Several years ago, a friend gave me a recipe for super soft cake like sugar cookies that we love. These cookies just melt in your mouth. I can’t make it through Christmas without baking a batch of these!
The key to making sure that they are soft is not to over bake them. In my oven, 10 minutes is perfect. You do not want the edges to brown. I like to roll the dough out and use a round cutter. If you do not have round cookie cutters, you can use an empty soup can, tuna can, or even a glass. You can even roll the dough in little balls and press them if you prefer.
Mix the butter and the sugar in a mixer until well blended, about 3 minutes. Add eggs,vanilla, and sour cream.
Pour flour, salt, and baking soda in a separate bowl and stir with a whisk. Pour into mixing bowl and mix until blended.
Form the dough into disk shapes and wrap with plastic wrap. Chill in the refrigerator for a least two hours or overnight. Overnight works best if you can. You can also freeze the dough you do not use by placing wrapped dough in a plastic freezer bag.
It is very important not to over bake the cookies. Do not let them brown. You want them to be light colored. Let the cookies cool completely before icing. Store the cookies in an air tight covered container. These cookies freeze well.
In mixing bowl, beat sugar and butter until light and fluffy. Gradually add vanilla and milk until you get the right consistency. Printable Recipe