Introduction

There’s something so wonderfully nostalgic about soft sugar cookies, isn’t there? Maybe it’s the memory of your grandma’s kitchen, the joy of decorating for a holiday, or simply the comforting scent that fills your home. Whatever it is, these soft sugar cookies are pure magic. And the best part? They’re incredibly simple to whip up, making them perfect for a last-minute treat or a fun baking session with the kids. You’ll have a batch of warm, melt-in-your-mouth cookies ready in no time!

Why You’ll Love This Recipe

Fast: From start to finish, these cookies are surprisingly quick to make, perfect for when that sweet craving hits!
Easy: Seriously, if you can mix ingredients, you can make these cookies. No fancy techniques required.
Giftable: Package them up in a cute tin or cellophane bag, and you have a thoughtful, homemade gift that’s always appreciated.
Crowd-pleasing: Who doesn’t love a soft, sweet sugar cookie? They’re a surefire hit at parties, bake sales, or just for family movie night.

Ingredients

Gathering your ingredients is the first step to cookie bliss! Here’s what you’ll need:

1 cup (226 g) unsalted butter, room temperature: Make sure your butter is nice and soft, but not melted. It makes all the difference for that lovely creamy texture.
1 cup (200 g) granulated sugar: This is for the cookie dough itself, providing that classic sweetness.
2 large eggs, room temperature: Like the butter, room temperature eggs blend better into the dough, creating a smoother cookie.
2 teaspoons vanilla extract: The soul of the cookie! Use a good quality vanilla for the best flavor.
3 cups (360 g) all-purpose flour, properly measured: Spoon and level your flour into the measuring cup to avoid adding too much, which can make your cookies dry.
1 teaspoon baking powder: This little lifesaver gives our cookies that perfect soft lift.
¾ teaspoon salt: Salt is crucial for balancing out the sweetness and enhancing all the other flavors.
¼ cup (50 g) granulated sugar, for rolling: This adds a delightful little crunch and sparkle to the outside of each cookie.

How to Make It

Let’s get baking! It’s easier than you think.

Creaming Magic: In a large bowl, grab your electric mixer (or a sturdy whisk and some elbow grease!) and cream together the softened butter and the 1 cup of granulated sugar. You want it to look light and fluffy, almost like a pale yellow cloud. This step is important for getting that tender cookie texture.
Egg-cellent Addition: Beat in your eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Then, give it a little stir to mix in the vanilla extract. Your mixture should smell amazing already!
Dry Ingredients Unite: In a separate medium bowl, whisk together your flour, baking powder, and salt. This ensures that the leavening and salt are evenly distributed throughout the dough.
Combine and Conquer: Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to your wet ingredients, mixing on low speed or with a spatula. Stop mixing as soon as it’s just combined. Overmixing can lead to tough cookies, and we want soft ones!
Chill Out: This is a crucial step for soft sugar cookies! Cover your bowl tightly with plastic wrap and pop it in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies keep their shape.
Preheat and Prep: While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Ball Up: Once the dough is chilled and firm, scoop out about 1-inch balls. You can use a cookie scoop for perfectly uniform cookies, or just roll them by hand.
Sugar Sparkle: Pour the ¼ cup of granulated sugar into a small bowl. Roll each dough ball gently in the sugar until it’s nicely coated. This is where that lovely sparkly crust comes from!
Spacing is Key: Place your sugar-coated dough balls onto the prepared baking sheets. Leave about 2 inches of space between each cookie because they will spread a bit as they bake.
Gentle Flattening: Now, give each cookie a gentle press with the palm of your hand or the bottom of a clean glass. You don’t want to flatten them completely, just enough to give them a nice surface for baking.
Bake to Golden Perfection: Pop your baking sheets into the preheated oven and bake for 8-10 minutes. You’re looking for edges that are just lightly golden. They might still look a little soft in the center, but they’ll continue to cook as they cool.
Cool Down: Let the cookies rest on the hot baking sheets for a few minutes. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue when it comes to perfectly cooled cookies!

Substitutions & Additions

Want to put your own spin on these delightful cookies? I love getting creative in the kitchen, and here are a few ideas:

Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, fresh flavor.
Sprinkles!: Instead of rolling the cookies in plain sugar, you can mix colorful sprinkles into the dough for a festive look.
Almond Extract: Swap out some or all of the vanilla extract for almond extract for a slightly different, nutty flavor profile.
Chocolate Chips: While not traditional for a sugar cookie, a handful of mini chocolate chips can be a fun addition if you’re feeling daring!

Tips for Success

A few little tricks can make your soft sugar cookies even more spectacular:

Don’t Overmix: I know I’ve said it before, but it’s so important! Mix the dough just until combined.
Proper Flour Measurement: This is a common culprit for dry cookies. Spoon your flour into the measuring cup and level it off with a straight edge. Don’t scoop directly from the bag!
Chilling is Non-Negotiable: Even if you’re in a hurry, don’t skip the chilling step. It really impacts the texture and spread of the cookies.
Prep Ahead: You can make the dough a day in advance and keep it chilled in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before scooping if it’s too firm.
Watch Your Oven: Ovens can vary, so keep an eye on your cookies during the last few minutes of baking. They should be lightly golden, not deeply browned.

How to Store It

These soft sugar cookies are best enjoyed fresh, but they do store beautifully! Once completely cooled, place them in an airtight container at room temperature. They’ll stay wonderfully soft and delicious for up to 3-4 days. If you stack them, you can place parchment paper between the layers to prevent sticking.

FAQs

Q: Can I freeze the cookie dough?

A: Absolutely! You can freeze the scooped dough balls. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Bake from frozen, adding a minute or two to the baking time.

Q: My cookies spread too much. What went wrong?

A: This is often due to the butter being too soft, overmixing the dough, or not chilling the dough long enough. Make sure your butter is just softened, mix the dough gently, and definitely chill it well!

Q: Can I make these cookies gluten-free?

A: Yes, you can! You’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, but it’s definitely doable!

Soft Sugar Cookies

These soft sugar cookies are incredibly simple to whip up, making them perfect for a last-minute treat or a fun baking session with the kids. You'll have a batch of warm, melt-in-your-mouth cookies ready in no time!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Equipment

Electric mixer or a sturdy whisk and some elbow grease
Large bowl
Medium bowl
Spatula
Plastic wrap
Baking sheets
Parchment paper
Cookie scoop optional, for uniform cookies
Small bowl
Wire rack

Ingredients

Main ingredients

1 cup unsalted butter room temperature, soft but not melted
1 cup granulated sugar for the dough
2 large eggs room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour properly measured (spoon and level)
1 teaspoon baking powder
0.75 teaspoon salt
0.25 cup granulated sugar for rolling

Instructions

In a large bowl, cream together the softened butter and the 1 cup of granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Do not overmix.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 1-inch balls of chilled dough.
Roll each dough ball gently in the ¼ cup of granulated sugar until nicely coated.
Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press each cookie with the palm of your hand or the bottom of a clean glass.
Bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies rest on the hot baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. Parchment paper can be placed between layers to prevent sticking. Cookie dough can be frozen.