Soft Sugar Cookies Rolled Easy Recipe

There are some recipes that just feel like home, aren’t there? The kind that, the moment you smell them baking, your heart does a little happy dance. For me, that’s this sugar cookie recipe. It’s not just about the sweet, melt-in-your-mouth goodness, though that’s a huge part of it. It’s about the memories baked right in. I remember my grandma, her apron dusted with flour, patiently showing me how to roll out the dough without tearing it. She’d let me use her favorite cookie cutters – the wobbly star and the slightly lopsided gingerbread man. Even now, the aroma of these sugar cookies baking fills my kitchen with that same warmth and comfort. They’re simple, yes, but there’s a magic to them that plain sugar cookies sometimes lack. If you’ve ever tried those super-hard, almost-like-a-rock sugar cookies that break your teeth, you know what I mean. This recipe is the complete opposite. These are tender, slightly chewy, and utterly delightful. They’re perfect for holidays, birthdays, or honestly, just a Tuesday when you need a little pick-me-up. They’re my secret weapon for unexpected guests, and they always disappear in a flash. This isn’t just any sugar cookie recipe; it’s the one I come back to again and again.

What are some of the best sugar cookies?

So, what makes these sugar cookies so special? Think of them as your classic, beloved sugar cookie, but elevated. They have that perfect balance of buttery sweetness, with just a hint of vanilla that makes your taste buds sing. The texture is what truly sets them apart for me. They’re not brittle, and they’re not super soft either. They have this delightful slight chewiness in the center, while the edges get just a little bit golden and crisp. It’s like the best of both worlds! The name itself, “sugar cookies,” sounds so simple, and they are fundamentally made with basic pantry staples. But the way the ingredients come together, and the subtle touches I’ve learned over the years, transform them into something truly memorable. They’re essentially the unsung heroes of the cookie world – understated but incredibly satisfying. They’re the kind of cookie that makes you close your eyes for a moment with every bite, just to savor it. They’re everything you want a cookie to be, and then some.

How do you make these delicious sugar cookies?

Quick Overview

Making these sugar cookies is surprisingly straightforward. You’ll cream together butter and sugar, add some eggs and vanilla, then mix in your dry ingredients until just combined. The dough chills briefly, then it’s rolled out, cut into shapes, and baked until golden. The whole process is simple, but the result is pure cookie magic. Don’t worry if your dough seems a little soft; that’s exactly what we’re going for! It’s this softness that leads to the wonderfully tender cookies we adore.

Ingredients

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2 ½ cups all-purpose flour, plus more for dusting. I always opt for unbleached all-purpose flour; it seems to give a slightly better structure. If you’re measuring by weight, it’s around 310 grams.
1 teaspoon baking soda. Make sure it’s fresh! Old baking soda won’t give you that nice lift.
½ teaspoon salt. This little bit of salt really balances out the sweetness and enhances the flavors.
1 cup (2 sticks) unsalted butter, softened. Use good quality butter; it really makes a difference in the flavor. Let it sit out for about an hour to soften, but don’t let it get greasy.
1 ½ cups granulated sugar. For that classic sweetness and that lovely crisp edge.
2 large eggs. Make sure they’re at room temperature; this helps them incorporate better into the dough.
1 teaspoon pure vanilla extract. Trust me, use the pure stuff. It’s so much more fragrant and flavorful than imitation.

For the Optional Simple Glaze:
2 cups powdered sugar, sifted. Sifting is key to a smooth glaze! No one wants lumpy frosting.
3-4 tablespoons milk (or water for a thinner glaze). You can use regular milk, almond milk, or even a bit of cream for richness. Start with 3 tablespoons and add more until you get the consistency you like.
½ teaspoon pure vanilla extract (optional, but highly recommended for extra flavor!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 375°F (190°C). While that’s warming up, line a couple of baking sheets with parchment paper. This is a lifesaver for easy cleanup and ensures your cookies don’t stick. I usually have two or three sheets ready to go so I can bake in batches.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Just give them a good whisk until they’re well combined. This ensures the leavening agent and salt are evenly distributed, which means evenly baked cookies!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer (or a sturdy whisk and some elbow grease!) until the mixture is light and fluffy, usually about 2-3 minutes. This step is crucial for a tender cookie. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough cookies. Stop mixing as soon as you don’t see any more dry streaks of flour.

Step 5: Chill the Dough

This is a step I learned the hard way after making some very flat cookies! Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is super important because it solidifies the butter, which prevents the cookies from spreading too much when they bake.

