Cookies

Soft Sugar Cookies

4.26 from 47 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

4.26 from 47 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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Gracie08

Nancy Yen

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Comments & Reviews

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bhschoolu2
Member
bhschoolu2
22 days 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 »

Amy Lance
Guest
Amy Lance
1 month ago

Too much baking powder and too much salt. Bad aftertaste. Not a good recipe.

Nelsonpam
Member
Nelsonpam
4 months ago

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

Mickey
Guest
Mickey
5 months ago

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

Member
Shaneece Yashar
6 months ago

Hi Gemma !

I’m planning in making these cookies for Orthodox Easter and was just wondering if it’s possible to do different shapes (rolling out the dough and using cookie cutters) with these cookies or of the dough would be too soft?

Thank you in advance!

Shaneece

Member
Mrslane76
6 months ago

Hi Gemma I am so glad I stumbled across your website So far I have loved all of the recipes I have tried thus far I had trouble with the dough for some reason and hope you can help I made up the dough and had it chilling in the fridge overnight As I was getting ready to scoop out some dough I noticed that it was very sticky I have never run into this problem before baking I made sure to measure everything out correctly the only thing different was I used a margarine spread instead of butter Should… Read more »

Sweet Pea
Guest
Sweet Pea
7 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!

Laurie
Guest
Laurie
7 months ago

Probably not a good idea to say preheat the oven to 350 and then later on to chill dough for 1hour. You shouldnt preheat your oven until after the dough is chilled and youre ready to bake. I turned my oven on for no reason.

Teresa Dressler
Guest
Teresa Dressler
8 months ago

Tried thisrecipe, but the cookies spread out too much….followed directions and even chilled overnight..any suggestions

Member
Gracie08
8 months ago

Decided we needed a little something sweet for a treat so I made your Soft Sugar Cookies. They are good. The cookie by itself isn’t sweet but the icing alone is sweet. Once you put them together they balance each other out. I didn’t have any sprinkles so I used the colored sugar that I had. I have a 1″ binder all filled with recipes that I want to try. They are not all desserts. Onward to something else now.

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!

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