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.
I have made these two times now and they are absolutely amazing! Dead on just like eileens well done
I absolutely love these cookies! I’m making my 3 batch right now, my family scarfs them down so fast can’t keep them longer than 2 days!
I LOVE Eileen’s Cookies from my hometown! But unfortunately I can’t get them in Florida. 🙁 Came across this recipe and thought we would try it today. It’s a very good recipe but unfortunately my first batch did not flatten like it said it would. Followed the recipe exactly using almond extract and room temp. butter. So my second I flattened slightly with a bottom of a glass and it worked wonderfully.
They look so pretty.
San, yep…Just like Eileen’s!! Just made these tonight, and they are amazing! ❤️
I am thanking you and cursing you at the same time. Eileen’s cookies is an hour away, so they are a special treat… this is a very good copy. Love almond extract sugar cookies!! How anyone could say these are gross is beyond me!!!
⭐️⭐️⭐️⭐️⭐️Wow made these last week and they were amazing I followed the recipe exactly using almond extract rolled them a little smaller got 3 dozen and baked them for 8 minutes and let them sit in the pan for two so they could continue cooking I iced 1 dozen and froze the other 2 they are great on their own without frosting as well making them again today and will do half vanilla half almond in the frosting this time for extra flavour thank you so much for the recipe