Today we are going to bake delicious homemade Soft Cut-Out Sugar Cookies. These soft vanilla sugar cookies are made with creamy sour cream. Baked cut-out cookies are fluffy and soft. They can be enjoyed plain, decorated with sprinkles, royal icing or buttercream frosting.
PIN IT for later
Few months ago I made Soft Cut-Out Pumpkin Cookies with Maple Buttercream. They were so delicious and easy to make. Pumpkin made the cookie dough extra scrumptious, perfect for seasonal celebrations. And then I decided to adjust the recipe and I baked these easy to make Vanilla Soft Cut-Out Sugar Cookies.
SOFT SUGAR COOKIES
- SOFT CUT OUT SUGAR COOKIE INGREDIENTS
- Unsalted Butter
- Sour Cream
- Vanilla Extract and Vanilla Bean Paste / or use just Vanilla Extract if you don’t have Vanilla Bean Paste
- Baking Powder
- Baking Soda
SOFT SUGAR COOKIE COOKIE DOUGH
In a bowl beat granulated sugar and room temperature unsalted butter, until creamy. About 5 minutes. Then gradually beat in room temperature sour cream. Beat till well combined, about 1-2 minutes.
In a small dish whisk together eggs and Vanilla Extract and Vanilla Bean paste. Gradually pour egg mixture into the butter mixture. Beat in well, scrape the sides of the bowl to make sure all the ingredients are well combined.
Into a large bowl sift flour, salt, baking powder and baking soda. Gradually add flour into the butter mixture. Soft cookie dough is soft and sticky.
Scrape the cookie dough onto a plastic wrap. Wrap it will well and chill overnight.
Cut the chilled cookie dough in half. Return one half into the fridge so it doesn’t become too soft when left on the counter. Dust your work surface with an extra flour to prevent sticking. Use 1/4 inch rolling guides to roll the cookie dough into even thickness. Not sure what are rolling guides or which ones to use? Check my post Cut-Out Sugar Cookies. I talk about my favorite rolling guides, rolling pins there.
Cut out cookie with a cutter of your choice. Transfer cookies onto a baking sheet lined with parchment. If needed dust off excess flour with a dry pastry brush if needed. Do you want to use sprinkles to decorate? Use this quick trick so sprinkles stick to the cookie dough. Mist unbaked cookies with water and then generously sprinkle with colored sugar or colored nonpareils sprinkles.
Bake one sheet of cookies at a time in the preheated oven at 350F for 8-9 minutes. If making cookies that are 3.5 inches or slightly large bake cookie for a minute longer. Try not to over bake or cookies will not stay fluffy soft after they cool. Transfer cookies onto a cooling rack and let cool completely before decorating.
CREATIVE COOKIE DECORATING WITH BUTTERCREAM FROSTING
Many of you prefer soft buttercream frosting over royal icing. And so I decided to pair my soft sugar cookies with yummy and super easy to make Sour Cream Buttercream Frosting.
- SOFT SOUR CREAM BUTTERCREAM INGREDIENTS
- Room temperature unsalted butter
- Powdered Sugar
- Sour Cream at room temperature
- Vanilla, Almond and Lemon Extract
Let’s start with buttercream frosting from scratch. Cream butter until well blended, about 30 seconds. Then gradually add powdered sugar and beat until creamy, 1-2 minutes. Next, beat in room temperature sour cream. Lastly beat in vanilla, almond and lemon extracts. Let’s decorate!
I created really easy stenciling designs to get you started with holiday cookie decorating. Using simple stencils you can really up your cookie game this year. Most importantly have fun. You can view the video to see the stenciling/ decorating process in detail.
BUTTERCREAM COLORS :
DECORATING STEPS :
Color buttercream with brown food coloring. You can use a 1tbsp of cocoa powder per 1 cup of buttercream, too. Place a stencil over a piece of parchment. Spread a moderately thick layer of buttercream over the stencil. Lift up the stencil. Clean the stencil with a paper towel. Repeat. Freeze buttercream transfers for 20 minutes.
Repeat the stenciling process with a snowman shape and a hat template. Use white and black buttercream. You can make black buttercream from brown buttercream, add some black food coloring to brown buttercream and mix well. Again freeze buttercream transfers.
Alternatively you can use other stencils like this star shape stencil to make fun star shapes. Freeze buttercream star transfers for 20 minutes.
SOUR CREAM BUTTERCREAM FROSTING COOKIE DECORATING
BUTTERCREAM COLORS :
DECORATING STEPS :
Spread a layer of blue buttercream over the top of the cookie cookie. Blend in some white. Decorate the edge with white nonpareils sprinkles. Spread a layer of red buttercream on the bottom section. Use a fork to create texture.
