Soft and Fluffy Sugar Cookies Recipe
These soft and fluffy sugar cookies are a classic treat perfect for any occasion. Made with simple pantry ingredients like all-purpose flour, butter, sugar, eggs, and vanilla, they offer a light, tender texture with a delicate vanilla flavor. Whether baked as drop cookies or rolled and cut into fun shapes, these cookies stay soft and slightly fluffy with just the right amount of sweetness. Ideal for decorating or enjoying plain, these cookies pair wonderfully with milk, tea, or coffee.
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: Approximately 1 hour (including chilling and baking)
- Yield: About 24 cookies 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- 1 cup (2 sticks or 226g) Unsalted Butter, softened to room temperature
- 1 ½ cups (300g) Granulated Sugar
- 2 Large Eggs, at room temperature
- 2 teaspoons Pure Vanilla Extract
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures even distribution of leavening and salt. Set aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar for 2 to 3 minutes until the mixture is very light, fluffy, and pale yellow. Scrape down the sides of the bowl occasionally to mix evenly. This incorporates air, which is essential for the soft texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for about 30 seconds, until fully combined. Then, mix in the vanilla extract. Scrape down the bowl again to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture in three additions. Mix on low speed just until the dry ingredients disappear after each addition, being careful not to overmix, which can toughen the cookies. The dough will be soft and slightly sticky.
- Chill the Dough: Scrape the dough together, cover the bowl tightly with plastic wrap, and refrigerate for at least 30 minutes and up to 2 hours. Chilling firms the butter, prevents spreading during baking, and improves flavor.
- Preheat Oven and Prepare Baking Sheets: Towards the end of chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for an easy non-stick surface.
- Shape the Cookies: For drop cookies, use a 1.5 tablespoon cookie scoop or spoons to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For cut-out cookies, lightly flour your work surface, roll out the chilled dough to about 1/4-inch thick, cut into desired shapes with cookie cutters, and gently transfer them to the prepared baking sheets. If dough softens too much while shaping, re-chill briefly.
- Bake: Bake one sheet at a time on the center rack for 8 to 10 minutes. The edges should be set and just beginning to turn golden, while the centers remain soft and slightly underdone. Avoid overbaking to keep cookies soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they continue to set. Then transfer to a wire rack to cool completely.
- Decorate (Optional): Once fully cooled, decorate with frosting, icing, sprinkles, or enjoy plain.
Notes
- Use softened, not melted, butter for proper creaming and best texture.
- Do not overmix the dough to avoid tough cookies.
- Chill the dough to prevent excessive spreading and enhance flavor.
- Measure flour using the spoon-and-level method to avoid dry cookies.
- Bake at 350°F (175°C) for even cooking; use an oven thermometer if needed.
- Remove cookies when edges are slightly golden and centers still look soft.
- Use parchment paper or silicone mats for easy cleanup and even baking.
- Experiment with extracts like almond or lemon for unique flavors.
- Cookie dough can be refrigerated up to 3 days or frozen for longer storage.
- Freeze shaped dough balls to bake fresh cookies anytime.
- For gluten-free versions, substitute gluten-free all-purpose flour blends containing xanthan gum.
- Soft cookies result from precise timing—don’t overbake.
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