If you’re looking for the best soft sugar cookie recipe, look no further! These cookies are soft, chewy, and frosted – perfect for any occasion.
These soft sugar cookies are anything but average!
My family and I love the sugar cookies at Eileen’s Cookies, a local cookie shop in town. First, they’re soft. Second, they use almond extract in their recipe, and we can all agree that it improves everything.
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Not only do my kids find this to be the best sugar cookie recipe ever, but it also happens to be my husband’s favorite. If I let him, he would eat the entire batch in one sitting! I love being able to make these for him on days when he needs them. We all have those kinds of days, don’t we? This dough is simply addictive.
You’re going to love this cookie, trust me! Beware, though. This dough is addictive, and if you are not careful, you will not even make it to placing the cookies in the oven.
how to make soft sugar cookies
Preheat oven to 350 degrees F (180 degrees C). Lightly grease two cookie sheets.
In a bowl, mix sugar and butter until creamy. Add in egg yolks and almond or vanilla extract.
Add flour, baking soda, and cream of tartar to the bowl. Stir until ingredients are fully mixed – the dough should be firm (unlike your normal cookie dough consistency), but this is intentional.
Use a tablespoon to scoop the dough out, then form it into walnut-sized balls. Arrange them on the cookie sheet about 2 inches apart, and don’t flatten them down.
Bake for 10 or 11 minutes. You’ll know they’re done when the tops are cracked and just barely starting to turn brown.
Cream the confectioner’s sugar and butter in a large bowl until smooth. Gradually mix the milk, almond, or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. The recipe makes 3 cups.
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Soft Sugar Cookie Recipe
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Ingredients
Sugar Cookies
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon almond extract or clear vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Frosting
- 4 cups confectioner’s sugar
- 1/2 cup butter room temp
- 5 tablespoons milk
- 1 teaspoon almond extract or clear vanilla extract
Instructions
Sugar Cookies
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- Cream together sugar and butter. Beat in egg yolks and almond or vanilla extract.
- Add flour, baking soda, and cream of tartar. Stir. (Note: dough will be firm, not like your normal cookie dough. Don’t worry it is supposed to be this way.)
- Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.
Frosting
- In a large bowl, cream together the confectioner’s sugar and butter until smooth. Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Recipe makes 3 cups.
Spotted your post on the Wined Down Party and couldn’t resist checking them out. I love these kind of sugar cookies but haven’t found a recipe that I really liked. Yours look excellent so pinned to my cooking bucket list. Definitely going to give them a try!
I thought they were ok ish and they were WAYYY to dry!!!
I hate to seem rude this is just gross
What brand are your sprinkles??
I used the Wilton Sprinkles Rainbow Jimmies – 6.25 Oz
I love sugar cookies! These look amazing!
Thanks for sharing these at Talking Tuesday Sandra, love sugar cookies!
These look like the soft sugar cookies with frosting that you can find at many bakeries and stores; that my family LOVES! Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. Your post will be featured at the TGIF Link Party this week and was pinned to the TGIF Party Board! I can’t wait to see what you link up this week!
Cathy @ http://apeekintomyparadise.blogspot.com/
I love soft sugar cookies! This is a recipe I’ll have to try out soon. A few of my friends and I will be hosting a Christmas/winter-themed link-up party starting November 22nd. It will take place each Friday leading up to Christmas. I’d love it if you’d come and share this post plus anymore winter holiday-related posts you have (both old and new posts welcome)!
I love sugar cookies! Can’t wait to try these! Thanks for sharing them with SYC.
hugs,
Jann
These look so yummy, Sandra…I think you’ve given your town’s cookie shop a run for its money! And thanks so much for sharing your recipe over at Moonlight & Mason Jars! 🙂
My children would really enjoy these!! Pinning for later!
I made these today and they were delicious! But they did not look like the picture. Mine were really small, and I know you said not to flatten them. Any idea what went wrong? Thanks.
Shelley –
Here are a couple of things that it could have been. Was the butter at room temp? When creaming the sugar and butter together it is always best to cream until it doesn’t look grainy. Another thing, was did you use just egg yolks? Also, do you have a cookie dough scooper? Those are the things off the top of my head of what I think it could be. When you make it again, let me know. So happy to have you along and that you enjoyed them. Next time maybe just eat the dough…lol.
xoxo San
Do the iced cookies need to be refrigerated.
No, they do not. Enjoy!
Looks yummy! Thanks for sharing at the Twirl & Take a Bow Party! Have a great day.
Leslie
House on the Way
These look great. I’m pinning it right now, so I can find them on days when I “need” them too.
Hey, I’m planning on making these this week but I noticed that you said not to flatten them. We were hoping to roll them out and use cookie cutters, and then frost them for Christmas. Is there a different temperature or length of time I should cook them for them to cook properly when rolled out? Thanks, Courtney
Courtney,
Honestly, I have never rolled them out and used the dough with cookie cutters. I have another recipe I do that with. I would still cook them at the same temp but reduce the amount of time. I would just watch the first batch, these cookies don’t get golden like other sugar cookies, but watch the edge of the cookie to see when it is done, the middle will not be crisp like a normal cookie cutter sugar cookie, but still should not be doughy. I am now tempted to try today, but let me know how it goes.
Cheers to a new cookie adventure….xoxo San
I just made these! Seriously yummy!!! I did try cutouts. My circles are great but my pointed ones not so pretty. I rolled them about 1/4 inch and only baked them for about 5, givevor take. I just watched them carefully. Hope that helps someone;).
I made these cookies today and wow! They are so good. I highly recommend using the almond extract as apposed to the vanilla. I will definitely be making these again soon!
can i make cut out cookies with this recipe?
Alison,
I have never done this cut out before. But now I have been asked by multiple people I will be trying this when I get home from holiday vacation and will keep you posted.
xoxo San
can you make cut out cookies with this recipe? these cookies look amazing!!
I have never done them cut out before and not sure how they would be. I need to try it. Let me know if you do and how it works. Merry Christmas and they are the best cookies ever!!!
This are fantastic my kids and I LOVE these. I added some vanilla bean this time (scraped out seeds) and they are in the oven can’t wait to eat them the house smells delicious. Thanks for sharing.
Sandra – love the vanilla bean idea!!!! So happy you made them. xoxo San
I normally prefer chewy cookies, but I have never been known to turn down a cookie 😉