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!
Gail says
Why is the dough so dry? What went wrong:(
Toni says
I’ve used most of your recipes every time I want to make something. Your recipes are the best!!
Courtney says
Thank you, Toni! That makes me happy to hear that. 🙂
Brooke says
Wonderful recipe- cookie & frosting
!
Courtney says
So glad you loved it!
Jan says
Any tips for high altitude baking for this recipe?
Julie Evink says
Sorry I have never baked at a high altitude!
Meg R says
Is the butter salted or unsalted?
Julie Evink says
I used salted.
Cora says
Thanks
Julie Evink says
You’re welcome!
Janice says
So quick to make and the cookies are tender and delicious! Thanks for sharing your recipe 👍🏼
Julie Evink says
Wonderful to hear Janice! Thanks so much for commenting and rating the recipe!
Treasea Robertson says
Made them last night gobbled up as soon as they come out of the oven
Julie Evink says
Awesome to hear Treasea! Thanks for commenting and rating the recipe!
Sara C says
I just spent the last 30 minutes scouring the internet for this recipe. I made these cookies a few months back and LIKE A FOOL I didn’t save it! So glad I actually take the time to read what the authors write because that’s how I identified it! (I remember thinking “oh I’ll never eat Pillsbury again” after trying them) But sweet Jesus these cookies are INSANE. Hands down the best sugar cookies I have ever had and I don’t even like sugar cookies! Now I crave them all the time. Job well done. Just, Bravo. I mean really. Thank you
Julie Evink says
I’m so glad you found it again Sara!! Thanks so much for commenting and rating the recipe!
Deb Colson says
Can I add mini chocolate chips to this recipe?
Julie Evink says
I’m sorry Deb I’ve never tried that! Let us know if you do!
Melissa says
Made the dough last night, exactly as written except I added 1/8 t. Almond extract. Set in refrigerator overnight and baked this morning and they were PERFECT! Nice, thick, soft cookies. This will be my new go-to recipe.
Julie Evink says
So glad you enjoyed them Melissa!
Jaime says
These are the best sugar cookies I have ever had! They are moist and fluffy and the receipt was super easy! This recipe is a keeper!
Julie Evink says
Great to hear Jaime!
Heather says
Would these hold up for mini fruit pizza?
Julie Evink says
I don’t think they would work!
Abby says
These are so good! I added almond extract as well!
Julie Evink says
Delicious addition Abby! Thanks for commenting and rating the recipe!
Joy says
Comes out perfect every time! I use both vanilla and cake batter flavored extract.
Julie Evink says
So glad you are enjoying them! Thanks for commenting and rating the recipe!