What’s better than delicious Soft Sugar Cookies? With this easy no-chill dough, you can have delicious cookies with minimal effort!
If you’re looking for a delicious sugar cookie recipe that’s both easy to make and fun to decorate, look no further than these Soft Sugar Cookies. These buttery, soft, and chewy cookies are sure to be the star of any cookie platter.
The best part is that these delicious, soft sugar cookies are super easy to make. You don’t need to roll or chill the dough – you prepare them and bake!
They are perfect for holiday baking because they freeze well, so you’ll never have to worry about running low during celebrations . Make these cookies alongside our Chocolate Christmas Cookies , and you’ll be set for your festive baking!
Why This Recipe Works
- Cream of tartar and baking soda add lift and help keep these cookies soft and chewy.
- Butter offers a rich, indulgent element.
- Using vanilla adds warmth and extra depth of flavor .
- A little salt cuts the sweetness and enhances the taste.
Ingredient Notes
Flour: All-purpose flour will work just fine in this recipe. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend.
Cream of Tartar: Cream of tartar is a baking powder substitute commonly found in supermarket spice aisles.
Baking Soda: Baking soda can be substituted with a half teaspoon of baking powder plus a quarter teaspoon of cream of tartar for every 12 ounces (340g) of liquid called for in your recipe!
Salt: Kosher, sea salt, or table salt will all work in this recipe.
Butter: For best results, make sure to use unsalted butter in this recipe. If all you have is salted butter, reduce the amount of salt in the recipe by half.
Sugar: Use granulated or caster sugar in the cookie dough or substitute it with granulated sugar for a more caramel flavor. If you plan to coat the cookies with sugar, use raw sugar for added crunch or granulated sugar for a more delicate coating.
Eggs: You can use either large or extra-large eggs in this recipe.
Vanilla: Vanilla bean paste, vanilla extract, or imitation vanilla will all work in these cookies. I recommend using clear vanilla for a true white glaze for the icing. Alternatively, you can use almond extract in its place.
How To Decorate Your Cookies
These cookies can easily be decorated by novice and expert bakers alike. The easiest way to decorate them is to roll them in sugar or sprinkles before baking. The baked cookies can also be iced with a simple glaze and sprinkled with powdered sugar. Why not top them with crushed candy canes for a festive holiday twist?
However you choose to decorate them, you’ll find the process is easy and stress-free. We’ll walk you through all these options below.
Step By Step Directions
Make sure that the oven is preheated to 375°F/190°C.
Put the flour, cream of tartar, baking soda, and salt into a large mixing bowl and whisk together until well combined. Set aside.
Using a mixer, cream sugar and butter in a large bowl until light and fluffy, scraping the sides of the bowl as you go.
Once the sugar and butter are light and fluffy, add the eggs.
Beat until smooth scraping the sides of the bowl with a rubber scraper as needed, then add the vanilla.
Beat the mixture, scraping the sides of the bowl as you need to, with a rubber scraper if necessary. Slowly add the dry ingredients to the wet ingredients in three batches until just combined. The dough will be thick.
Then, roll the dough into balls that are 1¼-inch balls in diameter. If making iced cookies, leave the dough balls as they are. Or you can roll them in sugar or sprinkles.
Place the dough balls on an ungreased cookie sheet at a distance of 2 inches apart from one another. For a flatter cookie, press down the dough slightly before baking using your palm or the bottom of a glass. To make a puffier cookie, leave the balls intact.
Bake for about 8 to 10 minutes or until the cookies are set. Then remove the cookies from the cookie sheet to a wire rack to cool.
For The Icing
Whisk together the sugar, milk, and vanilla, adding extra milk as needed, 1 teaspoon at a time, until desired consistency. Remember that a little milk goes a long way, so try to keep it slightly thick (see the image below).
Either dip or spoon the icing on top of the cooled cookies.
You want the icing to be thick enough to coat the cookie well.
If you ice the cookie and the icing appears too thin, add a little cornstarch to thicken it and allow it to rest for a few minutes.
If you are using sprinkles to decorate, add them to the wet icing.
Let the icing harden before serving.
Storage & Freezing Instructions
The dough will keep in the refrigerator for up to five days or freeze for up to three months. Just thaw overnight in the fridge before using. The baked Soft Sugar Cookies can also be frozen. Simply arrange the cookies in a single layer over a baking tray, then pop them into the freezer until they are firm. Once they are solid, move them into a freezer-safe container or bag.
