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Grandma’s Sour Cream Sugar Cookies + VIDEO

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These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness — they’re perfect with or without frosting and make a great freezer-friendly holiday cookie! Includes step by step recipe video

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These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!

I have never liked sugar cookies.

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Maybe it’s because my mom was never a fan of sugar cookies, and never baked sugar cookies, and we never had sugar cookies growing up.

Maybe it’s because the dough can be finnicky and trying to cut it into those cute snowflake and Christmas tree shapes without leaving half of the dough behind in the cookie cutter gives me anxiety.

Maybe it’s because there are no chocolate chips. (Although they do have frosting — I’ll give them that).

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!

Whatever the case, they’re just not something we have often ever.

But the holidays come and I start to flip through family cookbooks and think back to Christmas gatherings at Grandma and Grandpa’s. And as I came across this one in my cookbook my one Grandma had made for me when I was married, I knew I had to share it.

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!

These Sour Cream Cookies are not the difficult, finnicky cookies that require hours of rolling, cutting, baking, and decorating.

They are a soft sugar cookie made with sour cream, and they have a fluffy, delicate texture that I find much more appealing. Please note that these are not cutout cookies — you can chill or freeze the dough all you want and you still will not get shapes from these cookies.

The flavor is mild and slightly sweet, so they are made to be frosted. If you feel the need to add some lemon zest or extra vanilla, go for it.

Yes, they are cakey. This is just the way the recipe is.

If your Grandma writes recipes the way my Grandma wrote recipes, you know that they’re a little…. well, open to interpretation. And since I’ve never made these with Grandma, I’m just going to say that these are my best guess at what her recipe actually means.

You may or may not get exact measurements.

You may or may not get mixing or baking instructions (in this case, there were none).

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!

These turned out so soft and luscious and perfectly sweet, that I decided to share the recipe my way. And to my family who may come here and realize I’ve made some crucial misinterpretation — feel free to chime in and translate for me!

A simple colored frosting and maybe a few sprinkles is really all they need to make them extra special for Christmas, though they are easy enough to make for any occasion…. Or no occasion. Sometimes you just need a cookie!

More sour cream cookies:

These have been so popular that I’ve added two more versions to the family!

Watch the video and see how easy these Sour Cream Sugar Cookies are to make!

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!
Print Pin Recipe

Grandma's Sour Cream Sugar Cookies

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 281kcal
Author Ashley Fehr

Ingredients

  • 1/2 cup butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2/3 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 teaspoons baking powder
  • 4 cups all purpose flour

Frosting

  • 1/2 cup butter
  • 2 1/2 cups powdered icing sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk

Instructions

  • In a large bowl with an electric mixer, beat butter and sugar on high until creamy.
  • Add eggs, vanilla, and sour cream and beat until smooth.
  • Add baking soda, baking powder and flour and beat on low until combined -- dough will be soft, almost like cake batter. THIS IS FINE.
  • Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set.
  • FrostingWith an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don't want it too thin!).
  • Color if desired and spread on cooled cookies.

Nutrition (this is an estimate)

Nutrition Facts
Grandma's Sour Cream Sugar Cookies
Amount Per Serving
Calories 281 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 107mg 4%
Potassium 93mg 3%
Total Carbohydrates 45g 15%
Sugars 29g
Protein 3g 6%
Vitamin A 6.3%
Vitamin C 0.1%
Calcium 4%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

 

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Comments

  1. I accidentally doubled the butter for the cookie. That what I get for baking while distracted. Didn’t realize until after the first batch was out of the oven. They held up though! You would think that doubling the butter like that would make it melt all over the pan right?! Nope. They looked fine, tasted good. They are outstanding, thank you for the recipe. I will double check my measurements next time lol 😂

    Reply

  6. I was a little o fused as the recipe calls for 1/2 cup butter but the video looks like in 1/2 stick was used. Also recipe says yields 24 ookies…and I was thrilled to get at least 3-4 dozen:-)

    Reply

  12. OH these cookies remind me of my grandmother. She use to put sour cream in everything. Always gave it so much extra flavor. I am excited to try these this Holiday season.

