Soft Sugar Cookies
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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!
Sydney says
Fabulous sugar cookie recipe!! Very tasty and I didn’t even chill the dough. The first batch spread a little too much but I was using the newer flat cookie sheet so I switched to the old cookie sheets that have edges on all four sides and that batch turned out just like the picture! Perhaps people having issues might just need to change pans as some are more efficient at baking than others. I used the suggested frosting and it was easy to use and tastes great!
Julie Evink says
Ohhh that’s so interesting! Now I need to test the recipe with a flat pan and one with sides!! I’m so glad you enjoyed them!
Susan says
These are delicious. I chose not to frost them. I’ll try the next batch frosted.
Julie Evink says
Awesome to hear Susan!
Tammy says
Can this recipe be prepared and scoop and freeze for later Christmas baking???
Julie Evink says
I think that would work, but I haven’t tried it Tammy!
Teresa says
Made these for my husband and I. We aren’t much for frosting so I rolled them in sugar. They are amazing. Thank you so much for sharing.
Julie Evink says
Oooo that sounds wonderful! YUM! Thanks for commenting and rating the recipe!
Josh says
Best sugar cookies in the world, bar none. Followed the recipe to a T, except I rolled some in cinnamon, and they blew my mind through the top of my skull. 11/10 recipe.
Julie Evink says
Love this!!! Thanks for coming back, rating the recipe and commenting!
Stephanie says
I’ve been looking for a basic soft sugar cookie recipe for awhile and this worked ! I will say mine did not spread at all. I chilled half the batch and the other half kept room temperature and it didn’t make a noticeable difference. Definitely not complaining, they are so buttery and soft, I just had to press them down flatter to have an easier surface to frost. Also, I had some fun and put sprinkles in half and used almond extract but only because I prefer it over vanilla. Absolutely will bake again ! Thank you !
Julie Evink says
I’m glad you enjoyed them!
Mickenzie says
These cookies are SO good. My mom has requested them as did a friend who paid me a few $’s for them! That’s how much everyone loves these cookies! Ive only made them twice except when they were requested! So both times I made them someone loved them so much that they requested them at a later date! Thing these are going to become my signature cookie lol
Julie Evink says
Awesome to hear!!
Yvonne briggs says
Best recipe so far for sugar cookies
Julie Evink says
So glad you enjoyed them Yvonne!
Kaitlan says
These were so good!! I cut back in the sugar and they were still super great and yummy thanks for the recipe 🙂
Michelle Sperr says
That’s great to hear Kaitlan! Thanks for sharing!
Danille says
These were very good. Made them 2x. The 2nd time I added a little bit of maple syrup ( in place of molasses). And they were the best cookie my husband said.
Julie says
Awesome! I’m glad you loved them!
Nakeshia Wilson says
I used this recipe for daughter to put out cookies for Santa and they were delicious
Julie says
Perfect! I’m so glad you enjoyed them!
Dawn says
Taste was good but they spread out while baking and were so thin I almost couldn’t get them off the parchment or ice them.
Julie says
Oh no! They should be nice and fluffy! There could be a few culprits for flat cookies. If your butter was more melted than softened, if the flour was undermeasured, or expired/old baking soda or baking powder.
I’m glad you still enjoyed the taste, I’m sorry they didn’t turn out for you!
martha rarig says
dough was too crumbly and I had to add 1 tsp water, also I made these specifically because it said no chilling. Turns out if you want a thicker cookie. chill!!!
Julie Evink says
Your dough should not have been crumbly at all. I make these frequently and it’s never been crumbly. Was your butter soft? Did you measure your flour correctly?
Dena Timper says
I made these and the dough was super soft and creamy. Make sure you don’t use cold or melted butter. Mix flour in no more than 1 cup increments and don’t overwork your dough. Only mix until flour is completely incorporated. Also, if you made 1 very large batch, make them in smaller batches. Hope this helps! (I’m a professional baker by trade.)
Julie says
Thanks for the tips, Dena!
Coral says
Just got all the ingredients to make these and they turned out so spread out and thin. Tasted fine and melted in your mouth, but kind of hard to actually handle without breaking. This was slightly discouraging and I’m attempting to make them in a mini cupcake tin to see if that’ll keep them together better. Hoping this works because I’ve already used another recipe in class (Culinary Arts major) and it was amazing! If the cupcake tin works then I’ll most likely use this again because the taste is still so yummy! Thank you for sharing this recipe 🙂
Julie says
I’m sorry, Coral! I hope the muffin tin works out for you!
Dawn says
I too was very disappointed in that they spread out and were thin and lacy, not thick and cakey. I followed the recipe to a T and they did not work.
Julie says
I’m so sorry to hear that!
Diane says
This is exactly what I was looking for, a drop sugar cookie I could ice. These were fabulous! Crunchy on outside soft on inside. Terrific flavor!
Julie says
Thanks, Diane! I’m so glad they were a hit!