Soft Sugar Cookies
This post may contain affiliate links. Please read our disclosure policy.
Chewy, soft sugar cookies are the perfect treat for any occasion. This no-chill dough recipe is super easy and results in the perfect drop sugar cookie. You can either roll them in sugar or frost them with my favorite frosting that hardens.
Plus, they freeze great which makes them the perfect cookie for making ahead of time for the holidays. Your cookie tray won’t be complete without them!
Dreaming of the perfect soft and chewy drop sugar cookie that is quick and easy to make? Here it is! The answer to all your wants and needs. These cookies are amazing. They are easy to make. They freeze great. They taste delicious. Need me to go on?
After I cheated and used the Slice and Bake Sugar Cookies from Pillsbury and people asked me for my recipe I shamefully told them my secret and vowed to develop a homemade version!
Here they are!
No you can’t NOT roll these out. That’s my number one question on these cookies. They won’t hold their form for cut out cookies. They are drop cookies so keep them that way!
Why this Recipe Works
- Soft, chewy perfection that is mouthwatering.
- No chilling required! A quick and easy sugar cookie recipe anyone can make with pantry staples.
- Pair it with our frosting for the ultimate duo of tastiness.
Steps to Prepare
The best part these drop sugar cookies are so easy to make. There’s not rolling or chilling involved.
First, preheat the oven to 350 degrees F. Then line a baking sheet with parchment paper and set aside.
In a large mixing bowl cream together the butter and sugar until it’s light and fluffy. You’ll actually be able to see it turn a lighter color.
Add in the egg and vanilla extract and beat until combined.
Then add the baking soda, baking powder and salt. Mix until just combined. Gradually add flour, scraping down the sides the bowl as you mix it. Don’t over mix or the batter can turn tough.
Divide the cookie dough into 1 1/2 inch balls of dough, I recommend using a cookie scoop, and roll them in sugar if desired. Place on lined baking sheet.
Bake in preheated oven for about 10 minutes or until just set. Do not over bake these or they won’t be soft! The edges won’t be golden brown.
How to Decorate Your Cookies
- To make these cookies festive roll them in color sugar or sprinkles before baking instead of white sugar.
- If you want to frost them make our Sugar Cookie Frosting (It hardens so you can stack them!) and sprinkles them with your favorite sprinkles.
- You can even mix in some right in the dough for a funfetti sugar cookie.
Expert Tips
- Make sure your butter is be soft enough that if you push on it you can make an imprint, but not soft enough your finger goes through the stick of butter.
- Don’t overwork the dough, it will toughen the dough.
- Bake until just set, overbaking will make a crispy cookie.
- Keeping the cookies the same size, helps ensure they will bake evenly.
- Allow them to cool completely before frosting.
Storage
Store the cookies in an airtight container on the counter for 2-3 days for best results.
These cookies freeze great too! Place them in an airtight container after they’ve completely cooled and freeze them for up to 3 months. Thaw them on the counter when you are ready to enjoy them.
- It doesn’t get cuter or easier than these no-bake Snowman Cookies!
- Soft, chewy Red Velvet Cookies that are stuffed with chocolate chips and topped with a cream cheese frosting!
- Mexican Wedding Cookies are the the quintessential Christmas cookie that are also called Russian Tea Cakes or Snowball Cookies. Few ingredients and they bake up quickly!
- A staple on our cookie trays are Peanut Butter Ritz Cookies that are totally addictive.
More Recipes You’re Sure to Love!
When you try these be sure to leave a five-star rating below, I know you’ll love these cookies! If you are over on Instagram, tag me at @julieseatsandtreats or #julieseatsandtreats!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Soft Sugar Cookies
Ingredients
- 1 c. butter softened
- 1 1/3 c. granulated sugar
- 1 egg
- 2 1/2 tsp vanilla
- 2 1/2 c. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or coat with non-stick spray.
- In a large bowl, cream together butter and sugar until light and fluffy about 1 minutes. Add in egg and vanilla extract. Beat until combined.
