The SOFTEST Sugar Cookies of Your Life (That Hold Their Shape)
A secret ingredient in this sugar cookies recipe makes these cookies the SOFTEST and most flavorful cookies of your life! And they even hold their shape after baking, so you get exactly what you want instead of sad blob cookies. (Frost them with this amazing buttercream frosting.)
Originally posted March 15, 2017
I’m doing dishes in the kitchen when all the sudden I hear the saddest, most piercing cry come out of 4 month old Valentine. Slightly panicked, I ask Eric what happened, and he said, “I kissed her.” Oh the drawbacks of having a beard. This actually happens all the time. Poor baby faced Valentine!
I went running last week for the first time in a very long time (like, pre-pregnancy…) I ran for 20 solid minutes and probably only went a mile and a half. (Picture a slug glorping along on the sidewalk and you pretty much have an idea of me running.)
Anyway, when I got home both of my big toes were killing me, and since then they have developed dark bruises underneath my nails. You know what this means, right. Get new shoes? Learn how to run the right way? No. Listen people, it’s a sign. The sign says DON’T EVER GO RUNNING AGAIN KAREN.
Instead, eat alllll the sugar cookies.
How to make sugar cookies
I’m super excited to share this recipe with you guys today! I’ve been working on this post for a while now. The recipe is adapted from my sister-in-law Sandi. I wrote it down in pencil in a notebook years ago and have been tweaking it ever since. They are good sugar cookies, for sure, but I was on the hunt for a secret ingredient that would make them next-level.
Recently Mel from Mel’s Kitchen Cafe posted these White Velvet Sugar Cookies, which has cream cheese in the dough. I was super excited to try cream cheese in my recipe, and it worked out beautifully. The cookies are tender and soft and have a delicious flavor with a tiny bit of a tang from the cream cheese. I tested this recipe a few times and didn’t make frosting every time, and I enjoyed the cookies all by themselves. They are sweet but not overwhelming. (The frosting takes care of that.) They have tons of flavor from the butter, and almond and vanilla extracts.
Sugar cookies for me MUST be super soft. No crunchy edges please. I want a THICK cookie with a THICK layer of frosting. And please, none of this royal icing business. Give me the goods. Go buttercream or go home. (Although I have many friends who create delicious works of art using royal icing, like my friend Glory at Glorious Treats. Just look at these! Or these!! So amazing.)
Sticky dough.
The Best Soft Sugar Cookie Recipe
I researched a bunch of my favorite blog’s sugar cookie recipes for sugar cookie tips, because I’m actually kind of a newbie at this sugar cookie business. Kristyn from Lil’ Luna suggested on Instagram stories the other day (I’m a little obsessed with Instagram stories, anyone else??) that sugar cookies ought to be rolled out to about 3/8 inch so that they are nice and thick when they go in the oven. I’ve never rolled them that thick before and it made a huge difference!!
This is 3/8 inch. Thiiiiick.
Don’t forget to put some flour on your cookie cutter. On the right: I use my finger to get the excess flour/dough off the outside of the cookie cutter. I used a knife to get it out of the corners of the shamrock.
I like to use a pastry brush to get the flour off the tops of the shaped cookies. The one on the right is already baked. It still looks like a shamrock!
Here’s another example. Snowflakes, not snow blobs.
On the left: this is half the dough rolled out. On the right: all the cookies from an entire batch. How many you get depends on what shape cookie cutters you use.
Here’s the bottom of a baked cookie. It’s not browned at all and okay, okay, you may want to let it go a minute or two longer than this, especially if you plan to gift them to someone (as opposed to eating them over the kitchen sink, which was my plan for this cookie.) Also, do you see that dark spot in the center of the cookie? Perfectly under baked. Yum.
Tips for making the best sugar cookie
I read over on my friend Kayley’s blog (The Kitchen McCabe) that if you put the sugar cookies into a tupperware right after they have cooled a few minutes on the pan, they will stay softer longer. Genius! (I also learned this frosting technique from Kayley, (below) I’ll show you how to do it on Friday when I publish the buttercream recipe that goes with these cookies. (<<UPDATED, here’s the recipe!) Kayley did an ombre Easter egg, it’s so gorgeous! I’m not a great froster, Kayley’s the one with the skillz.)
