Growing up, sugar cookies were kind of a big deal in our house — not just for holidays, but anytime we needed a little sweetness. When I tried the sugar cookie from Panera a while back, it instantly brought back that feeling: soft in the center, golden on the edges, and just the right amount of vanilla sweetness.
So, I started testing. And after a few batches (okay, several), I landed on this version that’s really close to what you get at Panera. Thick, chewy, buttery, and not too sweet. They hold their shape beautifully but stay soft for days. These are perfect for decorating, gifting, or just enjoying warm with a glass of milk.
Why You’ll Love This Recipe
If you’ve ever had a sugar cookie that’s dry or crumbly, this recipe will change your mind. These cookies are soft, chewy, and melt-in-your-mouth good — just like the ones from Panera Bread. The dough comes together quickly, doesn’t need fancy tools, and bakes up thick and buttery every time.
They’re perfect for decorating with icing or sprinkles, but they’re honestly just as good plain. You can freeze the dough, make them ahead, or bake them fresh in under 10 minutes. It’s the kind of cookie recipe you’ll find yourself making all year long.
What You’ll Need
For the cookies:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup sour cream (room temperature)
Optional for decorating:
- Powdered sugar
- Milk
- Vanilla or almond extract
- Sprinkles or colored sugar
Pro Tips
- Use room temp ingredients — especially butter and sour cream — for the smoothest dough.
- Chill the dough if it’s too soft to scoop, especially in warm kitchens.
- Don’t overbake — pull them out when the edges are just barely golden for that soft center.
- Use a cookie scoop to get evenly sized cookies that bake uniformly.
- Let them cool completely before icing or storing to avoid smearing or condensation.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Cookie scoop (optional)
- Small bowl and spoon (for icing, if decorating)
Substitutions & Variations
- Use vegan butter and non-dairy sour cream for dairy-free.
- Add ½ teaspoon almond extract or lemon zest for a flavor twist.
- Roll in colored sugar or top with festive sprinkles for holidays.
- Swap in a 1:1 gluten-free baking blend if needed.
- Mix powdered sugar with milk and vanilla for a simple glaze.
Make Ahead Tips
This sugar cookie dough is perfect for making ahead. You can refrigerate the dough tightly wrapped for up to 3 days. Scoop into balls and freeze on a tray, then transfer to a bag — bake straight from frozen, adding 1–2 minutes to bake time. Baked cookies also freeze well for up to a month.
Instructions
1. Preheat Oven and Prep Pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone baking mats.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add Egg, Vanilla, and Sour Cream
Beat in the egg, then the vanilla and sour cream, mixing until smooth.
5. Combine Wet and Dry
Gradually add dry ingredients to the wet, mixing on low until a soft dough forms. If sticky, chill for 15–20 minutes.
6. Scoop and Bake
Scoop 1½ to 2-inch dough balls onto baking sheets, spaced 2 inches apart. Bake for 8–10 minutes, until edges are just turning golden and centers still look soft.
7. Cool and Decorate
Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack. Decorate if desired with icing or sprinkles.
Serving Suggestions
- Serve warm with milk or hot cocoa.
- Drizzle with vanilla glaze and top with sprinkles.
- Sandwich two cookies with frosting.
- Add to holiday cookie trays or party platters.
- Pair with fruit and tea for a sweet snack.
Leftovers & Storage
Store cookies in an airtight container at room temp for up to 5 days. For longer storage, freeze undecorated cookies in layers with parchment. Thaw at room temp and decorate after.
Nutrition & Benefits
These cookies are a treat but made with simple, real ingredients — no preservatives or artificial flavors. The sour cream helps keep them tender and moist, giving them that bakery-style texture. They’re satisfying enough that one or two hits the spot, making them perfect for sharing.
Recipe FAQ
1. Why add sour cream to sugar cookies?
It keeps the cookies moist and tender.
2. Can I roll and cut this dough?
This recipe works best as drop cookies. For cut-outs, use a sturdier dough.
3. How do I keep cookies soft?
Don’t overbake and store them airtight once cooled.
4. Can I add sprinkles before baking?
Yes, press gently into the dough before baking or decorate after.
5. Why are my cookies spreading too much?
Butter may be too soft or dough too warm. Chill for 15–30 minutes before baking.
Sweet Moments, Anytime
These sugar cookies remind me of the kind of treats that bring people together — whether it’s a quiet evening at home or a family gathering. They’re simple but special, and there’s comfort in a soft, buttery cookie made from scratch. This is one of those recipes worth keeping in your back pocket year-round.