Soft Sugar Cookies
No bells or whistles - these sugar cookies are the real deal. Soft, tender, and sweet. A little plain, but that's what makes them so charming. Add a thin powdered sugar glaze when cookies are cool, or sprinkle them with sugar before baking if you'd like. Makes about 4 dozen.
  • 1 cup butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4¾ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1 cup sour cream
  • Raisins
  1. In a large bowl, cream the butter and sugar together until light and fluffy.
  2. Add eggs one at a time, beating well after each egg.
  3. Add vanilla and beat until combined.
  4. In a small bowl, sift together the flour, salt, baking soda, baking powder, and nutmeg.
  5. Beginning with the flour mixture, and ending with the sour cream, add alternately in three increments to the creamed mixture in the bowl. Cover and chill for an hour (or more).
  6. Heat oven to 375 F.
  7. On a floured surface or between two pieces of parchment, roll the dough out to a thickness of ¼-inch. Cut into circles using a round cookie cutter or biscuit cutter and place 1 inch apart on an ungreased cookie sheet. Press one raisin directly in the middle of each cookie. (Sprinkle with sugar if you wish.)
  8. Bake 11-12 minutes, until barely golden on bottom edges.
  9. Cool on a rack.
Recipe by The Rowdy Baker at