I’ve figured out my absolute favorite buttercream frosting to top these cookies with and will be sharing the recipe on Friday, so stay tuned! UPDATED, here’s the buttercream recipe!)
Are you an expert with sugar cookies? Do you have any other tips for amazing sugar cookies? SPILL!
Sugar Cookies for every holiday
Did I mention I decided to tackle all the holidays at once? Scroll past the recipe to see Christmas, Valentine’s Day, Halloween, 4th of July…
If you make any of my recipes, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.
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The SOFTEST Sugar Cookies of Your Life (That Hold Their Shape)
Makes about 2 dozen cookies, depending on the shape adjust servingsIngredients
- 3/4 cup (1 and 1/2 sticks) salted butter, softened
- 4 ounces cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 and 3/4 teaspoon almond extract
- 1 teaspoon salt
- 3 cups flour, spooned and leveled
Instructions
- In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes.
- Add the softened cream cheese and continue to beat for 1 minute, until well incorporated.
- Add the sugar and beat well, 1-2 minutes, until fluffy.
- Add the egg, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. This is my spatula that I love and use for every baking project.
- Add salt and flour and beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!
- Scrape the dough out onto a sheet of plastic wrap (or into a ziplock or tupperware). Cover or wrap tightly and put it in the fridge for 2 hours (or overnight) or in the freezer for 1-2 hours. (If I am in a hurry I will split the dough in half and wrap separately so that it will chill faster.)
- When the dough is completely chilled, preheat oven to 350 degrees F.
- Line 2-3 baking sheets with silpat baking mats or parchment paper.
- Prepare a work surface with a light dusting of flour.*
- If you have not already split the dough in half, do so now. Put any dough that you are not working with in the fridge.
- Use floured hands to flatten out the dough a bit, then use a rolling pin to roll it and smooth it out a little bit. Don't go too crazy here, remember we want the cookies to be THICK, about 3/8 inch. I actually busted out the measuring tape for this step. No crisp cookies, please.
- Lightly dust your chosen cookie cutters with flour. Press firmly into the dough, utilizing your space wisely. Use your finger or a knife (depending on the shape) to wipe away the excess flour/dough on the outer edge of the cookie cutter before pushing them out onto the pan. This helps you get clean lines.
- Place the shaped dough on the prepared baking sheet. If you are using multiple cookie cutter shapes, bake all of the same shape on the same pan. Otherwise your smaller cookies will get over baked. Leave at least 1 inch in between each cookie.
- If you've taken long enough that your shaped cookies are no longer chilled, place the baking sheet in the fridge or freezer for a couple minutes.
- Scrape together the excess dough and knead it together once or twice (as little as possible), then roll it out again to 3/8. Don't overwork the dough! (It will get tough.) Continue until the dough is gone. Refrigerate the dough as necessary. They should go into the oven cool.
- Bake the shaped cookies at 350 for about 9 minutes for smaller cookies, and about 10-11 minutes for larger cookies. Do NOT over bake. You do not want the edges or tops to brown at all. The cookies should be barely browned on the bottom. See photos.
- Leave the cookies on the pan for 5 minutes, then immediately transfer to a large tupperware and cover until they are completely cooled and you are ready to frost.
- Frost cookies with buttercream. Recipe coming Thursday!
by The Food Charlatan
More frosted cookies you will love!
The Softest Chocolate Sugar Cookies << a chocolate version of this recipe
Coconut Frosted Sugar Cookies with Strawberry Hearts << if you are desperate to make today’s recipe before I post the buttercream frosting on Friday, use this frosting. It’s amazing.
Mint Chocolate Chip Cookies << these are one of the top recipes on my site!
More sugar cookie recipes for you to check out!