    Reply

  14. My granddaughters, ages 7 and 3, helped me to make these cookies. Everyone loved the cookies and we can’t wait to make them again!

    Reply

  15. How would you freeze this dough? Would you freeze the whole batter in a ball or drop the cookies, freeze and then put in a freezer bag?

    Reply

    • This dough doesn’t freeze very solid (I put in the freezer to test and it is still scoopable), so I would freeze it as a whole but not for as long as you might other cookie dough.

      Reply

  16. These were awesome! Super easy and tasted great. My 14 year old daughter and I made them together and the recipe was easy for her to follow with minimal help. The family loved them.

    Reply

  17. “…dough will be soft, almost like cake batter. THIS IS FINE.” Thank you! I have my great-grandmother’s sour cream cookie recipe. The first time I made it, I actually threw out the dough, believing she had accidentally written down the wrong measurements. Tragic. I decided to google “sour cream cookies” to find the right ratios and found your version, then tried my grandmother’s recipe again. Saved. I will have to try your version next! Typically, my great-grandmother and grandmother did not provide instructions either but there are some interesting tidbits in her sour cream cookie recipe (minus the helpful “dough will be like cake batter”). Our recipes are so similar I wanted to share. 1. She creamed the butter and sugar until fluffy. 2. She then added well beaten eggs to the creamed mixture. 3. She combined the flour (sifted, which is somewhat unusual for a cookie), salt and soda. 4. She alternately added the dry ingredients and the sour cream–to avoid over-mixing or breaking down the sour cream. 5. She added the nutmeg last–which Martha Steward does too so….validated–and noted raisins were optional. (No thanks to raisins, I like the delicate flavor better without them.) There was no frosting recipe on my great-grandmother’s card so I’m anxious to add that to the mix. Thanks again! I love your site!

    Reply

    • These are my absolute favorite of all time. My Mother made these and they were a neighbor’s (Mrs. White) recipe. Mom made them for the neighbors, the nuns, the priests at Christmas time. My brother Michael got to deliver them to all. This was back in the 60’s. You are definitely right about sifting the flour. One time my Mom threw out 5 batches of dough because “it wasn’t right”. She finally realized she had forgot to sift the flour!!!!

      Reply

  18. Thank you! Thank you! I have been trying sugar cookie receipes for at least 40 years (I’m 66) looking for this cookie that I remembered from summer Bible School snack time. Munching under a tree with ice cold Kool-Aid. No idea who made them..lots of churches together…I am beyond being a happy woman!!!

    Reply

  19. Came across your recipe on Pinterest. We accepted a last minute invite to dinner. Great recipe, had all the ingredients and made according to your directions. They are wonderful! My husband ate 4 before I could even frost them! Perfect hostess gift for the holidays…. or any day. Thank you

    Reply

  20. This is pretty much the same recipe as the Old-Fashioned Sour Cream Drop Cookies from the 1950 Betty Crocker cookbook. This is a family favorite. Whipped cream cheese vanilla butter frosting can be flavored with a little orange or lemon or lime juice… is a good icing for this cookie.

    Reply

  21. I don’t know what I did wrong except that I did forget to warm up the butter before mixing it in with the sugar. My cookies burned on the bottom after 10 minutes but did not cook through in the centers. I had to throw most of the first batch away. I left the rest of the batter in the refrig and will try to bake them later, but will lower oven temp to 325. I have never had anything like this happen before with sugar cookies. They were about 1-1 1/2 Tbsp in size and I baked them on the top shelf in my oven. Thinking maybe my oven bakes too hot for these cake like cookies. Oh well…my 3 year old grandson had a ball anyway making the cookies and there were a couple good ones he was able to decorate and eat….so he was happy ….and that is all that counts in my book. 🙂

    Reply

  22. Can left over dough be refrigerated? I usually mske my doughs a day or 2 b4 using and wondered if this would be ok to do with this recipe?

