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Soft, Chewy Sugar Cookies

Sugar cookies are an all-time favorite that can be enjoyed any season and for whatever occasion! This recipe is so deliciously soft and chewy and addicting I actually made two batches because I didn't get "good enough pictures of the first"...insert sly smile and evil laugh.

I think everyone loves a sugar cookie. I mean correct me if I'm wrong...I might then proceed to feed you more sugar cookies. But really, they are so delicious and buttery and sugary and soft and can be decorated to fit any occasion. They are the little black dress of cookies.

These are really easy to make and can actually adapt to your preferences, so what is better than that? Okay, obviously a lot of things are better but for this specific situation the answer is NOTHING. How are they adaptable you ask? You can bake these immediately after making the dough if you want a larger, thinner cookie (the butter will be warmer and therefore will spread out more) or you can cover the dough in plastic wrap and refrigerate. The longer you refrigerate the more "solidified" the cookie will be. If you go overnight, you can actually roll the doll and cut out shapes. I went for about 1 hour and was very pleased with my cookie.


1 1/2 sticks (3/4 cup) of unsalted butter, at room temperature

1 cup sugar

1 egg, room temperature

2 tbsp sour cream, room temperature

1 1/2 tsp vanilla extract

2 1/2 cups Gluten-Free All-Purpose Baking Flour, or regular all-purpose

1 tsp baking soda

1/4 tsp salt


1. Preheat the oven to 350 degrees F (or wait to preheat if you're refrigerating dough first) and cover baking sheet with parchment paper.

2. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed until very pale and fluffy.

3. Add the egg and beat until incorporated.

4. Add in the sour cream and vanilla extract.

5. Scrape the sides as needed, turn the mixer to low, and gradually add in the flour, baking soda, and salt until just incorporated.

6. You can either cover the dough with plastic wrap and refrigerate 30 mins to overnight (your preference) or you can go ahead and use either a cookie scoop or your tablespoon measure to make balls of cookie dough and place on the baking sheet at least 2 inches apart.

7. Bake in the center rack of the oven for 8 to 12 minutes or until the edges are set and just starting to golden. Do not over-bake or the cookies will not be soft.

8. I decorated mine with just powdered sugar on the first batch and some sprinkles on the second, but you are welcome to leave as is or decorate with any kind of frosting you'd like! Enjoy!

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