Soft Sugar Cookies | Love Bakes Good Cakes
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Friday, December 7, 2012

Soft Sugar Cookies

I'm not a cookie baker usually - I really only enjoy it around the holiday's. I don't have the patience to watch and wait and switch pans constantly. In my opinion, Christmas just isn't the same without a few dozen homemade cookies - so this is the one time of the year, that I will suck it up and make the concession. I usually employ my children to help, which they thoroughly enjoy!

I knew I wanted to try this recipe from Annie Eats for this year's sugar cookies - I hate to admit it, but I kind of like those soft, frosted cookies you buy at the store in the clear containers. I don't buy them often because to me, they are so expensive and I'd rather make them myself. This recipe is pretty spot-on ... so save your money and make them yourself! I would not change anything about the recipe - they were perfect! I just made these Wednesday (as in, the day before yesterday) and we are planning on making more over the weekend! Don't worry, we didn't eat them all - the first batch got sent to work with Brian, so we need more - right?!

Soft Sugar Cookies
Yield: about 24-28 large cookies

For the cookies:
1½ cups (3 sticks) butter
1½ cups sugar
3 eggs
5 tsp. vanilla
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt

5 cups powdered sugar
⅓ cup (5⅓ tbsp.) melted butter
1 tbsp. vanilla
7-8 tbsp. milk
food coloring, optional
sprinkles, optional

Preheat oven to 350°F. If desired, line cookie sheets with parchment paper and set aside.

For the cookies: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and mix well. In a separate medium bowl, combine the flour, baking powder and salt. Give it a good stir with a whisk. Add the dry ingredients to the wet ingredients and mix just until it is all incorporated and uniformly mixed. Cover and refrigerate for at least an hour.

After the dough has chilled, scoop scant quarter-cupfuls of the dough. Roll into balls and flatten slightly. Place on the prepared pans 2-3 inches apart. Bake 10-12 minutes or until the cookies are set and the edges just begin to brown. Do NOT overbake! Allow to cool on the pan for 4-5 minutes then transfer to a cooling rack to cool completely. 

Meanwhile, prepare the frosting: Place the powdered sugar in a medium bowl. Add the melted butter, vanilla and 7 tbsp. of milk. Mix until well combined, adding additional milk, 1 tsp. at a time, only if necessary. Tint the frosting with your choice of food coloring, if desired. Frost cooled cookies and top with sprinkles, if desired. 

To maintain freshness, store in a covered container. I would suggest putting waxed paper between the layers. 

I hope you enjoy!

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  1. Sounds like my kind of recipe! I also do not like baking cookies {the rolling out kind} but I love that you only form a ball and flatten :-) Pinned

  2. They look great and it would be much better if you added some decorations on top.

  3. I will be printing this,got to try.I'm going to sugar substitute,hope it works.

  4. There is nothing better than a soft sugar cookie. It's good to know that this recipe masters the store bought cookies. Thank you for sharing at Foodie Friends Friday.

  5. I'd love one right now, please! Thanks for sharing this week at One Creative Weekend! Have a great weekend!

  6. Hi Jamie,
    This is a beautiful cookie. Almost too pretty to eat, but I'd take a bite.
    Have a great weekend.

  7. Sweet looking cookies, and I like the recipe!

  8. Your sugar cookies look so yummy! Thanks for sharing your recipe at our Strut Your Stuff Saturday link party! We are so glad that you came! Have a great weekend. -The Six Sisters

  9. Oh I am so glad that you decided to make your own! These look great! Thanks for Linking up at Show Me Your Plaid Monday's!

  10. Thanks so much for sharing these on Manic Monday. The look fabulous!!

  11. I love soft sugar cookies. WAY better than the crumbly ones! Pinning now!

  12. So...I know what I'm taking to work next week. A girl I work with goes crazy over those soft grocery store cookies. She will be so happy!
    Thanks for linking up, Jamie.

  13. Thank you for linking up to the blog hop Adorned From Above. We are co-hosting and appreciate you joining the party! Have a great day!
    Host: Debi @
    Co-Host: Joye & Myrna @
    Co-Host: Linda @

  14. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  15. Hey Jamie,
    Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party is live. I hope to see you there.
    Debi @ Adorned From Above
    Joye and Myrna @ The Busy Bee's
    Linda @ With A Blast

  16. I am the traditional crispy sugar cookie type, because it is what I grew up with. These cookies look delicious, so I think I will need to give them a try this year. Change is good right? ;)

  17. Ohhh these are my son's favorite! I can't wait to try this! Thanks for sharing with Foodie Friends Friday! Zannie @ mymixingspoon


I love reading your comments. Thanks so much for taking the time to read and respond. :)