Step 6: Roll and Cut

On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Gather the scraps, re-roll them gently, and cut more shapes. Try not to overwork the dough when re-rolling. Place the cut-out cookies onto your prepared baking sheets, leaving about 1-2 inches between them.

Step 7: Bake

Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers look set. The exact time will depend on your oven and the size of your cookies. Keep an eye on them – they can go from perfect to overbaked pretty quickly!

Step 8: Cool

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly so they don’t break when you move them.

Step 9: Glaze (Optional but Recommended!)

While the cookies cool, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract until smooth. If it’s too thick, add a tiny bit more milk until it reaches your desired drizzling consistency. Once the cookies are completely cool, you can drizzle or spread the glaze over them. Let the glaze set before serving or stacking.

What to Serve It With

These sugar cookies are so wonderfully versatile! They’re fantastic on their own, of course, but here are some of my favorite ways to serve them, depending on the occasion:

For Breakfast: These are surprisingly delightful with a cup of coffee first thing in the morning. Their subtle sweetness is just enough to perk you up without being overwhelming. I like to arrange a few on a small plate next to my mug. They’re also lovely with a glass of cold milk for the kids.

For Brunch: For a more elegant touch, I often decorate them with a simple glaze and maybe some sprinkles. They look beautiful on a tiered dessert stand alongside other pastries and fruit. A glass of mimosas or a nice iced tea pairs perfectly.

As Dessert: These are a classic after-dinner treat. Serve them alongside a scoop of vanilla bean ice cream or with a warm mug of hot chocolate. They’re also a great accompaniment to a fruit salad, adding a sweet crunch to the refreshing fruit.

For Cozy Snacks: My absolute favorite is an evening snack – just a couple of these cookies with a warm cup of chamomile tea. It’s pure comfort and relaxation. They’re also perfect for sharing with friends during a movie night. My family also loves to have them with a glass of eggnog during the holidays.

The beauty of these sugar cookies is that they can be dressed up or down, making them suitable for any gathering or quiet moment.

Top Tips for Perfecting Your Sugar Cookies

I’ve been making these sugar cookies for years, and I’ve picked up a few tricks along the way that I think are worth sharing. These little nuggets of wisdom have helped me achieve that perfect texture and flavor every single time, and I hope they help you too!

Butter Softening is Key: Don’t rush softening your butter. It shouldn’t be melted, but it needs to be pliable enough to cream properly with the sugar. If it’s too cold, you’ll end up with a lumpy mixture, and if it’s too warm, your cookies will spread like crazy. About an hour on the counter at room temperature is usually my go-to. It’s a small detail, but it makes a big difference in the final cookie.

Don’t Overmix the Dough: This is probably the most common mistake people make with sugar cookies. Once you add the flour, mix only until it’s *just* combined. You want to see no dry flour streaks, but that’s it. Overmixing develops gluten, which makes cookies tough and chewy in a not-so-good way. I often finish mixing by hand with a spatula to get a better feel for when it’s just right.

Chilling is Non-Negotiable: I cannot stress this enough! Chilling the dough is crucial for preventing excessive spreading. It allows the butter to firm up, which controls how much the cookies flatten in the oven. I usually chill mine for at least 30 minutes, but if I have the time, an hour is even better. If you live in a warm climate, you might even find yourself needing to chill them a bit longer.

Consistent Thickness for Even Baking: When rolling out your dough, try your best to get it to an even ¼-inch thickness. This ensures that all your cookies bake at the same rate. If some are thicker than others, you’ll end up with some perfectly baked and others either undercooked or burnt. A rolling pin with guides or a ruler can be helpful if you’re new to this!

Watch for the Golden Edges: Baking time can vary wildly depending on your oven and the size of your cookies. My rule of thumb is to look for the edges to be just faintly golden. The centers might still look a little soft, but they will continue to cook on the hot baking sheet after you take them out. Pulling them out a minute too early is better than a minute too late!

Glaze Consistency is Personal: For the glaze, start with less liquid and add more gradually. A thicker glaze is good for piping intricate designs, while a thinner glaze is perfect for a simple drizzle. If you accidentally make it too thin, just whisk in a tablespoon or two more of powdered sugar. If it’s too thick, add a tiny splash of milk. Experiment until you find what you like!

Flavor Variations are Fun: Don’t be afraid to experiment! You can add a bit of almond extract along with the vanilla, or even some finely grated lemon or orange zest to the dough for a citrusy twist. For a richer cookie, a teaspoon of cream of tartar can be added along with the dry ingredients, which also helps create a nice soft texture.

