These Easy Soft Sugar Cookies are a classic treat that everyone loves. They have a tender, melt-in-your-mouth texture with just the right amount of sweetness. The cookies are soft and chewy, not crispy, and they’re perfect for decorating with colorful sprinkles or enjoying plain with a glass of milk.
I love making these cookies because the recipe is simple and doesn’t require any fancy ingredients or special techniques. It’s one of those recipes where you can quickly mix the dough, scoop it onto the baking sheet, and have fresh cookies ready to enjoy in no time. Whenever I make them, friends and family always ask for seconds — they’re that good!
My favorite way to serve these sugar cookies is straight from the oven when they’re still warm and soft. Sometimes I’ll sprinkle a little extra sugar on top before baking for a tiny sparkle and crunch. These cookies bring back happy memories of baking with loved ones, especially during holidays or weekend afternoons spent in the kitchen. They’re a simple joy that never gets old.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter helps the cookies stay soft and gives a rich flavor. If you want a dairy-free version, try using a plant-based butter substitute with similar fat content.
Sugar: White sugar is classic for these cookies, giving them sweetness and texture. You can replace half with brown sugar if you want a slightly deeper flavor and extra moisture.
Flour: All-purpose flour works best for structure and tenderness. If you need gluten-free, a 1-to-1 gluten-free baking flour could work but check texture as it varies.
Buttermilk or Milk: Buttermilk adds a slight tang and makes the dough tender, but regular milk is a fine substitute. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with milk and let sit for 5 minutes.
Vanilla and Almond Extracts: Vanilla is essential for great flavor. Almond extract is optional but I love how it adds a subtle nutty note. If you don’t have almond extract, just skip it or add a bit more vanilla.
How Can I Keep My Sugar Cookies Soft and Tender?
The secret to soft sugar cookies lies mainly in the mixing and baking steps. Here’s what I do:
- Cream the butter and sugar well: This traps air and creates a light texture.
- Don’t overmix the dough: Once you add the flour, mix just until combined to avoid tough cookies.
- Keep the dough soft: Add milk or buttermilk gradually until the dough feels soft but not sticky.
- Bake just until edges turn light golden: Overbaking makes cookies hard. Soft centers will firm up as they cool.
- Cool on the baking sheet for a few minutes: This helps them firm up without drying out.
Following these tips will help you get soft, chewy sugar cookies every time!
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily without mess.
- Electric mixer or hand mixer – makes creaming butter and sugar simple and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get the perfect dough.
- Rolling pin – helps roll out dough evenly for consistent cookie thickness.
- Cookie cutters – to shape your cookies fun and festive, especially for holidays.
- Baking sheets – a flat surface that bakes your cookies evenly; lined with parchment helps prevent sticking.
- Wire cooling rack – lets cookies cool quickly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Mix in lemon or orange zest for a bright citrus twist that freshens up the classic sugar cookie flavor.
- Add mini chocolate chips or white chocolate chips for a bit of melty, sweet surprise in each bite.
- Stir in a pinch of cinnamon or nutmeg to give your cookies a warm, cozy spice perfect for fall and winter.
- Try swapping almond extract with peppermint extract for a festive, minty flavor great around the holidays.
Easy Soft Sugar Cookie Recipe
Ingredients You’ll Need:
For The Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 to 4 tablespoons buttermilk or milk
For The Frosting and Decoration (Optional):
- 2 cups powdered sugar
- 2–3 tablespoons milk
- Food coloring (pink, green, or any colors you like)
- Sprinkles for decorating
Time Needed
It takes about 15 minutes to prepare the dough, 8-10 minutes to bake, and then a few minutes to cool. If you add frosting and decorations, allow an extra 10-15 minutes. Overall, plan for about 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready and Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and baking powder to combine and set aside.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and sugar for about 3 minutes until the mix is light and fluffy. This helps the cookies be soft and tender.
3. Add the Wet Ingredients
Beat in the egg, vanilla extract, and almond extract (if using) until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures
Now, gradually add the dry flour mixture to the buttery mixture, alternating with buttermilk or milk—start and end with the dry mix. Mix just until combined; don’t overmix to keep your cookies soft.
5. Prepare the Dough
Your dough should feel soft but easy to handle. If it’s too sticky, add a little more flour. If it’s too dry, add a splash more milk.
6. Shape and Bake Cookies
Lightly flour your work surface and roll out dough to about ¼ inch thick. Use cookie cutters to make your shapes, then place them about 1 inch apart on your baking sheets. Bake for 8-10 minutes until edges begin to turn light golden but centers stay soft.
7. Cool and Decorate
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For frosting, mix powdered sugar with milk to a smooth spreadable consistency, add your chosen food coloring, and spread thinly on cooled cookies. Sprinkle on decorations and let the frosting set.
These cookies are deliciously soft and perfect to enjoy plain or beautifully decorated for any occasion!
Can I Use Frozen Dough for These Sugar Cookies?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 3 months. Thaw it in the fridge overnight before rolling out and baking as directed.
How Should I Store Leftover Sugar Cookies?
Store cookies in an airtight container at room temperature for up to 4 days to keep them soft. For longer storage, freeze baked cookies in a sealed bag for up to 3 months.
Can I Substitute Milk for Buttermilk?
Absolutely! If you don’t have buttermilk, use regular milk or make a quick buttermilk by adding 1 tablespoon of lemon juice or vinegar to milk and letting it sit for 5 minutes.
How Do I Make My Sugar Cookies Softer?
To keep cookies soft, avoid overbaking and make sure to cream the butter and sugar well. Also, adding a little extra milk or buttermilk helps keep the dough moist and tender.
