If you’re looking for the BEST Soft Sugar Cookies – look no further! They’re perfect for the holiday season, birthdays, or any time you want a sweet treat!
Soft Sugar Cookies
I’m not a cookie baker usually – I really only enjoy it around the holidays. I don’t have the patience to watch and wait and switch pans constantly. In my opinion, Christmas just isn’t the same without a few dozen homemade cookies – so this is the one time of the year, that I will suck it up and make the concession. I usually employ my children to help, which they thoroughly enjoy!
I hate to admit it, but I kind of like those soft, frosted cookies you buy at the store in the clear containers. Normally, I don’t buy them often because to me, they are so expensive and I’d rather make them myself. This recipe is pretty spot-on … so save your money and make them yourself! I would not change anything about the recipe – they are perfect! I just made these on Wednesday and we are planning on making more over the weekend! Don’t worry, we didn’t eat them all – the first batch got sent to work with Brian, so we need more – right?!
These bakery-style Soft Sugar Cookies are the perfect sweet treat for the holiday season, birthday parties, luncheons, potlucks, cookouts, and every occasion throughout the year! A few common pantry ingredients transform into the most incredibly soft and delicious sugar cookie you’ve ever eaten!
Soft Sugar Cookies recipe
For the cookies:
- butter
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- salt
For the frosting:
- powdered sugar
- melted butter
- vanilla extract
- milk
- food coloring, optional
- sprinkles, optional
How to make Soft Sugar Cookies
- For the cookies: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and mix well. In a separate medium bowl, combine the flour, baking powder, and salt. Give it a good stir with a whisk. Add the dry ingredients to the wet ingredients and mix just until it is all incorporated and uniformly mixed. Cover and refrigerate for at least an hour.
- Preheat oven to 350°F. If desired, line cookie sheets with parchment paper and set aside.
- After the dough has chilled, scoop scant quarter-cupfuls of the dough. Roll into balls and flatten slightly. Place on the prepared pans 2-3 inches apart. Bake 10-12 minutes or until the cookies are set and the edges just begin to brown. Do NOT overbake! Allow the cookies to cool on the pan for 4-5 minutes then transfer to a cooling rack to cool completely.
- Meanwhile, prepare the frosting: Place the powdered sugar in a medium bowl. Add the melted butter, vanilla, and 7 tbsp. of milk. Mix until well combined, adding additional milk, 1 tsp. at a time, only if necessary. Tint the frosting with your choice of food coloring, if desired. Frost cooled cookies and top with sprinkles if desired.
Soft Sugar Cookies: Tips & Tricks
- To maintain freshness, store in a covered container. I would suggest putting waxed paper between the layers.
- You may be tempted to try to “brown” these cookies – Don’t do it! They will be overbaked!
- I have heard adding a slice of bread to your stored cookies also helps keep them soft.
- These cookies are so easy to make for any occasion! Change up the frosting color and sprinkles for each season or festivity!
Soft Sugar Cookies: Questions & Answers
Can you freeze sugar cookies?
Yes! Be sure to save the frosting for after the cookies have defrosted. Freeze the cookies in layers with waxed paper between the layers in an airtight container.
How long can you freeze sugar cookies?
It’s best to use the frozen dough within 3 months.
How do you store Soft Sugar Cookies?
To maintain freshness, store in a covered container. I would suggest putting waxed paper between the layers.
Can I make cut-out cookies with this recipe?
This recipe isn’t best suited for cut-out cookies. I don’t think it would hold its shape well.
How did you like this recipe
If you’re anything like me, you’re already making Christmas cookies and have plenty more batches in the planning stages! Please tell me how this recipe turned out for you and let me know if you have any questions in the comments.
Other recipes you may enjoy
Soft Sugar Cookies
Equipment
Ingredients
For the cookies:
- 1½ cups butter 3 sticks
- 1½ cups sugar
- 3 large eggs
- 5 teaspoons vanilla
- 4½ cups all-purpose flour
- 4½ teaspoons baking powder
- ¾ teaspoon salt
For the frosting:
- 5 cups powdered sugar
- ⅓ cup melted butter 5⅓ tablespoons
- 1 tablespoon vanilla
- 7-8 tablespoons milk
- food coloring optional
- sprinkles optional
Instructions
For the cookies:
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and mix well. In a separate medium bowl, combine the flour, baking powder, and salt. Give it a good stir with a whisk. Add the dry ingredients to the wet ingredients and mix just until it is all incorporated and uniformly mixed. Cover and refrigerate for at least an hour.
