Soft Sugar Cookie Recipe
While sugar cookies come in all textures & shapes, super soft sugar cookies are the only way to go! If you agree, you’ll love this recipe.
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Homemade Sugar Cookies Recipe
These drop-style homemade sugar cookies are extremely quick to bust out without sacrificing flavor. Because you don’t have to roll this dough out on the counter and cut shapes, these easy sugar cookies take a fraction of the time to make. But don’t worry, they still have the textbook soft, chewy, and buttery sweet texture we look for in a classic sugar cookie.
We all know people are obsessed with super soft sugar cookies (companies have literally been built on being able to make them) which is why I *know* you’re going to LOVE my easy homemade sugar cookie recipe. Cheaper than driving to your local cookie haunt and every bit as yummy, you’ll never want for another sugar cookie recipe again.
Ingredients in Easy Sugar Cookies
- Salted butter – I ALWAYS use salted butter.
- Granulated sugar – Sugar cookies only use granulated sugar, no brown sugar needed.
- Eggs – You can substitute 1/2 cup applesauce for eggs if needed.
- Vanilla extract – If you looove almond extract, you can add 1/8 tsp of almond extract to the dough along with the vanilla.
- All-purpose flour
- Baking powder – The baking powder in these cookies helps them puff up and stay nice and soft!
Icing:
- Salted butter – Again, salted.
- Powdered sugar – Powdered sugar is sometimes known as icing sugar or confectioners sugar, but it’s all the same thing!
- Almond extract – This is a very almond forward icing, so if you don’t like almond extract, just use 1 tsp vanilla.
- Vanilla extract
- Heavy cream – You can use milk instead of heavy cream but you won’t need as much and the icing won’t be as creamy.
- Food coloring, if desired
How to Make Soft Sugar Cookies
- Preheat your oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper or a silicone liner.
- In a mixing bowl, cream together the butter and sugar until they become light and fluffy. You can use either an electric hand mixer or a stand mixer for this step. This should take about 1 minute.
- Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until all the ingredients are well combined.
- Gradually add the flour and baking powder to the mixture, mixing until a soft dough forms.
- Using about 1 1/2 tablespoons of dough for each cookie (a #40 scoop), portion out the dough and roll it into balls. Slightly flatten each ball and place them on the prepared baking sheet. Be aware that the cookies will expand and spread slightly during baking.
- Bake the cookies at 350°F for 9-11 minutes. They will puff up, and the centers should no longer appear wet when they are ready to be taken out of the oven. Remove them before they turn brown.
- Allow the freshly baked cookies to cool completely on the baking sheet.
- Once the cookies have cooled, you can prepare the frosting.
- Start by using an electric hand mixer to cream the butter until it becomes smooth.
- Gradually add the powdered sugar, about 1/2 cup at a time, alternating with the addition of vanilla extract and heavy cream. Continue mixing until all the powdered sugar is fully incorporated, resulting in a smooth and thick frosting.
- If desired, use food coloring to tint the frosting to your preferred shade. A helpful tip is to use a toothpick to transfer a small amount of food coloring into the frosting, adjusting the color gradually.
- Frost each of the cooled cookies, and if you like, add some sprinkles for a festive touch.
- Enjoy!
How should I store my soft sugar cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I typically freeze cookies after they’ve been baked, but before they’ve been frosted. But you can also freeze frosted cookies, too! I have a post all about how to freeze cookies if you need more guidance!
How can I make my sugar cookies soft and not too crunchy?
The key to them being soft is not over baking the cookies!!! If they turn cake-like and are dry, they are over baked, so cut a few minutes off of the baking time.
What are the best ways to decorate these cookies?
If you’d like, you can pipe the frosting onto the cookies and top with sprinkles. Alternatively, simply frost with a butter knife or small spatula!
More recipes like soft sugar cookies
Soft Sugar Cookie Recipe
Ingredients
- 3/4 cup salted butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
Icing
- 1/4 cup salted butter
- 1 1/2 cups powdered sugar
- 1/8-1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1-3 tbsp heavy cream
- food coloring, if desired
Instructions
- Preheat your oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper or a silicone liner.
- In a mixing bowl, cream together the butter and sugar until they become light and fluffy. You can use either an electric hand mixer or a stand mixer for this step. This should take about 1 minute.
- Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until all the ingredients are well combined.
- Gradually add the flour and baking powder to the mixture, mixing until a soft dough forms.
- Using about 1 1/2 tablespoons of dough for each cookie (a #40 scoop), portion out the dough and roll it into balls. Slightly flatten each ball and place them on the prepared baking sheet. Be aware that the cookies will expand and spread slightly during baking.
- Bake the cookies at 350°F for 9-11 minutes. They will puff up, and the centers should no longer appear wet when they are ready to be taken out of the oven. Remove them before they turn brown.
- Allow the freshly baked cookies to cool completely on the baking sheet.
- Once the cookies have cooled, you can prepare the frosting. Start by using an electric hand mixer to cream the butter until it becomes smooth.
- Gradually add the powdered sugar, about 1/2 cup at a time, alternating with the addition of vanilla extract and heavy cream. Continue mixing until all the powdered sugar is fully incorporated, resulting in a smooth and thick frosting.
- If desired, use food coloring to tint the frosting to your preferred shade. A helpful tip is to use a toothpick to transfer a small amount of food coloring into the frosting, adjusting the color gradually.
- Frost each of the cooled cookies, and if you like, add some sprinkles for a festive touch.
