Soft Cakey Sugar Cookies

These soft cakey sugar cookies are topped with creamy pastel pink buttercream and sprinkles. Sour cream is the secret ingredient to this simple and delicious drop sugar cookie recipe!

These soft cakey sugar cookies are topped with creamy pastel pink buttercream and sprinkles. Sour cream is the secret ingredient! Recipe on sallysbakingaddiction.com

I used to turn my nose up at cakey cookies. Cookies should be dense and textured with crispy crackly edges and chewy centers. Cookies should not be little cakes suffering an identity crisis. I knew my strict mindset (and tastebuds!) wouldn’t benefit me when writing Sally’s Cookie Addiction, so I began working on a few cakey cookies that I loved. (Soft maple cookies on page 184!)

From that point, there were red velvet whoopie pies, chocolate whoopie pies, and homemade black and white cookies. And then I tasted my friend’s lemon ricotta cookies, easily one of the best cookies I’ve ever had. Soon after I baked blueberry muffin cookies and lost my mind over their cakelike perfection.

Which brings us to today.

These soft cakey sugar cookies are topped with pink buttercream and sprinkles! Drop sugar cookie recipe on sallysbakingaddiction.com

These soft cakey sugar cookies are topped with pink buttercream and sprinkles! Drop sugar cookie recipe on sallysbakingaddiction.com

These sweet cookies are light, airy, and tender. They’re flavored with vanilla and a little almond, topped with buttercream frosting and rainbow sprinkles, and are drop-style so you don’t need to break out the rolling pin. They’re my homemade version of the fan-favorite Lofthouse cookies sold on grocery store shelves. I say that loosely because they aren’t identical since they’re from-scratch without the long list of unrecognizable ingredients!

Let’s learn how to bake these soft cakey sugar cookies.

How to make soft cakey sugar cookies on sallysbakingaddiction.com

How to Make Cakey Sugar Cookies

To make a cookie cakey, you need moisture. The more moisture in your cookie dough, the softer, fluffier, and more tender it will taste. Butter is your best friend, eggs are fantastic, but what’s crucial for cake-like cookies is an additional liquid or liquid-y solid. Today that special ingredient is sour cream. While supplying the cookie dough with moisture, the sour cream also gives us an intensely creamy cookie with rich flavor. It is, without a doubt, the main player in these cakey sugar cookies.

The rest of the ingredients are familiars. We’ve got the usual gang like flour, butter, eggs, sugar, salt, and leaveners. The sugar cookies are buttery and sweet with a subtle tang, but what comes forward the most is the combination of vanilla and almond extracts. Sugar cookies have the tendency to taste a little flat and boring, but using just enough vanilla extract and a hint of almond adds a much needed layer of flavor.

The dough is a cookie dough/cake batter hybrid. It’s creamy and silky like cake batter, but very thick like cookie dough. This consistency makes it impossible for rolling out and shaping with cookie cutters, so if you’re looking for a cut-out sugar cookie with a similar flavor and texture, try my super soft cream cheese cookies.

The cookie dough requires 1 hour in the refrigerator before baking. I tried only 30 minutes in my first batch and the cookies were noticeably flatter. 1 hour of chilling helps guarantee a thick cookie that holds its shape in the oven.

How to make soft cakey sugar cookies on sallysbakingaddiction.com

How to make soft cakey sugar cookies on sallysbakingaddiction.com

To make your cookie baking experience easier (and less messy!) I recommend a cookie scoop as the dough is pretty sticky. Each cookie is 1.5 Tablespoons of dough, so this medium cookie scoop is perfect.

Decorating Sugar Cookies

These fat and fluffy sugar cookies are nice on their own, but SO MUCH BETTER all dolled up. If there’s an opportunity for buttercream, we should take it and since pink is my spirit color, I tinted the frosting dusty rose. Isn’t she lovely? (By the way, these are naturally colored rainbow sprinkles. The same ones I used for this pictured cake. I love them!)

I used my vanilla buttercream recipe for topping, but if you have the itch for another flavor, try chocolate, strawberry, or even lemon buttercream. These sugar cookie cakelettes scream childhood and I have a feeling little bakers will love adorning each cookie with frosting and sprinkles, so grab your kids for this one and have fun!

Pink buttercream frosting for sugar cookies on sallysbakingaddiction.com

These soft cakey sugar cookies are topped with pink buttercream and sprinkles! Drop sugar cookie recipe on sallysbakingaddiction.com

Sugar Cookie Recipes Comparison

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These soft cakey sugar cookies are topped with pink buttercream and sprinkles! Drop sugar cookie recipe on sallysbakingaddiction.com

Soft Cakey Sugar Cookies

  • Author: Sally
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour, 40 minutes
  • Yield: 36-40 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These soft cakey sugar cookies are topped with creamy pastel pink buttercream and sprinkles. Sour cream is the secret ingredient to this simple and delicious drop sugar cookie recipe!