- Preheat oven to 350°F. If desired, line cookie sheets with parchment paper and set aside.
- After the dough has chilled, scoop scant quarter-cupful’s of the dough. Roll into balls and flatten slightly. Place on the prepared pans 2-3 inches apart. Bake 10-12 minutes or until the cookies are set and the edges just begin to brown. Do NOT overbake! Allow the cookies to cool on the pan for 4-5 minutes then transfer to a cooling rack to cool completely.
Meanwhile, prepare the frosting
- Place the powdered sugar in a medium bowl. Add the melted butter, vanilla, and 7 tablespoons of milk. Mix until well combined, adding additional milk, 1 tsp. at a time, only if necessary. Tint the frosting with your choice of food coloring, if desired. Frost cooled cookies and top with sprinkles if desired.
Notes
- To maintain freshness, store in a covered container. I would suggest putting waxed paper between the layers.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published December 7, 2012. Republished on December 12, 2019.
Sounds like my kind of recipe! I also do not like baking cookies {the rolling out kind} but I love that you only form a ball and flatten 🙂 Pinned
They look great and it would be much better if you added some decorations on top.
I will be printing this,got to try.I'm going to sugar substitute,hope it works.
There is nothing better than a soft sugar cookie. It's good to know that this recipe masters the store bought cookies. Thank you for sharing at Foodie Friends Friday.
I'd love one right now, please! Thanks for sharing this week at One Creative Weekend! Have a great weekend!
Hi Jamie,
This is a beautiful cookie. Almost too pretty to eat, but I'd take a bite.
Have a great weekend.
Debi
Sweet looking cookies, and I like the recipe!
Your sugar cookies look so yummy! Thanks for sharing your recipe at our Strut Your Stuff Saturday link party! We are so glad that you came! Have a great weekend. -The Six Sisters
What is a scant quarter cupful mean?
I would say a level 1/4 cupful.
I would think just under a quarter cup then roll
Oh I am so glad that you decided to make your own! These look great! Thanks for Linking up at Show Me Your Plaid Monday's!
Thanks so much for sharing these on Manic Monday. The look fabulous!!
I love soft sugar cookies. WAY better than the crumbly ones! Pinning now!
So…I know what I'm taking to work next week. A girl I work with goes crazy over those soft grocery store cookies. She will be so happy!
Thanks for linking up, Jamie.
Thank you for linking up to the blog hop Adorned From Above. We are co-hosting and appreciate you joining the party! Have a great day!
Host: Debi @ adornedfromabove.com
Co-Host: Joye & Myrna @ thebusybhive.blogspot.com
Co-Host: Linda @ withablast.com
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen
Hey Jamie,
Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party is live. I hope to see you there.
http://www.adornedfromabove.com/2012/12/6-crafts-and-recipes-and-wednesdays.html
Debi @ Adorned From Above
Joye and Myrna @ The Busy Bee's
Linda @ With A Blast
I am the traditional crispy sugar cookie type, because it is what I grew up with. These cookies look delicious, so I think I will need to give them a try this year. Change is good right? 😉
Ohhh these are my son's favorite! I can't wait to try this! Thanks for sharing with Foodie Friends Friday! Zannie @ mymixingspoon
Has anyone made these with almond extract??
Wife wanted me to bake this for her, my question is you don’t say on what speeds you run you mixer on, I’m trying to get use to my new mixer. The double beaters seem to turn faster than the single paddle on the new one. I’m going to them anyway to make my wife happy.
How many days can you leave the dough in the refrigerator
I would probably plan on using it within 3-5 days.
I will try this recipe.
Has anybody made these with almod extract? TIA
Almond extract should be ok to use.
Do you use salted or unsalted butter?
I prefer to use unsalted. You can use salted butter – Just note some brands of butter are saltier, so your cookies may end up saltier if you use salted butter.