White Velvet Sugar Cookies from Mel’s Kitchen Cafe
Super Soft Sugar Cookies from The Kitchen McCabe (frosting technique)
Cream Cheese Sugar Cookies from Shugary Sweets
Sugar Cookies from The Girl Who Ate Everything
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Ok! I made double Bach of this and WOW!!! The dough was perfectly smooth and the instructions were easy to follow. Making a double batch made it so I did not have to split up the butter or my cream cheese. It was simple and quick! My dough is chilling right now andI am excited to bake up cookies this afternoon for my kids to decorate tonight.
Great idea Jenie!! Why don’t I always double this?? more cookies please!
this is a good recipe but make sure an do not over cook …and roll them thick to cook…i made a batch and rolled the first one little to thin and had brown edges so these were not as soft…the next batch i made thicker and pulled out just as they started to get brown…frosted with whipped butter/cream cheese n powder sugar frosting…no vanilla and put in zip bag once cooled and they are really soft and tasty..
I’m assuming all purpose flour? But there is no baking powder, soda or salt?
Hi Karen! Yes all-purpose flour. And no, don’t use baking soda or powder. There is a teaspoon of salt called for in the recipe.
So this is by far the BEST shaped cookie recipe out there and the frosting…YUM! I have a request. I would like to make gingerbread men but the recipes I have always get crunchy on the edges, even when I under bake and they dont hold their shape great. I was wondering if there would be a way to adapt this recipe to include molasses and other spices. I know I can always cut out sugar cookie men, which is what I’m going to do this year (and make those most recent molasses cookies with peppermint icecream, of coarse) but I would love to have a great gingerbread recipe in my cap. If you feel a challenge, it would be appreciated.
I tried this recipe yesterday — followed it exactly as written. Even chilled over night well into the next day. When I went to roll the dough out it was SO sticky it stuck to everything no matter how much I floured my surface, rolling pin, and hands. I even went back and tried to freeze the dough and roll out between parchment paper.. again.. too sticky. Stuck all to my floured cookie cutters and the parchment paper. The dough is tasty so I was really hopeful this recipe would work.
Hey Kelsey! I’m so sorry it didn’t work out for you. This is a very popular recipe and I know hundreds of people have made them, so I’m wondering what went wrong? It sounds like adding more flour would have solved your problem, and if this happens again, I would definitely try rolling them out on a floured surface.
Have you tried freezing these cookies after they have been baked? With or without frosting?
Would they thaw just as soft?
Hey Melanie! I haven’t frozen the baked cookies, I usually freeze the dough. But I think it would work out just fine, as long as you sealed them well and didn’t freeze for more than 5-7 days. Let me know how it goes!
Hello! About to try these (so excited!) and was wondering, if I don’t have parchment paper or a baking mat, should I grease the cookie sheet or not?
Hey Kara! I haven’t tried it. Greasing the cookie sheet can cause the cookies to spread. I recommend parchment paper for the best results.
Hi do you have an adjustment for high altitudes?
Hey Rachel! I haven’t tried it because I live at sea level so couldn’t be much help. But here is King Arthur’s guide for adjusting to high altitude, I trust them! https://www.kingarthurflour.com/learn/high-altitude-baking.html
I made these last night, and they are awesome! I think rolling the cookies out super thick makes all the difference. I also used your buttercream recipe- it is by far the best frosting I have ever made. I replaced the coconut extract with an extra 1/4 tsp of almond (somehow my dad doesn’t like coconut!) and it was great! Thanks for an awesome recipe:)
I agree Ashley, rolling it out thick makes a huge difference! I’m so glad the recipe was a success! There is nothing better than a soft sugar cookie and the best buttercream frosting…yum, now I want to go make these. Thanks so much for taking the time to comment! It makes me smile!
This recipe sounds so good! I’m wondering if sour cream could be used instead of cream cheese, as I’ve seen other soft sugar cookie recipes call for it? I had planned to make a recipe from Wholefully but after reading the reviews.. I changed my mind! Thank you :)
hey Jenna! I’ve never tried it with sour cream, but you could certainly give it a shot. I can guarantee amazing results with the cream cheese though :) Let me know how they turn out!
Made these today and they were GREAT! They held their shape perfectly! The only thing I’m going to change next time is the amount of salt – I’m going to use 3/4 tsp instead of 1 tsp.
