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Mom’s Soft Sugar Cookies

This delicious sugar cookie recipe has been passed down in our family for 75 years. Try it and you'll see why it remains our very favorite cookie! —Arnita Schroeder, Hoagland, Indiana
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 7-1/2 dozen

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 3/4 teaspoon salt
  • 4 large egg yolks
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 tablespoons hot water
  • 1 cup sour cream
  • Optional toppings: sugar or colored sugar and walnut halves

Directions

  • In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight.
  • Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts.
  • Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 63 calories, 3g fat (2g saturated fat), 18mg cholesterol, 58mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Sarah
    Mar 20, 2020

    Excellent cookie recipe. Chilling is very important. Use flour when rolling. No problem using cookie cutters if you do that.

  • trulydi
    Oct 21, 2018

    This cookie is delicious. But it is in no way suitable for cutting out using cookie cutters. I chilled it for 48 hours and it was a sticky mess. I had to add flour just to get some cut out. Plus the dough puffs and the cookies lose definition. However, I got tired of trying to cut them out and just rolled balls, flattened slightly with a glass, sprinkled with sugar, and they spread out into perfectly acceptable round cookies. No need to cut out. They do taste slightly eggy; IF I ever make again I think I would use one or two less egg yolks.

  • fmmslkl
    Feb 20, 2018

    I have been making these for years. You must chill them overnight or the recipe will not work. I wonder snick030 did you forget that step. These are a great cookie.

  • 2124arizona
    Mar 22, 2017

    Love the flavor! These cookies have a good old fashioned goodness.

  • snick030
    Feb 15, 2016

    Unfortunately, this recipe was not successful for me. The dough was WAY too sticky that it was impossible to do anything with. We had to add a ton of flour to make it workable, and the taste did suffer a bit in the end. They are OK, but definitely not great :( If there are any tips on how to make this better, I'd love to hear though!

  • ayounglady2
    Dec 25, 2015

    Perfect sugar cookie. This will become my go-to recipe from now on, not only for Christmas but all year. They are so good that they disappeared before I could frost them. In fact, they don't even need icing.