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.