Looking for the best sugar cookie recipe? You found it!!! Soft, buttery, and incredibly moist, thanks to the secret ingredient—sour cream. That’s right—no eggs needed! Using sour cream keeps the cookies tender and rich, while still allowing them to hold their shape perfectly.
The best part? You don’t have to chill the dough or roll it out. Just scoop, bake, and enjoy. They’re foolproof and come out perfectly every time, with that classic sweet flavor everyone loves.
Sprinkle with colored sugar, frost them, or leave them plain—the cookies are irresistible either way. Soft, melt-in-your-mouth, and incredibly satisfying, these are the sugar cookies you’ll want to make over and over again.
The Best Sugar Cookie Recipe
I had a lot of fun styling the sugar cookies on my favorite charcuterie board. Use this for serving any of your favorite cookies, foods or charcuterie! Add some fresh or faux florals to complete the look. The sugar cookies tasted especially delicious served on these darling pink checked plates!
The Best Sugar Cookie Recipe
Ingredients
- For Cookies:
- 1/2 cup salted butter, slightly soft
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 1/2 cup granulated sugar
- 1 teaspoon almond or vanilla extract
- 4 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- sugar for top of cookies
- For Frosting:
- 1/2 cup salted butter at room temperature
- 2 tablespoons sour cream
- 4 cups powdered sugar
- 2 teaspoons vanilla
- dash of salt
- 1-2 drops red food coloring
- 2 tablespoons milk
Instructions
- Preheat your oven to 325 convection or 350 regular bake.
- Mix softened butter, oil and cold sour cream in a mixing bowl for about 1 minute.
- Add sugar and almond or vanilla extract.
- Add all dry ingredients.
- Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute, do not overmix.
- Spray the cookie scoop with a little cooking spray. I use a #16 sized cookie scoop for bakery sized cookies.
- Scoop the dough onto a parchment lined cookie sheet.
- Place about 1/4 cup sugar into a small bowl.
- Spray the bottom of a flat glass with cooking spray.
- Flatten one cookie a bit then dip the glass in sugar.
- Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit twisting the glass as you press to produce a jagged edge.
- I bake 8 cookies per tray.
- Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch. Do not over bake!
- Remove from oven, let cool.
- To make the frosting, mix all the ingredients together in a large mixing bowl on medium speed until light and fluffy. About 5 minutes.
- Frost cool cookies.
- Enjoy!
Baking Faves
Below you’ll find everything you need for baking this recipe like a pro! These are some of my favorite baking essentials! I love the measuring cup set so much! It has a 2 cup, 1/2 cup which is so fabulous for baking! The measuring spoons are magnetic so they stay together in the drawer.
