Soft Sugar Cookies are a timeless homemade treat with tender centers, lightly sweet flavor, and an easy drop-cookie method that keeps the process simple. These soft sugar cookies are perfect for holiday cookie trays, parties, school events, cookie exchanges, or any day you want a classic dessert that tastes fresh from your own kitchen.
Soft Sugar Cookies
Soft sugar cookies are a favorite for good reason. They are simple, familiar, and easy to dress up for any occasion. This recipe makes classic drop-style sugar cookies, which means there is no rolling pin, cookie cutter, or complicated shaping required. The dough is mixed, chilled, scooped, baked, cooled, and frosted if desired.
The texture is what makes these homemade sugar cookies so special. The edges are lightly set while the centers stay soft and tender. They are delicious plain, but they also make a wonderful base for buttercream frosting, colorful sprinkles, or seasonal decorations. For Christmas, use red and green frosting. For birthdays, add rainbow sprinkles. For everyday baking, a simple layer of vanilla frosting is more than enough.
These cookies are ideal for cookie exchanges, office parties, neighborhood gatherings, and family dessert tables. Because the recipe makes about two dozen cookies, it is also a practical choice when you need a dependable batch of soft, chewy sugar cookies to share.
How Long to Chill Sugar Cookie Dough?
Chilling the dough is an important step for soft sugar cookies. For this recipe, chill the dough for at least 30 minutes before baking. This short rest helps the butter firm up, which reduces spreading in the oven and gives the cookies a thicker, softer texture.
If you want to plan ahead, the dough can be refrigerated for up to 24 hours. Keep it covered so it does not dry out. You can also prepare the dough in advance and freeze it for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight, then scoop and bake as directed.
Why is My Sugar Cookie Dough Crumbling?
If your sugar cookie dough looks crumbly while mixing, do not worry. This can happen when flour measurements are slightly different from batch to batch. Unless flour is measured by weight, it is easy to add a little more than intended.
To fix crumbly cookie dough, add milk gradually, about 1 tablespoon at a time, until the dough comes together. The dough should be soft but not wet. If needed, use your hands to gently bring it into a ball before chilling. Avoid adding too much liquid at once, because overly wet dough can spread too much during baking.
How To Make Soft Sugar Cookies
- Cream. In a large bowl, or in the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar until the mixture is smooth and fluffy, about 2 to 3 minutes.
- Beat. Add the egg and vanilla extract, then beat until well combined.
- Whisk. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
- Combine. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the dough begins to come together.
- Pour. Drizzle in the milk, 1 tablespoon at a time, until the dough is soft but not wet.
- Chill. Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Why are My Sugar Cookies Flat?
Flat sugar cookies are usually caused by dough that is too warm, butter that is too soft, or leavening ingredients that are no longer fresh. These simple tips will help your cookies bake up thicker, softer, and more consistent.
- Chill the dough: Chilling is essential for this soft sugar cookie recipe. Cold dough spreads less in the oven, which helps the cookies keep their shape and soft texture.
- Use properly softened butter: Room temperature butter should be soft enough to leave a deep imprint when pressed, but it should not look melted or greasy. Let the butter sit out for about 30 minutes to 1 hour. If it sits out for several hours, it may become too warm and cause flat cookies.
- Check the baking soda and baking powder: Fresh leavening helps the cookies rise properly. If your baking soda or baking powder is old or expired, the cookies may spread too much and turn out flatter than expected.
- Bring the egg to room temperature: A room temperature egg blends more smoothly into the dough. Let it sit out with the butter, or place it in a bowl of warm water for about 5 minutes before using.
Soft Sugar Cookies
Ingredients
FOR THE COOKIES
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
FOR THE FROSTING
- 2 sticks (1 cup) butter, softened to room temperature
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons heavy cream or milk
- 1 pinch salt
Instructions
FOR THE COOKIES
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In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth and fluffy, about 2 to 3 minutes.
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Beat in the egg and vanilla extract until fully combined.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
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Add the milk, 1 tablespoon at a time, until the dough is soft but not wet.
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Cover the dough and chill for at least 30 minutes, or up to 24 hours.
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Preheat the oven to 350°F.
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Line a large baking sheet with parchment paper or a Silpat liner.
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Roll rounded tablespoons of dough into balls and place them 2 inches apart on the prepared baking sheet.
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Bake for 10 to 12 minutes, just until the cookies are set.
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Transfer the cookies to a wire rack and allow them to cool completely before frosting.
FOR THE FROSTING
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Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a hand mixer.
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Beat the butter on medium speed for 2 to 3 minutes, until smooth and creamy.
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Add half of the powdered sugar and beat on low speed for 1 minute.
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Add the remaining powdered sugar and beat on low speed for 1 minute, then increase to medium speed and beat for 2 minutes.
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Scrape down the sides of the bowl. Add the vanilla extract, heavy cream or milk, and a pinch of salt.
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Beat again on medium speed for 3 to 4 minutes, until completely smooth. Frost the cooled cookies as desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.