These really are Grandma’s Best Sugar Cookies! They’re perfectly soft, a little bit chewy, with the right amount of tang from the sour cream. Don’t forget the buttercream frosting!
Grandma’s Best Sugar Cookies is one of our most popular recipes (originally posted December 12, 2014), so I’ve updated the photos and included a how-to video! Enjoy!
Grandma’s Best Sugar Cookies are the only thing getting me through right now, because yikes!
There’s so much going on.
I KNOW you’re all with me on that one.
But instead of focusing on getting everything I need to get done, I’m avoiding it all by baking Grandma’s Best Sugar Cookies! Duh.
Priorities people, priorities.
Seriously though, can we all just hang out, eat cookies and watch Christmas movies together?!
Let me just take a second to say that Trevor’s grandma was sweeter than her sugar cookies…the sweetest person in the world if you ask me (along with Trevor’s grandpa, “Hi, Gramp!”).
I only met her once, but the first time we met, she hugged me like she’d known me forever. She is the amazing person behind these cookies, and I think of her every time we make them.
When Trevor was growing up, she would send a tin of them to him for Christmas. So this post today is dedicated to her and hopefully will bring back some wonderful memories for Trevor and anyone who was lucky enough to taste her cookies. <3
This recipe is for the soft, super fluffy, perfectly sweet drop sugar cookies. If you want to keep it super traditional, you can frost these will store bought frosting, like Trevor’s grandma did, but I’ve also included a homemade recipe (that’s pretty darn fantastic) below if you prefer!
Start by making the cookies. Cream together butter and sugar in a large bowl. Then add in two eggs.
Next you’re going to stir in some sour cream and vanilla.
Lastly, you’re going to stir in some flour, baking soda, baking powder, and salt.
Now comes the hard part. Place saran wrap around the bowl, place in the fridge, and let it chill for an hour.
I know, it stinks, but here’s the thing, during that hour you can be soooo productive. For example: you can do that cleaning you’ve been meaning to do, or
finish start your holiday shopping, make the buttercream, stare at the computer screen or…let’s be honest, sit down, take a load off and catch up on the latest episode of Top Chef. Just keep yourself distracted so you don’t go crazy waiting for the cookies to chill.
*One hour later*
You made it! Congrats 🙂 Now all you have to do is shape the cookie dough into balls (I used this cookie scoop for smaller cookies or this cookie scoop for larger cookies) on a baking sheet lined with a silicone mat and bake!
Let them cool completely before frosting them with store bought buttercream, or my recipe!
For the buttercream, cream softened butter in your stand (or hand) mixer. Then add in powdered sugar, heavy cream, vanilla, and a pinch of salt. I keep my frosting white because #lazygirlprobs, but feel free to make these as festive as you’d like!
Now just frost, decorate, and enjoy!
These sugar cookies are perfectly soft, a little bit chewy, with the right amount of tang from the sour cream and I’d definitely suggest topping it with that ultra fluffy buttercream!
Drop sugar cookies or cutouts? Which do you prefer? Show Me the Yummy!
- 1 stick (1/2 cup) butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 stick (1/4 cup) butter softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt
Cream together butter and sugar in a large bowl.
Add in eggs, sour cream, and vanilla.
Pour in flour, baking soda, powder, and salt and mix until fully combined.
Cover bowl with saran wrap, place in fridge, and let it chill for an hour.
Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
Scoop dough onto a prepared baking sheet using a cookie scoop and bake in preheated oven for 8 - 10 minutes. (Time will depend on cookie size - if using a large cookie scoop, I like 14 minutes)
- Remove from the oven and let rest for 2 minutes on the cookie sheet before transferring them to a cooling rack.
Let cookies cool completely before frosting.
- Cream butter, using your stand mixture, for two minutes.
- Slowly add in powdered sugar, heavy cream, vanilla extract and salt.
- Beat until fluffy!
- Assembly the cookies and enjoy!
Store leftovers at room temperature in an airtight container.
I had JUST enough frosting for the cookies, but I'd actually suggest doubling the recipe if you don't mind having a little extra 😉 These cookies actually taste better the next day, so feel free to make these ahead of time!
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