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Soft Sugar Cookies
Soft sugar cookies are the best sugar cookies with a fantastic flavor and the perfect texture with just a bit of chew to them.
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Soft sugar cookies are beautifully soft and tender with the perfect amount of chewiness. These delightful cookies, which practically melt in your mouth, have a fantastic flavor that makes them a fun treat to make for any occasion.
If you love sugar cookies then you’ll also want to make Swig Sugar Cookies, Lemon Sugar Cookies, and Sugar Cookie Bars.
Soft Sugar Cookies Ingredients
You will need:
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup salted butter, softened
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk
- Lofthouse frosting and sprinkles, optional
Substitutions and Additions
COATING: You can also roll the cookies in a little bit of granulated sugar for a little crisp around the outside. This will change the texture of these chewy cookies just a bit.
How to Make Soft Sugar Cookies
PRO TIP: For best results, make sure to use room-temperature butter and eggs for this recipe.
STEP ONE: Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
STEP TWO: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
STEP THREE: In the bowl of a stand mixer, beat the butter until light and fluffy (about 1 minute).
PRO TIP: Creaming the ingredients as instructed is important to achieve the right texture for the cookie. The dough will turn visibly lighter in color as it creams together.
STEP FOUR: Add vanilla and almond extracts, granulated sugar, and brown sugar. Beat in until well combined.
STEP FIVE: Add the egg and egg yolk. Beat for 3 to 4 minutes on high speed, scraping down the sides of the bowl occasionally to fully cream the wet ingredients.
STEP SIX: Add ½ of the flour mixture and beat in on low speed just until combined. Add the other half of the flour mixture and beat in until combined. Do not overbeat.
PRO TIP: The sugar cookie dough does not need to be chilled. Cookies will spread less if the dough is chilled, but you will still achieve a nice soft, chewy texture. Cook time may need to be adjusted.
STEP SEVEN: Scoop 2½ tablespoon size balls of cookie dough. Roll between your fingertips to form smooth balls. Place balls on prepared sheet pans spaced 2 inches apart. Press down the center of the ball just slightly.
PRO TIP: Pressing down the cookie dough balls isn’t necessary, but it helps them to spread more evenly. I would especially recommend this if your dough is cold.
STEP EIGHT: Bake for 8 to 9 minutes or until cookies have just a hint of brown around the bottom edges and are set on top. Allow to cool for 3 to 4 minutes, then transfer to a cooling rack.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.
STEP NINE: Frost cooled cookies and garnish with sprinkles if desired.
How to Serve Soft Sugar Cookies
These soft sugar cookies would make a fun treat to make for holidays, special occasions, birthday parties, or a potluck. Decorate your cookies with different colors of icing depending on the time of year, and add them to your cookie jar for a fun and sweet snack. Serve your yummy cookies on a tray or enjoy them with a warm mug of hot chocolate or a pumpkin spice latte for a cozy dessert.
Storage
ON THE COUNTER: Store the unfrosted cookies in an airtight container at room temperature for up to 5 days.
IN THE FREEZER: You can also freeze these soft, chewy sugar cookies for up to 3 months.
Soft sugar cookies practically melt in your mouth. The best sugar cookies, these delicious cookies have a fantastic flavor and the perfect texture with just a bit of chew to them. Made with pantry staples, it’s easy to make these yummy sugar cookies for any event or occasion, changing to frosting and sprinkles on top to match.
FREQUENTLY ASKED QUESTIONS
What is the best way to transport homemade sugar cookies, so they stay looking nice?
Store and transport these soft frosted sugar cookies in a single layer so that the icing and sprinkles don’t get flattened.
Does sugar cookie dough need to be chilled?
Chilling this soft sugar cookie dough is optional, and it will turn out perfectly even if the dough has not been chilled.
Can I freeze these cookies?
You can freeze this easy sugar cookie recipe stored in an airtight container for up to 3 months.
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Soft Sugar Cookies
Soft sugar cookies are the best sugar cookies with a fantastic flavor and the perfect texture with just a bit of chew to them.
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup salted butter softened
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg room temperature
- 1 large egg yolk
- Lofthouse frosting and sprinkles optional
Instructions
- Preheat the oven to 350°F. Line sheet pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer, beat the butter until light and fluffy (about 1 minute).
- Add vanilla and almond extracts, granulated sugar, and brown sugar. Beat in until well combined.
- Add the egg and egg yolk. Beat for 3 to 4 minutes on high speed, scraping down the sides of the bowl occasionally to fully cream the wet ingredients.
- Add ½ of the flour mixture and beat in on low speed just until combined. Add the other half of the flour mixture and beat in until combined. Do not overbeat.
- Scoop 2½ tablespoon size balls of cookie dough. Roll between your fingertips to form smooth balls. Place balls on prepared sheet pans spaced 2 inches apart. Press down the center of the ball just slightly.
- Bake for 8 to 9 minutes or until cookies have just a hint of brown around the bottom edges and are set on top. Allow to cool for 3 to 4 minutes, then transfer to a cooling rack.
- Frost cooled cookies and garnish with sprinkles if desired.
Notes
For best results, make sure to use room-temperature butter and eggs for this recipe.
Creaming the ingredients as instructed is important to achieve the right texture for the cookie. The dough will turn visibly lighter in color as it creams together.
The sugar cookie dough does not need to be chilled. Cookies will spread less if the dough is chilled, but you will still achieve a nice soft, chewy texture. Cook time may need to be adjusted.
Pressing down the cookie dough balls isn’t necessary, but it helps them to spread more evenly. I would especially recommend this if your dough is cold.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.
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