- Learn to Bake the Best Cookies
- How to Make the Best Sugar Cookie Recipe
- The Best Sugar Cookie Frosting
- Better the Next Day!
- How To Store or Freeze These Cookies
- Common Questions
- Ready, Set, BAKE!
Soft sugar cookies bring me back to every holiday, family gathering, and late-night craving I’ve ever had. Seriously, have you ever bitten into a “soft sugar cookie” wanting melt-in-your-mouth magic, just to get a crumbly disappointment instead? Ugh, the worst. That’s why I obsessed over perfecting this recipe – so you (and honestly, me too) can make those soft sugar cookies you dream about, every single time. Trust me, even your picky cousin will freak out over these.
Learn to Bake the Best Cookies
Okay. Here’s the deal. Anyone (and I mean anyone – my little niece with sticky hands included) can make soft sugar cookies if they follow a few golden rules. First, chill your dough. Don’t skip this. Seriously. The dough is basically alive and needs a nap in the fridge to get all the good vibes flowing. Second, don’t overbake unless you like crunchy, bland discs instead of cookies. Last tip – don’t go cheap on the vanilla. My grandma says vanilla is the soul of every good sugar cookie, and she’s never wrong.
When I first tried making these, I used cold butter straight from the fridge. Whoops. Lumpy disaster. Let your butter get soft – room temp, people! I learned the hard way so you don’t have to.
“I’ve never had a cookie turn out so soft before! This recipe totally changed my holiday baking – and trust me, I make a LOT of cookies.” – Rebecca, fellow sugar cookie addict
How to Make the Best Sugar Cookie Recipe
Alright, here’s the whole shebang. Grab your ingredients – nothing wild, nothing fancy. You need all-purpose flour, baking powder, salt, butter (real butter, please), white sugar, eggs, vanilla extract (the good stuff), and just a splash of milk. Oh, and some TLC goes a long way.
Start by creaming the butter and sugar. You want it fluffy, like a light cloud. This makes all the difference. Add in eggs, vanilla, and mix again, but don’t overdo it – just let it get blended. Then, gently mix in your dry ingredients. Don’t worry if you see a little flour here and there, it’ll sort itself out. Wrap up the dough and throw it in the fridge for at least 30 minutes. Longer is fine too (sometimes I make the dough one night and bake the next day).
For rolling – sprinkle some flour on your table and the dough so it doesn’t stick to everything. If your cookies are too thick, they’ll look like puffy little bread buns (which, kind of adorable, but not really a cookie). Too thin and they’ll crisp right up. I go for a happy medium, about as thick as a pencil.
Now here’s my pro tip: don’t crowd the baking sheet. These cookies need space to get just the right amount of crispy edge and super soft middle. Bake them until you see the very teeniest bit of golden at the edges and the center looks just set. That’s perfect.
The Best Sugar Cookie Frosting
Listen, frosting is where everyone argues. Some folks want a thin glaze, others want the kind that sits up nice and thick. I side with thick buttercream, hands down.
So, grab some soft butter. Whip it up with a mountain of powdered sugar, a few splashes of milk, and – you guessed it – plenty of vanilla. If I’m feeling jazzy, I’ll toss in food coloring or a pinch of salt (it’s like magic for flavor). Oh, and do let the cookies cool before slapping on the frosting. Otherwise, it’ll slide right off and – nightmare. Sprinkle on some colored sugar for that “I actually tried” look.
One time, I tried to rush things… ended up with melty, sad frosting oozing everywhere. Learn from my impatience. Let cookies cool!
Better the Next Day!
Wild, right? These soft sugar cookies actually taste even BETTER the next day. It’s like they use time travel to get softer while they’re just chilling in the container. So, if you’re planning a party or something, you can make these ahead and sleep easy knowing they’ll impress.
There’s something magical about letting them sit overnight – the flavors meld, the texture turns out even more pillowy, almost unreal honestly. I do a big batch every holiday, and by the second day, everyone’s fighting over the last cookie.
By the way, don’t forget to hide a couple for yourself. Otherwise, they vanish fast.
How To Store or Freeze These Cookies
If you’re like me and somehow end up with leftovers (rare occasion), these cookies are super easy to keep fresh. Here’s the quick rundown:
- Keep baked cookies in an airtight container.
- If frosted, add parchment paper between layers.
- Want to freeze? Throw ‘em in a freezer bag, squeeze out the air, and freeze up to three months.
- Defrost at room temp. It’s like magic: soft, fresh cookies whenever you crave them.
Common Questions
Q: Can I double the recipe?
A: Absolutely, just don’t skip chilling the dough.
Q: Can I use margarine instead of butter? A: Kind of, but honestly, butter makes the best soft sugar cookies. Margarine makes them a bit greasier and less rich.
Q: How long do these stay fresh? A: About 3-4 days in an airtight container. If they last that long, that is.
Q: Do I have to frost them? A: Nope! They’re still awesome plain, but come on… that frosting, though.
Q: Can I use this dough for cut-outs? A: Yes, just keep dough cold so shapes hold up!
Ready, Set, BAKE!
So there you have it: everything you need to knock out soft sugar cookies so good, people might actually think you secretly work at a five-star restaurant on weekends. Take my advice and don’t skimp on the chilling, let those cookies cool well before frosting, and be warned – they’ll disappear fast. If you’re hungry for even more cookie wisdom, take a peek at this guide for chewy chocolate chip cookies or browse around for more recipe ideas! Seriously, don’t hesitate – go make these now and let me know if you agree, or if you’ve made a batch even softer than mine.
Soft Sugar Cookies
- Total Time: 45 minutes
- Yield: 36 servings 1x
- Diet: Vegetarian
Description
Deliciously soft sugar cookies perfect for any occasion, made with simple ingredients.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Instructions
- Cream together butter and sugar until fluffy.
- Beat in eggs and vanilla until well blended.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out dough to 1/4 inch thick and cut into desired shapes.
- Place cookies on a baking sheet with space in between them.
- Bake for 8-10 minutes until lightly golden around the edges.
- Let cool completely before frosting.
Notes
Allow cookies to sit overnight for best flavor and texture. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, sugar cookies, dessert, holiday baking, festive cookies
