Soft Sugar Cookies Recipe
This soft sugar cookies recipe is absolutely perfect. These cookies are easy to make and there’s no dough chilling required. Roll them in sugar for a slightly crisp exterior and a soft, chewy middle. The flavor is spot on too – wonderfully buttery with just the right amount of sweetness. These incredible sugar cookies will be your new favorite!
the best soft sugar cookies recipe!
I know a good chocolate chip cookie is hard to beat, but you guys have not tried this soft sugar cookies recipe. OMG… it’s so good!! To be honest, there’s not too many cookie recipes out there that I don’t love. But when I bake up these thick, fluffy sugar cookies, I think to myself, “these seriously are the best cookies ever!”.
what makes these homemade soft sugar cookies so great?
- Quick + easy to make. This soft sugar cookies recipe comes together in a matter of minutes. There’s no need to chill the dough or roll it out. Once the dough is mixed, all you have to do is roll cookie dough balls in sugar and bake for about 12 minutes.
- Perfect texture. These cookies are irresistibly soft and chewy on the inside and delightfully crispy on the outside.
- Great taste. Each bite of these delicious sugar cookies is rich and buttery with the perfect amount of sweetness.
- Sugar coating. Rolling the cookies in sugar gives their exterior a lovely, sweet crispiness. You’ll forget all about sugar cookies with frosting!
sugar cookie ingredients
This sugar cookies recipe has a short and sweet ingredient list! It includes all of the ingredients that you’d expect to find in a sugar cookie recipe. It’s the ratio of ingredients that’s important to yield sugar cookies that are soft and puffy with the perfect vanilla flavor. The trick? Extra flour, just the right amount of sugar and real deal butter. Here’s everything you’ll need:
- Flour. All-purpose flour is what we’re using to give these cookies a tenderness that you just won’t find when using other types of flour.
- Baking essentials. Baking powder, baking soda and salt are essential for proper baking. Make sure your baking powder + baking soda are no more than 6 months old for maximum puffiness.
- Butter. I use salted butter for these sugar cookies because the extra salt helps to balance out all of the sugar. There is approximately 1/3 teaspoon salt in each 1/2 cup (stick) of butter, so if you’re using unsalted butter, add 3/4 teaspoon of salt to the recipe.
- Sugar. Regular granulated sugar is best in this sugar cookie recipe.
- Egg. Only one is needed. For better blending, take your egg out of the fridge about 30 minutes before making the cookies.
- Pure vanilla extract. Vanilla adds so much flavor to these cookies. Don’t forget it!
how to make super soft sugar cookies
I love how quick these cookies come together. No chilling of the dough required – hooray! You can find the full printable recipe at the bottom of the post, but here’s a quick rundown:
- Prep time. Go ahead and remove your egg and butter from the fridge about 30 minutes before you start making your sugar cookies. Preheat the oven and line your baking pans with parchment paper.
- Dry ingredients. Whisk the flour, baking soda, baking powder and salt.
- Butter + sugar. Cream the butter and sugar for about 3 minutes and until it’s light in color and fluffy.
- Egg + vanilla. Next, add the egg and beat on low for about 30 seconds, then the vanilla and mix again.
- Add dry ingredients. Gradually, add in dry ingredients and mix them with the wet until just combined. Be careful not to over mix the dough. Over mixing any batter or dough can lead to toughness.
- Scoop dough balls. Use a large spoon or cookie scoop to make dough balls (mine were about 3 tablespoons full). Roll in sugar and place on a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake. Large cookies, like mine, will need to bake for about 12 minutes, but smaller cookies may only need to bake for about 8-10 minutes. Do NOT overcook! Remove from the oven right when edges start looking set and golden. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.
- Cool and enjoy! Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire cooling rack to continue to cool.
this is a no chill sugar cookie recipe
Yep! There is absolutely no need to chill the sugar cookie dough before baking. You don’t even have to press the dough balls flat. They will spread perfectly as they bake. I love this because you can have freshly baked homemade sugar cookies at a moment’s notice!
how long to bake soft sugar cookies
The length of time you’ll want to bake your sugar cookies is largely dependent on your oven and your personal preference. I would keep a close eye on the first batch you make. I used a 3 tablespoon cookie scoop and made these extra large, so mine took about 12 minutes. For smaller cookies, using about 1 tablespoon of cookie dough, the bake time may be just 8 minutes. You’re looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the soft and chewy factor.
tips & tricks for perfect sugar cookies
Here are some of my top baking tips to make sure your sugar cookies come out perfect:
- Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Fresh baking soda and baking powder. Be sure that your baking soda and baking powder are fresh! They lose potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
- Don’t over bake. I recommend experimenting with a couple of cookies before baking the entire recipe. This will help you find that sweet spot when it comes to baking time in your oven and your preferred level of doneness. Remember cookies continue to cook even after they’ve been removed from the oven.
- Chill the dough. No need to chill the dough for this soft sugar cookies recipe! They will bake up perfectly without taking the time to chill the dough.
storing & freezing tips
Making sugar cookies ahead of time and freezing cookie dough and cookies
Freezing sugar cookie dough. This sugar cookie dough recipe freezes beautifully. I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits or we host an impromptu get together.
Scoop out balls of cookie dough. Place the cookie dough in a freezer-safe baggie and freeze the cookie dough for up to 3 months.
Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions but add a minute or two onto the bake time.
Freezing baked cookies. These already-baked soft sugar cookies freeze very well. Store in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!
You won’t be able to eat just one of these amazing soft sugar cookies, I promise you that. I apologize in advance, if your pants fit a little tighter!
more favorite cookie recipes
If you try this soft sugar cookies recipe, let me know! Leave a comment and if your family loves these cookies as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
These sugar cookies are the perfect combination of a slightly crisp exterior and a soft and chewy center. And the best part is they come together in minutes, without having to chill or roll out the dough!
- 2¾ cups (385g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) salted butter
- 1½ cups (300g) granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- ¼ cup (50g) granulated sugar for rolling cookies
Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Place the butter and sugar in a large mixing bowl. Use a stand mixer fitted with a paddle attachment and cream on medium-high speed until light in color and fluffy, about 3 minutes.
Add egg and vanilla and mix on low for about 30 seconds or until fully incorporated.
Slowly add in dry ingredients, being careful not to over mix.
Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for this recipe. Roll the dough ball in sugar.
Place cookie dough balls on your lined baking sheets. Bake the cookies for 12-13 minutes. Cookies are done when the edges are light golden brown and there is some crackling along the top. Do not over bake, or your cookies will not be as chewy.
Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.