Recipes

Soft Sugar Cookie Recipe

RECIPE BY: San

DATE: March 28, 2025

Total Time 25 minutes

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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!

a bunch of sugar cookies frosted with sprinkles

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.

stack of frosted sugar cookies with sprinkles with bite taken out of one

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.

stack of sugar cookies with sprinkles

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.

cookie scooper with cookie dough in it

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.

cookie sheet of 12 pieces of cookie dough

Bake for 10 or 11 minutes. You’ll know they’re done when the tops are cracked and just barely starting to turn brown.

baked sugar cookies on cookie sheet

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.

cookies with sprinkles and frosting on table

Sandra’s Tips

  • Can you freeze sugar cookies? Once cookies have cooled completely, they can be individually wrapped and frozen. Another method is to stack them in layers in a Ziplock bag or container, separating the layers with parchment paper. I prefer wrapping each cookie because it tastes better that way. Do not freeze after frosting the cookies.
  • How long will cookies stay fresh in an airtight container? If you store your cookies properly and in an airtight container, they will last for about 2 to 3 weeks. For the best experience, frost them before serving.
  • Can you freeze the dough? Easily freeze this cookie dough by portioning it out beforehand. Scoop the desired amount of cookies onto a piece of parchment paper, then wrap it in plastic or store it in an airtight container.

    Preheat the oven to the temperature suggested in the recipe, line a baking sheet with parchment paper, and place 2 inches apart. The only thing you will need to change is adding 1-2 minutes to the baking time for the frozen dough.
hand holding a frosted sugar cookie with sprinkles

More cookie recipes

sugar cookie stacked with other cookies

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collage image of frosted sugar cookies with recipe title

Soft Sugar Cookie Recipe

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 30
Calories: 222 kcal
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.
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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.

Calories: 222kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 112mgPotassium: 28mgFiber: 0.3gSugar: 24gVitamin A: 312IUVitamin C: 0.01mgCalcium: 10mgIron: 1mg

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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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114 Comments

  1. Pingback: Monster Cookies and "Monster" Teacher Treats - A Dash of Sanity

  3. 5 stars
    I first made this recipe about 3 years ago for a Christmas party with family and now that’s my mandatory contribution to all dinners. I’m making them this morning for Mothers’ Day.
    Great recipe! The cookie tastes just like Eileen’s sugar cookies but the frosting is 100 percent better!

    Reply

  4. 5 stars
    These are my favorite cookie ever! I love the flavor and how quick they are to whip up. I’m making it a goal to try all your cookies because these were sheer perfection!

    Reply

  8. 5 stars
    These sugar cookies are absolutely amazing! My family enjoyed them so much!! Thanks for a great recipe! 🙂

    Reply