Take frozen buttercream transfers, place them upside down directly onto the blue buttercream section and carefully peel off the parchment. Buttercream must be frozen for this technique to work. Small buttercream transfers freeze in no time and they will also become soft very quickly. Work with couple of pieces at a time. If transfers become to soft stick them into the freezer to firm up.
Use sprinkles to make the buttons, eyes and a nose.
Using the same technique use gingerbread man buttercream transfer to decorate snow globe cookies.
Spread a layer of green buttercream onto the tree cookie. Then with a work create texture in the buttercream. Decorate the top with white sprinkles. And then gently place frozen yellow start buttercream transfer onto the tree cookie.
Let the buttercream frosting crust for couple of hours. Then store cookies in an airtight container, layered between parchment sheets. Keep in a cool place or fridge.
WHAT IS THE BEST WAY TO ADD SPRINKLES ON THE COOKIES ?
I like to mist unbaked cookies with little bit of water. Then I generously sprinkle decorative sprinkles (nonpareils or jimmies style sprinkles) on the cookies. You can also brush a thin layer of beaten egg white on unbaked cookies and dust them with colored sugar or sprinkles. Bake as usual.
DO YOU HAVE A SOFT GLUTEN FREE COOKIE RECIPE ?
These Gluten Free Sugar Cookies are absolutely delicious and they stay soft after they are baked.
CAN I HAVE YOUR VEGAN CUT OUT SUGAR COOKIE RECIPE?
Here is my Vegan Sugar Cookie Recipe.
HOW TO ROLL OUT COOKIES?
Learn all the tips and trick about rolled out cookie making in my Cut-Out Sugar Cookies post. It includes a detailed video tutorial and step by step pictures, too.
HOW TO STORE SOFT SUGAR COOKIES?
Store the cookies after the buttercream frosting crusts. Into an airtight container layered soft cookies between pieces of wax paper. Store in the fridge. Cookies last for about 2 weeks. You can also freeze these soft cut out cookies. Freeze them for up to 2-3 months.
CAN I FREEZE SOFT SUGAR COOKIES ?
You can also freeze these soft cut out cookies. Freeze them for up to 2-3 months. You can freeze them undecorated and decorated. How to freeze cookies.
CAN I DECORATE SOFT CUT OUT SUGAR COOKIES WITH ROYAL ICING ?
Yes, you can. That’s right royal icing works just fine with these cookies. The only issue you can come across is very slightly domed tops of the cookies.
CAN I SHIP THESE SOFT COOKIES?
These cookie stay soft, and though I haven’t tried it myself I wouldn’t recommend them for shipping. I suspect they would break easily in the shipping.
TO MAKE SOFT SUGAR COOKIES DECORATED WITH BUTTERCREAM YOU NEED
- Soft Cut-Out Recipe :
- Buttercream Frosting Recipe
- Mixer – love this mixer for bread dough, too
- Dough EZ Rolling System
- Baking Cookie Sheets
- Rolling Pin
- Cookie Cutters
- Cooling Racks (I have 3 of them, love them)
MORE CUTE DECORATED COOKIES :
- Cute Christmas Cookies decorated with Classic Buttercream Frosting
- Christmas Cookie Decorating for Beginners
- Soft Pumpkin Cut-Out Cookies with Maple Buttercream
- 5 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 stick room temperature unsalted butter
- 2 cups granulated sugar
- 1 cup room temperature sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- additional flour for dusting
- 2 cups room temperature unsalted butter
- 6 1/2 cups powdered sugar
- 1/4 cup sour cream
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp lemon extract
Beat room temperature butte with sugar until creamy 3-5 minutes. Gradually beat in room temperature sour cream, beat for 1-2 minutes.
In a small dish break egg, add vanilla and vanilla bean paste, whisk until combined. Gradually add egg mixture into the butter mixture, beat well. Scrape the bowl few time to ensure all in well mixed.
Sift flour, salt, baking powder and baking soda.
Gradually on low speed at dry ingredients into the wet ingredients. Dough will be soft, it should be overly sticky but it will be soft. It’s okay. Dump it onto a plastic wrap sheet and cover and shape into a disk. Refrigerate overnight.
Preheat oven to 350F. Cut the dough into half, return second half into the fridge. Use flour on your work surface and roll out the dough to ¼ inch thickness. Use rolling guides to ensure even thickness.
Cut out as many cookies as you can, transfer them onto a light colored baking sheet lined with parchment. Bake at 350F bake for 8-9 minutes. For cookies larger than 3.5 inch bake for a minutes longer. Try not to overbake or they will not be as soft. Let cool for couple minutes on a baking sheet then transfer to a cooling rack. Store in an airtight container or freeze for up to 2 months.
Beat room temperature butter, until creamy, gradually add powdered sugar, beat until fluffy then gradually beat in room temperature sour cream, beat in vanilla, almond and lemon extract.
PIN IT for later