Sugar cookies are a holiday staple, but sometimes I don’t have time to roll out dough, find the festive cookie cutters, or fuss with icing and sprinkles. That’s where this fast and easy soft sugar cookie recipe comes in!
These simple, unadorned cookies are soft in the center, delicately crisp around the edges, and are just about the best thing you’ll ever taste fresh out of the oven. On top of that, they’re ready in under an hour and require just seven simple ingredients. If you’ve got the baking basics on hand, you’re all set! Christmas cookies really don’t get any easier. Now let’s go make a batch!
What is the secret to soft sugar cookies?
It starts with the ingredients. A higher ratio of butter to flour, two eggs, and baking powder keep these cookies moist, soft, and cakey. Their large size also helps the centers stay soft. Most importantly, don’t overbake them! Once the cookies start to look golden, pull them out. They’ll continue to set up on the baking sheet as they cool. If you make smaller cookies, reduce the baking time.
Can this recipe be used for cut-out cookies?
No, this recipe won’t work for cut-out cookies. The dough spreads when it’s baked, which will cause the cookies to lose their shape. Use my favorite cut-out Christmas sugar cookies recipe instead.
Can you make the dough for soft sugar cookies ahead of time?
Absolutely! The cookie dough can be stored in a bowl, tightly covered with plastic wrap or in an airtight container, in the fridge for up to 2 days. The unbaked scooped dough can also be frozen for up to 3 months; bake them from frozen, adding 1 to 2 minutes to the bake time.
Can you make soft sugar cookies without an electric mixer?
Yes, you sure can. If you don’t have an electric mixer, you can mix the dough by hand. First, make sure your butter and eggs are at room temperature (you can cut the butter into pieces to help it soften faster). To cream the butter and sugar by hand, begin by combining them with a wooden spoon, then whisk with a fork like you would scrambled eggs until they are pale and creamy, 5 to 7 minutes. Mix in the eggs one at a time until incorporated, then add the vanilla.
Why do you roll the cookie dough in sugar?
Rolling the cookie dough in sugar adds crunch and sparkle. It takes just an extra minute and the results are totally worth it. But if you have to skip the step, your cookies will still be delicious.
How do you store soft sugar cookies?
The cookies will keep in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. Let the cookies thaw at room temperature for 30 minutes before serving. Here are some helpful tips on how to keep cookies soft days after baking.
Yields: 10-12 servings
Prep Time: 20 minutes
Total Time: 55 minutes
Ingredients
-
2 1/2 c. all-purpose flour
-
1 c. (2 sticks) salted butter, at room temperature
-
1 1/3 c. sugar, plus 1/4 cup for rolling
-
2 large eggs, at room temperature
-
1 tsp. vanilla bean paste or vanilla extract
Directions
-
Line a baking sheet with parchment paper.
-
In a large bowl, mix together the flour, baking powder, and salt. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with 1 1/3 cups of the sugar until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, followed by the vanilla. Using a rubber spatula, fold in the flour mixture until just combined.
-
Put the remaining 1/4 cup sugar on a shallow plate. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll to coat well and place on the prepared baking sheet. Press lightly to flatten the tops. Chill the dough in the refrigerator 15 minutes.
-
Meanwhile, preheat the oven to 350°F.
-
Arrange the cookie dough mounds on 2 unlined baking sheets, spacing them about 3 inches apart. Bake, rotating the pans halfway through, until the cookies are just set and the edges are lightly golden, 16 to 18 minutes. Allow to cool slightly on the baking sheets, about 5 minutes, before transferring the cookies to wire racks to cool completely.
You Might Also Like
