Introduction

Soft and fluffy sugar cookies are a timeless treat perfect for any occasion. These cookies feature a tender texture with a delicate sweetness and are easy to customize with your favorite decorations. Whether enjoyed plain or frosted, they never fail to delight.

The image shows a close-up of three soft, round cookies stacked on top of each other on a cooling rack. The top cookie has a bite taken out, revealing a light, crumbly inside with a soft texture. Each cookie has a pale golden color with slight cracks on the surface, showing they are freshly baked. The cooling rack has thin dark wires crossing under the cookies. Behind the stack, more cookies can be seen, slightly blurred. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
1 cup (2 sticks or 226g) Unsalted Butter, softened
1 ½ cups (300g) Granulated Sugar
2 Large Eggs
2 teaspoons Pure Vanilla Extract

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar for 2–3 minutes until light, fluffy, and pale yellow. Scrape the sides of the bowl as needed.
Step 3: Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract and scrape the bowl again.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients in three additions. Mix on low speed just until the flour streaks disappear after each addition. Avoid overmixing; the dough should be soft.
Step 5: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. Chilling firms the dough and enhances flavor.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 7: For drop cookies, use a 1.5 tablespoon scoop or two spoons to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For cut-out cookies, lightly flour a surface and roll the chilled dough to about ¼-inch thickness. Cut out shapes with cookie cutters and transfer them gently to the baking sheets. Re-chill any dough that becomes too soft.
Step 8: Bake one sheet at a time on the center oven rack for 8–10 minutes. The edges should be set and just starting to turn light golden brown, while the centers remain soft and slightly underdone. Do not overbake.
Step 9: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Step 10: Decorate the cooled cookies as desired with frosting, icing, sprinkles, or enjoy them plain.

Tips & Variations

Use softened butter, not melted, for best creaming results and cookie texture.
Do not overmix the dough to prevent tough cookies; a few streaks of flour are fine.
Chill the dough thoroughly to prevent spreading and improve flavor.
Try almond or lemon extract instead of vanilla for a unique twist.
For gluten-free cookies, substitute a gluten-free baking flour blend containing xanthan gum and adjust baking time accordingly.
Bake just until the edges turn lightly golden to keep cookies soft and fluffy.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 2 months. To freeze dough, scoop into balls and freeze on a tray before transferring to a container; bake from frozen, adding a few minutes to the bake time. Reheat cookies gently if desired by warming in a low oven or microwave for a few seconds.

How to Serve

The image shows a close-up of two soft, round cookies stacked on top of each other on a white marbled surface. The top cookie has a bite taken out of it, revealing a chewy inside with a light creamy color. The cookies are pale golden with a smooth texture and subtle cracks on the surface. The background is softly blurred, keeping the focus on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sugar cookies ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 3 days. Wrap tightly in plastic wrap to prevent drying. You can also bake the cookies in advance and store them at room temperature for several days or freeze them for longer storage.

My sugar cookies spread too much. What did I do wrong?

Cookies spreading excessively is often caused by butter that is too soft or melted. Make sure the butter is softened but not melted, and chill the dough well before baking. Also, avoid overmixing and measure flour correctly using the spoon and level method.