Description
These classic sugar cookies are fluffy, tender, and perfectly sweet. No chilling required, and they’re great for decorating!
Ingredients
- 2 3/4 cups (344g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional, but recommended)
- 3 tbsp (45ml) sour cream (for extra softness)
For Rolling (Optional):
- 1/4 cup (50g) granulated sugar
Instructions
Prepare the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
Mix in the egg, vanilla extract, and almond extract. Stir in sour cream.
Gradually add the dry ingredients, mixing until just combined.
2. Shape & Bake
Scoop dough into 1 ½-inch balls (about 2 tablespoons each). Roll in sugar if desired.
Place cookies 2 inches apart on the baking sheet. Gently flatten slightly with your fingers or the bottom of a glass.
Bake for 8-10 minutes, until the edges are set but the centers look soft. Do not overbake!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra softness, store cookies in an airtight container with a slice of bread.
- If frosting, let cookies cool completely before decorating.
- Want fun flavors? Add lemon zest, cinnamon, or sprinkles to the dough!