Soft Sugar Cookies Recipe
This soft sugar cookies recipe is absolutely perfect! Easy to make with no dough chilling needed, each one has a slightly crisp exterior and a soft, chewy center. The flavor is spot-on, richly buttery with just the right touch of sweetness. These irresistible treats are sure to become a new favorite!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
Soft, Sweet, and Totally Addictive
There’s something about a warm, soft sugar cookie straight from the oven that just hits differently. This recipe is all about simplicity, no chilling, no fancy steps, just a dough that comes together in minutes and bakes into thick, fluffy perfection. Every time I make them, the house fills with that sweet, buttery aroma that makes it impossible to wait for them to cool.
The best part is the texture: soft and tender in the center with a delicate, sugary crisp on the outside. Each bite is buttery, lightly sweet, and just the right amount of chewy. Rolling them in sugar gives them a little sparkle and crunch that makes them feel extra special, these cookies are pure comfort in every bite.
With love (and lots of good eats), 
This is by far the best sugar cookie recipe I’ve ever made! Tastes great, and so easy to make too, a big hit with my whole household, thanks so much for sharing it!
— Casey
Ingredients You’ll Need
This easy sugar cookie recipe uses simple ingredients you probably already have in your pantry. It’s all about getting the ratios just right to create thick, tender, soft cookies with amazing vanilla flavor and crisp edges. A little extra flour, the perfect amount of sugar, and real butter make all the difference. Here’s what you’ll need:
- Flour: All-purpose flour forms the base of the cookie dough, creating structure while keeping the cookies soft and tender.
- Baking essentials: Baking powder, baking soda and salt are essential for proper baking. Make sure your baking powder and baking soda are no more than 6 months old for maximum puffiness.
- Butter: I use cool room temperature 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: Provides warm, sweet flavor that makes the cookies taste homemade and comforting.
Fun Ways to Switch It Up
- Add colored sugar: Roll cookie dough balls in colored sugar before baking for a festive touch.
- Mix-ins: Gently fold in ¼–½ cup of sprinkles, holiday jimmies, or chocolate chips at the end for extra fun.
- Icing: Decorate with buttercream frosting for a sweet, creamy finish, or cream cheese frosting for a tangy, dreamy twist.
- Almond flavor: Stir in about ½ teaspoon of almond extract to add a subtle nutty flavor that pairs beautifully with the vanilla.
- Lemon sugar cookies: Add 2 teaspoons lemon extract instead of the vanilla extract.
- Christmas sugar cookies: Add 1/4 teaspoon peppermint extract along with 1 teaspoon vanilla extract and 1/4 cup crushed candy cane to the batter.
- Cinnamon: Try my cinnamon sugar cookies!
- Pumpkin: Try my chewy pumpkin sugar cookies!
Soft Sugar Cookies Recipe
Ingredients
- 2¾ cups (385g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) salted butter, at cool room temperature
- 1½ cups (300g) granulated sugar
- 1 large egg, at cool room temperature
- 2 teaspoon vanilla extract
- ¼ cup (50g) granulated sugar for rolling cookies
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Preheat oven to 375ºF. Line 2 baking sheets with parchment paper. A lightly-colored baking sheet will work best.
- In a bowl, whisk together the 2¾ cups (385g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Place the 1 cup (226g) salted butter and 1½ cups (300g) granulated 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 1 large egg and 2 teaspoon vanilla extract 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 2 tablespoon cookie scoop for this recipe. Roll the dough ball in ¼ cup (50g) granulated sugar.
- Place cookie dough balls on your lined baking sheets. Bake the cookies for 11-13 minutes. Cookies are done when the edges are light golden brown and there is some crackling along the top. The middles can still look undercooked. 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.
Notes
- For the most accurate ingredient measurements, use a food scale, especially for flour. If you don’t have one, lightly spoon flour into a measuring cup, level with a knife, and avoid shaking it or packing it down.
- Butter and eggs should be cool to the touch, but not straight out of the refrigerator. I typically let them sit out for about 20-30 minutes before I begin making the cookies.
- If you’re using unsalted butter, add 3/4 teaspoon of salt to the recipe.
- Chilling the dough isn’t required, however, for thicker, chewier, and more flavorful cookies, chill scooped dough in an airtight container for 24–72 hours. Roll in sugar after chilling so it sticks and doesn’t get absorbed. If dough seems sticky after mixing, chill for at least 30 minutes before scooping.
- Use a light-colored aluminum half-sheet pan for best results, and pull the cookies out when they still look slightly underdone. They’ll finish cooking and set beautifully as they cool right on the pan.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
How to Make Soft Sugar Cookies
I love how quick these cookies come together. No chilling of the dough required – hooray!
Step 1: Whisk dry ingredients. In a medium bowl, whisk the flour, baking soda, baking powder and salt. Set aside.
Step 2: Cream butter and sugar. In a large bowl, use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugar on medium speed for about 3 minutes and until it’s light in color and fluffy. Scrape the sides of the bowl with a rubber spatula as needed for even mixing.
Step 3: Add egg and vanilla. Next, add the egg and beat on low for about 30 seconds, then the vanilla and mix again.
Step 4: Add dry ingredients. Gradually, add in the flour mixture and mix it with the butter mixture until just combined.
