There’s something magical about biting into a perfectly soft sugar cookie—thick, pillowy, and topped with a sweet swirl of buttercream frosting. These aren’t your average flat, crispy sugar cookies. These are the kind that stay tender for days, making them ideal for birthdays, cookie swaps, and every holiday celebration you can think of.
The best part? The dough is a dream to work with. It rolls out smoothly, cuts into beautiful shapes, and actually holds those shapes while baking (no sad, blobby snowmen here). If you’ve ever fallen in love with those famous Lofthouse cookies from the grocery store but wished for a homemade version with real butter and better flavor, you’ve found your recipe.
Looking for more soft cookie goodness? Check out my brown sugar cookies, easy oatmeal cookies, drop sugar cookies, or frosted sugar cookie bars for when you want all the flavor without the rolling and cutting.
Why These Sugar Cookies Are the Best
They’re incredibly soft and cake-like. Thanks to sour cream and real butter, these cookies have that melt-in-your-mouth texture that stays moist for days. The edges get just lightly golden while the centers stay wonderfully tender.
Perfect shapes every single time. The dough is sturdy enough to roll thin, cuts cleanly with any cookie cutter, and doesn’t spread in the oven. Your Christmas trees will actually look like trees, and your hearts will stay heart-shaped.
Total make-ahead winners. You can chill the dough for days, bake the cookies ahead of your party, or freeze them for up to three months. They’re basically designed for stress-free holiday baking.
Customize them however you want. Change up the frosting colors, switch out the sprinkles, or use different shaped cutters for Christmas, Valentine’s Day, Easter, birthdays—you name it. One dough, endless possibilities.
Want even more cookie inspiration? Browse through my collection of 50+ best cookie recipes for your next dessert tray.
The Secret Ingredients
The magic behind these ultra-soft cookies comes down to one special ingredient: sour cream. It keeps the cookies moist and tender without making them heavy. Here’s what else you’ll need:
Unsalted butter – Softened to room temperature for easy creaming. It gives the cookies rich flavor and helps create those slightly crisp edges.
Granulated sugar – Sweetens the dough and creates the perfect tender texture.
Large eggs – Room temperature eggs blend in more smoothly and add moisture throughout.
Vanilla extract plus lemon or almond – Vanilla is a must, but a splash of lemon or almond extract gives that classic bakery-style sugar cookie flavor.
Sour cream – This is the MVP. It’s what keeps these cookies soft and cakey for days without drying out.
All-purpose flour – Just enough structure so the dough rolls easily and holds its shape.
Baking soda and baking powder – Using both gives the cookies that thick, fluffy rise without making them dry or crumbly.
Kosher salt – Balances all the sweetness and makes the other flavors pop.
If you’re into flavored sugar cookies, try my soft lemon sugar cookies or cream cheese sugar cookies for a fun twist.
Fun Ways to Mix It Up
This basic soft sugar cookie dough is like a blank canvas—you can turn it into so many different treats.
Lofthouse-style frosted cookies – Cut the dough into thick circles, bake until just set, then pile on the buttercream and rainbow sprinkles. It’s basically a homemade version of those iconic pink cookies.
Sugar cookie bars – When you don’t feel like rolling and cutting, press the dough into a pan to make frosted sugar cookie bars. All the flavor, way less work.
Drop sugar cookies – Skip the whole rolling step and just scoop balls of chilled dough onto your baking sheets. Roll them in colored sugar or sprinkles before baking for easy drop sugar cookies.
Holiday cut-outs – Use themed cookie cutters for Christmas sugar cookies, Halloween shapes, Easter bunnies, or Valentine’s hearts. Decorate with icing for a festive touch.
Roll-in coatings – Before baking, roll the dough in colored sugar, regular granulated sugar, or cinnamon sugar for extra crunch and sparkle.
How to Make Them Step by Step
Making these soft sugar cookies is pretty straightforward, but a few key steps make all the difference between good cookies and absolutely amazing ones.
Mix the dough
Start by creaming your softened butter and sugar together in a large bowl until it’s light and fluffy—this usually takes about 2-3 minutes with an electric mixer. This step is important because it creates air pockets that keep the cookies tender. Beat in the eggs one at a time, then add your vanilla, chosen extract, and sour cream until everything is smooth and combined.
In a separate bowl, whisk together your flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until you don’t see any more flour streaks. The dough will be soft and slightly sticky, which is exactly what you want.
Chill it down
Here’s where patience pays off. Divide your dough in half and shape each portion into a flat disk (this makes rolling easier later). Wrap each disk tightly in plastic wrap that’s been dusted with a little powdered sugar to prevent sticking. Pop them in the fridge for at least an hour, or up to two hours if you have the time.
Why chill? Cold dough spreads less in the oven, which means your cookies keep their shapes. Plus, it’s way easier to roll out firm dough than sticky dough.
