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Soft Sugar Cookies

Soft Sugar Cookies

  • Yield: 20 cookies
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  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 6 oz Unsalted butter, room temperature
  • 1 cup Sugar
  • 1 Egg, room temperature
  • 2 tsp Vanilla extract
  • 1/4 cup Sour cream, room temperature
  • 1/4 cup International Delight Coffee Creamer, flavor of choice
  • 4 oz Unsalted butter, room temperature
  • 3 cups Powdered sugar
  • 3-4 tbsp International Delight Frosted Coffee Creamer, flavor of choice
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Salt


  1. Preheat oven to 350F.
  2. Line two baking sheets with parchment paper.
  3. Whisk together flour, baking soda and salt.
  4. In bowl of large stand mixer fitted with paddle attachment, combine butter and sugar. Beat on medium speed for 1-2 minutes, until light and fluffy.
  5. Add egg, vanilla, sour cream and creamer, and beat until well combined.
  6. Add flour and mix on low speed until almost combined and a few streaks of flour remain. Finish mixing by hand, scraping down the sides of the bowl as you go.
  7. Scoop dough out into golf-ball sized scoops onto baking sheets, or use your favorite cookie cutters. Bake for 16-18 minutes, until cookies are just starting to color around the edges of the cookies.
  8. Let cookies cool completely before frosting.
  9. Make the frosting by beating butter on medium until creamy, about 1 minute. Add powdered sugar, 3 tbsp creamer, vanilla and salt and mix until light and fluffy. Slowly add in the remaining creamer if the frosting is too thick.
  10. Place a generous spoonful of frosting on top of each cookie and spread evenly across the cookie. Top with sprinkles before frosting dries.


Recipe adapted from