Step 5: Scoop dough balls. Use a large spoon or cookie scoop to make dough balls (mine were about 2 tablespoons full). Roll in sugar and place on a cookie sheet lined with parchment paper or a silicone baking mat.
Step 6: Bake. Medium-sized cookies, like mine, will need to bake for about 11-13 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.
Step 7: 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.
Kim’s Recipe Tips
- 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.
- Chilling the dough: Chilling isn’t required, but for thicker, chewier, more flavorful cookies, chill the dough first, either scooped in an airtight container or in the mixing bowl covered with plastic wrap or up to 24–72 hours. After chilling, roll in sugar so it sticks instead of absorbing into the dough.
- Best pans: Use a light-colored aluminum half-sheet pan for perfectly baked cookies. Avoid dark nonstick pans, they brown too quickly and can burn the bottoms.
- 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 they will continue to cook even after they’ve been removed from the oven.
Frequently Asked Questions
Yes! Any type of electric mixer works perfectly to cream the butter and sugar together until light and fluffy.
No, this recipe is only for drop-style cookies. If you want to use cookie cutters, try my cut-out sugar cookie recipe with sugar cookie icing or royal icing.
For a crinkly, crackled top, roll your sugar cookie dough balls generously in sugar before baking. The sugar helps the tops set quickly while the cookies spread, creating those signature cracks. Baking powder also helps create those signature cracks in sugar cookies, so be sure it’s fresh for the best results.
How to Store and Freeze
- Freeze the dough: Scoop the cookie dough into balls and place them on a baking sheet lined with a piece of parchment paper. Flash freeze until firm, then transfer to a freezer-safe bag and freeze for up to 3 months.
- Bake from frozen: Follow the recipe instructions and simply add 1–2 extra minutes to the bake time for frozen cookies.
- Freeze baked cookies: Layer cooled cookies in a freezer-safe container or bag for up to 3 months.
- Store at room temp: Keep baked cookies in an airtight container on the counter for up to 1 week (if they even last that long!).
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. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
I love this recipe! My cookies came out perfect. They are soft and golden brown on the bottom. I will definitely use this recipe again.
These have become a staple in my kitchen. Amazing amazing amazing recipe that is so quick and easy!! Thank you so much!
The best sugar cookies ever. I’ve tried countless recipes, and none are close to this. I’ve made this countless times, and it’s never been bad.
I upped the vanilla to 1½ tsp and added ⅛ tsp almond extract for extra flavor. I rolled the dough balls in a mix of sparkling sugar and regular sugar, then added just a few jimmies for fun. The dough was chilled overnight, and I baked the cookies until the edges were lightly browned, crispy on the outside while staying soft and chewy in the center. Absolutely the best cookies ever!
Great recipe!!! Best sugar cookie recipe I’ve ran across in awhile!!
The only sugar cookie recipe you will ever need. Sooooo good. Bravo!
These were perfect. I’ve never left a recipe review before but OMG. Make these! You will be happy! So easy and tasty with the best crunchy bottom. Will make again as soon as my family finishes this batch!
I’m telling you, these cookies are addictive. They’re so tasty, I can’t stop!
Best cookies ever! I rolled them in cinnamon and sugar.
These sugar cookies are next-level! I’ve always been so-so on them, but after baking these for a birthday party, I’m officially hooked. They went straight into my cookbook, and the sparkling sugar added a perfect festive touch.
Delicious!!! Highly recommend this recipe!
I have the second batch in two days cooling right now. These are so good!
This is by far the best sugar cookie recipe I’ve ever made! Tastes great, and so easy to make too, a big hit with my whole household, thanks so much for sharing it!
These are very good and chewy. I’ll be using this as my go to for holiday cookies. One thing I thought would have made them better is adding 1 tsp of almond extract to the mix.
This is a great recipe! I put 1/4 cup less sugar in recipe. I rolled in jimmy and they turned out so great! Thank you. I’m saving this recipe for sure! Thank you!
These are soooo good! Chewy, soft, and perfectly sweet.
Best cookies ever! My kids like for me to roll them in sprinkles. They bake perfectly every time!
This is the best sugar cookie recipe! It is so easy to make, and only takes a few ingredients It is so delicious, 5 stars.
Perfect sugar cookies!
I love these cookies! They are one of my Christmas staples!
These turned out amazing!! I am obsessed. Perfect sugar cookie.
Absolutely love this recipe! My daughter made them solo for the first time, and even after sitting out overnight, they remained soft and chewy. A definite favorite in our house.
Pretty sure these are the best sugar cookies I’ve ever had, and I’ve tried MANY recipes. We all have our preference, but these are just barley crisp on the outside from being rolled in sugar, and soft beyond that. Easy recipe, but they taste amazing. So good, so excited I came across this recipe.
Hands down the best sugar cookies I’ve ever made! I followed the recipe exactly, and they turned out perfect. These are now a holiday must in our home. thank you!
love this recipe. curious if i can use a cookie cutter for the dough?
I’m SO happy to hear that you love these cookies as much as I do! I haven’t tried rolling the dough and using cookie cutters to make shapes with this dough. I’m thinking that when being baked, the shapes won’t hold up. If you do give it a try, though, let me know. This is the recipe I use for rolling – https://www.kimscravings.com/best-easy-sugar-cookie-recipe/
love how these are quick to come together, great for my day off of my diet since I haven’t had sugar cookies in – at least a few years, so thank you!
Yay! So happy you enjoyed!