Soft sugar cookies are one of those recipes that seem simple until you actually try to get them right — thick instead of thin, tender instead of crumbly, with just enough vanilla warmth to make plain sugar cookies feel special. This version doesn’t require chilling, so you can go from mixing bowl to cooling rack in about 35 minutes.
They’re deliberately plain enough to dress up however you like — a light dusting of sugar, a simple glaze, or a full round of holiday decorating.
In This Article
Why These Soft Sugar Cookies Work
- A touch of whole milk helps keep the cookies tender without making the dough too sticky or difficult to shape.
- A small amount of baking powder gives the cookies gentle lift while helping keep the centers soft and tender.
- No chilling required — the dough is firm enough to scoop and roll straight away, since it isn’t overloaded with butter the way some sugar cookie recipes are.
- Rolling in sugar before baking adds a light, slightly crisp shell that contrasts with the soft center.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 1/2 cups (300g) granulated sugar, plus extra for rolling
- 1 large egg, room temperature
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prep. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Pour about 1/4 cup granulated sugar into a small bowl for rolling.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together for about 2–3 minutes, until pale and fluffy. Properly creamed butter is what gives these soft sugar cookies their tender texture, so don’t rush this step — this King Arthur Baking guide to creaming butter and sugar is a good visual reference if you’re not sure what “fluffy” should look like.
- Add the wet ingredients. Beat in the egg, milk, and vanilla until fully combined and smooth.
- Add the dry ingredients. Whisk the flour, baking soda, baking powder, and salt in a separate bowl, then add to the wet mixture in two additions, mixing just until no dry streaks remain.
- Shape. Scoop the dough into 1.5-tablespoon balls. Roll each ball in the reserved sugar, then place on the prepared sheets, spacing them 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass — soft sugar cookies won’t spread much on their own, so this step controls their final shape.
- Bake. Bake one sheet at a time for 9–11 minutes, until the edges are just barely turning golden and the centers still look soft and slightly underbaked.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Recipe Card
| Prep Time | 15 minutes |
| Cook Time | 10 minutes per batch |
| Total Time | about 35 minutes |
| Servings | 32 cookies |
| Category | Cookies |
| Method | Baking |
Helpful Baking Tips
- Don’t over-flour the counter or your hands. This dough is meant to be a little soft and slightly tacky — too much extra flour while shaping will dry the cookies out.
- Use a light touch when flattening. Press just enough to give the cookies a rounded, even shape — flattening too much will make thinner, crisper cookies instead of soft ones.
- Slightly underbake, not overbake. These soft sugar cookies firm up as they cool, so pull them from the oven while the centers still look a touch pale and soft.
- For a glazed version, skip rolling the dough in sugar and instead dip cooled cookies in a simple powdered sugar and milk glaze.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 5 days. If you’ve glazed them, let the glaze set completely before stacking, with parchment between layers.
Freezing Instructions
To freeze baked cookies: Cool completely, then freeze in a single layer until solid before transferring to a freezer bag. They’ll keep for up to 3 months; thaw at room temperature for about 15 minutes.
To freeze the dough: Roll into balls, freeze on a tray until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time — no need to thaw first.
Frequently Asked Questions
Do I need to chill this sugar cookie dough?
No — this recipe is designed to be scooped and baked right away. The dough is firm enough to shape without chilling when the butter is properly softened rather than melted, which keeps these soft sugar cookies quick and easy to make.
Why did my sugar cookies spread too flat?
Butter that’s too warm or dough that’s been over-mixed are the most common causes. Make sure your butter is softened but still cool to the touch, not melty, and stop mixing as soon as the dry ingredients are incorporated.
Can I decorate these with icing?
Yes. For a smoother surface to decorate, flatten the dough balls a bit more than usual before baking, and let the cookies cool completely before icing.
Can I use salted butter instead?
You can — just reduce the added salt in the recipe to a pinch, about 1/8 teaspoon.
If you liked these, you’ll probably enjoy our Ultimate Chocolate Chip Cookies, or browse more cookie recipes, holiday cookie ideas, and free cookie cookbooks for more baking inspiration.