Thank you for sharing the recipe!
Good tip Natalie! I’m so glad you loved the sugar cookies, these are a huge favorite of mine! Thanks for the review :)
Hi, I was wondering if I could skip the egg or replace it with something else? Thank you
Hey Alice! Definitely don’t skip it! If you want to replace it I would just use an egg replacer or look up how to replace one egg with flax. Let me know how it goes!
Thank you for sharing this fabulous recipe. My grandson and I have now made these cookies 4x in the last 3weeks. He loves baking with Nana!!! Now that Easter is upon us we are eager to make them again. Thank you again memories are being made and lots of happy joyful moments with the light of my life.
That is so sweet Christine! I’m so happy you and your grandson get to bake together in the kitchen! You are doing it right :) Happy Easter!
Hi Karen! These look amazing! Do you think I could use gluten free flour? Thank you!
Hey Carly! I’ve never tried it! Let me know if you try it and how it goes!
Hi! I am so glad I found this recipe! I’m making sugar cookies for Christmas and I can’t stand crunchy cookies, so these seem to be exactly what I’m looking for! I was just wondering if after I decorate them with the buttercream if it would be okay to stack them on top of each other (without the decorations getting too messed up). Thank you!!
Hey Elizabeth! So unfortunately since this is buttercream frosting and it won’t really harden much. If you leave it out uncovered it will get a bit crispy on top but not really stackable. If you want to try royal icing, they will stack beautifully! Here’s a good recipe: http://www.glorioustreats.com/2010/04/spring-cupcakes-with-cookie-toppers.html
Beautiful cookies & thanks for the recipe! I’m making these tonight & was just curious why there is no baking soda or baking powder added to this recipe?
Hey Isabelle! Because we don’t want them rising. no rising agent makes for a thick, soft, chewy cookie! The flour makes them rise a little but not too much. Hope this helps!
These look soooo good. Soft cookies all the way! I don’t have room right now in my kitchen to roll out the cookies. Do you think if I roll the dough into a log and chill it, cut the cookies 3/8″ and bake them, they’ll turn out? Thanks!
Hmmm I’ve never tried it Kelly! You will have to let me know how it goes!
I made these cookies this weekend since my husband has been nagging me for Christmas cookies. I, like you, love a soft sugar cookie over the hard kind. I followed your recipe and the cookies came out AWESOME!! I only made round cookies this time, but I was very pleased that the cookies held their shape, no spreading and w!ill be perfect with shaped cutters!
The icing was great too! I will probably use a little less almond/coconut extract as my husband is not a big sweet fan, but loved them.
I will be making these cookies going forward as my “Go To” cookie recipe/icing. :-)
YAY! So happy to hear you and your husband loved them Kelly! Soft sugar cookies for life! Thank you so much for coming back to review. You have no idea how much it means to food bloggers! It’s like a Christmas present :) Happy cookies and merry Christmas!
Love the sound of these! = ) I may have to add them to my Christmas cookie repertoire. I was wondering what decorating tip (if any) you used to get the effect on the cookies.
Hey Jay!! I used tip #12. That’s what it says on it, I just checked. Hopefully that helps! I’m tip illiterate so I hope that’s what you need. I think there are lots of tips that would work for this effect. Check out how I did the frosting on this post: https://thefoodcharlatan.com/the-best-buttercream-frosting-for-sugar-cookies/
I used this recipe at Thanksgiving, and they turned out great. I made another batch yesterday and baked them this morning. This time, they spread and flattened out … I’m devastated! I don’t know what I did wrong. I refrigerated the dough over night and refrigerated the cut-out cookies before putting them in the oven. I did done the batch this time, could that be a problem? Or, is it possible to over-beat the butter/sugar mixture??
Thanks
That was supposed to say that I made a double batch?
Tricia, I’m so sorry I missed this comment! That is so strange that they baked flat! I’m wondering if you accidentally forgot a cup of flour or something?? Overbeating the butter/sugar wouldn’t be a problem…
I’m guessing I can keep the dough chilled for a few days or so before making the cookies? Thanks in advance!
Hey Jen! Yes totally! I wouldn’t go more than 2-3 days or I imagine it would get dried out. Throw it in the freezer if you need to do it more than 3 days!
Hello,
I am wondering what the different between almond flavoring and almond extract? Which would be ideal for these cookies?
Thank you
Diana
Hey Diana! I always use almond extract!
I’m going to make the recipe and I was wondering how long these cookies stay soft? Some recipes I use go stale the next day :/
Hey Isabelle! If you follow the directions exactly they should stay soft for at least a day or 2. Keep them tightly covered, even after frosting them!
I made these cookies for my daughter’s confirmation. They were absolutely the best!
Yay! I’m so happy they turned out Kim! Congrats on your daughter’s confirmation!
I tried this recipe today and the cookies turned out PERFECTLY! They seriously taste just like bakery cookies-very impresssive. Thank you for sharing!
I’m so happy they worked out for you Katrina! They really do taste like they’re from a bakery, I agree. Thank you so much for taking the time to comment! I’m sure you know how valuable that is to bloggers :)
I am making these cookies for my daughter’s wedding. I want to just put decorating sugar on them. (Not enough time to ice them) Did you brush them with water and sprinkle with sugar after baking?
Hey Greta, yes that’s exactly what I did! use only a very small amount of water. Use a pastry brush with actual hairs (not the kind with rubber or silicone brushes, you know the ones?) I would brush with water and then dip in sanding sugar, that will get better coverage. Let me know how it goes! Happy wedding, congrats to your daughter!
Have you ever made this with 1/4″ cookies instead of 3/8″? Love this recipe but looking to get thinner and more cookies out of it. Would I reduce baking time at all?
No I never have Lauren! It will work just fine, and yes I would reduce the bake time by a few minutes. You will just have to check it. Let me know how it goes!
Hi, Im going to try this recipe tomorrow and was wondering if i can freeze the dough or how should i store the extra dough i dont use, im not sure ill be needing 2 dozen cookies
Hey Kristen! Yes you can freeze the dough. I just put it in a ziplock. I’ve got some in my freezer right now!
These look amazing! But I have a hatred for almond extract. If I leave that out, do you suggest I replace it with anything, or increase the vanilla?
Yo Vanessa! Who doesn’t like almond extract?? Weirdoooooo :) Yes, just up the vanilla to replace the almond. They will still be delicious! Enjoy!
I stumbled upon this recipe while attempting to make sugar cookies for the first time. Wow! These are absolutely delicious, and the almond extract shines through brilliantly!! I was a little nervous since my dough wasn’t too sticky, but they turned out perfectly. Your directions are so clear and easy to follow. This will be my go-to recipe for making sugar cookies in the years ahead for my family. Thanks for sharing!
Thank you Lindsay, that’s such a huge compliment! I hate vague recipes :) I’m so glad you all loved them. I am totally craving these now! Thanks so much for the review!
I just realized you asked me about sugar cookies a while ago and I never responded! Sorry, looks like you found a good one. These look very similar to mine, I like them thick and soft as well.
Poor Valentine, Henry feels her pain.😊
These look so unbelievably amazing it’s killing me! I want one right now! :)
Ooh Karen, I so need these! I’m totally with you in the fact that I prefer my sugar cookies soft. :) Definitely going to make these soon, and I also can’t wait to see your frosting recipe!
Karen, your cookies are gorgeous!!!! You have mad frosting skillz. I hate that I said “skillz” but I think it kinda goes with “mad.”
what a simple recipe — and easily veganized. YUM>
I am a sugar cookie SNOB! And these look amazing!! I also love a soft cookie with sweet frosting. Those fancy cookies with royal frosting decorations are beautiful, but usually are a disappointment to munch. Give me one of these any day! I may have to try this recipe for Easter!
Thanks Debbie! Long time no talk, how are you? i was just checking out your friend’s soup that she guest posted, looks good!
And I agree, there’s nothing more disappointing than a beautiful cookie that tastes like cardboard! Let me know if you try them out! Have a great rest of the week!