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!
Theo says
Recipe is great but your website on mobile is having issues where it randomly started flashing a strobe light on my screen. This is dangerous for people with epilepsy and should be looked into.
Barb says
Spread way to much
AP says
Literally make these for every holiday with matching sprinkles! They look amazing and the people can’t get enough of the flavor! “So buttery so good” is a common compliment. Thank you:)
Julie Evink says
So glad you are enjoying them! Thanks for commenting and rating the recipe!
Master Baker says
Was dry to touch after mixing, work forming balls in my hands and they came out great all the add that jump in while trying to leave a comment frustrating
Katherine says
After making the sugar cookie dough I put in all the scraps from Christmas candy, including milk chocolate, white chocolate, caramels. I called them scrap cookies. My family loves them. I also substitute almond extract for the vanilla. It’s a good way to use up holiday candy.
Julie Evink says
Oh man that sounds amazing! Great idea!
My'Asia Conyers says
Can I leave the vanilla extract out ? Or is there something I can use in place of ? Thanks and God Bless
Julie Evink says
You can leave it out, but it’s not going to have as much flavor.
Teema says
Can someone explain why there’s baking soda in this recipe but no acid?
Angela says
It also reacts when heat is high enough.
Carolyn C Nolin says
Wonderful and delicious recipe! I chilled dough before making them and made 36 chewy center cookies with crisp edges. I don’t do Instagram so unable to send photo.
Julie Evink says
Wonderful to hear Carolyn! So glad you enjoyed them.
LaTalya Jenkins says
My batch turned out so great!! Thank you!!
Julie Evink says
Great to hear LaTalya! Thanks for commenting and rating the recipe!
Lisa says
They were soft and delicious they were so good I will be making a few more batches as they went quickly
Julie Evink says
Wonderful to hear! Thanks for commenting and rating the recipe Lisa!
jasmine says
everytime i make sugar cookies they come out tasting like sugary biscuits lol why am i doing wrong
Julie Evink says
I honestly have no idea… do you scoop and level your flour correctly?
Susie S. says
I made this several times this holiday season. I added almond extract (1-1/2tsp) and vanilla (1tsp). I also rolled the dough in red sugars for Christmas! I love that I don’t have to refrigerate this dough! Delicious cookies!
Julie Evink says
Wonderful to hear Susie!!
ann Mcgibbon says
i just did the sugar cookie and it is crumbling when i put it on cookie sheet what did i do wrong
Julie Evink says
Either the flour wasn’t measured correctly or there isn’t enough butter in it…
A Travis says
Mine come put the same. If I omitt 1/4 cup of flour they turn out better
Diane says
Awesome soft sugar cookies and frosting. Thanks again
Julie Evink says
So glad you enjoyed them Diane! Thanks for commenting and rating the recipe!
Ruth Czerwonka says
Made with my granddaughter and we both thoroughly enjoyed making them and eating them. Great, easy to follow directions. YUMMY!!
I have pinned the recipe and also wrote it out to add to my favorite recipes!
Julie Evink says
Wonderful to hear Ruth! Love this!
Rose says
I only had 1/2 cup butter, so I halved everything in the recipe except the egg. It still came out perfect! I also replaced the flour with whole-wheat flour. The cookies looked more like snickerdoodle cookies in color, but tasted exactly like delicious sugar cookies. Actually, I rolled them in a little cinnamon with the sugar so I guess technically I made Snickerdoodles. My version made about 22 cookies. Oh, I also didn’t have a beater so I just hand mixed. I guess they were a tiny bit flatter than the ones in the picture, but still looked and tasted soft and delicious.
Julie Evink says
I’ve heard that if you use a rimmed pan they stay thicker… but I can’t attest to that!