The BEST Fluffy Sugar Cookies

With a super soft, cake-like texture, these cookies are bakery-level delicious. Top with creamy buttercream and decorate with festive sprinkles to customize to any holiday or occasion! Makes 18-24 thick sugar cookies.

Course Dessert

Cuisine Cookies

Keyword fluffy sugar cookies

Prep Time 10

Cook Time 8

Total Time 3

Servings -24 Cookies

Calories 346kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract You can replace this with equal parts vanilla extract
½ cup sour cream
2 large eggs
1 teaspoon baking soda
3 cups all purpose flour

Buttercream Frosting

1 cup unsalted butter softened
2 teaspoons vanilla extract
1 ½ teaspoon almond extract
¼ teaspoon salt
3 cups powdered sugar

Instructions

Preheat your oven to 350℉.
In a large bowl, cream together softened unsalted butter (½ cup, i.e., 1 stick), granulated sugar (½ cup), powdered sugar (½ cup), vanilla extract (1 teaspoon), and almond extract (½ teaspoon) for 1 minute.
Mix in sour cream (½ cup), eggs (2 large), and baking soda (1 teaspoon) and mix until combined.
One cup at a time, slowly add in the all-purpose flour (3 cups) and mix on low speed until flour is incorporated. Dough will be on the sticky side.
Form dough into a large ball and place on flour-covered surface. Knead dough for 1 minute until it forms a smooth, solid ball and is no longer sticky to the touch. You will likely need to sprinkle about 1 tablespoon flour on top to help it not be sticky. If dough is still too sticky, refrigerate for 30 minutes.
Using a rolling pin, roll dough between ⅜-1/2" inch thick. Using a 2.5 inch diameter circle cookie cutter, cut out circles and place on a parchment-covered cookie sheet. If dough is sticking to your cookie cutter, dip the cookie cutter in flour between each cut.
* See notes below for alternative to rolling pin.
Bake at 350℉ for 8-10 minutes, or until the center no longer looks wet and doughy. Allow to cool completely before frosting.
Buttercream Frosting: In a large bowl, whip softened unsalted butter (1 cup, i.e., 2 sticks) on high speed for 1 minute until light and fluffy. Add vanilla extract (2 teaspoons), almond extract (1 ½ teaspoons), and salt (¼ teaspoon). On low speed, begin adding in powdered sugar ½ cup at a time (3 cups) until all is incorporated. Beat on high speed for 2-3 minutes until fluffy and creamy.
Spread on top of cookies or place frosting in a large piping bag with a large round tip.
See notes for storing tips.

Video

Notes

Almond Extract: You can replace this with equal parts vanilla extract.
Don’t have a rolling pin? If you don't have a rolling pin, you can also scoop the dough into 2 tablespoon-sized balls and flatten into a disc before baking. Just increase baking time 1-2 minutes, as cookies will puff up into a ball shape. See photo below.
Substitution for Sour Cream: The sour cream in this sugar cookie dough keeps the cookies super fluffy and soft. You can also substitute the sour cream for full-fat plain greek yogurt.
Storage: These fluffy sugar cookies will stay fresh for up to 3 days if covered tightly! I personally like to refrigerate these cookies, but you don't have to. The sugar in the frosting allows them to stay stable at room temperature.
Freezing: Yes, fluffy sugar cookies can be frozen for up to 3 months! I recommend frosting them separately once they are defrosted for the best appearance, but you can freeze them after frosting if you need.
You can make the dough ahead of time and freeze the dough. To do, flatten dough into a thick disc, wrap in plastic wrap, then place in airtight bag or container.
Piping Tips: The Ateco 809 is my favorite metal tip for getting the signature frosting swirl you see in the photos. For a fancier swirl, you can also use an Ateco #8 large star tip.

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