Soft Sugar Cookies
Bake the best Soft Sugar Cookies! These bakery-style treats are fluffy, frosted, and perfect for holidays, birthdays, or any occasion.
Servings: 48 cookies
Equipment
- mixing bowl (large and medium)
- hand mixer or stand mixer
- parchment paper (optional)
- rubber spatula
Ingredients
For the cookies:
- 1½ cups butter (3 sticks)
- 1½ cups granulated sugar
- 3 large eggs
- 5 teaspoons vanilla extract
- 4½ cups all-purpose flour
- 4½ teaspoons baking powder
- ¾ teaspoon salt
For the frosting:
- 5 cups powdered sugar
- ⅓ cup melted butter (5⅓ tablespoons)
- 1 tablespoon vanilla extract
- 7-8 tablespoons milk
- food coloring optional
- sprinkles optional
Instructions
For the cookies:
- In a large bowl, cream the butter and sugar until light and fluffy.1½ cups butter, 1½ cups granulated sugar
- Add the eggs one at a time, scraping down the bowl after each addition. Stir in the vanilla.3 large eggs, 5 teaspoons vanilla extract
- In a medium bowl, whisk together the flour, baking powder, and salt.4½ cups all-purpose flour, 4½ teaspoons baking powder, ¾ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper if desired.
- Scoop scant ¼-cup portions of dough, roll into balls, and flatten slightly. Place 2-3 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set and the edges just begin to brown. Do not overbake.
- Cool on the pan for 4-5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
- Place the powdered sugar in a medium bowl.5 cups powdered sugar
- Add the melted butter, vanilla, and 7 tablespoons of milk. Stir until well combined.⅓ cup melted butter, 1 tablespoon vanilla extract, 7-8 tablespoons milk
- Add more milk, 1 teaspoon at a time, only if needed for desired consistency.
- Tint with food coloring if desired. Frost cooled cookies and top with sprinkles.food coloring, sprinkles
Notes
🥡 STORAGE
- Store cookies in an airtight container at room temperature for up to 3 days.
- Place waxed paper between layers to prevent sticking.
♨️ REHEATING
- These cookies are best enjoyed at room temperature.
- If chilled, allow them to sit out for 10-15 minutes before serving.
❄️ FREEZING
- Freeze baked, unfrosted cookies for up to 3 months in an airtight container.
- Thaw at room temperature, then frost and decorate as desired.
💡 TIPS FOR BEST RESULTS
- Do not skip the chilling step - it helps the cookies keep their shape.
- Use a cookie scoop for even portions and consistent baking.
- Bake until just set for the softest texture.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Bake small batches at 325°F for 6-8 minutes.
- Toaster oven: Use parchment-lined tray, bake at 350°F for 10-12 minutes.
♻️ LEFTOVERS
- Store frosted cookies in a single layer for best appearance.
- If stacking, use waxed paper between layers to protect frosting and sprinkles.
Nutrition
Serving: 1cookie | Calories: 185kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 237IU | Calcium: 31mg | Iron: 1mg