- Next, add in the baking soda, baking powder and salt. Mix until just combined. Gradually add flour mixing as you go. Make sure to scrape the side of the bowl every once in a while.
- If you want you can roll the dough into 1” balls and roll into granulated sugar, place about 2” apart on prepared baking sheet. Your other option is to drop tablespoons of dough onto cookie sheet about 2” apart if you don’t want sugar on them.
- Bake at 350 degrees for 10-11 minutes or until just set. You don't want to over bake them or they won't be chewy and soft!
- Remove from oven and cool.
- After they cool frosting them with my favorite homemade frosting or enjoy plain!
Yulie says
These are delicious! Making another batch this weekend.
Julie Evink says
So glad you enjoyed them! Thanks for rating and commenting the recipe!
Pam says
I’d to add a bit of lemon flavor to these cookies. How much lemon extract would you suggest I add? Thank you
Julie Evink says
Depends on how strong you want the taste. I would probably start with a 1/2 tsp.
Shirley nethers says
Do you have to use butter or can it be margins
Julie says
You could use margarine but butter will give you the best result. Margarine might cause you to have flat cookies, you won’t get that nice soft center with the crunchy outside.
Judy says
Can you u use this recipe for cut out cookies
Julie says
This recipe is not great for cut outs.
Raelene says
Could I use powdered sugar as a substitute for granulated sugar?
(Sorry I couldn’t find the comment button so I hit reply :/)
Julie Evink says
No those are not substitutes.
Laura F says
Omgosh, just got done with a double batch of these drop sugar cookies!! I will have to triple the batch next time… we can’t stop eating them!!! Especially with your frosting on them… thank you for these awesome recipes!!
Julie says
You’re welcome!! I’m so glad you loved them!
Sue says
Amazing cookies thanks
Julie says
You’re welcome!
Beth Lagacy says
Can I make cut out with this recipe?
Joe Caswell says
Same question…..can I make Christmas cut outs with this recipe?
Julie says
This one is not a great recipe for cutouts, it’s best for just round sugar cookies.
Julie says
No, this recipe is not great for cut outs.
Gladys says
Can I mix the recipe and then freeze or refrigerate for baking later?
Julie says
I have not tried that so I’m not sure how the cookies will bake afterward.
Kalyn says
Also when you say tablespoons to scoop the dough should it be 1 or 2 tablespoons
Julie says
1 tablespoon
Cindy Bilter says
This recipe is awesome, I have since added butterscotch chips to a batch, these turned out absolutely delicious! Thanks for the wonderful recipe!
Julie says
Glad you enjoyed it! Butterscotch sounds like a fun addition!
Dorrie Kitchen says
Would you please post the recipe. Thank you!
Julie says
The recipe for the sugar cookie frosting is linked at the bottom of the recipe card – is that the recipe you were asking about?
Kesondra says
These are the best sugar cookies I have ever made! Great work!! I even made them vegan and they came out perfect. I subbed the butter for vegan butter (earth balance – organic buttery spread) and milk for oat milk. I also made it slightly green with a bit of spirulina and turmeric.
Julie says
I’m so happy you enjoyed them!
Mary Tennis says
I don’t know what I did wrong but my cookies dough did not turn out to where I could shake them I tried putting in a little more flour but that did not help
Julie says
Hmmm, was your butter softened or completely melted? That could be the culprit!
Denise F says
I tried your recipe, rolled in sugar, yesterday for my condo’s Christmas get together and they were a hit. They didn’t look the greatest because I unfortunately must not have used enough space in between because they really spread into each other, however they were positively delicious!!! Should the dough be refrigerated before baking so they don’t spread so much? Thanks, Denise
Julie says
You could try that next time, or roll them into balls and they shouldn’t expand quite as far! I’m glad they were a hit, thanks for the rating and review!
Tiffanie says
Why is my batter runny! 😭😭 i followed the recipe to a T. Help!
Julie says
Was your butter softened or melted completely? That might be the problem!