    Reply

  24. These sound very similar to my Grandma’s Sour Cream Cookies (a traditional mennonite recipe) which have become known as Grandma Fehr’s Sour Cream Cookies to my friends that insist on the recipe. I chill the dough for a bit then roll it out and use cookie cutters. I made them at work once and they were preferred over the standard hard and crumbly sugar cookies. Even your pics of the decorating look the same. They are always a hit with the kids, even without icing!

    Reply

    • Thanks Tracey! It’s awesome how so many Grandmas have similar recipes! Chilling and rolling these definitely doesn’t work though — I’ve tried! It can’t even be rolled straight from the freezer.

      Reply

    • Tried this recipe yesterday. Let me preface by saying I’m not a baker. These were incredibly easy and really delicious. My kids loved them! I have always loved sour cream cookies but didn’t want to go through the whole process of freezing dough, rolling out etc. . Thank you !

      Reply

  25. Have you ever tried flattening these with a glass once on the cookie sheet? I think my grandma had a similar recipe and that’s what she used to do. Just wondering how they’d turn out. Looking forward to a simple sugar cookie to try! Love the ones with sour cream!!

    Reply

    • Hi Tiffany! I haven’t tried that! You could, but the dough is pretty soft, so I’m not sure it needs any flattening — I think you’d end up with cookies that were pancakes!

      Reply

  26. These were a huge hit at our office Christmas party! Soft, tasty sugar cookies. I used my buttercream icing recipe, with peppermint extract instead of vanilla, to give these a Christmas twist. Thanks for sharing this great recipe, it’s going right into my personal recipe book.

    Reply

  28. Thank you! I found your recipe by searching ‘Grandma Sour Cream cookie’ and this is EXACTLY what I was looking for. Like you, I inherited the cookbook, but not a lesson. The ingredients and measures are similar, I was looking for advice on a not too sweet rich frosting and found just what I was looking for. Thank you!

    Reply

  29. Quick question, what would you substitute for the flour, sugar and sour cream. (for people who are on a sugar free diet, lactose intolerant and gluten free? also, the frosting was really runny!! too much milk. i tried these again and used sour cream for the frosting instead of milk and it was perfect.

    Reply

    • I used dairy free earth balance butter and 2 cups Pillsbury gf all purpose flour mix and 2 cups almond flour. They were delicious! I used sugar though. You could try substituting with splenda maybe. I’d Google paleo sugar cookies for recipes.

      Reply

  30. My son and I just made these. I was hoping they’d be a success (that video makes them look fantastic!) however, with 4 cups of flour my cookies came out to be more like a biscuit than a cookie. They didn’t spread in the oven at all they only puffed up. I’m not sure what to change.

    Reply

  32. I just Made these and they’re delicious. I love Soft cookies. These are more of a cake-like cookie but I dont Mind at all. Hard, soft, crispy, chewy —- who cares, they’re cookies!!! Thanks for the recipe, it’s a keeper.

    Reply

  33. wonderful cookie recipe, made them this afternoon for a tray to take to church tomorrow morning, am delighted with how they turned out.. will be on our cookie trays every Christmas season after this.

    Reply

  35. I was wondering if I could just use sprinkles without the buttercream?My husband doesn’t care for it.Hes like an alien sometimes I swear.I was reading the comments and I read it wasn’t a sweet cookie without it?I got pretty excited about the sourcream.I won’t be telling husband about that either because it would be like telling him there is mayonnaise in it lol.Thanks for recipe

    Reply

    • Haha! I actually don’t even like sour cream but I do love the flavor it adds to baking! You could likely stir sprinkles into the dough before baking, or you could add them after but you may have trouble with them not sticking. The cookie itself really isn’t super sweet, they have a mild vanilla flavour so I think the frosting adds a lot but it is totally optional!

      Reply

      • I just made these and they taste delicious. I sifted my flour before measuring, and the cookies are very thin, I wonder if I should not have sifted?

