Sometimes, you just need a really good cookie, right? Today, I’m sharing two easy recipes for delicious sugar cookies that everyone will love.
We have a fruity option with bright raspberry flavor, and a classic soft sour cream cookie that melts in your mouth. Get ready to bake something wonderful!
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Sweet Raspberry Frosted Sugar Cookies
I love these cheerful cookies. They have a sweet and tart frosting that tastes like fresh berries.
Key Ingredients & Tips for Raspberry Cookies
- Real Raspberry Flavor: Use good quality frozen raspberries for the frosting. Thaw them first to get all that great color and taste.
- Soft Cookies: Don’t overmix the cookie dough. Mixing too much can make cookies tough, and we want them tender.
What You Need for Raspberry Sugar Cookies
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- ½ cup mashed fresh or thawed raspberries (for frosting)
- 1-2 tablespoons milk (as needed, for frosting)
⏱️ Time: Prep: 20 mins, Bake: 8-10 mins, Cool: 30 mins🍽️ Yields: About 3 dozen cookies
How to Make Raspberry Sugar Cookies
Step 1: Make the Cookie Dough
Beat butter and granulated sugar together in a large bowl until the mixture is light and fluffy. Add the eggs one at a time, then stir in the vanilla extract until everything is well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Wrap the dough and chill it in the refrigerator for at least 30 minutes.
Step 2: Bake the Cookies
Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough to about ¼ inch thick. Use your favorite cookie cutters to cut out shapes. Place the cut-out cookies on baking sheets lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Step 3: Frost the Cookies
While the cookies are cooling, make the raspberry frosting. In a medium bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the mashed raspberry puree. If the frosting is too thick, add milk a tablespoon at a time until it reaches a good spreading consistency. Once the cookies are completely cool, spread or pipe the frosting onto each one.
📝 Final Note
Store these raspberry frosted cookies in an airtight container at room temperature for up to 3 days. If it’s warm in your kitchen, you might want to keep them in the fridge to help the frosting stay firm.
Classic Soft Sour Cream Sugar Cookies
These cookies are famously soft and have a unique, gentle tang. They’re a favorite for a reason, and I know you’ll love them.
Key Ingredients & Tips for Sour Cream Cookies
- Sour Cream Magic: Full-fat sour cream gives these cookies their amazing soft texture and a little extra richness. Using low-fat sour cream won’t give you the same results.
- Chill Time: Chilling the dough is important here. It helps the cookies keep their shape beautifully when baked and makes them extra soft.
What You Need for Sour Cream Sugar Cookies
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups powdered sugar (for glaze, optional)
- 3-4 tablespoons milk (for glaze, optional)
- ½ teaspoon vanilla extract (for glaze, optional)
⏱️ Time: Prep: 25 mins, Chill: 1 hr, Bake: 10-12 mins🍽️ Yields: About 4 dozen cookies
How to Make Sour Cream Sugar Cookies
Step 1: Mix Dough
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract and then the sour cream. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Wrap the dough and chill it in the refrigerator for at least 1 hour.
Step 2: Bake and Glaze
Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough to about ¼ inch thick. Use your favorite cookie cutters to cut out shapes. Place the cut-out cookies on baking sheets lined with parchment paper. Bake for 10-12 minutes, or until they are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. If you want a glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Dip or spread the glaze on cooled cookies.
📝 Final Note
These sour cream sugar cookies are known for staying soft for days! To keep them at their best, store them in an airtight container at room temperature. They are perfect for gifting or just keeping for yourself.
