Today’s soft cakey sugar cookies have all the sweet flavor of sugar cookies, but they’re light, airy, and tender. They’re not quite like fan-favorite Lofthouse cookies sold on grocery store shelves, but they’re pretty close in terms of sweetness and texture. If you love cakey-style cookies, you’ll also appreciate these fresh and zingy lemon ricotta cookies (easily one of the best soft cookies we’ve ever had), pumpkin cookies, and our blueberry muffin cookies.
Tell Me About these Soft Cakey Sugar Cookies
Texture: Thanks in most part to the sour cream, these cookies bake up fat, soft, tender, and fluffy. The vanilla buttercream on top is smooth and creamy, while the sprinkles add a little texture contrast. Flavor: These cookies are buttery and sweet with a subtle tang. The hints of vanilla and almond add another layer of flavor. Ease: There’s no rolling pin or cookie cutters required, which makes this recipe a bit less technical than traditional sugar cookies. This dough is pretty sticky, so I recommend a medium cookie scoop for easier baking and less mess. Time: The dough comes together quickly, but you’ll need to chill it in the refrigerator for 1 hour before shaping and baking. Chilling is a must. In our recipe testing, we tried reducing the chill time down to 30 minutes, but the cookies were noticeably flatter. 1 hour of chilling helps guarantee a thick cookie that holds its shape in the oven.
Video Tutorial: How to make Soft Cakey Sugar Cookies
The Magic of Sour Cream
The secret to a cakey cookie is moisture. The more moisture in your cookie dough, the softer, fluffier, and more tender it will taste. Butter is your best friend and eggs help with that moisture component, but we need an additional liquid-y solid or wet solid to help. Use sour cream.
Sour cream adds much-needed moisture you need in the cookie dough. It creates an intensely creamy cookie with rich flavor. Sour cream also prevents the cakey cookie from becoming too dry.
For the best flavor and texture, use full-fat sour cream. You can use light sour cream in a pinch, but avoid the fat-free version.
Buttercream Options
These puffy sugar cookies are good on their own, but better when they’re all dolled up with frosting. We used this vanilla buttercream tinted it with dusty rose gel food coloring. If vanilla isn’t your favorite, try chocolate buttercream, strawberry frosting, or even lemon buttercream. Or if you’re looking for a less sweet option, you might top these cookies with our whipped frosting. These sugar cookie cakelettes are a blank canvas for a variety of frosting options. Nothing says a party like sprinkles, so be generous when you crown your cookies with the colorful toppers. We often use these naturally colored rainbow sprinkles.
Favorite Sugar Cookie Recipes: A Sweet Comparison
While this recipe is for cake-style sugar cookies, we have many other varieties published on the site. Here’s a breakdown of our favorites:
Sugar Cookies – These are our classic cut-out sugar cookies with soft centers and crisp edges. This dough is meant for shaping with cookie cutters. Chocolate Sugar Cookies – This is the chocolate version of the cookies linked above. Drop Sugar Cookies – These boast a very chewy texture and are loaded with sprinkles. (Or you can leave plain.) There’s no rolling pin or cookie cutters required. Brown Butter Sugar Cookies – These are similar to the drop cookies linked above, except they are flavored with rich brown butter. Cream Cheese Sugar Cookies – These drop style cookies are made with cream cheese. They’re thick, rich, and tangy. We often top them with cream cheese frosting. Cream Cheese Cut-Out Cookies with Nutella Glaze – These cut-out cookies are super soft and tangy. You can use your favorite shaped cookie cutters.