        Reply

        • I’m glad they tasted great! I don’t usually sift my flour, though I do fluff before I measure. I think they likely would have been a little thicker without the sifting.

          Reply

    • Yes you can just sprinkle sugar oker the top before baking. My grandmother has made these since I was in my 20’s and she always sprinkled them with sugar. I carry her baking tradition over 14 years after her passing using this exact recipe and sprinkling sugar.
      Happy sprinkling!!

      Reply

  36. Made these with my kids tonight and they are so yummy…we all loved them! They are light and fluffy and delicious even without the frosting, which is the perfect addition. I halved the recipe and got 31 good-sized cookies. Thanks for sharing!

    Reply

  37. I saw this recipe a bit ago on Facebook.
    I really wanted to try it.
    My issue with sugar cookies is the fact I’m having to stick them in the freezer before the oven and it always just seems inconsistent even if I time it the same.
    These actually are so much easier. I put them in 7-8mins and they come out perfect. Definitely test your oven first if you aren’t sure. I knew right away 10-12mins would burn them. So I started with 8 and it was perfect!

    I am making them a lil bigger then a tablespoon. They fluff up nice.

    My husband was not at all wanting me to make these because the sour cream. However he loves them!!!
    They’re not sweet, the frosting makes up for that. Usually I’m not a fan of buttercream but with these cookies it pairs perfectly. I do like them without the frosting though.
    I will say the cookies are a lil heavy on the flour. Four cups seems like a lot.. but the batter/dough may be on the too runny side without it. Maybe I’ll use my scale next time and see if my cups are off. Or just add a lil less.
    I haven’t decided. I might instead just add some orange zest and a lil fresh juice..think they’d be perfect with that flavor.
    This was a large recipe. Had I realized I probably would have cut it in half…glad people have suggested freezing them. I’ll try that without frosting though.

    Definitely making these again at some point! With orange zest!!

    Reply

    • Always use softened butter unless it says melted or cold.
      You can’t cream sugar and butter if the butter is cold.
      I do warm it up a lil just to soften it, my apts a lil cold. But only at 5 sec intervals. So it doesn’t melt. I check softness. If a spoon goes easily in. Its soft.
      I’ll add…because the amount if sugar, you can’t really beat until fluffy. I just mixed the butter until its a bit fluffy them add the sugar.

      I actually use room temp everything. Or else you get clumpy issues….
      I suggest getting eggs out and sour cream ready so when it goes into the butter and sugar you don’t have issues.
      I use to have many issues until I learned to make sure everything is room temp.

      Reply

      • I just got done icing them! They’re perfect! As an avid baker, I assumed the butter needed to be softened. Like many others, mine made 4 dozen decent sized cookies and the icing recipe is enough to ice them all. Great tasting, not too sweet, cookie!

        Reply

      • Yes, you’re definitely right! I’ll make a note about the temperature of the butter in the recipe 🙂 The baking time will definitely depend on your oven temperature, the type of pan you use and the size of your cookies. My cookies are probably closer to 2 TBSP dough, so they definitely need 10-12 minutes, but smaller cookies will be done more quickly. I’m so glad you liked them! I love the idea of adding orange zest!

        Reply

    • The dough is very sticky so I don’t usually recommend it. I am going to do some tests with chilling/freezing the dough and see how it works and will update the recipe then!

      Reply

  40. Oh, my! These cookies are fabulous! I made a half batch, just to try them out. My family loved them -gobbled them up and asked when I was making more. I followed the directions exactly – aside from halving the recipe. Perfection! Not too sweet, but oh so tender.

    Reply

  41. Ashley, I have a container of lemon chips in the freezer that I need to use up. What do you think about adding these to the dough, or should I use a crispier cookie? TIA

    Reply

  42. I have a very similar recipe from my Grandmother. In her version, you cut the butter in the dry ingredients like with pie crust. My dough is pliable enough to cut without having to refrigerate it like other recipes. I also found out that you cannot use margarine.