Roll and cut
Preheat your oven to 350°F and line your baking sheets with parchment paper. Take one disk of dough out of the fridge and let it sit for about 5 minutes—you want it cold but not rock-hard.
Roll the dough on a lightly floured surface (or between two sheets of parchment paper) until it’s about 1/4-inch thick. If your dough is really sticky, you can add up to 1/4 cup more flour, but try to use as little as possible so the cookies stay soft.
Dip your cookie cutters in flour before each cut—this prevents sticking and helps you get clean edges. Cut out your shapes and place them about 2 inches apart on your prepared baking sheets. You can gather the scraps and re-roll them, just keep the dough cool between batches.
Bake to perfection
Bake for 8 to 9 minutes, watching them carefully. You want to pull them out when the edges are just barely golden and the centers still look a little pale and set. They might seem slightly underdone, but trust me—they’ll firm up as they cool, and this is how you get that soft, tender texture.
Let the cookies cool on the baking sheet for about 2 minutes (they’re fragile when hot), then carefully transfer them to a wire rack to cool completely before decorating.
My Best Tips for Success
After making these cookies dozens of times, here are the things that really make a difference:
Don’t overmix. Once you add the flour, mix just until it’s combined. Overmixing develops too much gluten, which can make your cookies tough instead of tender.
Seriously, chill the dough. I know you’re excited to bake, but don’t skip this step. At least an hour is necessary for cookies that hold their shapes and stay thick.
Thickness matters. Roll to about 1/4-inch for the perfect balance. Thinner cookies get crispy, thicker cookies stay super soft and cakey.
Pull them early. The centers should look barely set when you take them out. They’ll continue cooking on the hot pan for a few minutes, and you’ll end up with perfectly soft cookies instead of dry ones.
Cool completely before frosting. If you frost warm cookies, your buttercream will melt into a puddle. I learned this the hard way multiple times.
If you prefer a chewier texture instead of soft and cakey, try my brown sugar cookies or Swig sugar cookies instead.
Decorating Ideas
This is where things get really fun. These cookies are basically a blank canvas for whatever decorating style you’re in the mood for.
Buttercream frosting – For those thick, bakery-style frosted cookies, use a fluffy vanilla buttercream. Add gel food coloring to match your party theme, then go wild with sprinkles, sanding sugar, or edible glitter. This is the classic Lofthouse look.
Cream cheese frosting – Want something a little tangy? Cream cheese frosting is delicious on these, similar to what I use on cinnamon roll cookies. Just remember to keep these refrigerated since cream cheese frosting needs to stay cold.
Royal icing – If you’re planning to stack, package, or ship your cookies, royal icing dries hard with a pretty shiny surface. It’s perfect for detailed decorating work on Christmas sugar cookies.
For a full holiday spread, pair these with other holiday cookie recipes and watch your dessert table become the star of the party.
Make Ahead and Storage Tips
One of my favorite things about these cookies is how well they store and freeze. You can prep everything in advance and pull it off without stress.
Make the dough ahead: Wrap your dough disks tightly and stash them in the fridge for 2 to 3 days before you’re ready to roll and bake. They’ll actually be easier to work with after a long chill.
Store baked cookies: Once cooled, layer them in an airtight container with parchment paper between the layers if they’re frosted. They’ll stay soft at room temperature for up to a week.
Freeze the dough: Wrap the dough in plastic wrap, then place it in a freezer bag and freeze for up to 3 months. When you’re ready to use it, thaw in the fridge overnight, then let it come to room temperature until it’s soft enough to roll.
Freeze baked cookies: Freeze them unfrosted in a single layer on a baking sheet, then transfer to a container or freezer bag. They’ll keep for 3 months. Thaw and add fresh frosting when you’re ready to serve—they’ll taste like they were just made.
More Cookie Recipes You’ll Love
If you’re a soft sugar cookie fan like me, you’ll definitely want to try these other reader favorites:
- Chewy Brown Sugar Cookies – These have rich caramel flavor and the most amazing chewy centers with crackly tops.
- Easy Drop Sugar Cookies – No rolling, no cutting, just scoop and bake soft chewy cookies with sprinkles.
- Copycat Swig Sugar Cookies – No-chill drop cookies with that famous thick pink frosting.
- Frosted Sugar Cookie Bars – All the flavor of cut-out cookies in easy bar form.
- Easy Oatmeal Cookies – Classic, chewy, and perfectly spiced oatmeal cookies that everyone loves.
- Brown Butter Chocolate Chip Cookies – The brown butter takes these chocolate chip cookies to the next level.
For even more inspiration, check out my full collection of 50+ best cookie recipes. Whether you’re baking for the holidays or just because it’s Tuesday, there’s something for everyone.