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
I have never liked sugar cookies.
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).
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 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.
Although, 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 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!
Watch the recipe video and see how easy they are to make!
Grandma's Sour Cream Sugar Cookies
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.
Amy says
“…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!
Ashley Fehr says
That is so interesting! It is definitely a challenge trying to interpret Grandma’s recipes after she’s gone, but well worth it! I’m so glad you found me!
Paula says
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!!!
Ashley Fehr says
Childhood favorites are the best! I remember my Grandma used to decorate them as little piggies with pink frosting and marshmallow noses. They’re a classic for sure!
Heidi reich says
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
Ashley Fehr says
I’m so glad to hear that! Thank you!
Aine says
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.
Rose says
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. 🙂
Kathi says
Why did you heat cookies? It says beat cookies. Could this be the problem?
Lucy says
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?
Ashley Fehr says
Hi Lucy! That should be totally fine 🙂 The dough will not firm up significantly in the fridge.
Anne Webb says
This are good
I wondered if I can make the dough today and freeze it to bake on Christmas Eve?
Brenda says
These sugar cookies turned out wonderful! I tried some sugar cookies my mom brought home from a friend that were so soft and good, so I wanted to find a recipe that was close to hers. I believe your recipe exceeds her cookies!
Thank you so much for sharing this recipe!
Ashley Fehr says
Oh wonderful! I’m so happy to hear you liked them!
Ashley Fehr says
Definitely! It will not become overly firm, even in the freezer.
Tracey Neville says
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!
Ashley Fehr says
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.
Anne says
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 !
Ashley Fehr says
So glad to hear that Anne! I’m not usually into extra steps either 🙂
Tiffany says
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!!
Ashley Fehr says
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!
Bekah says
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.
Ashley Fehr says
Love the peppermint idea! So glad they were loved!
Ashley says
Can you freeze these cookies?
Ashley Fehr says
Absolutely!
Erika says
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!
Ashley Fehr says
That makes me so happy! Family recipes are always the best ones 🙂
B says
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.
Cat says
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.
Jami Jackson says
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.
Ashley Fehr says
They are a soft, cakey cookie, but definitely not biscuit like. If they puff up and don’t settle down or aren’t moist in the center then there’s a good chance they were over baked. I would try removing from the oven a couple minutes sooner.
Sue says
sounds like to much or old baking powder
Joy knutsen says
Has anyone tried gluten free flour?
Denise says
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.
Ashley Fehr says
Agreed! We like all cookies here! So glad you liked them!
Sue says
They turned out perfect!!! Soft and moist. Sending this recipe to my sister.
Pat. says
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.
Ashley Fehr says
Thanks Pat! I’m so happy to hear that!
Stacy says
Could you possibly use metal cookie cutters and pour the mix into them and bake that way?
Ashley Fehr says
If you leave the dough in the cutters, yes, it could work, but I haven’t tried. I’d love to hear how it turns out!
Dawn Calvert says
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
Ashley Fehr says
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!
Luticia Minter says
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?
Ashley Fehr says
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.
Melissa Mostafa says
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!!
Carrie says
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!
Ashley Fehr says
So happy to hear that Carrie!
Ashley says
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!!
Ally says
Just a quick question before I try them…Do you use softened butter or just mix cold butter until creamy?
Ashley says
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.
Ally says
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!
Ashley Fehr says
So glad you enjoyed them!
Ashley Fehr says
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!
Lynn says
Can you roll these out and use cookie cutters?
Ashley Fehr says
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!
Suzie says
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.
Ashley Fehr says
I’m so happy to hear you liked them!
Janet E says
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
Ashley Fehr says
Ohh I’ve never tried that! I’m not really sure how it would turn out, but I’d love to hear how it goes if you try it!
wendy mitchell says
what are lemon chips???
I would love to know…..
Connie Brilla says
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.
Ashley Fehr says
Interesting!
Lynn weldon says
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!
Ashley Fehr says
That makes me so happy!
Cheryl says
Do u use a half cup of milk in the batter? First recipe says none second recipe says use half cup of milk
Ashley Fehr says
Sorry, that’s so confusing! I’ve deleted the first recipe draft and left the correct one.
Charles Laurent II says
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.
Ashley Fehr says
They are a classic for sure! I would love to hear how you like them!
Kristi says
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!
Ashley Fehr says
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!
Lydia Parker says
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!
Gina says
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.
Ashley Fehr says
That would be so good as well! I’m so happy you like them!
Ashley says
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!
Ashley Fehr says
Haha! Thanks Ashley! 😉 I would love to hear how you like them! Happy early birthday to your little (big) girl!
Kate Axlund says
How can I make them rise better at higher altitude? (7000 feet) They were great, but a bit flat.
Ashley Fehr says
I’m sorry — I really don’t know anything about cooking or baking at high altitude! Your best bet would be to find a good, reliable resource about converting recipes to bake at higher altitude that you can use for most recipes. Maybe this one? http://www.kingarthurflour.com/learn/high-altitude-baking.html
Danielle Velazquez says
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!
Ashley Fehr says
Yay! So glad they worked out for you! Thanks for the tip about the oven — I think it also depends how big you’re scooping them.
