Sweet & savory country cooking from my table to yours!


Softbatch Vanilla Sugar Cookies

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I love vanilla sugar cookies, whether they are thin and crispy, thin and chewy or soft and cake like.  I love them all!  If you love a soft and cake like vanilla sugar cookie, this recipe is for you.  I added both real butter and sour cream to make this cookie delicious and soft.  These can be decorated for any occasion or holiday too.  They are also great sprinkled with sugar instead of frosted.  My husband Don, gave me a thumbs up on these.  Make some of these and your family will be smiling too.  Don’t forget the milk!

Here’s how I made ’em…

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Okay, first I mixed together some flour, baking powder and salt in a medium bowl and set it aside…

softbatchvanillasugarcookies - 1 (1)Next, I mixed some real butter and sugar in the bowl of a stand mixer, until it was real creamy…

softbatchvanillasugarcookies - 2Then I added some pure vanilla and some eggs…

softbatchvanillasugarcookies - 3And mixed it until everything was well incorporated and creamy again…

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Then I added in the flour mixture…

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And mixed just enough to incorporate the flour…

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Next I added in the sour cream…

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And mixed again, just until it was incorporated…

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Next, I greased a cookie sheet with some solid Crisco shortening…

softbatchvanillasugarcookies - 13Then I dropped the cookie dough onto the cookie sheet by large spoonfuls, leaving plenty of room between them for spreading…

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I baked them just until they were golden brown on the bottom and the cookies were set…

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See how light the tops are here…

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Yet the bottoms are golden brown…

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And the centers are thick, soft and cake like…oh yes….

Okay, here’s how I made the frosting…

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Okay, first I mixed some real butter and pure vanilla together in the bowl of a stand mixer until the mixture was creamy…

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Then I added some powdered sugar on low-speed…

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then some milk….

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And I mixed it until it was the perfect creamy spreading consistency, adding more milk as I needed to…

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Then lastly, I spread the wonderful butter cream frosting over the tops of the cookies and let them set for a few minutes until the frosting was set before placing them in a container…sure…they made it to the container…

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Softbatch Vanilla Sugar Cookies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 24 1x


These soft batch sugar cookies are soft, thick and full of flavor, then topped with a wonderful butter cream frosting. Yummy!



For the cookies

  • 1 1/2 cups granulated sugar
  • 2 sticks real butter, softened
  • 2 eggs
  • 2 teaspoons pure vanilla
  • 2 1/3 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream

For the Frosting

  • 1/2 stick real butter, softened
  • 1 teaspoon pure vanilla
  • 3 cups powdered sugar
  • 4 tablespoons milk


  1. Preheat oven to 350 degrees.

For the Cookies

  1. In a medium bowl, mix together the dry ingredients and set aside.
  2. In the bowl of a stand mixer, mix together the butter and sugar on medium speed until very creamy.
  3. Add the eggs and vanilla and mix until mixture is light and creamy.
  4. Add the flour and mix on low speed just until it’s incorporated.
  5. Add the sour cream and mix on low speed, just until incorporated.
  6. Drop large spoonfuls of the dough onto greased cookie sheets, leaving plenty of room between them for spreading.
  7. Bake in preheated oven for about 12 minutes or until the bottoms are golden brown and the tops are still light. Transfer to a wire cooling rack to cool.

For the Frosting

  1. In the bowl of a stand mixer, mix together the butter and vanilla.
  2. Add the powdered sugar on low speed, one cup at a time and mix until blended.
  3. Add the milk and mix until creamy and smooth, adding a little more milk if needed for perfect spreading consistency.
  4. Spread frosting on cookies and let cookies set uncovered until the frosting sets up.
  5. Store in an airtight container.
  6. Cookies will keep for three to four days.


  • These cookies can be fixed without frosting, by sprinkling sugar or colored sugar crystals on top of cookies before baking.









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