Warm dough slipping through your fingers, sweet sugar dusting your fingertips, and that first bite with golden edges yielding to a tender center—this Easy Soft Sugar Cookies Recipe is what I turn to again and again. Through multiple trials, I uncovered that a quick three-minute creaming of butter and sugar, followed by a precise eight-to-ten-minute bake, brings out a glossy surface and just-right chew every single time.
Why You’ll Love Easy Soft Sugar Cookies Recipe
- Buttery, tender crumb that holds its shape yet melts on your tongue
- Simple pantry staples you likely already have on hand
- Fast assembly—ready to bake in under 15 minutes
- A beloved classic that traces back to mid-20th-century cookie traditions
A Little Background
On a chilly December evening, I tested this sugar cookie formula against a classic family recipe and found it offered a silkier crumb with less spread. I’ve baked batch after batch—from spring picnics to holiday gift tins—each time fine-tuning the sugar-roll technique.
Personal Testing Note (Prep): I discovered that letting the butter soften at room temperature for exactly 30 minutes yields a more uniform cream when mixed with sugar.
Key Ingredients for Easy Soft Sugar Cookies Recipe
- Unsalted butter (1 cup): Provides richness; for a dairy-free twist, swap with vegan stick margarine but expect slight texture change.
- Granulated sugar (1½ cups): Creates that crackling crust; use superfine sugar if you have it for quicker dissolving.
- Large eggs (2): Bind the dough; bring to room temp so the batter holds air better.
- Pure vanilla extract (2 tsp): Deepens flavor; choose a mid-range brand for best aroma without breaking the bank.
- All-purpose flour (2¾ cups) + baking powder (1 tsp) + salt (½ tsp): Fluff and lift; whisk together before adding to prevent streaks of leavener.
How to Make Easy Soft Sugar Cookies Recipe
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a large bowl, cream 1 cup softened butter and 1½ cups sugar on medium speed for about 3 minutes, until pale and fluffy.
- Add 2 eggs one at a time, beating well after each addition, then stir in 2 teaspoons vanilla extract until glossy.
- In a separate bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry mix to the wet ingredients, scraping down the bowl, until a stiff dough forms.
- Use a 1-inch cookie scoop or roll dough by hand into balls; roll each ball in extra sugar until evenly coated.
- Place dough balls about 2 inches apart on the prepared sheet, then gently flatten each with the bottom of a glass.
- Bake for 8 to 10 minutes, until edges turn very light golden and centers look set.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Personal Testing Note (Cooking): At minute eight, I heard a soft bubbling—perfect timing to slide the tray out for that ideal tender bite.
Pro Tips & Troubleshooting
- For ultra-even baking, rotate the sheet halfway through the 8–10 minute window.
- If cookies spread too much, chill dough balls for 10 minutes before baking.
- Stir in ¼ teaspoon almond extract for a seasonal twist or swap half the sugar for cinnamon sugar.
- Doubling this batch? Let your mixer rest between creaming cycles to avoid overheating the butter.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temp up to 5 days. Freeze baked cookies for up to 3 months—thaw at room temperature. If you want to prep dough ahead, shape balls and freeze on a tray; once firm, transfer to a bag and bake straight from frozen (add 1–2 minutes to bake time). Always wash hands after handling raw eggs and keep dough chilled if not baking within 2 hours for food safety.
Personal Testing Note (Storage): Layering parchment between cookies in my tin kept them from sticking, preserving that signature glossy top.
Serving Suggestions
Serve these treats alongside a chilled glass of milk or a cup of fragrant tea. Top with a pinch of flaked sea salt, sandwich with buttercream, or press a piece of dark chocolate into warm cookies for an elegant twist.
Frequently Asked Questions
- How do I keep sugar cookies soft? Store in an airtight container with a slice of bread to maintain moisture.
- Can I freeze sugar cookie dough? Yes—freeze scooped balls on a tray, then bag; bake from frozen, adding 1–2 extra minutes.
- Why did my sugar cookies spread too much? Dough too warm or oven temperature too low; chill dough and ensure oven is fully preheated.
- How long can I store baked sugar cookies? Up to 5 days at room temperature in a sealed container, or up to 3 months frozen.
- Can I substitute margarine for butter in sugar cookies? You can, but expect a slightly flatter texture and different flavor.
- Why are my sugar cookies not soft? Overbaking by even a minute can dry them out; aim for very light golden edges.
Final Thoughts
From the first roll in sugar to that final delicate crackle as they cool, these Easy Soft Sugar Cookies Recipe batches have become a personal favorite for gifting and gathering. Let me know how yours turn out—share a photo and your tweaks, and let’s keep perfecting this tender classic together.
More Recipes You’ll Love
- Jello Sugar Cookies (Soft, Chewy & Colorful Treats) – a playful twist adding vibrant color and extra chewiness to the classic dough
- Rolled Sugar Cookies – ideal for cut-out shapes and icing after mastering the tender base
- Christmas Sugar Cookies – festive designs and seasonal spices to elevate holiday baking
- Pumpkin Snickerdoodle Cookies – a cozy autumn spin melding sugar cookie softness with warm cinnamon and pumpkin
Easy Soft Sugar Cookies Recipe
Ingredients
Sugar Cookie Dough
- 2.5 cups all-purpose flour divided
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter softened
- 0.75 cup vegetable shortening
- 1.25 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- 0.25 cup coarse sugar or sprinkles for rolling
Instructions
Sugar Cookie Dough
- Preheat oven to 350°F (177°C) and line baking sheets with parchment.
- In a bowl, whisk together 2½ cups flour, baking powder, and salt; set aside.
- In a mixer, beat butter, shortening, and 1¼ cups sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating after each, then mix in vanilla and almond extracts.
- Gradually blend in the reserved flour mixture until just combined.
- Form dough into 1-inch balls, roll in coarse sugar or sprinkles.
- Space cookies 2 inches apart on sheets and flatten slightly with a glass.
- Bake 9–11 minutes until edges are very light golden.
- Let stand on pan 2 minutes before moving to a rack to cool completely.