Amazing Soft Sugar Cookies are soft baked frosted sugar cookies that aren’t your average “cookie-cutter” cookie. Soft & chewy.
My family and I love the sugar cookies at a local cookie shop in town called Eileen’s Cookies. We loved these cookies for two reasons, one because they are soft and two, they use almond extract in their recipe.
Here is the only problem, to get a cookie you are looking at $3.00 and well with 7 of us that gets pricey. They do have smaller ones now and you can buy them cheaper, but I found making them myself was better and less expensive. I will say an added bonus to finding this recipe was that they are my husband’s favorite; he would eat the entire batch if I would let him. I love making these for him on days that he “needs” them….we all have those kinda days right? This dough friends…addicting!
You’re gonna love this cookie! Trust me! Beware this dough is addictive and if you are not careful, you will not even make it to placing them in the oven.
Enjoy this recipe from our cookie monster family!
How do you make Amazing Soft 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.
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.
Cookie Baking Tips:
Can you freeze sugar cookies?
All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze them is to stack them in layers in a Ziplock or container, separating the layers using parchment paper. I personally love individually wrapping them as I feel they taste better. Do not freeze after frosting.
How long will cookies stay fresh in an airtight container?
Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature and stored in an airtight container. It is best if you frost before serving.
Can you freeze the dough?
This cookie dough can be easily frozen but it is best if you portion about the dough beforehand. Scoop the cookie like you were going to bake them and just place on parchment paper. Then wrap the parchment paper in plastic wrap or store in an airtight container. Before you bake preheat the oven, following the cookie recipe suggested temperature. Stick on a baking sheet lined with parchment paper, placing 2 inches apart, the only thing you will need to change is adding an extra 1-2 minutes to the baking time for the frozen dough.
My favorite kitchen tools used to make Amazing Soft Sugar Cookies:
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SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love these pans so much that I have 9!
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of its durability.
Don’t forget to pin this to your favorite Pinterest board to save for later!
- 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
- 4 cups confectioner's sugar
- 1/2 cup butter room temp
- 5 tablespoons milk
- 1 teaspoon almond extract or clear vanilla extract
- 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.
- 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.