Description
This moist sugar cookie recipe creates cookies with beautifully soft centers and just the right amount of chew, offering tender, melt-in-your-mouth perfection. It’s a family-friendly favorite, simple enough for busy afternoons yet elegant enough for any gathering.
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cardamom
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 0.25 cup full-fat sour cream (or Greek yogurt)
- 1 teaspoon alcohol-free vanilla extract (or regular vanilla)
- 1 teaspoon fresh lemon zest
Instructions
- Cream Butter and Sugar: In a large bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in 1 large egg until just combined, then add 0.25 cup full-fat sour cream, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon zest. Mix until smooth, ensuring the sides of the bowl are scraped down.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 1 teaspoon ground cardamom, and 0.5 teaspoon fine sea salt until well combined. The mixture should look uniformly pale.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain. Avoid overmixing.
- Chill Dough: Divide the dough in half, flatten each into a disk, wrap tightly, and refrigerate for at least 1 hour. Chilling prevents spread; chilling overnight makes rolling easier.
- Prepare and Roll Dough: Preheat oven to 350(F). Line two baking sheets with parchment paper. On a lightly floured surface, roll one disk of chilled dough to an even 0.25 inch thickness.
- Cut and Bake Cookies: Use a 2.5-3 inch cutter for shapes. Transfer to prepared baking sheets, leaving 1 inch between them. Bake 8-10 minutes, or until edges are lightly golden and centers set.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool. Repeat for remaining dough.
Notes
Overmixing leads to tough cookies; mix until just combined. Chilling the dough for at least 1 hour (or overnight) is crucial to prevent spreading and ease rolling. For dietary adaptations, use gluten-free flour or plant-based butter. Organic ingredients enhance flavor, and Greek yogurt can replace sour cream for a healthier option. Sprinkles add a fun touch.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 calories
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 7 mg