Angela Lancour says
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.
Ashley Fehr says
Yes, you will drop them just like the recipe says. They are not cookie cutter cookies, just like the post says.
Angela S Lancour says
They did turn out great even tho I missed the drop cookie thing 🙂 they were a big hit and the kids still enjoyed decorating them!
Ashley Fehr says
I’m so glad to hear that!
MarStah says
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.
Ashley Fehr says
Yes, they are thick and fluffy and cakey and they make 2 dozen large cookies.
Crystal Rassi says
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!
Ashley Fehr says
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!
Christina Kubiatowicz says
I must say!!!! I made these tonight!!! They are amazing!!!!
Thank You for sharing this recipet
Ashley Fehr says
Yay! I’m so glad! Enjoy 🙂
Pam says
These taste like a biscuit to me. I had to double the frosting. Not what I expected.
Ashley Fehr says
That’s not something I ever would have expected — they are definitely sweet and I’m sure I had extra frosting. You must like things very sweet!
Michele says
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!
Ashley Fehr says
Thank you Michele! I’m so happy to hear that (love the almond addition!) 🙂
Loretta says
These cookies are a new favourite for my family! They mix up so smoothly and are perfect with some icing and sprinkles on top. They remind me of the cookies my mother used to make. Thank you for this excellent recipe!!
Ashley Fehr says
Thanks Loretta! I’m so happy to hear that!
Lauren says
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.
Ashley Fehr says
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.
Stephen Ward says
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!
Kathy Moore says
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 😔 .
Ashley Fehr says
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!
Melanie says
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
Sharon says
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
Sharon says
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!!!
Ashley Fehr says
Oh I love that idea! A great way to add different flavours! I’m so glad you and your family are enjoying them! Happy birthday to your granddaughter 🙂
Mary says
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
Ashley Fehr says
You could likely reduce or skip the milk and add the orange juice to these. I’d love to hear if you try them!
Irma Bell says
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.
Irma Bell says
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?
Claire says
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 🙂
Ashley Fehr says
I’m so happy to hear that! I’m glad I gave them a try! I’ve only ever had them when Grandma made them 🙂
Ka says
Just wanted to say they are delish! First batch was a little to close to each other but have the hang of it now. Don’t need any icing only if you want them a little more decorative. Brava👍
Ashley Fehr says
Yay! So happy to hear that! Thanks for coming back to leave a comment 🙂
Martha says
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!
Brandy says
I’m wondering the same thing!
Ashley Fehr says
The frosting does set up pretty well but if you want to stack them at room temperature with no sticking, you may want to add a bit more sugar or reduce the butter or liquid a bit to start, then thin more if you need just so you can spread it. Let me know how you like them!
Lady loo loo says
Just made cookie batter yesterday refrigerated over night hard as a rock. Impossible to make a cookie out of this
Ashley Fehr says
Well I never recommended refrigeration.
cm says
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 🙂
Ashley Fehr says
That makes me so happy to hear! I think Greek yogurt would work perfectly — I will have to try that the next time I make them!
Ashley Fehr says
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.
Lindsay says
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!
Ashley Fehr says
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!
Norma says
The cookies are delicious!! Soft & easy to make. Thank you for a great recipe!!
Ashley Fehr says
Thanks Norma! I’m so happy to hear you enjoyed them!
Fletcher says
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.
Taylor says
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.
Ashley Fehr says
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.
Taylor says
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.
Ashley Fehr says
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”
Ashley Fehr says
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.
Linda says
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.
Ashley Fehr says
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 🙂
Jenn says
I don’t know what happened but these SO id not turn out at all for me.
Ashley Fehr says
I’m sorry to hear that? Can you tell me what happened? Then maybe I can help you figure it out.
marcie says
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!
dawn swenson says
my mom used a reciepe like this but she did roll them out and used cookie cutters for her cookies –they are gooood…..
Laura says
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..
Ashley Fehr says
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!
Nim says
Hey Rachel just wondering are these cookies easy to cut out and all?
Thanks xxx
Nim says
Omg I mean Ashley***
Ashley Fehr says
Haha, no worries! But no, these are not cut out sugar cookies. They are soft, moist and fluffy, so they won’t keep a shape. We like them better than the cutout kind!
LeeAnn says
No! They are soooo sticky! No amount of flour will help. However, the flavor of the round cookies are absolutely delicious!
Alyssa @ My Sequined Life says
Family recipes are always vague! I think moms and aunts and grandmas have magic in their fingers. 🙂 These sugar cookies look like the real deal!
Ashley Fehr says
Haha! Right?!? I have to admit it is kind of fun to try to interpret them though!
Rachel @ Bakerita says
I’m usually not the biggest sugar cookie fan but these look outstanding!! They look soooo soft and delish, and the colored frosting is super cute 🙂
Ashley Fehr says
Thanks Rachel!
Mary Pisarkiewicz says
omg it honest is the best secret for keeping cookies soft!
Ashley Fehr says
Yes! And normally I like my cookies chewy, but sugar cookies are different!
Dorothy Dunton says
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!
Ashley Fehr says
Frosting makes everything better I think! Thanks Dorothy!