    Reply

  43. First batch just came out of the oven, they are delicious and this recipe will be a definite save! I can’t wait to serve these to my family tonight for dessert!

    Reply

  44. This recipe looks like one i got from the newspaper almost 15 years ago. The cookies i used to make didnt have frosting on them though, instead i sprinkled them with cinnamon. I lost that recipe years ago and will be making these soon to compare. I used to bake a lot and am now in the process of teaching my wife how to bake, I am so excited to share these with her.

    Reply

  45. Hi Ashley! I’m looking forward to making these. My grandma’s friend used to make a cookie that we loved that seems very similar to this. Question — if I’d like to freeze them, can I do that with them already frosted or does the frosting not freeze well? I’m hoping to make these toward the beginning of the week for a function I have over the weekend and I think I’ll need to freeze them and then thaw them out before the weekend. Or do you think they’d stay moist and fresh for several days? Thanks in advance!

    Reply

    • Hi Kristi! I have definitely frozen them and it works great! If you want to keep them for a few days I would probably frost them and freeze them, and just place a piece of wax paper in between your layers if you’re stacking them. I hope that helps!

      Reply

      • Please let them dry after you frost them, on was paper, on table top; then, after they’re dry, you can stack them in layers, using the same was paper yoiu let them dry on, in between each layer of your cookie stack, in a large plastic container, that you’ll be freezing them in. If you do not let the icing dry on your cookies tops, before freezing & stacking, you’re really going to have a mess of runny icing all over, and you’ll be lucky if you’ve made yoiur icing thick enough and it’s all smudged and ugly looking, if you don’t let your icing dry on your cookie tops!

        Reply

  46. Ashley, I just made the cookies, ran out of vanilla and used almond in both the cookies and icing….wonderful! I can’t wait to share them at the office tomorrow. Thanks for sharing your Grandma’s recipe.

    Reply

  47. These look AMAZING! My daughter is having a donut theme 6th birthday party at the end of the month with her dance team and I’m def going to try these out! I’m thinking I could pipe the icing to look like little baby donuts haha!

    PS ignore the haters, some people complain just to hear (read) their own whiny voices lol. Not worth the time to think about them <3 I will let you know how they turn out for sure!!!

    PPS Love your name girl 😉 Ha!

    Reply

  49. I made these this morning. So easy and happy how they turned out. You definitely need to know your oven, mine runs hot so just 7 minutes was my mark. I’ll make these again for sure. This made around 4 dozen for me. Perfect to add to my cookie plates that are being passed tonight. Thanks again!

    Reply

  50. So is it my understanding that thsee are drop cookies and not ment to be rolled out snd cut with cookie cutters? Because my dough turned out really runny also.

    Reply

  51. If you like a cakey cookie these are it! The cookies came out light and thicker than I would’ve liked. Makes way more than 2 dozen.

    Reply

  52. I’ve grown up with these cookies. My mother makes them every year for Christmas. I followed your recipie and it was delightful. Perfect fluffy creamy batter that baked up puffy and soft. I baked mine for 12 minutes but you have to know your oven to know how it bakes which is why the recipie says 9-11 minutes. Perhaps that’s something negative reviewers missed. I guess, if you’re not familiar with the cookie, you might not know what the batter is supposed to look like, feel like, or taste like. This recipie is great!

    Reply

    • You’re right! There are lots of different types of sugar cookies and the batter does seem strange if you’re not familiar with it. I’m so happy you’re enjoying them!

      Reply

  55. Just made these with my kiddos and they are so good! I used almond extract instead of vanilla because I’m a big almond fan and they turned out excellent! Can’t imagine why these wouldn’t turn out for others. SO yummy! Thanks for sharing your grandma’s recipe!

    Reply

  56. I made these yesterday and they baked up well but they are extremely bland. I had hoped for more tang from the sour cream. If I make them again I will add lemon or orange zest.

