan. Recipe

Experience the best sugar cookie recipe with a secret twist that creates incredibly soft, flavorful treats. The addition of sour cream transforms each cookie into a tender, perfectly shaped masterpiece that is truly irresistible. Enjoy these delightful cookies decorated with your favorite frosting, making them a timeless classic for any special occasion.

I recently came across a recipe for the softest sugar cookies of your life from The Food Charlatan that truly blew me away. Using 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt as a base, these cookies are made rich with 1 cup unsalted butter and 3/4 cup granulated sugar.

The secret lies in adding 1/4 cup sour cream into the mix which really makes the cookies incredibly soft and gives them a little extra nutritional boost with a bit of protein and calcium. I also use 1 large egg and 2 teaspoons vanilla extract to bring out the best flavors.

This recipe reminds me of the best soft Christmas sugar cookies and a soft sugar cookie recipe that holds its shape after baking so you dont get any sad blob cookies. I plan to frost mine with buttercream frosting for sugar cookies later on for that extra special treat.

Why I Like this Recipe

I like this recipe ’cause first of all, the secret ingredient (sour cream) really makes the cookies super soft – like, they’re the softest cookies I ever had! Second, I dig how the cookies keep their shape after baking; they never turn into an ugly blob that ruins everything. Third, the instructions are pretty simple and easy to follow even if I’m not a super skilled baker, which makes the whole process fun and not frustrating. Lastly, I love that these cookies are perfect for pairing with my favorite buttercream frosting – it makes the whole treat extra delicious and a total crowd pleaser.

Ingredients

These ingredients each has a special role in creating tasty, unique cookies.

Overall, they deliver outstanding flavor and texture.

• All-purpose flour: Provides essential carbs and little fiber for solid cookie structure.
• Baking powder: Leavening that lifts dough and creates light, airy cookies.
• Salt: Enhances flavor and balances sweetness for perfect cookie taste.
• Unsalted butter: Adds richness and moisture, though high in fat and calories.
• Granulated sugar: Sweetens cookies and supplies carbs that fuel energy.
• Sour cream: This secret twist gives cookies extra softness and a tangy hint.
• Egg: Binds ingredients while contributing valuable protein to the mix.
• Vanilla extract: Lifts overall flavor by adding aromatic, subtle sweetness.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup sour cream (that secret ingredient that makes ’em super soft)
• 1 large egg
• 2 teaspoons vanilla extract

How to Make this

1. Preheat your oven to 350°F and line your baking sheet with parchment paper.

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

3. In a large bowl, beat the 1 cup softened unsalted butter and 3/4 cup granulated sugar together until they are light and fluffy.

4. Add in the 1 large egg and 2 teaspoons vanilla extract to the butter mixture and mix well.

5. Stir in 1/4 cup sour cream (the secret ingredient that makes them super soft) until it blends in completely.

6. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes so it firms up a bit.

8. Lightly flour your surface and roll out the dough to about 1/4 inch thickness.

9. Cut out your favorite shapes using cookie cutters and place the cookies onto the prepared baking sheet.

10. Bake the cookies for 10-12 minutes or until their edges are lightly golden, then remove them from the oven and let them cool. Enjoy with your favorite frosting!

Equipment Needed

1. Oven – You need one preheated to 350°F.
2. Baking sheet – Make sure you have it lined with parchment paper.
3. Medium bowl – Use it to sift your flour, baking powder, and salt.
4. Fine mesh sieve – Optional but helpful for really fine sifting of the dry ingredients.
5. Large bowl – This is for beating your softened butter and sugar.
6. Electric hand mixer – Or a stand mixer if you prefer to get the butter and sugar light and fluffy quicker.
7. Measuring cups and spoons – Essential for accurately measuring ingredients like flour, sugar, and spices.
8. Mixing spatula or wooden spoon – Useful for stirring ingredients when combining wet and dry components.
9. Plastic wrap – Needed to cover the bowl while chilling the dough in the fridge.
10. Refrigerator – Make sure you have enough space because the dough needs to chill for about 30 minutes.
11. Rolling pin – To roll out the dough to about 1/4 inch thickness on a lightly floured surface.
12. Cookie cutters – These help you cut the dough into your favorite shapes.
13. Timer – Definitely handy for keeping track of the 10-12 minutes baking time.

These are the key items you’ll need to get this recipe done. Enjoy bakin!

FAQ

The Softest Sugar Cookies Of Your Life From The Food Charlatan. Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try using whole wheat pastry flour. It gives a nuttier flavor, but it might affect the texture a little bit.
• If you are short on baking powder, you can make your own by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. Just be careful with the measurements.
• You could use sea salt instead of regular salt. The flavor is a bit different but it works just fine in the recipe.
• If you’re out of unsalted butter, go for salted butter, but make sure you reduce the added salt in the recipe to keep it balanced.
• You can swap sour cream with plain Greek yogurt. It gives a similar texture, so your cookies will still be super soft.

Pro Tips

1. Try using butter that’s soft enough to blend well but not so melted that it makes the dough runny. It’ll help keep the texture light without making everything too greasy.

2. Be careful not to overmix once you add the dry ingredients. A few extra seconds of mixing won’t hurt, but too much can make your cookies chewy instead of soft and tender.

3. Let the dough chill completely before rolling and cutting. Even if you’re in a hurry, giving it that extra time in the fridge makes shapes cleaner and less likely to tear.

4. When you’re rolling out the dough, dust your surface with just a little flour. It helps prevent sticking, but too much can dry it out or change the texture of your cookies.