Thaw overnight in the refrigerator before serving. ENJOY!
Erren’s Top Tips & Variations
- Make sure your butter is softened before you start – if it’s too cold, the cookies will be dense instead of soft.
- Don’t overmix the dough, or the cookies can turn out tough instead of soft.
- Use a cookie scoop to make uniform-sized cookies and avoid any misshapen cookies.
- Make sure your oven is preheated before you start to bake the cookies. A hot oven helps create a crispy edge and soft center.
- Let the cookies cool on the pan for five minutes before transferring them to a wire rack. This helps keep their shape and prevents them from breaking apart.
- For a chewier cookie, reduce the baking time by 2 minutes.
- For crispier cookies , increase the baking time by 1 to 2 minutes. Keep an eye on them while they’re baking, so they don’t burn! The edges should be lightly browned but not overly dark.
Rate This Recipe
Ingredients
- ▢ 2 cup flour
- ▢ ¾ teaspoons cream of tartar
- ▢ ½ teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ 8 tablespoons butter
- ▢ 1 cup sugar
- ▢ 2 eggs
- ▢ 1½ teaspoons vanilla
For A Sugar or Sprinkle Coating (option 1)
- ▢ 4 tablespoons granulated sugar (or sprinkles)
For Icing (option 2)
- ▢ 1½ cups powdered sugar
- ▢ 3 tablespoons milk (plus more as needed)
- ▢ ½ teaspoon clear vanilla (or almond extract)
Instructions
- Preheat the oven to 375°F/190°C.
- Whisk together the flour, cream of tartar, baking soda, and salt in a large mixing bowl and set aside.
- Using a mixer, beat sugar and butter in a large bowl until light and fluffy. Scrape the sides of the bowl with a rubber scraper as needed.
- Add the eggs and beat until smooth and creamy, scraping the sides of the bowl with a rubber scraper as needed.
- Mix in the vanilla.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients in three batches until just combined. The dough will be thick.
- Shape the dough into 1¼-inch balls. At this point, you can roll them in sugar or sprinkles or move on to the next step if you’re making iced cookies.
- Place them 2 inches apart on an ungreased cookie sheet.
- For a flatter cookie – press the dough down slightly before baking with your palm or the bottom of a glass. For a puffier cookie, leave the balls intact.
- Bake for 8 to 10 minutes or until set. Remove from cookie sheet to wire rack to cool.
For Iced Cookies
- Whisk together the ingredients for the icing, adding extra milk as needed, 1 teaspoon at a time, until desired consistency (a bit of milk goes a long way, so try to keep it slightly thick.)
- Spoon the icing on top of the cooled cookies.
- If using sprinkles, add them immediately to the wet icing. Let the icing harden before serving. You can store cookies for up to five days in an airtight container.
Nutrition
Soft Sugar Cookies
Ingredients
- 2 cup flour
- ¾ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1½ teaspoons vanilla
For A Sugar or Sprinkle Coating (option 1)
- 4 tablespoons granulated sugar or sprinkles
For Icing (option 2)
- 1½ cups powdered sugar
- 3 tablespoons milk plus more as needed
- ½ teaspoon clear vanilla or almond extract
Instructions
- Preheat the oven to 375°F/190°C.
- Whisk together the flour, cream of tartar, baking soda, and salt in a large mixing bowl and set aside.
- Using a mixer, beat sugar and butter in a large bowl until light and fluffy. Scrape the sides of the bowl with a rubber scraper as needed.
- Add the eggs and beat until smooth and creamy, scraping the sides of the bowl with a rubber scraper as needed.
- Mix in the vanilla.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients in three batches until just combined. The dough will be thick.
- Shape the dough into 1¼-inch balls. At this point, you can roll them in sugar or sprinkles or move on to the next step if you’re making iced cookies.
- Place them 2 inches apart on an ungreased cookie sheet.
- For a flatter cookie – press the dough down slightly before baking with your palm or the bottom of a glass. For a puffier cookie, leave the balls intact.
- Bake for 8 to 10 minutes or until set. Remove from cookie sheet to wire rack to cool.
For Iced Cookies
- Whisk together the ingredients for the icing, adding extra milk as needed, 1 teaspoon at a time, until desired consistency (a bit of milk goes a long way, so try to keep it slightly thick.)
- Spoon the icing on top of the cooled cookies.
- If using sprinkles, add them immediately to the wet icing. Let the icing harden before serving. You can store cookies for up to five days in an airtight container.
Nutrition
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