Soft Sugar Cookies Recipe

I’ve made these cookies every holiday season and many other occasions. This is the recipe I rely on when I want fast, consistent sugar cookies every single time. They are such a hit with everyone every time and so versatile. We decorate them with different themed sprinkles, draw on them with icing, or frost with some easy buttercream frosting.

Ingredient Notes and Tips

This is a very short list of ingredients, so knowing how each ingredient behaves is the key to achieving soft, tender sugar cookies with a lightly crisp sugary exterior. Here’s what each component contributes and how to get the best results:

• Butter (Unsalted) – Room-temperature butter is essential! When properly softened, the butter incorporates air during creaming, giving the cookies lift and preventing dense centers. Tip: Press a finger into the butter, it should indent easily but not feel greasy or melted.
• Granulated Sugar – Classic white sugar gives the cookies their sweet flavor, crisp edges, and signature soft-center contrast. Rolling the dough balls in extra sugar before baking creates a delicate crust.
• Egg – The egg provides moisture, structure, and tenderness. Make sure it’s also warmed to room temperature on the counter. (Take it out of the fridge at the same time as butter.)
• All-Purpose Flour – Flour is the backbone of the cookie. Too much flour creates dry, puffy cookies; too little causes excess spreading. Use the spoon-and-level method: gently spoon flour into the measuring cup, then level the top. This prevents compacting, which can add up to 25% more flour unintentionally.
• Baking Powder – A small amount of baking powder helps the dough rise slightly, creating a thicker, softer cookie instead of a flatter, chewier one. (Make sure it’s not too old!)

How To Make Soft Sugar Cookies

Making soft sugar cookies is simple, but a few technique details make a big difference in achieving the perfect texture:

• Start by creaming the butter and sugar until the mixture turns pale and fluffy, this step builds air into the dough and is the key to soft centers. When adding the egg and vanilla, mix just until combined so the batter stays light. Once the flour goes in, switch to mixing on low and stop as soon as the dough comes together; overmixing at this stage can make the cookies tough.

Scoop the dough using a (#40) cookie scoop to keep the cookies uniform in size, then gently roll each portion between your palms to smooth the edges. Rolling the dough balls in sugar adds a delicate crust that contrasts beautifully with the soft interior.

Place cookie dough balls on prepared cookie sheet, about 2 inches apart, gently press on the top to slightly flatter (just slightly). Bake for 10-12 minutes, depending on the size of the cookie.

Let them rest on the hot pan for a couple of minutes before transferring to a cooling rack so they don’t break or collapse. They will continue to firm up on the baking sheet as they cool, which keeps the centers perfectly soft.

Troubleshooting Soft Sugar Cookies

Cookies Spread Too Much:

Overly soft butter, a low oven temperature, or too little flour can cause cookies to spread. Make sure the butter is softened (not melted) and chill the dough briefly if it feels warm. If the dough seems sticky, add a small amount of flour to help it hold shape.

Cookies Don’t Spread:

The cookies that stay round usually contain too much flour or were mixed a bit too long.

Cookies Turn Out Dry or Crumbly:

Dry cookies often come from overbaking or using more flour than needed. Pull them from the oven when the centers still look soft, and measure flour lightly. Properly softened butter will also help keep the cookies tender.

Cookies Turn Out Puffy or Cakey:

If cookies bake up tall and cakey, the dough likely contains too much flour or was mixed more than necessary. Reduce flour slightly and mix only until the dough comes together. Confirm that your oven isn’t running too hot.

Storing Recommendation

Always make sure the cookies are cooled before putting them away into the container.

• Un-frosted sugar cookies can easily be stored on the counter, in an air-tight container. You can use a cookie jar for storing if the jar has an air-tight lid. A simple plastic storage container with a lid can also be used.
• Just make sure to keep the container away from direct sunlight, oven, or stove. 
• At room temperature, stored in an air-tight container, sugar cookies can last up to a weeks. After that, the cookies will start to harden or get stale.
• If you’ve added icing or frosting to the cookies, store them in an air-tight container, in the refrigerator. Line some waxed parchment paper between the frosted cookies.

How To Freeze Baked Soft Sugar Cookies

Make sure to freeze baked cookies un-frosted:

• To freeze unbaked cookies, scoop it into balls, place them on a baking sheet, and freeze until firm (2 hours). Transfer the frozen dough to a freezer-safe bag and store for up to 3 months. When you’re ready to bake, let the dough sit at room temperature for 10-15 minutes, roll in sugar if needed, and bake as directed, no thawing required.
• To freeze baked cookies, lay them in one single layer of a wire rack and let them cool to room temperature. Once cooled, place the wire rack in the freezer and let cookies freeze for about 2 hours. (Set the timer so you remember the cookies.)
• Once frozen, transfer cookie into a large zip-lock freezer bag and back in the freezer. Frozen baked cookies will last up to 6 months. 
• Frozen baked cookies thaw very fast. You can simply leave a few on a wire rack and they will be thawed in about 30 minutes. Or, heat it in a microwave for 10-15 seconds. 

Frequently Asked Questions

What If I Want To Make Frosting For Sugar Cookies?

You can easily make a simple buttercream frosting for these sugar cookies. You will need 1 stick (1/2 cup) of unsalted butter (softened), 2 cups of powdered sugar, 3-4 tablespoons of heavy whipping cream, 1 teaspoon of vanilla extract, and a pinch of salt. Cream butter in a mixer for 2-3 minutes on medium-high speed, lower speed and add in powdered sugar. Raise speed to medium-high and pour in the cream, vanilla, and salt (and if using food coloring). Let it mix for a minute or so and it’s done.

How To Make Icing For Sugar Cookies?

To make simple cookie icing (glaze), all you need is 1/2 cup powdered sugar and 1 1/2 tbsp heavy whipping cream. Warm up heavy cream but not too hot. Add powdered sugar to a shallow bowl and whisk in warm heavy cream slowly, until all smooth. Icing can either be spooked over each cookie or drizzled.

Can I double this recipe?

Absolutely. This dough doubles well with no adjustments needed. Just be sure to cream the butter and sugar thoroughly, even with larger quantities, to keep the cookies soft and fluffy.

Can I make these as cut-out cookies?

No. This dough is meant to stay soft and puffy, so it won’t hold sharp edges or shape well with cookie cutters. For cut-outs, use a no-spread sugar cookie recipe instead.

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More Soft Cookie Recipes To Try

• Maple Pecan Cream Cheese Cookies
• Soft Gingerbread Cookies
• White Chocolate Cranberry Crinkle Cookies
• Chocolate Cookies
• Salted White Chocolate Brown Butter Chocolate Cookies

Originally published on Will Cook For Smiles in March 2019.