Ingredients

  • 3 cups (370g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • vanilla buttercream and sprinkles for decorating*

Instructions

  1. Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  2. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. The dough will be very thick, creamy, and silky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
  3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove cookie dough from the refrigerator. Measure cookies to be 1.5 Tablespoons each. I recommend this cookie scoop. Arrange 3 inches apart on the baking sheets.
  5. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!) Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.
  6. Prepare frosting (I use this vanilla buttercream) and spread onto each cooled cookie. Garnish with sprinkles, if desired.
  7. Frosted cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 3 days (see step 2), but you can also freeze it for up to 3 months. Allow to thaw overnight in the refrigerator before baking. Unfrosted cookies freeze well for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
  2. Special Tools: KitchenAid Stand Mixer | Cookie Scoop | Silpat Baking Mat | Baking Sheets | Cooling Rack | Americolor Pastel Kit | Naturally Colored Sprinkles
  3. Sour Cream: Sour cream is a key ingredient in these cookies. For the best flavor and texture, I strongly recommend full-fat sour cream, but in a pinch light sour cream can work. Do not use fat free. Plain full-fat yogurt can be substituted. I don’t suggest subbing the sour cream with a liquid.
  4. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. It really makes a difference!
  5. Pink Frosting: In these photos, I tinted the buttercream with 1 small drop dusty rose gel food coloring and topped with these natural color rainbow sprinkles.
  6. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

These soft cake-like sugar cookies are topped with creamy pastel pink buttercream and sprinkles. Sour cream is the secret ingredient! Recipe on sallysbakingaddiction.com

83 Comments

  1. “Cookies should not be little cakes suffering an identity crisis.” You always make me laugh in the morning when I open a new post. 😀 😀 😀

    The cookies look amazing btw!

  2. I lovvvveeee cakey cookies! haha Your Lemon Ricotta ones didn’t disappoint- I made them for a wedding shower and people raved about them! I cannot wait to try these beauties!!

    1. The texture is SO GOOD! The lemon ricotta cookies are my new fave – so happy everyone enjoyed them! Happy baking 🙂

  3. So excited to try these out! In my home have a rule that if I want a sweet it needs to be homemade, not bought at a store, and these cookies are what I miss the most! How many batches of buttercream are needed for a batch of these?

    1. That’s a good rule! I hope you love these! Just one batch of buttercream should be enough for these cookies 🙂

  4. I LOVE cake cookies. Do not like thin and crispy at all. These look wonderful. Having PINK icing is a plus too. HAHA!!

  5. Thank you SO MUCH for including additional information about the various Sugar Cookie recipes you have. There are so many of them and they all sound so yummy! Now I can pick and choose which ones to make based on the description you provided. Thanks again!

    1. You are so welcome, Julie! I know it can be tricky to choose, so I’m glad my descriptions helped. Happy baking!

  6. When I look at these cookies, all I can think is these are going to be a family favorite!! Thank you Sally for this recipe that will star at our Memorial Day picnic. ☺

  7. Hi, Sally! I love your recipes, and your Baking Addiction book is one of the staple cookbooks in my household. I would love to make this recipe, but I have a nut allergy that prevents me from using things like almond extract. Do you have a suggestion for a substitution?

    1. Hi Devonne, I’m thrilled to read you are enjoying my first book!! For this recipe you can leave out the almond extract due to allergies. Happy baking 🙂

    2. I think many imitation almond extracts are allergy-safe. You’d want to check the label to make sure, of course 🙂

  8. Sally–I LOVE your new and improved blog site!! The photos are PERFECT and everyday at work I read your blog and want to instantly bolt out of my office and go home and start baking. GREAT JOB!! Also, could the FB group be any more encouraging??? I don’t think so 🙂 Sally you are the BEST!!! Thank you for motivating so many beginning bakers and for teaching the science behind everything to the rest of us who already love to bake.

    1. Aww Michelle, This just made my day! I’m so happy that you are enjoying the new site. And I 100% agree about the FB group – I check it daily and am always inspired (and I often learn a thing or two!).

  9. These look awesome! Reading the post about whoopie pies, I was wondering if you have a recipe for a carrot cake version? Thanks!!

