Perfectly Soft Sugar Cookie Recipe
User Reviews
5
Perfectly Soft Sugar Cookie Recipe
Description
Perfectly Soft Sugar Cookie Recipe balances softened butter with cream cheese and corn syrup to create a dough that yields soft and tender cookies. Incorporating almond and vanilla extracts adds a gentle aroma and flavor that complements the sweetness. The dough includes chemical leaveners such as baking powder and baking soda, which help maintain a soft texture and slight rise during baking. Rolling out the dough to a quarter-inch thickness allows for even baking and easy shaping with cookie cutters.
The recipe offers flexibility: chilling the dough for an hour before rolling helps with handling and precise shapes, while skipping refrigeration and shaping the dough into scooped, slightly flattened balls creates rustic drop cookies quickly. Baked at 375°F, the cookies develop a delicate crumb that holds frosting well if desired.
The included buttercream frosting made with softened butter, vanilla extract, powdered sugar, and milk adds a creamy, smooth topping to these cookies. This frosting complements the lightly flavored cookie base without overpowering it. These cookies work well for dessert platters, holiday treats, or casual snacks. Their soft texture also makes them pleasant to eat fresh or even a day or two after baking.
For drop sugar cookies, there's no need to refrigerate the dough; simply scoop and flatten before baking.Chilling the dough for an hour improves handling and allows for neater cut-out shapes.
Ingredients
- 1 cup butter softened, salted
- 1 1/4 cups granulated sugar
- 2 ounces cream cheese softened (1/4 cup)
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
Buttercream Frosting
- 1 cup butter softened, salted
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- 2-3 tablespoons milk
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, cream 1 cup salted butter (softened), 1 1/4 cups granulated sugar, and 2 ounces cream cheese (softened) on medium speed until light and fluffy, about 2 to 3 minutes. Add 2 tablespoons light corn syrup, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1 large egg, and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Switch to the paddle attachment or dough hook. Add 3 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon baking soda. Mix on low speed until a soft dough forms, ensuring there are no dry patches. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375°F. Line two large baking sheets (18x13 inches) with parchment paper or lightly grease them with nonstick cooking spray.
- Unwrap the chilled dough and roll it out on a lightly floured surface to a thickness of 1/4 inch. Use cookie cutters to cut out desired shapes. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Gather and re-roll scraps to cut additional cookies until all the dough is used.
- Bake in the preheated oven for 10 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Carefully transfer to a cooling rack to cool completely.
- While the cookies cool, prepare the frosting. In a large mixing bowl, use a hand mixer to cream 1 cup salted butter (softened) until light and fluffy, about 2 minutes. Add 2 teaspoons vanilla extract and mix to combine. Gradually add the 3-4 cups powdered sugar, 1 cup at a time, mixing on low speed between additions. Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. If desired, mix in food coloring.
- Once the cookies have cooled completely, frost with the prepared buttercream frosting. Store in an airtight container at room temperature or refrigerate for up to 5 days.
Notes
- The dough can be refrigerated for easier rolling and cutting or used immediately for drop cookies.
- If making drop cookies, space them about 2 inches apart on the baking sheet.
- Softened ingredients help create a tender dough that bakes to a soft texture.
- The provided buttercream frosting complements the cookie without overpowering its flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 309kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 231mg | 10% |
| Potassium | 45mg | 1% |
| Sugar | 26g | 52% |
| Vitamin A | 515IU | 10% |
| Calcium | 19mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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