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Perfectly Soft Sugar Cookie Recipe

Master the art of baking with our guide to perfectly soft sugar cookies – ideal for gatherings, holidays, or a sweet everyday snack.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 Cookies
Calories: 309 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup salted butter softened
  • 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 salted butter softened
  • 2 teaspoons vanilla extract
  • 3-4 cups powdered sugar
  • 2-3 tablespoons milk

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the oven to 375°F. Line two large baking sheets (18x13 inches) with parchment paper or lightly grease them with nonstick cooking spray.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • For drop sugar cookies, no refrigeration of the dough is required. Scoop 1 tablespoon of dough and roll it into a ball. Flatten slightly between your hands or fingers. Repeat with the remaining dough, spacing cookies about 2 inches apart on the prepared baking sheet.
  • For drop sugar cookies, no refrigeration of the dough is required. Scoop 1 tablespoon of dough and roll it into a ball. Flatten slightly between your hands or fingers. Repeat with the remaining dough, spacing cookies about 2 inches apart on the prepared baking sheet.

Nutrition Information

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%)

Nutrition Facts

Serving: 24Cookies

Amount Per Serving

Calories 309

% 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.