Comida Kraft
Recipe Box

Our Softest Sugar Cookies

No referer *
Our Softest Sugar Cookies is rated 3.0526315789473686 out of 5 by 19.
Prep Time
15
min.
Total Time
1
hr.
27
min.
Servings

72 servings, 1 cookie each

Discover the secret to making the softest, most delicious sugar cookies ever in this quick how-to video. Your friends and family will be thankful you did!

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What You Need

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Make It

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  • 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 baking sheet sprayed with cooking spray.
  • 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 blended; spread onto cookies. Let stand until frosting is firm.

Note from the Kraft Kitchens

Thank you for your feedback. We retested this recipe and reduced the amount of nutmeg. Please use the amount listed in this updated recipe, rather than the amount of nutmeg shown in the video. We hope you enjoy our updated version of these delicious cookies.

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.

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.

Servings

  • 72 servings, 1 cookie each

Nutritional Information

Serving Size 72 servings, 1 cookie each
AMOUNT PER SERVING
Calories 90
Total fat 3.5g
Saturated fat 2g
Cholesterol 15mg
Sodium 40mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 7g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This kind of cookie always has fans-I'll make them again,with my changes. This kind of cookie always has fans-I'll make them again,with my changes. I added 1/2 tsp salt and omitted the nutmeg. In my opinion 2 tsp nutmeg is excessive for 4 c flour. I'd have rated this higher if 1/2 tsp salt was included in the list. I've noticed that many online recipes omit salt. Without it, foods taste flat,whether the recipe is sweet or savory.
Date published: 2009-12-12
Rated 1 out of 5 by from This cookie recipe is the worst tasting, what a waste of ingredients. This cookie recipe is the worst tasting, what a waste of ingredients. This site should test these recipes before putting them on the site. Tastes and looks like nutmeg buns. YUK. We shouldn't have to fix these recipes to make them edible. Please omit this recipe so others don't waste there time and ingredients.
Date published: 2013-12-18
Rated 1 out of 5 by from BE VERY CAREFUL! 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.
Date published: 2011-12-13
Rated 1 out of 5 by from The dough was very stiff and difficult to work with. The dough was very stiff and difficult to work with. After taking the first batch out of the oven I disposed of the remaining dough because the cookies just weren't good enough for all the effort it took to make them. I should have read the reviews before I decided to make them.
Date published: 2013-12-24
Rated 5 out of 5 by from This recipe is easy to make and the cookies are very soft because of the sour cream. This recipe is easy to make and the cookies are very soft because of the sour cream. I used food coloring to make green and red frosting which made my cookies look very festive. I stores my cookies in a tin and they stayed soft. I was very pleased.
Date published: 2009-12-13
Rated 5 out of 5 by from I made some changes...no nutmeg..2 tsp of Almond extract instead of Vanilla and added 1/2 a teaspoos... 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!!
Date published: 2010-12-03
Rated 2 out of 5 by from 2 tsp of Nutmeg is way to much, If you make these cookies either cut back on the Nutmeg or don't... 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.
Date published: 2012-12-18
Rated 1 out of 5 by from They were alright... They were alright... the cookies themselves are bland, and the frosting(powdered sugar and milk mixture listed) is way too sweet, and I love sweet foods. Not my favorite by far.
Date published: 2010-07-30
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