Soft Sugar Cookie

from Ann Dugger Prep/Cook Time: 40 minutes

Soft Sugar Cookie

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  • Prep Time


  • Total Time


  • Servings



  • ½

    stick unsalted butter (no substitutes), softened

  • ¾

    c. sugar

  • ½

    tsp. ground nutmeg

  • ½

    tsp. baking soda

  • ½

    tsp. freshly grated lemon peel

  • ½

    tsp. vanilla extract

  • Pinch of salt

  • 1

    large egg

  • 1-¼

    c. all-purpose flour

  • ¼

    c. sour cream

  • c. sugar


-Heat oven to 350 degrees. Grease cookie sheets if necessary. -Put all dough ingredients except flour and sour cream in a medium bowl. -Beat with an electric mixer on medium speed until blended. Scrape down sides of bowl. -With mixer on low speed, beat in half the flour, all the sour cream, then remaining flour. -Scrape down sides of bowl and beat just until blended. -Put the 1/3 cup of sugar on a pece of waxed paper. -Using a small rubber spatula and a measuring tablespoon, scrape 3 measuring tablespoons of dough onto the sugar. -Sprinkle sugar on dough, then one at a time, turn balls in sugar to coat. -Place about 2 inches apart on prepared cookie sheet. -Repeat with remaining dough. (You won't use all the sugar, but you need that much to work with.) -Bake until golden brown, 10-12 minutes. -Cool on sheet on a wire rack 2-3 minutes before removing to rack to cool completely.


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