0 from 3 votes
Best Soft Sugar Cookies
This soft sugar cookie recipe are melt-in-your-mouth, soft and chewy cookies, perfect for snacking, sharing, and leaving out for Santa! They're made with simple ingredients, coated in sugar and perfect to customize for any holiday!
Servings: 24 cookies
Calories: 103 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Wet ingredients
- 1 cup white granulated sugar
- ½ cup unsalted butter 1 stick, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Sanding sugar to roll in red and green for the holidays or any other color
Instructions
- Line a cookie sheet with parchment paper or use a silicon mat.
- In the large mixing bowl, add the softened butter and sugar and cream together with an electric mixer for about 2 minutes until fluffy. (you can also use the bowl of a stand mixer with the paddle attachment)
- Add in the egg and vanilla extract and blend unti; combined.
- In another separate bowl, add the flour, baking soda, baking powder and salt and whisk to combine.
- Add the flour mixture into the butter mixture and blend until the flour is just barely incorporated. Be careful not to over-mix the dough.
- Place the sprinkles in shallow bowls or on plates.
- Scoop the dough with a 1 ½ tablespoon cookie scoop and roll the dough into balls.
- Place each ball in the in sugar and roll to coat all sides very well. Then place them on the prepared baking sheet.
- After the cookies are all rolled in the sugar, place the entire tray in the freezer for about 20 minutes to keep them from spreading too much when baking.
- While they are in the freezer, preheat the oven to 350° F.
- After the dough balls have chilled, place them in the oven and bake for 12-15 minutes until they have crinkles in the tops.
- Remove from oven allow them to cool on the sheet for 2-3 minutes and then transfer them to a wire cooling rack to cool completely.
Cup of Yum
Notes
- Store in an airtight container for up to 5 days.
- You can free them after baking in an airtight baggie or container. You can also freeze unbaked cookie dough ballstoo. After flash freezing them on the baking sheet, place them in freezer bags with parchment paper in between layers so they don't stick together and freeze for up to 3 months! Bake as directed and add 1-2 more minutes to the baking time.
- Roll them in any favorite sprinkles.
- Add ½ teaspoon of almond extract.
- Swap the regular butter for vegan butter like Miyokos brand.
Nutrition Information
Serving
1cookie
Calories
103kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
75mg
(3%)
Potassium
23mg
(1%)
Fiber
0.2g
(1%)
Sugar
8g
(16%)
Vitamin A
129IU
(3%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 103
% Daily Value*
| Serving | 1cookie | |
| Calories | 103kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 75mg | 3% |
| Potassium | 23mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 129IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.