  10. Hey Sally! I love cakey frosted sugar cookies. The’yre like my most favorite cookie in the world! Im so glad and excited to try this recipe out. Keep up the good work! 🙂

  11. I am thrilled to see your recipe! My local Amish market sells what they call: “Soft Sour Cream Sugar Cookies”. Those cookies are amazing, and I have tried, unsuccessfully, to duplicate them at home, for YEARS! I believe your recipe may be what I have been searching for. I’m making these tonight!

  12. Hi Sally, I really enjoy your website ,and one of my favorite things to bake is the very vanilla cupcakes .
    I’m not a big fan of almond extract in my baked goods- can I leave out the almond in this recipe?

    1. Hi Sara! Thank you so much for visiting my blog. You can leave the almond extract out of these cookies. No need to replace with anything.

  13. Sally, your website is just mind-blowing. I have been visiting it for a long time, but the WORK you put into the design, the pictures, the science of baking, the clear and intricate steps–and not to mention the best-of-the-best recipes that you come up with–is just hands-down a masterpiece to visit everyday. THIS is THE website all bakers should reference. I can see why America’s Test Kitchen checks in with you for their Boston Cream Pie recipe. What you do–being a mom, a wife, a baker, an innovator, a website designer, an artist/photographer–and whatever else you can cram into 24 hours–deserves so much more than a mere recognition of “thanks!” I am truly impressed by you. Your talent, genuineness, hard work, and brilliance shine through with every post you meticulously create for the rest of us to absorb. Most importantly, I can tell you care how your recipes are being interpreted and tried by your loyal followers. I truly believe you want each of us to have a successful and fulfilling experience in this pasttime you so thoroughly enjoy. Thanks again for all you do. I could never even make a quick bread.

    1. Amanda, thank you from the bottom of my heart for this incredibly kind and supportive comment. I read it to my husband saying that it’s the kindest comment I’ve ever read. There’s a vast amount of work that goes into each blog post and I truly love every aspect of it. I’m elated that my passion and dedication is evident to my readers but what’s most satisfying is that readers take the time to ask questions, leave reviews, and bake my recipes. I couldn’t ask for a more positive and uplifting community! Thank you again!

  14. Just added sour cream to my shopping list. Plan to make these this weekend (hopefully). My grandchildren will definitely like this type of cookie. Thanks for another great recipe.

  15. These cookies look amazing!! Do you have any ideas how to put these on a plate and wrap in cellophane without the cream getting messed up?

    1. Hi Bracha, Buttercream won’t every dry hard enough to cover tightly with plastic wrap but you might be able to get away with using cellophane and gathering it on top and tying much like a gift basket (so it’s not really touching the top of the cookies) if that makes sense?

  16. Yes! I’ve been waiting for this recipe. The lofthouse cookies are my absolute favorite store bought treat 😀 thank you! can’t wait to try this

  17. I made these last night after seeing them on Sally posted them a few days ago. I love cakey cookies so I was excited to try them. I cannot express how delicious these cookies are! They are so soft and the flavors are awesome. One of the best cookies I have ever had or baked!

  18. My 4 year old daughter and I bake your recipes all the time and we’re very excited to try this recipe!! But she is allergic to all nuts so the almond extract is a no go, could I just add a little more vanilla to the cookies? Or would you add a different non nut extract ?

    1. Hi Melissa! You can simply leave out the almond extract. No need to add more vanilla extract unless you want to. Lemon extract would be yummy!

  19. Hi Sally!
    I recently made these cookies and my family and friends loved them! There’s only a few left in the container…
    At the time I didn’t have vanilla, so I used anise instead, and they still turned out good! I love all of your recipes, and I can’t wait to make the cinnamon soft pretzels today!

  20. Made these this weekend, made the dough Friday and refrigerated it until Monday when I baked the cookies. I used King Arthur Flour Princess Flavor instead of Almond extract. I got nothing but rave reviews. They just melted in your mouth! So perfect. Will be using this recipe again and hopefully mastering making more uniform dough balls so my cookies are all the same shape!

  21. Hi Sally! I am so excited to try these cookies! I am thinking they would be a perfect treat for Father’s Day, but I have the sour cream to use up now! Any tips on making this recipe ahead and freezing? Would you recommend freezing the dough prior to baking or freezing the already baked cookies?

  22. These cookies look wonderful! Just was wondering, do they need to be stored in the fridge to prevent the frosting from going bad at room temperature?

    1. Hi Kate, Frosted cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

  23. I LOVED making these cookies!! Do you have a really great container large enough to hold all these cookies that won’t smoosh the frosting??? I love frosted cookies but always have such a hard time storing them without destroying them.

    1. I don’t! I sometimes just use a plastic Tupperware (the larger and not deep size). They never last that long here but if you find a good one let me know!

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