There’s something magical about a recipe passed down through generations. It carries not just ingredients but also memories, love, and the joy of sharing something special with family and friends. For our family, the Urmacher Sugar Cookies are exactly that—a sweet reminder of the warmth and togetherness of the holiday season.
This classic sugar cookie recipe, originally shared by Bettie Saccardo, has been a staple in our household for as long as I can remember. Over time, I made a small tweak—adding a cup of sour cream to the dough—and it transformed an already delicious recipe into the absolute BEST sugar cookie you’ll ever taste.
Why We Love These Cookies
1. Perfect Texture: Soft, slightly chewy, and with just the right amount of bite, these cookies are never overly sweet.
2. No Spreading: The dough holds its shape beautifully, making it perfect for cookie cutters.
3. Customizable: Whether you go for canned cream cheese frosting or make a homemade buttercream (like we did this year), these cookies are a perfect canvas for your creativity—or a quick slather of frosting, as my son prefers!
A New Twist on Tradition
While I had planned to create fancy, Instagram-worthy decorations, my son had other ideas. He decided to skip the intricate designs and opted for the “slather and eat” approach. And honestly? It was perfect. Watching him spread the frosting with abandon and sneak a cookie (or two!) off the cooling rack reminded me that the real joy of these cookies isn’t in how they look—it’s in making and sharing them together.
Ready to Try Them?
Here’s the full recipe:
Urmacher Sugar Cookies
Ingredients
• 1 ½ cup sugar
• 1 cup butter
• ½ cup milk
• 3 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 4 tsp baking powder
• Dash of nutmeg
• Approximately 4 cups flour
Instuctions
1. Cream butter and sugar.
2. Add eggs one at a time, incorporating each before adding the next.
3. Mix in sour cream, vanilla, and nutmeg.
4. Stir in baking powder.
5. Alternate adding flour and milk until you have a stiff dough.
6. Roll out dough to ½” thickness on a floured surface and cut into shapes.
7. Bake at 375°F until the bottoms are golden.
8. Frost with your favorite icing.
My Favorite Buttercream Frosting
Ingredients
1 cup unsalted butter softened to room temperature
1-2 tsp. vanilla extract
½ tsp. almond extract (optional) optional
½ tsp. salt, or more to taste
4 cups powdered sugar, sifted
1-3 Tbsp. heavy cream, room temperature
Instructions
Using a stand mixer fitted with the paddle attachment (or a hand held mixer) beat the softened butter, extracts, and salt for 3-4 minutes or until light and creamy. Scrape down the sides of the bowl as needed.
1 cup unsalted butter, 1-2 tsp. vanilla extract, ½ tsp. almond extract (optional), ½ tsp. salt, or more to taste
Gradually add in the sifted powdered sugar. Be sure to start at a low speed.
4 cups powdered sugar, sifted
Increase the speed to get it fully incorporated and then add in the heavy cream. Start with 1-2 Tbsp. and increase from there until desired consistency is reached. Feel free to also add more powdered sugar for a thicker frosting.
1-3 Tbsp. heavy cream, room temperature
You’ll know when it’s done when it is thick, creamy, and fluffy! This recipe is great for a 2 layer cake, or 12 cupcakes. You might be able to get by with 24 cupcakes depending on how much frosting you like on each one.
Add food coloring if using (gel preferred) and mix until combined.
Urmacher Sugar Cookies
- 1 ½ cup sugar
- 1 cup butter
- ½ cup milk
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 4 tsp baking powder
- Dash of nutmeg
- Approximately 4 cups flour
For buttercream frosting
- 1 cup unsalted butter softened to room temperature
- 1-2 tsp. vanilla extract
- ½ tsp. almond extract optional optional
- ½ tsp. salt or more to taste
- 4 cups powdered sugar sifted
- 1-3 Tbsp. heavy cream room temperature
Cream butter and sugar.
Add eggs one at a time, incorporating each before adding the next.
Mix in sour cream, vanilla, and nutmeg.
Stir in baking powder.
Alternate adding flour and milk until you have a stiff dough.
Roll out dough to ½” thickness on a floured surface and cut into shapes.
Bake at 375°F until the bottoms are golden.
Frost with your favorite icing.
For buttercream frosting
Using a stand mixer fitted with the paddle attachment (or a hand held mixer) beat the softened butter, extracts, and salt for 3-4 minutes or until light and creamy. Scrape down the sides of the bowl as needed.
1 cup unsalted butter, 1-2 tsp. vanilla extract, ½ tsp. almond extract (optional), ½ tsp. salt, or more to taste
Gradually add in the sifted powdered sugar. Be sure to start at a low speed.
4 cups powdered sugar, sifted
Increase the speed to get it fully incorporated and then add in the heavy cream. Start with 1-2 Tbsp. and increase from there until desired consistency is reached. Feel free to also add more powdered sugar for a thicker frosting.
1-3 Tbsp. heavy cream, room temperature
You’ll know when it’s done when it is thick, creamy, and fluffy! This recipe is great for a 2 layer cake, or 12 cupcakes. You might be able to get by with 24 cupcakes depending on how much frosting you like on each one.
Add food coloring if using (gel preferred) and mix until combined.