My Favorite Soft Sugar Cookie Recipe
Alright, come on in, grab a cup of coffee, and let’s chat! Today, we’re making my absolute favorite soft sugar cookie recipe. Seriously, these aren’t just any cookies; they’re the kind that bring back a flood of childhood memories with every single bite. I remember baking these soft sugar cookies with my grandma, Nonna Emilia, every Christmas. Her kitchen would be filled with the warm, sweet smell of vanilla, and the counter would be dusted with flour. We’d spend hours rolling out the dough, cutting out shapes, and decorating them with colorful sprinkles.
There was one year, I was probably around eight years old, and I decided I knew better than Nonna Emilia. I thought I could “improve” her recipe by adding a whole bunch of extra vanilla. Oh boy, were those soft sugar cookies a disaster! They tasted like perfume, and we had to throw the whole batch away. Nonna just laughed and said, “Liliana, sometimes the best recipes are the simplest.” It was a good lesson, and one I still think about in the kitchen today. Getting this soft sugar cookie perfect was a learning experience that required patience.
This recipe has been tweaked and perfected over the years, passed down through generations, and adapted to fit our busy modern lives. Believe me, with three kids running around, I need all the shortcuts I can get! These soft sugar cookies are perfect for any occasion – holidays, birthdays, or just a regular Tuesday when you need a little pick-me-up. What I love most about this soft sugar cookie is its texture; it’s incredibly soft and almost melts in your mouth. It’s truly a melt in your mouth sugar cookie that will have everyone asking for seconds (and the recipe!).
I first started blogging about my recipes when my youngest started school. I wanted to have an outlet to share all of the wonderful recipes my Nonna passed down to me! I feel honored to be able to pass on my love of cooking!
My cooking philosophy is simple: Use fresh, high-quality ingredients, don’t be afraid to make mistakes, and always cook with love. It’s all about creating delicious, nourishing meals that bring people together around the table. And that’s exactly what these soft sugar cookies do. So, are you ready to bake some magic? Let’s get started!
What You’ll Need for This Soft Sugar Cookie Recipe
Okay, let’s gather our ingredients. This soft sugar cookie recipe uses simple pantry staples, so you probably have most of these on hand already. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened: I always use unsalted butter so I can control the amount of salt in the recipe. Make sure it’s nice and soft, but not melted.
- 1 ½ cups granulated sugar: For that perfect sweetness and texture.
- 2 large eggs: They should be at room temperature. Trust me, it makes a difference in how well they incorporate into the batter.
- 1 teaspoon vanilla extract: I always use pure vanilla extract; the imitation stuff just doesn’t compare. I like the Madagascar Bourbon Vanilla Extract for my vanilla sugar cookie recipe!
- 3 cups all-purpose flour: Spoon and level it for the most accurate measurement.
- 1 teaspoon baking powder: This is what gives our soft sugar cookie that lovely lift and soft texture.
- ½ teaspoon baking soda: A little baking soda helps with browning and adds a slight tang.
- ½ teaspoon salt: To balance out the sweetness and enhance the flavors.
Now, here’s a soft sugar cookie trick I learned from my mom: if you want an extra chewy sugar cookie, add a tablespoon of cornstarch to the flour mixture. It really makes a difference! You can find good vanilla extract at most grocery stores, but for the best quality, I like to get mine from a local spice shop. I’ve also found great deals online, especially when buying in bulk. One thing I have found is that using name-brand ingredients such as butter or vanilla make a significant impact!
Speaking of saving money, buying flour in large bags is way more cost-effective, especially if you bake a lot. Just make sure to store it in an airtight container to keep it fresh. Any leftover ingredients can be stored in the pantry. I like to keep my vanilla and baking powder away from direct sunlight, to keep them fresh.
Okay, now that we have all our ingredients, let’s get baking!
Let’s Make This Soft Sugar Cookie Together
Alright, apron on, let’s get started! This easy sugar cookie recipe is so simple, even my kids can help (well, sort of!).
- Preheat and Prep: First, preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper. This will prevent the cookies from sticking and makes cleanup a breeze.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. I use a stand mixer for this, but a hand mixer works just as well. Make sure you scrape down the sides of the bowl a few times to ensure everything is evenly mixed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. The mixture should be smooth and creamy. Don’t worry if it looks a little curdled at this point; it will all come together in the end.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can result in tough cookies. The dough should be soft and slightly sticky. I learned the hard way with soft sugar cookies that overmixing is a no-no.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This is important because chilling the dough prevents the cookies from spreading too much in the oven. While the dough is chilling, I usually tidy up the kitchen or make a cup of tea. In my kitchen, soft sugar cookie dough usually takes about 45 minutes to fully chill.
- Roll Out and Cut: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes. If the dough is sticking, sprinkle a little more flour on the surface and on the cookie cutters. These soft sugar cookies are great to use around the holidays with different holiday shapes!
- Bake: Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden. Your soft sugar cookie should smell like sweet vanilla and baked goodness.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat them right away, but they’ll taste even better once they’ve cooled down.
And that’s it! Easy peasy, right? Don’t worry if your soft sugar cookies aren’t perfectly shaped; they’ll still taste amazing. Sometimes, the imperfections are what make them special. For more tips on perfecting your cookie-making skills, check out this article about Amish Sugar Cookies recipe – The Gold Lining Girl.
