These cookies are unbelievably soft and cakey! They are so addicting and have become a staple in our kitchen!
Remember those soft sugar cookies from the grocery store that you loved from your childhood? They are definitely a favorite in our house! However, why eat the store-bought version when you can easily make them from scratch in your own kitchen?!
These cookies are soft and cakey, perfectly sweetened, and topped with a delicious vanilla frosting. They are insanely good and you will seriously fall in love with them!!
How do you make soft sugar cookies?
We’ve put together some ingredients that are necessary in making the softest, cake-iest cookies possible!
- Cake flour! This is definitely a must. We understand that not everyone may have cake flour in their pantry, but it is definitely worth the extra step to get cake flour. The cake flour makes for a much softer and lighter, more cake-like cookie (if you are in a pinch, there are many articles on how to make your own DIY version of cake flour!).
- Cornstarch. We have used cornstarch in our recipes before (best ever chocolate chip cookies!!), and we use it again here in this recipe to make the cookies thicker!
- Sour cream! Yes, sour cream! This ingredient gives these cookies a lot of moisture, making them extra soft and cakey!:)
We made a video to show you just how easy these cookies are to make! Click above to watch it!
These cookies are SOO addicting and our family is obsessed with them! We have gotten so many rave reviews from friends and family! We know you will enjoy this recipe as much as we do!!:)
Also be sure to try our chewy sugar cookie recipe!:)
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These cookies are unbelievably soft and cakey! They are so addicting and have become a staple in our kitchen!
- 2 and 1/4 cup (267g) cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/3 cup (80g) sour cream
- 1 large egg
- 1 and 1/2 teaspoon vanilla extract
- 1 stick (8 tablespoons; 113g) salted butter, softened
- 1 and 1/4 teaspoon vanilla extract
- 2 and 1/4 cup (235g) powdered sugar
- 2 tablespoons heavy whipping cream (plus more, if needed)
- 1-2 drops gel food coloring (optional)
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Preheat oven to 350ºF. In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, cornstarch, and salt. Set aside.
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In a large bowl, use a stand or handheld electric mixer on medium speed to beat the butter for 2 minutes, until creamy. Add the sugar and beat on medium speed for two more minutes. Add the sour cream, egg, and vanilla and whisk until combined. Add the dry ingredients and fold in using a spatula.
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Refrigerate the cookie dough for at least 30 minutes. Then, use a spoon to place the cookie dough onto a baking sheet (The dough will be sticky!). Bake for 12-13 minutes at 350ºF. Allow the cookies to cool completely before frosting.
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Make the frosting while the cookies are cooling. In a large bowl, use an electric handheld or stand mixer on medium speed to beat the butter for 2 minutes, until smooth and creamy.
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Add the heavy cream, vanilla extract, and powdered sugar and beat on low speed until combined (If the frosting seems too thick, add more heavy cream one teaspoon at a time). If desired, add the gel food coloring a few drops at a time, mixing on low speed. Allow the cookies to cool completely before frosting.
Make Ahead Tip: These cookies can be stored in an airtight container at room temperature for 2-3 days.
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