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Made with the usual sugar cookie ingredients, it's the special ratio that turns them into my dreamy Soft Sugar Cookies!
By Gemma Stafford | | 373
Last updated on December 11, 2023
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IN THIS RECIPE: You’re about to get my tried-and-true recipe for Soft Sugar Cookies — not on the crispier side like my Best-Ever Sugar Cookies, and not exactly chewy like my Chewy Sugar Cookies, but in an incredible, simple, soft league of their own. Decorate them however you want with my included easy icing.
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 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. That ratio is key for making them soft and pillowy.
[ Prefer a sugar cookie that’s crispier? Try my Best Ever Sugar Cookie Recipe! ]
Specifically, 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.
How To Make Soft Sugar Cookies
You don’t need to get fancy to make these cookies — and you definitely don’t need to be a professional to decorate them. By the end of this recipe, you’ll be confident in your ability to get the same results I did. I’ll let you in on a little secret: decorating isn’t my strong suit, and yet these cookies look great!
When it comes to making these Christmas cookies, or really these any holiday cookies, I even skip the scoop-and-ball method after the chilling (and yes, you need to chill your dough — this is where flavor develops and it keeps your cookies from spreading too much). Instead, I opt for rolling my cookie down into a log. This log then goes into the fridge, and when it comes out you simply slice it. That’s when you bake it.
I’ve tested this recipe, gone through all the trials and tribulations so you don’t have to. Skip the fuss and get the soft cookies you’ve always wanted.
Chill Your Dough
One of the best ways to keep your cookies from spreading in the oven is to chill them first. Luckily, this has another perk — especially with cookies likechocolate chip cookies. When you chill your dough (up to 5 days!) your dough gains a whole bunch of flavor.
For this sugar cookies recipe, though, the main goal is to get the circles and shapes you want without spreading.
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.
How Long 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!
How to Decorate Sugar Cookies
Baking with kids should be fun and I have you covered there! Check out 3 Easy Christmas Cookies to Bake With Kids including a Snowman, Christmas Trees, and even a Reindeer!
Get More Cookies!
- Chewy Sugar Cookies Recipe
- Classic Snowball Cookies
- Chocolate Crinkle Cookies
Have you seen my two new cookie lists? Check out The Top 10 Classic Christmas Cookiesand The Top 25 Most Googled Christmas Cookies.
And don’t forget to buy my New Bigger Bolder Baking Every Day Cookbook— it makes the perfect gift!
Try These Recipes!
Watch The Recipe Video!
Soft Sugar Cookies Recipe
4.67 from 555 votes
Print Recipe
Made with the usual sugar cookie ingredients, it's the special ratio that turns them into my dreamy Soft Sugar Cookies recipe!
Author: Gemma Stafford
Servings: 30
- Dessert
- Vanilla
- Sprinkles
- Holiday Baking Headquarters
- Baking Pans
- Electric Mixer
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Made with the usual sugar cookie ingredients, it's the special ratio that turns them into my dreamy Soft Sugar Cookies recipe!
Author: Gemma Stafford
Servings: 30
Ingredients
- ¾ cup (6oz/170g) butter (at room temperature)
- ¾ cup (6oz/170g) granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 ¼ cups (11 ¼oz/319g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
Icing:
- 2 1/2 cups (10oz/287g) powdered sugar, (sifted)
- 3 tablespoons (1 ½oz/43g) butter (at room temperature)
- 3 tablespoons milk
- ½ tablespoon vanilla extract
- food coloring of your choice
- Festive sprinkles
Instructions
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.
In a separate bowl, stir together the flour, baking powder, and salt.
Add the dry ingredients into the creamed butter and mix until a dough is formed.
Lay some cling wrap on your counter and spoon your dough on top and form a log. Roll up the log like a sausage and chill the dough for at least 1 hour or pop in the freezer and freeze for up to 8 weeks.
Once your dough is chilled, preheat your oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and set aside.
Slice the cookies around ¼ inch thick. Place the cookies about 2 inches apart on the prepared cookie sheet.
Bake for roughly 10-12 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 or the back of a small spoon frost the cookies then scatter over sprinkles. Allow setting 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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Sweet Pea
5 years 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!
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Margie
4 years ago
Tip from the pros: Wait until after you chill the dough for 1 hour before you preheat your oven.
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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!!!
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Pam Nelson
4 years ago
I want to try these cookies but use a lemon glaze instead of icing. Any suggestions?
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Odette
5 years ago
Perhaps you need to read the direction all the way to the end, before you turn the over on.
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Has
3 years ago
Such a great recipe. I was craving the lofthouse cookies and this turned out to be exactly like them !!! Like wow. Super easy recipe, and tasted so soft and so delish. Will definitely make them again !!
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Bobbi
4 years 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 »
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Anna B-Nana
3 years ago
Yummy! I made them. They’re very yummy! I subbed Irish cream for the vanilla in the cookies, and Subbed Irish cream for the milk in the frosting. Very tasty! 🧡🧡🧡
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EstellaBella
4 years 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.
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Mickey
5 years ago
For my family these were not sugar cookies, you couldn’t really taste the “sugar”flavor..
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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