    Reply

    • The sour cream adds more to the texture than the flavor, since there is only a small amount. They are a mildly sweet vanilla cookie — I wouldn’t say they are bland, but they are definitely not over the top.

      Reply

    • Add some NUTMEG to the mix, that’s what’s been our family recipe for 4 generations, and feel free to throw some RAISONS in there, adds natural sweetness!

      Reply

  57. I’m in the “these didn’t turn out” camp. I used about 5 and a half cups of flour because with the four it called for, it was like cake batter. Even with the extra flour, the dough still feels weird. They’re not even cake-like. I cooked the nine minutes as directed and they were still doughy. Not sure how people are getting good results as I originally followed the recipe to a t. They’re almost like little hot rolls. I’ve never had a recipe come out this far off base for me. What a huge waste of ingredients 😔 .

    Reply

    • Hi Kathy! Yes, the dough is soft and sticky. From 4 cups to 5.5 cups of flour is a BIG jump and I’d prefer you not to leave a review here if you didn’t make the recipe. I hope you find other recipes you enjoy more!

      Reply

    • Exact thing happened to me with 4 cups of flour but I think my problem was in the butter – I belted down cold sticks 30 seconds to soften it but the butter and sugar mixed together was not a creamy consistency for me in step 1

      Reply

  58. These look great. My mom has always used sour cream in her sugar cookies and they turn out like the ones you buy in the bakery at the store. I can’t find my copy of her recipe so I was hoping these would be the ones but they aren’t. They recipe she has you can roll out and cut different shapes. I will try these cookies also, but for now I need to find the ones I can roll out. I promised my granddaughter that we’d make Christmas cookies today. lol

    Reply

    • Ok….my granddaughter and I made these cookies and I think they are wonderful. They are not overly sweet which is nice because when you frost them they will be perfect. I would eat them plain with my coffee. lol I did a little experiment on them and it turned out great. We doubled the batch and I added a 1/2 cup milk and 1/2 cup sugar cookie coffee creamer and it worked great. We will be decorating them as soon as they cool off. My 17 yr old son hates cookies (he’s not a sweet eater) but I think he’ll like them unfrosted. We are having my granddaughters 10th birthday party tomorrow so we’ll be serving them then. Thank you for the recipe…..I LOVE IT!!!

      Reply

    • I know. I realized these aren’t rolled out after I read so many and started putting ingredients in.

      My mom had a sour cream recipe that used juice from small Orange and a little grated orange peel in it. Hope I can find it

      Reply

    • You may want to check out a recipe on Pinterest called ” No Fail Small Batch Sugar Cookies.”
      They have sour cream and you roll them out and use cookie cutters.

      Reply

    • Sharon,when you say you doubled the recipe and added 1/2 c milk and 1/2 c sugar cookie creamer, was that on top of the original amount of milk for a doubled recipe? Did that change the texture of the dough , or cooking time?

      Reply

  59. I just wanted to say these turned out beautifully! I grew up with these cookies and couldn’t find the recipe to make this year–this is the closest one to it! So, so happy you posted it 🙂

    Reply

  60. Does the frosting set up enough to be able to stack the cookies? And have you ever frozen them after baking and frosting? I will need to make at least 3 batches of them and would love to ;make them now and freeze!

    Reply

  61. i have been an avid baker for most of my life, i love soft vanilla cookies, and these are the best, and easiest!!! i have to admit, i have already made them 2 times this holiday season. the first time i made them as directed and i was so worried about how loose the dough was, but they turned out GREAT! the second time i decided to make them with greek yogurt because i ran out of sour cream, and they came out wonderfully. thank you for sharing this recipe, it def makes it into MY family recipe book. 🙂 oh and the frosting is amazing and buttery and all things wonderful 🙂

    Reply

  62. Hi Kelly. If you are going to leave such a negative review I’d appreciate you explaining what happened. This is my Grandma’s recipe, and no they are not a traditional sugar cookie recipe but they are not a waste of time or ingredients, unless of course you don’t like soft vanilla cookies. They have actually had plenty of positive reviews on social media and a reader just commented that they were the best sugar cookies they’d ever made, so I’m not exactly sure what went wrong when you made them, or if they are just not your style.

