Soft Sugar Cookies
These buttery, perfectly sweet sugar cookies are a dream to roll, cut, and bake – no spreading, no chilling, no fuss, just delicious fun! Whether you’re baking for the holidays, a birthday, or just because, this recipe will quickly become your go-to favorite.
Servings: 3 dozen
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional icing
- 4 cups powdered sugar sifted
- 4 tablespoons water OR lemon juice; more as needed
- 1½ tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- gel food coloring optional
Instructions
- Prep: Preheat the oven to 350°F and line two large baking sheets with baking parchment or silicone baking mats and set aside.
- Cream ingredients for cookie dough: Place 1 cup butter and 1 cup granulated sugar in a large mixing bowl and cream with an electric mixer until well combined. Then add 1 large egg and 2 teaspoons vanilla extract and cream until the egg is fully combined - do not mix any longer than necessary, or your cookies may turn out tough. It will look scraggly, but that's fine
- Add dry ingredients to cookie dough: Combine 3 cups all-purpose flour, 2 teaspoons baking powder and ½ teaspoon salt in a medium bowl, then gradually add to the butter mixture and mix on low until combined.
- Roll out cookie dough: Remove the cookie dough from the bowl and onto a clean work surface. Push it together with your hands a few times until it forms a smooth cookie dough - do not knead or overwork it, or your cookies will turn out tough. Divide the dough in half and roll out each half on a lightly floured work surface to ¼ inch thickness.
- Cut out cookies: Cut out cookies (2-3 inch cutters work best), re-rolling any scraps of dough. Arrange cookies 2 inches apart on the prepared baking sheets and bake in batches for 8-10 minutes, or until the cookies are just starting to turn a light brown. The tops should spring back if lightly prodded, but you do not want to overbake these!
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before decorating.
To ice cookies
- Combine 4 cups powdered sugar, 4 tablespoons water, 1½ tablespoons light corn syrup and ½ teaspoon pure vanilla extract until smooth. Adjust consistency if needed - icing should the thick and spreadable, not runny. Add gel food coloring as desired. Decorate cookies with icing and sprinkles as desired.
Notes
Ingredient notes
- Butter: Use unsalted, softened butter for better control over saltiness. If using salted butter, reduce added salt to a pinch.
- Sugar: Stick with granulated sugar for the perfect sweetness and structure.
- Egg: Use a large, room-temperature egg for smoother dough. To quickly warm a cold egg, place it in warm water for 5 minutes.
- Vanilla: Use pure vanilla extract, or swap for almond extract or vanilla bean paste for variety.
- Flour: Measure carefully to avoid dense cookies.
- Baking powder: Ensure it’s fresh for proper lift and shape.
- Salt: Enhances flavor – don’t skip! For a gourmet touch, sprinkle flaky sea salt on top before baking.
- Corn syrup (in icing): Adds gloss and helps the icing set firmly. Substitute honey or agave for a softer finish.
Recipe tips
- Mixing: Avoid overmixing to prevent tough cookies.
- Chill dough: Refrigerate sticky dough for 15-20 minutes to make rolling easier.
- Roll evenly: Keep dough at ¼-inch thickness for uniform baking.
- Don’t overbake: Remove cookies as edges turn light golden; they’ll stay soft and tender.
- Cool before decorating: Let cookies cool completely to avoid melted icing.
- Re-roll carefully: Gently gather scraps and re-roll to avoid tough cookies.
Storage tips
- Make-ahead dough: Wrap tightly and refrigerate for up to 3 days. Let soften slightly before rolling.
- Leftover cookies: Store baked, decorated cookies in an airtight container for up to 1 week. Use parchment between layers to protect decorations.
- Freezing:
- Cookie dough: Wrap tightly in plastic, label with the name and date, and freeze for up to 3 months. Thaw in the fridge overnight (place on a plate to catch drips), then roll out and bake as directed.
- Unbaked: Freeze cut-out shapes on a tray, transfer to a bag, and bake straight from frozen with 1-2 extra minutes.
- Baked: Freeze cooled, undecorated cookies in a single layer, then transfer to a bag. Thaw before decorating.