How I Love to Serve This Soft Sugar Cookie
Okay, so you’ve baked your beautiful soft sugar cookies, now what? Well, my family loves this soft sugar cookie when I frost them with a simple buttercream frosting and decorate them with sprinkles. It’s a classic for a reason! But there are so many other ways to enjoy them.
These soft sugar cookies are perfect for holiday gatherings, birthday parties, or even just a cozy night in with a cup of hot cocoa. They’re also great for gift-giving. I often package them up in cute little boxes or tins and give them to friends and neighbors during the holidays.
If you want to get a little fancy, you can dip them in melted chocolate or drizzle them with caramel sauce. My kids love when I make a batch of these soft sugar cookies and let them decorate them with all sorts of toppings – sprinkles, chocolate chips, nuts, you name it! It’s a fun and creative activity that keeps them entertained for hours. I also like to drizzle white chocolate on top of mine!
One of my go-to side dishes to pair with these soft sugar cookies is a simple glass of cold milk. There’s just something about the combination of the sweet, buttery cookie and the creamy milk that’s so satisfying. And, of course, a cup of coffee or tea is always a good choice too.
If you have extra soft sugar cookies (which is rare in my house!), you can crumble them up and use them as a topping for ice cream or yogurt. You can also use them to make a soft sugar cookie crust for a cheesecake or pie.
Friends always ask for this soft sugar cookie recipe, especially around the holidays. They say it reminds them of their childhood and brings back happy memories. And that’s exactly what I want these cookies to do – bring a little bit of joy and nostalgia into your life. If you love these cookies, you might also enjoy my pumpkin cinnamon sugar soft pretzels!
Your Soft Sugar Cookie Questions Answered
Alright, let’s tackle some common questions I get about this soft sugar cookie recipe. I’ve heard it all, and trust me, I’ve made my fair share of mistakes along the way!
Q: My dough is too sticky. What should I do?
A: Ah, the sticky dough dilemma! Don’t worry, we’ve all been there. First, make sure you’re measuring your flour correctly. Spoon and level it instead of scooping it directly from the bag. If the dough is still too sticky, add a tablespoon of flour at a time until it reaches the right consistency. Also, make sure you chill the dough for at least 30 minutes. Chilling helps the dough become more manageable and less sticky.
Q: My cookies spread too much in the oven. What am I doing wrong?
A: Excessive spreading can be caused by a few things. First, make sure your butter isn’t too soft. It should be softened, but not melted. Also, chilling the dough is crucial for preventing spreading. If your dough is still spreading, try adding a tablespoon of flour to the dough and chilling it for a longer period of time. For additional reference, check out this Facebook discussion about getting the perfect sugar cookie.
Q: Can I freeze the dough?
A: Absolutely! This easy sugar cookie recipe can be frozen. In fact, I often make a double batch of dough and freeze half of it for later. Simply wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight.
Q: Can I make these cookies gluten-free?
A: Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend. I’ve had good results with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Q: Can I use a different extract instead of vanilla?
A: Of course! Almond extract, lemon extract, or even peppermint extract would all be delicious in these cookies. Just use the same amount as the vanilla extract. I have a neighbor who makes these with anise extract, and she loves them!
Q: My cookies are too hard. How can I make them softer?
A: Hard cookies are usually the result of overbaking. Make sure you’re not baking them for too long. They should be lightly golden around the edges, but still soft in the center. Also, adding a tablespoon of cornstarch to the dough can help make them softer.
Q: Can I make these into cream cheese sugar cookie?
A: You bet! Just add 4 ounces of softened cream cheese to the butter and sugar mixture. It will create a super soft and chewy cookie! Here is a post that has some great cream cheese sugar cookie recipes: Soft and Chewy Cream Cheese Sugar Cookies.
My Final Thoughts on This Soft Sugar Cookie
This soft sugar cookie recipe is more than just a recipe to me; it’s a connection to my past, a way to share love with my family, and a reminder that the simplest things in life are often the best. It’s a reminder that the little things matter, like the smell of vanilla filling the kitchen or the joy of decorating cookies with my kids.
Here are my soft sugar cookie Pro Tips:
- Don’t Overmix: Overmixing the dough can result in tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is crucial for preventing spreading and making the cookies easier to handle.
- Don’t Overbake: Overbaking will result in hard, dry cookies. Bake until lightly golden around the edges.
Over the years, I’ve tried so many different soft sugar cookie variations. One of our favorites is adding a little lemon zest to the dough for a bright, citrusy flavor. We also love making chocolate soft sugar cookies by adding a few tablespoons of cocoa powder to the flour mixture. And, of course, there’s always the classic vanilla sugar cookie, which is my daughter’s absolute favorite.
My hope is that this soft sugar cookie recipe brings as much joy to your home as it has to mine. Don’t be afraid to experiment with different flavors and decorations to make them your own. Baking is all about having fun and creating something delicious to share with the people you love.
So go ahead, preheat your oven, and get ready to create some sweet memories. I know you’ll love these soft sugar cookies as much as we do. Happy baking! If you enjoy this recipe, try out my recipe for homemade soft peanut butter cookies. I hope you find your own favorite soft sugar cookie recipe and enjoy making it!
soft sugar cookie
These soft sugar cookies are melt-in-your-mouth delicious, perfect for any occasion. Their tender texture and delicate sweetness make them an instant favorite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add a pinch of almond extract along with the vanilla. These cookies are delicious with a simple dusting of powdered sugar or frosted with your favorite buttercream!