Storing and Reheating Tips

One of the best things about these sugar cookies is how well they store, meaning you can enjoy their deliciousness for days to come! I’ve tested these methods extensively, and they really hold up.

Room Temperature Storage: Once the cookies are completely cool and any glaze has set, store them in an airtight container. They’ll stay wonderfully fresh and soft at room temperature for about 3-4 days. If you don’t have a dedicated container, a zip-top bag works in a pinch, just try to press out as much air as possible. I often find they are best eaten within the first 2 days, but they’re still great after that.

Refrigerator Storage: If you live in a very warm or humid climate, or if you plan to store them for a bit longer (up to a week), you might consider refrigerating them. Place them in an airtight container, perhaps with a piece of wax paper between layers to prevent sticking. They might firm up a little in the fridge, but they’ll soften back up at room temperature.

Freezer Instructions: These cookies freeze like a dream! You can freeze the baked and cooled cookies (frosted or unfrosted). Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. They’ll keep well for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature in their packaging. This prevents condensation from making them soggy. For unfrosted cookies, you can even thaw them slightly and then add glaze once they’re at room temperature.

Glaze Timing Advice: If you plan to glaze your cookies, it’s best to do so just before serving or storing at room temperature. If you freeze glazed cookies, the glaze might soften or become a bit sticky upon thawing. For best results when freezing, frost them after they’ve been thawed. If you’re making a big batch and want to store some unfrosted, that’s perfectly fine too!

Frequently Asked Questions

Final Thoughts

I really hope you give these sugar cookies a try. They’re more than just a recipe to me; they’re a little piece of my heart, a taste of home, and a reminder of simple joys. They’re perfect for those moments when you need something sweet and comforting, and they’re incredibly satisfying to make, especially when you see the smiles they bring to people’s faces. Whether you’re decorating them for a special occasion or just enjoying them with a cup of tea, I promise they’ll bring a little bit of sunshine to your day. If you love these, you might also enjoy my [link to another cookie recipe, e.g., chewy chocolate chip cookies] or my [link to another dessert recipe, e.g., classic pound cake] for more home-baked goodness. I can’t wait to hear how yours turn out! Please leave a comment below and let me know your favorite part about making or eating these sugar cookies, or share any fun variations you tried. Happy baking!

Frosted Sugar Cookies

These Lofthouse style sugar cookies are soft, sweet, and topped with iconic pink frosting and sprinkles.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cookies

• 2.5 cups cake flour
• 2 teaspoons cornstarch
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup salted butter, softened
• 0.25 cup unflavored vegetable shortening, softened
• 1 cup granulated sugar
• 1 large egg
• 1 large egg white
• 2 teaspoons vanilla extract
• 0.5 teaspoon almond extract

Vanilla Frosting

• 0.33 cup salted butter, softened
• 2.5 cups powdered sugar
• 0.5 teaspoon vanilla extract
• 2.5 to 3 tablespoons half-and-half
• food coloring (optional)

For Decorating

• Sprinkles

Instructions

 

Make the Cookies

• In a large bowl, sift together the cake flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
• In the bowl of an electric stand mixer, beat together the softened butter, shortening, and granulated sugar on medium speed until very pale and fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.
• Add the egg and mix until combined. Then add the egg white, vanilla extract, and almond extract and mix until combined.
• With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
• Transfer the dough to an airtight container and refrigerate for at least 2 hours. This step is crucial for the cookies to hold their shape.
• About 10 minutes before the refrigeration time is up, preheat your oven to 375°F (190°C).
• Scoop about 1/4 cup of chilled dough at a time and roll it into a ball. Place the dough ball on a lightly floured surface. Lightly sprinkle the top of the dough ball with flour. Using a flat, smooth object (like the bottom of a glass or a cookie cutter), press down evenly on the dough ball to flatten it to about 1/2 inch thick. The goal is to create a circular cookie that is about 2.5 to 3 inches in diameter.
• Transfer the flattened dough to a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining dough, ensuring there is some space between cookies. You may need to use two baking sheets.
• Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

• In a large mixing bowl, combine the softened butter, powdered sugar, vanilla extract, and 2.5 tablespoons of the half-and-half. Use an electric hand mixer to beat until the frosting is smooth and fluffy. Add more half-and-half, one teaspoon at a time, if needed to reach desired consistency.
• If using food coloring, add a few drops and mix until evenly colored.

Decorate the Cookies

• Once the cookies are completely cool, frost them with the vanilla frosting. If adding sprinkles, apply them immediately after frosting each cookie, as the frosting begins to set quickly.

Notes

These cookies are best enjoyed within a few days when stored in an airtight container at room temperature.