    Reply

  63. These were hands down the best sugar cookies I have made! So light, fluffy and perfectly delicious! My kids are awesome little kitchen helpers and suggested we make a “lemon flavored” frosting. So, we squeezed the juice from half of a lemon in and it was the most perfect twist! Topped with a bit of orange zest….PERFECTION! I am also a huge fan of almond extract, so we added a tis bit of almond to the cookie dough….YUM!
    Thanks for sharing this recipe….we will for sure be using this over the holiday season!

    Reply

    • I’m so happy to hear that! Thanks so much for coming back and leaving a comment. It’s so nice to hear how things turn out for people! We love lemon so I am definitely going to have to try that next!

      Reply

  65. I completely agree. I just tried them and they turned out horrible. Waste of time and ingredients. I just wish I had read your comment beforehand.

    Reply

    • One hundred percent. Just wasted an hour. These turned out like cake and tasted like paste. And I followed the recipe exactly.
      Not sure why.

      Reply

      • Hi Taylor, they are a soft and cakey cookie, so it does make sense that they would turn out a lot like cake. Maybe soft, cakey cookies are your thing — fine. Just read the description and then find another recipe, maybe a more traditional sugar cookie is what you’re looking for. This is not it.

        Reply

        • Hi Ashley,
          I really wasn’t trying to be rude, I was just frustrated because I made these for my niece hoping for Lofthouse type cookies, which I gathered they would be from the description. These did just not turn out at all for me, the dough was extremely sticky and the cookies really had no flavor. I am just not sure why my cookies turned out so bad, and I made sure to follow the directions exactly.

          Reply

          • Yes, the dough is sticky and they are likely softer and more cakes than a Lofthouse cookie. If the recipe isn’t for you, fine. Just remember that there is a real person behind every blog, sharing family friends and things they love. Next time try searching “lofthouse copycat cookie”

    • Hi Fletcher, if you are going to leave a negative review, then explain what happened. This is not the place for unnecessary negativity — especially on one of my family’s favorite recipes. Maybe you don’t like soft vanilla cookies, then no, they won’t be for you. But they are far from horrible, unless something happened when you made the recipe.

      Reply

      • Hi,
        I just made these cookies, and I thought they are Delicious. I haven’t even decided if I will frost them or not, as they are great just the way they are. I have learned that you are always going to have people that are never Satisfied no matter what. It’s their loss. Ashley,
        I Love the cookies. Now I think I will go and frost 1/2 off them Thank you for sharing your grandma’s recipe, as I never had the opportunity to bake with my grandma. Have a Very Merry Christmas.

        Reply

        • Thank you so much Linda for your kind words! I agree — not everybody will like every recipe and that is totally fine with me! It can be hard to know exactly how something will turn out. I am not a big fan of sugar cookies but I really like these with and without frosting too! I hope you have a great Christmas too 🙂

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  67. These look so soft and fluffy! I’ve never used sour cream in a sugar cookie and that sounds like a terrific idea, plus I love that there’s no rolling out dough here. I need to try these!

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    • my mom used a reciepe like this but she did roll them out and used cookie cutters for her cookies –they are gooood…..

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  68. Finally a sugar cookie I don’t have to stand over to flour the surface, roll the dough out, cut out the cookie, transfer it to a cookie sheet, then bake it. This is so easy. Just mix it up, drop by tabl full and just bake. “Then frost or not. Wow what could be easier. Thanks for making my Christmas baking a lot easier..

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    • I’m glad you’re as excited about them as I am! They are so soft and delicately sweet — a new favorite here for sure! (Or an old one, however you look at it 🙂 ) Thanks Laura!

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  73. Hi Ashley! I love a soft sugar cookie with frosting! These sound so easy and so good! And frosting is always a good thing! Definitely putting these in my “must make for Christmas” folder!

    Reply

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