There’s something quietly satisfying about slicing into a chilled log of dough and watching perfect rounds form under your knife. I remember one afternoon, distracted by a phone call, I sliced a little unevenly—some cookies thicker, some thinner—but each one still baked up with that tender, buttery crumb and just the right hint of vanilla. The kitchen filled with a warm, sweet aroma that made waiting almost impossible. By the time I pulled them from the oven, the edges were golden, and my impatient taste test confirmed they were worth every minute.
These sugar cookies aren’t complicated — and that’s kind of the point. They’re soft, buttery, and have a subtle vanilla flavor that feels nostalgic without being overpowering. The dough is easy to handle, chilled to a firm log that lets you slice with confidence, even if your knife isn’t perfectly sharp or your hands a little shaky. I usually wrap the log and let it rest in the fridge while I tidy up, which feels like a small pause in a busy day but ends with a sweet reward.
- Soft texture with a buttery base and gentle vanilla notes—comfort in every bite.
- Chilling the dough log makes slicing straightforward, but perfect thickness takes a little practice (and patience).
- Simple ingredients mean it’s approachable, but don’t expect a fancy cookie—it’s the kind of treat for everyday moments.
- Great for slicing ahead and baking fresh whenever the craving hits, though the cookies don’t keep forever once baked.
Even if you’re not a pro baker, this sugar cookie log is forgiving and fun. It’s the kind of recipe where a slightly imperfect slice still bakes up beautifully, and you can always nibble the odds and ends while waiting. If you’re thinking about a quick cookie fix that feels homemade without fuss, this deserves a spot in your rotation.
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Sugar Cookie Log
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
A classic sugar cookie log with a soft, buttery texture and sweet vanilla flavor, perfect for slicing and baking into delightful cookies.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 cup sour cream
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Mix in the sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms.
Turn the dough out onto a lightly floured surface and shape it into a log approximately 12 inches long and 2 inches in diameter.
Wrap the dough log tightly in plastic wrap and refrigerate for at least 1 hour until firm.
Remove the chilled dough log from the refrigerator and unwrap it.
Using a sharp knife, slice the log into 1/4-inch thick rounds and place them about 2 inches apart on the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Don’t worry about fancy equipment here—just a sharp knife and a baking sheet will do. I like to serve these cookies with a simple glass of milk or a cup of tea, letting their vanilla sweetness shine without distraction. Sometimes I experiment by adding a sprinkle of coarse sugar on top before baking for a little extra crunch, though I haven’t tested how it changes the texture every time. You could also roll the log in colored sugar for a festive touch, or swap the vanilla for almond extract if you want a different twist—though I’m not sure I’d stray too far from the original; it’s just right as is.
FAQ
Can I freeze the dough log? Yes, freezing the dough log wrapped tightly is a great way to save time later. Just thaw it in the fridge overnight before slicing and baking.
How long do the baked cookies last? Stored in an airtight container at room temperature, they keep well for about five days. You can also freeze baked cookies for longer storage.
Do I need to chill the dough? Chilling helps the dough firm up, making slicing cleaner and more manageable. Skipping this step might result in misshapen cookies.
Can I make the dough without sour cream? This recipe relies on the sour cream for tenderness, so leaving it out might affect texture, but you could experiment with yogurt as a substitute.
If you’re ready to bake cookies that feel like a warm hug on a tray, give this sugar cookie log a try. You might find yourself reaching for the knife a little more often than planned.