Soft Sugar Cookies Recipe

If you’re anything like me and love a cookie that’s tender, melt-in-your-mouth soft, and perfectly sweet, you’re going to adore this Soft Sugar Cookies Recipe. These cookies strike the perfect balance: they hold their shape beautifully for cutting out fun shapes, yet stay soft and chewy long after baking. I’ve tried so many sugar cookie recipes over the years, but this one? It’s a keeper—I can’t wait to share it with you!

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Ingredients You’ll Need

Every ingredient plays an important role here, from the butter that keeps the cookies soft to the almond extract that adds a little flavor magic. Plus, I’ll share tips to help you pick the best versions for maximum yum!

• All-purpose Flour: I recommend spooning and leveling your flour for accuracy, and keep a little extra handy to dust your rolling surface.
• Baking Powder: Helps give the cookies a slight lift without making them cakey.
• Salt: Just a pinch to balance sweetness and bring out flavors.
• Unsalted Butter: Use room temperature butter; it creams best with sugar for a light, tender cookie.
• Granulated Sugar: The classic choice—gives a delicate sweetness and slight crunch around the edges.
• Large Egg: Room temperature here makes it mix evenly into the dough.
• Vanilla Extract: Pure vanilla packs the best flavor, don’t skip this.
• Almond Extract (optional): Just a little splash takes the flavor from ordinary to extraordinary—try it and see!
• Decorations (Royal Icing, Glaze, Buttercream, Sprinkles): Choose based on your decorating style or occasion—I’ve included notes below on options.

Variations

I love that this Soft Sugar Cookies Recipe is flexible—you can make it your own by trying different flavor twists or adapting for dietary needs. Here are some ideas I’ve played around with:

• Flavor Twist: I once swapped almond extract with a sprinkle of orange zest and it added a bright, fresh note that was delightful.
• Gluten-Free Version: I’ve experimented with a 1-to-1 gluten-free flour blend—just be sure to chill the dough longer as GF flours can be trickier to handle.
• Vegan Adaptation: Replace butter with a vegan butter substitute and use a flax egg; the cookies turn out surprisingly soft and tasty.
• Decorating Styles: From a simple dusting of sanding sugar pre-bake to lavish royal icing designs, these cookies are your blank canvas!

How to Make Soft Sugar Cookies Recipe

Step 1: Whisk Together Dry Ingredients

Start by combining your flour, baking powder, and salt in a medium bowl. Whisk them well, so they’re evenly mixed before adding to the wet ingredients. This helps to prevent clumps of baking powder in your cookies and ensures perfect texture.

Step 2: Cream Butter and Sugar Until Light and Fluffy

This step is where the magic begins—I use my stand mixer with the paddle attachment, but a handheld mixer works great too. Beat the softened butter and granulated sugar on high for about 3 minutes; you want the mixture to be light, creamy, and nearly doubled in volume. This creates an airy base so your cookies won’t be dense.

Step 3: Add Eggs and Extracts

Beat in your room-temperature egg, vanilla extract, and almond extract (if using) until fully combined—about a minute on high. Don’t skip scraping down the bowl sides here; you want everything incorporated evenly, or your dough could bake with uneven pockets.

Step 4: Combine Dry and Wet Ingredients to Form Dough

Turn your mixer to low speed and slowly add the dry ingredients. Mix just until combined—you’re going for a soft, cohesive dough. If it feels too sticky to roll out, don’t be shy about folding in an extra tablespoon of flour. Trust me, you want a manageable dough so the cookies hold their perfect shape.

Step 5: Roll Out and Chill the Dough

Divide dough into halves and roll each one out between floured parchment papers to about 1/4 inch thick. Chilling the dough wrapped like a cookie sandwich for at least 2 hours is a game changer—it helps prevent spreading and ensures crisp edges with soft centers. I keep mine in the fridge up to 2 days if I want to bake in batches.

Step 6: Cut, Bake, and Cool

Preheat your oven to 350°F. After chilling, peel off the top parchment and cut out your favorite shapes. It’s okay if you think you have little dough left—the scraps reroll beautifully to fill your baking sheet. Bake for 11–12 minutes, just until edges turn lightly golden; don’t overbake or you’ll lose that softness. Cool on sheets for 5 minutes, then transfer to a rack to cool completely before decorating.

Step 7: Decorate and Enjoy

This is the fun part! Whether it’s royal icing for crisp, detailed designs, an easy glaze for shiny sweets, or buttery cookie buttercream, these cookies are an ideal canvas. I sometimes decorate right on the baking sheet, then chill to help set the icing faster. And yes, these cookies taste just as amazing plain, too—no judgement if you skip decorating!

How to Serve Soft Sugar Cookies Recipe

Garnishes

I usually keep it classic with a dusting of colorful sprinkles before baking or use royal icing for intricate designs when I’m feeling fancy. If you want something quick, an easy glaze with a sprinkle of sanding sugar adds just the right sweet sparkle. For holidays, I love using edible glitter or little sugar pearls to make the cookies party-ready.

Side Dishes

These soft sugar cookies pair wonderfully with a big mug of hot cocoa or your favorite tea. For brunches, I like to serve them alongside fresh fruit—strawberries and raspberries work well to balance the sweetness. They’re also a hit at holiday cookie swaps with a simple glass of cold milk.

Creative Ways to Present

For parties, I’ve arranged the cookies on tiered stands layered with parchment and fresh herbs like mint for a whimsical touch. Wrapping decorated cookies individually in clear bags tied with festive ribbons is a big hit for gifting. And for family movie nights, I’ve stacked them with alternating layers of parchment so everyone can grab their favorite shapes easily.

Make Ahead and Storage

Storing Leftovers

I store leftover plain or iced cookies in an airtight container at room temperature, and they stay soft for about 5 days. I like to layer them between sheets of parchment to keep decorations intact. If you forget about them for a few days, they’ll still taste great but might lose a bit of that soft texture.

Freezing

Freezing is a lifesaver if you want to bake in advance. I freeze both unbaked rolled dough (wrapped well in parchment and foil) and baked cookies. When freezing dough, thaw overnight in the fridge before cutting and baking. Baked cookies freeze well for up to 3 months; just let them come to room temperature before enjoying.

Reheating

To refresh your cookies after storage or freezing, pop them into a warm oven (about 300°F) for 3-4 minutes. This warms them just enough to soften and bring back that fresh-baked feel without drying them out.

FAQs

Final Thoughts

This Soft Sugar Cookies Recipe holds a special place in my cookie arsenal because it’s consistently forgiving and delicious. Whether you’re making a batch for a kid’s birthday, a holiday party, or just an afternoon treat, these cookies never disappoint. Give them a try—I promise you’ll enjoy how soft and sweet they turn out. Plus, decorating is a blast, and sharing them is even better. Happy baking, friend!

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