I love that there is no need to chill this cookie dough for an hour like other sugar cookie recipes, and it’s super easy to make with toddlers. Ava and I made this sugar cookie recipe to make some Christmas cookies and they were delicious.
The Best Sugar Cookie Recipe
- 1 1/2 cup sugar
- 1 cup unsalted butter (softened)
- 1 cup sour cream*
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 1/2 cups flour
Cream Cheese Frosting Ingredients-
- 1/2 cup room temperature unsalted butter
- 8 oz cold cream cheese
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 tablespoons of milk
- Cream the sugar, butter, sour cream, egg and vanilla extract until smooth, about 2 minutes. Add in baking soda, salt and flour.
- Roll out on a floured surface about 1/4-1/2″ thick. Cut out desired shapes. Place on an un-greased baking sheet. Bake at 425 degrees for 5-8 minutes until golden brown on the bottom.
- Let cookies cool before frosting.
Cream Cheese Frosting Directions
- Mix the butter, cream cheese and vanilla extract for about 2 minutes, until smooth. Slowly add in the powdered sugar. Add in 1 tablespoon of milk to thin as needed. If it is too thin (could be butter was too soft) add more powdered sugar.*
- * If using cream cheese frosting then refrigerate cookies after frosting.
- * I’ve also used store bought frosting for these cookies to make things even easier. If using store bought frosting you don’t have to refrigerate the cookies.
- * You can substitute whole fat plain or greek yogurt for the sour cream.
- Remember to let the cookies cool before frosting.
Tips for the Non-Baker or First Time Sugar Cookie Maker
- Sugar cookie dough can be very sticky at times. If your dough is sticky it’s OK! This is what you need to do…
- Make sure your working space is well floured! This is first and foremost. I usually dig my hand or scoop into the flour and put two to three handfuls of flour on my working surface and spread it around.
- Then, scoop your cookie dough onto your well floured surface. Make sure your hands have flour on them and your rolling pin is well floured! Basically put flour everywhere!
- Then, “gently” knead the dough into an uneven ball (it doesn’t have to be a perfect shaped ball) until the “sticky-ness” is gone.
- After that, roll out the dough to 1/4 – 1/2 inch thick using your rolling pin. Don’t get too hung up on the thickness. Plus, Nesting with Grace says the thicker the better.
- I usually rub my hands over the rolled out dough to check to see if it’s even. It doesn’t have to be perfect.
- Next, cut your cookies out using your cookie cutters and then start from the beginning. Don’t worry about kneading the dough again when using the scraps from the first round of cookie cutting. Just kind of form or pat the dough into an uneven ball and roll it out again.
- Baking time…
- These cookies are set to bake at a high temp for a short period of time. That’s one thing that adds to them being easy. Be careful to not over cook them. I took mine out at about 5 minutes. They will continue to cook on the cookie sheet when you remove them from the oven.
- You want to make sure the bottoms are a “little” golden brown.
- All ovens are different so adjust your time accordingly. Keep an eye on the first batch to see how long they need to bake.
- This seems like a lot but I promise once you get started you will get the hang of it! Also, don’t worry about perfect. Just have fun with it and know that they are made with love!