Our Softest Sugar Cookies

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How To Measure

Cookie Basics

Cranberry Upside Down Cake

video by: kraft

Sugar and spice and everything nice, that’s what soft sugar cookies are made of. Sour cream is the ingredient to thank for these pillowy confections.

time

prep:

15 min

total:

1 hr 27 min

servings

total:

4 doz. or 48 servings, 1 cookie each

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What You Need

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. baking soda

cup (2 sticks) butter, softened

1-1/2

cups granulated sugar

eggs

tsp. ground nutmeg

tsp. vanilla

cups flour

1-1/2

cups powdered sugar

Tbsp. milk

Make It

MIX sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 min.

HEAT oven to 350ºF. Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheet. Bake 10 to 12 min. or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.

MIX powdered sugar and milk until well blended; spread onto cookies. Let stand until frosting is firm.

Kraft Kitchens Tips

Special Extra

Tint frosting with food coloring before spreading onto cooled cookies. For added color, immediately sprinkle with colored sugar; let stand until frosting is firm.

Use Butter in Cookie Recipes

For best results, do not substitute margarine for the butter in cookie recipes as it will cause the dough to spread excessively on the baking sheet as the cookies bake.

How to Measure Dry Ingredients Precisely

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

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austin9

posted:12/17/2012

2 tsp of Nutmeg is way to much, If you make these cookies either cut back on the Nutmeg or don't use it at all and when making the icing you need to add more then 2Tbsp of milk, other then that the cookies turned out ok.

nlmcp

posted:12/20/2011

I did cut down the nutmeg, I used about half and I liked the slight nutmeg taste. However, the cookies didn't turn out very well. They weren't soft, they were doughy.

lsutherland05

posted:12/13/2011

BE VERY CAREFUL! 2 tsp of Nutmeg is WAY too much, at first I thought it was an error on my part - but The nutmeg is overwhelming. So I had to throw the batch out and start fresh - with NO nutmeg. 2 tsp is ALOT of nutmeg - 1/2 tsp is probably what it should say. Kraft you need to revise this recipe.

a cook

posted:9/10/2011

Eliminated nutmeg all together, added 1 and 1/2 tsp vanilla. Rolled into balls (made them look better, but the lumpy ones still tasted great). Frosted with simple buttercream--spectacular, soft, great flavor. A keeper.

a cook

posted:2/14/2011

I made these exactly like recipe, the taste of nutmeg was so overhwelming, didn't like them at all. Wouldn't make again.

erincb5

posted:1/10/2011

Nutmeg made the cookies have a weird taste. It just wasn't what I was expecting a sugar cookie to taste like.

a cook

posted:12/26/2010

These cookies were good, I made them for Christmas, and everyone that ate them did love them. I only gave them three stars however for the baking process, I followed the directions exactly, however the dough seemed very hard to work with after all that flour was added, even when added little by little, it was too much for my hand mixer. Also, they didn't come out as smooth as the picture, mine were a bit lumpy, probably because of the problems with the mixer. Maybe mine is just not that strong. But all in all, this was a good recipe and the taste and texture were as promised. I ended up adding more milk to the frosting because it did not spread as easily as I would have liked.

a cook

posted:12/12/2010

Very tasty. the nutmeg gives it "a grandma cookie" taste

fischer_05

posted:12/2/2010

I made some changes...no nutmeg..2 tsp of Almond extract instead of Vanilla and added 1/2 a teaspoos of salt. for the frosting I used half of ready made cream cheese frosting and half a tub of cool whip. this cookie was so good!!

lhumann

posted:12/2/2010

I left out the nutmeg and liked them better