Cookies

Soft Sugar Cookies

4.46 from 131 votes
Made with the usual sugar cookie ingredients, it's the special ratio that turns them into my dreamy Soft Sugar Cookies!

Hi Bold Bakers!

If you’ve been on a search for a recipe for a bakery-style soft sugar cookie, search no more! There’s something really special about mastering a classic and my Soft Sugar Cookies recipe has got all techniques to make your sugar cookie soft just the way you want it.

Decorated to the nines with colored frosting, and of course a mix of fun rainbow sprinkles, these cookies are perfect for all kinds of celebrations!

What makes makes my Soft Sugar Cookies so soft?

There are just a few tweaks that take sugar cookies from crisp to super soft. Just like all baked goods, these cookies are made with the same ingredients as other sugar cookies: butter, flour, sugar, egg and baking powder, but in a slightly different ratio.

[ Prefer a sugar cookie that’s crispier? Try my Best Ever Sugar Cookie Recipe! ]

What makes these cookies incredibly soft is the amount of butter, which adds rich flavor, and the use of 2 eggs. Using more egg than your average sugar cookie, or shortbread recipe, makes these cookies have a tender bite. The cookies are made quickly in one bowl and bake for only 10 minutes, which means these cookies are a breeze to make.

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How to Frost Sugar Cookies

A sugar cookie is great on its own, but what Soft Sugar Cookies to the next level is frosting or the icing.

Made of powdered sugar, milk, vanilla, and butter, this frosting is made specifically for super soft sugar cookies. It stays thick and malleable thanks to the butter, and this makes them perfect for swirling atop the cookies using a butter knife or offset spatula. After frosting, I top them with sprinkles. Optional? Yes. But just look at them and tell me if it’s really a choice!

Also, the frosting will set over time and harden on the outside — but the inside will still be soft, perfectly complementing the texture of the cookie itself.

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How long do sugar cookies last?

My cookies keep really well covered in an airtight container at room temperature for 3-4 days. These make the most lovely gift or party favors, but once you give them a try they will also surely become a staple in your repertoire!

Get More Cookies!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

Soft Sugar Cookies Recipe

4.46 from 131 votes
Made with the usual sugar cookie ingredients, it's the special ratio that turns them into my dreamy Soft Sugar Cookies!
Author: Gemma Stafford
Servings: 30
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Made with the usual sugar cookie ingredients, it's the special ratio that turns them into my dreamy Soft Sugar Cookies!
Author: Gemma Stafford
Servings: 30

Ingredients

  • 3/4 cup (6oz/170g) butter, at room temperature
  • 3/4 cup (6oz/170g) sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/4 teaspoon baking powder
  • 2 1/4 cups (11 1/4oz/319g) all-purpose flour

Icing:

  • 2 1/2 cups (10oz/287g) powdered sugar, sifted
  • 3 tablespoons butter, at room temperature
  • 3 tablespoons milk
  • 1/2 tablespoon vanilla extract
  • pink food coloring
  • 4 tablespoons mixed sprinkles

Instructions

  • Pre-heat your oven to 350°F (180°C), then line 2 cookie sheets with parchment paper and set aside. 
  • In a large bowl, cream together the butter and the sugar until pale and fluffy. 
  • Next, add the eggs and vanilla and mix until just combined. 
  • Stir in salt, baking powder and flour and mix until a dough is formed. Cover the dough with plastic wrap and chill for 1 hour*. At this point the dough can also be frozen to be baked off at a later date. 
  • After 1 hour, roll the cookies into 1 tablespoon balls. Place the cookies about 2 inches apart on the prepared cookie sheet and press down to create a 1/4 inch thick cookie.
  • Bake for 8-10 minutes or until slightly golden. Remove from the oven and allow to cool completely on a wire rack. 
  • While the cookies are baking make the icing: Using a whisk, combine the powdered sugar, butter, milk and vanilla until you have a smooth thick icing. Color the icing with a few drops of food coloring then mix until even in color. 
  • Using a small offset spatula frost the cookies then scatter over sprinkles. Allow to set for about 30 minutes.
  • Once set, cover and store the cookies in an airtight container for up to 3 days. 

Recipe Notes

*Chilling: don't skip this step! Chilling helps the cookies retain shape, and further helps with flavor and texture. In fact, chill for longer if you can!

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Comments & Reviews

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Sweet Pea
Guest
Sweet Pea
10 months ago

I made these the other day and smuggled them into the movie theater with me. Perfectly soft so no crunchy sounds to give me away during the movie. Delicious!

bhschoolu2
Member
bhschoolu2
3 months ago

Hi, I’m the one that added more flour because the dough was so gooey… I refrigerated the dough over night. It could’ve been filled out but I doubt it would’ve kept it’s shape??? Idk?? The cookie tasted really good but it must have lots of sugar sprinkles or frosting…it is too dry by itself! I baked them at 350 for 8 minutes in my oven, and my oven seems to always run a bit hot. I made balls then mashed with the bottom of a glass. I made small cookies about 1/2″ thick at most. Cooked till barely starting to… Read more »

Mickey
Guest
Mickey
8 months ago

For my family these were not sugar cookies, you couldn’t really taste the “sugar”flavor..

Margie
Guest
Margie
1 month ago

Tip from the pros: Wait until after you chill the dough for 1 hour before you preheat your oven.

Lola WS
Guest
Lola WS
2 months ago

Made these cookies and they are literally the BEST thing that’s ever happened to me. Doubled your batch and my family ate them all within a couple hours. 100% recommend!!!

bhschoolu2
Member
bhschoolu2
1 month ago

I have a new question, I usually have to add approximately 1cup of flour to keep dough from being too gooey, if I want to roll them out I usually add approximately 2 cups of flour. About how much sugar do you think I should add to counteract the flour? I usually just eyeball what I think is good, but I really have no idea how much I put in each time or how much I really need. We really like the taste of this cookie, so I don’t want to try another… This one stays so soft. Thanks again,… Read more »

Barb Hunter
Guest
Barb Hunter
2 months ago

Can I bake and frost these and then freeze them? Are they still good when they thaw?

EstellaBella
Member
EstellaBella
2 months ago

me and my sister just made these the other day and they are awesome, just the right amount of sugar so when you frost them they aren’t to sweet. Also my dad usually hates sugar cookies but he loves these.

Nelsonpam
Member
Nelsonpam
7 months ago

I want to try these cookies but use a lemon glaze instead of icing. Any suggestions?

Odette
Guest
Odette
10 months ago

Perhaps you need to read the direction all the way to the end, before you turn the over on.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford