Name: Best Soft Sugar Cookies Recipe - Easy & Delicious
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Yield: Approximately 24 cookies
Ingredients: 3/4 cup salted butter, softened (1 and 1/2 sticks); 4 ounces cream cheese, softened; 1 1/2 cups granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1 3/4 teaspoons almond extract; 1 teaspoon salt; 3 cups flour, spooned and leveled

Soft Sugar Cookies are more than just a treat; they’re a warm hug in edible form, a nostalgic whisper of childhood joy, and the perfect canvas for your culinary creativity. There’s an undeniable magic in their tender crumb and delicate sweetness that captures hearts with every single bite. What is it about these simple cookies that makes them so universally adored? Perhaps it’s their comforting familiarity, the way they melt in your mouth, leaving a lingering, pleasant sweetness. Or maybe it’s their versatility – a perfect base for vibrant frosting, intricate decorations, or simply enjoyed in their unadorned, buttery glory. These aren’t just any cookies; these are the kind that disappear the fastest from the cookie jar, the ones you’ll crave on a rainy afternoon or when you need a little pick-me-up. Get ready to discover the secrets to achieving that perfect, cloud-like texture and unparalleled flavor that makes these Soft Sugar Cookies truly unforgettable.

Ingredients:

3/4 cup salted butter, softened (1 and 1/2 sticks)
4 ounces cream cheese, softened
1 & 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1 & 3/4 teaspoons almond extract
1 teaspoon salt
3 cups flour, spooned and leveled

Making the Soft Sugar Cookie Dough

Creaming the Butter and Cream Cheese

The foundation of any truly soft and delicious cookie lies in the proper creaming of the fats. Begin by taking your 3/4 cup of salted butter and 4 ounces of cream cheese out of the refrigerator about an hour before you plan to start baking. You want them to be significantly softened, almost to room temperature. This is crucial because softened fats incorporate air much more effectively, which contributes to the light and tender texture of our soft sugar cookies. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, add the softened butter and cream cheese. Beat them together on medium speed for about 2 to 3 minutes. You’re looking for a smooth, homogenous mixture with no lumps of butter or cream cheese remaining. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.

Incorporating Sugar and Flavorings

Once your butter and cream cheese are beautifully creamy, it’s time to add the sweetness and flavor. Gradually add your 1 & 1/2 cups of granulated sugar to the creamed mixture, a little at a time, while continuing to beat on medium speed. Continue beating for another 3 to 5 minutes. This process is called creaming and it’s where we develop a light, fluffy base for our cookies. The sugar crystals help to aerate the mixture, creating tiny air pockets that will expand in the oven, leading to a softer cookie. After the sugar is fully incorporated and the mixture looks pale and fluffy, it’s time to add the liquid flavorings and the egg. Crack in your 1 egg and add 1 teaspoon of vanilla extract and 1 & 3/4 teaspoons of almond extract. The almond extract is key to giving these soft sugar cookies a wonderfully distinct and complementary flavor that pairs perfectly with the sweetness. Beat everything together until the egg is fully incorporated and the mixture is smooth and well combined. Again, scrape down the sides of the bowl as needed.

Adding the Dry Ingredients

Now it’s time to bring in the dry ingredients. In a separate medium bowl, whisk together your 3 cups of flour and 1 teaspoon of salt. Whisking the flour and salt together beforehand ensures that the salt is evenly distributed throughout the flour, preventing pockets of saltiness in your cookies. It also helps to loosen up the flour, preventing it from clumping when you add it to the wet ingredients. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. You want to stop mixing as soon as you no longer see streaks of dry flour. The dough will be soft and a little sticky at this point, which is exactly what we’re aiming for to achieve that signature softness.

Chilling and Shaping the Dough

Preparing for Chilling

The dough for these soft sugar cookies needs a little rest and chill time to firm up, making it much easier to handle and shape. Divide the dough into two equal portions. This makes it easier to manage and fit into your chilling container. Place each portion of dough onto a large piece of plastic wrap.

Chilling the Dough

Form each portion of dough into a flat disc. This shape allows the dough to chill more quickly and evenly. Wrap the discs tightly in the plastic wrap, ensuring no air can get in. Place the wrapped dough discs in the refrigerator for at least 2 hours, or until firm. Chilling the dough is a critical step for several reasons: it solidifies the fats, preventing the cookies from spreading too much in the oven and becoming thin and crispy. It also allows the gluten to relax, contributing to a more tender cookie. You can even chill the dough overnight if it’s more convenient. If you are in a hurry, you can place the dough in the freezer for about 30-45 minutes, but be sure to keep an eye on it to prevent it from freezing solid.

Baking the Perfect Soft Sugar Cookies

Preheating and Preparing Baking Sheets

When you’re ready to bake, preheat your oven to 350°F (175°C). This consistent temperature is important for even baking. Line your baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easy cleanup. If you don’t have parchment paper, you can lightly grease your baking sheets, but parchment paper is highly recommended for best results.

Scooping and Baking the Cookies

Once the dough is well-chilled and firm enough to handle, you can begin shaping your cookies. I like to use a medium-sized cookie scoop (about 1.5 tablespoons) to ensure uniform cookie size, which leads to even baking. Scoop out balls of dough and place them about 2 inches apart on your prepared baking sheets. You can gently flatten the tops of the dough balls with the palm of your hand or the bottom of a glass if you prefer a slightly flatter cookie, but they will spread on their own. Bake for 9 to 12 minutes, or until the edges are lightly golden and the centers are still slightly soft and puffy. They will continue to set up as they cool. Do not overbake; this is the key to keeping them soft.

Cooling the Cookies

Once baked, let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before you attempt to move them. Then, carefully transfer the cookies to a wire rack to cool completely. This allows air to circulate around the cookies, preventing them from becoming soggy on the bottom. Once fully cooled, these delicious soft sugar cookies are ready to be enjoyed! They are wonderful on their own, or you can frost them with your favorite buttercream or glaze for an extra special treat.

Conclusion:

And there you have it – the ultimate guide to creating perfect soft sugar cookies! We’ve explored the simple yet effective steps to achieve that wonderfully chewy texture and delightful sweetness. These cookies are a true crowd-pleaser, perfect for any occasion from birthday parties to quiet afternoon treats. Remember, the key to their softness lies in not over-baking them. A slight under-bake is your best friend here!

I encourage you to get creative with these soft sugar cookies. Feel free to experiment with different extracts like almond or lemon for a unique flavor profile. You can also have fun with decorations! A simple dusting of powdered sugar, a drizzle of royal icing, or even some sprinkles can transform these cookies into edible works of art. They’re also fantastic when served with a tall glass of milk or a warm cup of tea.

Frequently Asked Questions:

Why are my sugar cookies hard?

This is usually due to over-baking. Sugar cookies should be taken out of the oven when the edges are just starting to turn golden brown, but the centers still look slightly underdone. They will continue to firm up as they cool on the baking sheet. Also, ensure you’re not using too much flour when measuring; spooning flour into the cup and leveling it off is more accurate than scooping directly from the bag.

Can I make these cookies ahead of time?

Absolutely! Once completely cooled, these soft sugar cookies can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze baked cookies for up to 2-3 months. Simply ensure they are well-wrapped to prevent freezer burn.