Go Back
A close-up of a stack of the best soft sugar cookies, perfectly baked and unadorned.

Best Soft Sugar Cookies

These classic soft sugar cookies are simple to make and perfect for any occasion. The dough is easy to handle, and the cookies bake up tender with crisp edges.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Equipment

  • large mixing bowl
  • electric mixer
  • separate medium bowl
  • plastic wrap
  • baking sheets
  • parchment paper or silicone baking mats
  • cookie cutters
  • wire rack

Method
 

Preparation
  1. In a large bowl, cream softened butter and granulated sugar with an electric mixer for 2-3 minutes until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed until just combined, being careful not to overmix.
  5. Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Baking
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  2. On a lightly floured surface, roll out one disk of chilled dough to ¼-inch thickness and cut shapes with cookie cutters; reroll scraps as needed.
  3. Transfer cut-out cookies to prepared baking sheets, leaving 1 inch between them, and bake for 8-10 minutes until edges are barely golden and centers are set.
  4. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Do not overbake the cookies; they should still look soft in the center when removed from the oven to ensure a tender texture.