Perfectly Soft Sugar Cookie Recipe

This sugar cookie recipe is absolutely fabulous, with perfectly soft sugar cookies every time. This is the only sugar cookie recipe you’ll ever need!

This is the sugar cookie recipe we will use forever. This is absolutely foolproof for sugar cookies that come out perfectly soft every time. This recipe keeps us from succumbing to kid pressure to buy pre-packaged cookies with pink frosting at the grocery store every week. While we love our kids having fresh fruit and raw veggies for a snack, we’re also happy to indulge them every now and then, and we’re happy to make these things from scratch and know exactly what’s in their cookies.

Do I need to use a stand mixer?

You can make sugar cookie dough with a stand mixer or a hand mixer.

forming:

Sugar cookies that hold their shape require refrigerated dough. When the dough is ready, wrap in plastic wrap and refrigerate for at least 1 hour. This allows the fat in the dough to resolidify, preventing it from spreading during baking. Roll out refrigerated dough to 1/4 to 1/2 inch thick. Cut out the shape you want and place on the prepared baking sheet. If you want your cookies to hold their shape as perfectly as possible, return the cut cookies to the freezer for at least 30 minutes before baking.

The cool thing about this recipe is that you can make cookies (no need to refrigerate the dough!) or you can use cookie cutters to make cookie rolls. All with the exact same recipe.

How to Decorate Perfect Fudgy Cookies:

You can decorate the sugar cookies with a simple buttercream icing and sprinkles, or use icing for a more intricate design. You can use a simple powdered sugar frosting by whisking 1 cup powdered sugar with 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk.For the most complex designs, it is best to use meringue icing。 Using any of these options, you can use food coloring to tint the icing the color you want. gel food coloring Easiest to use and creates the most vibrant colors.

Why do I need to use corn syrup? May I not mention it?

The corn syrup helps keep the cookies al dente, but you can omit it if you don’t like corn syrup. Note that corn syrup has a different composition than high fructose corn syrup. They are completely different products.

Almond Extract:

This sugar cookie recipe has a mild flavor. For a richer flavor, double the amount of almond extract. That extra 1/4 teaspoon of almond extract may seem like a small amount, but it packs a punch.

Pro tip:

The key to fudgy cookies is the addition of a small amount of cream cheese and corn syrup. This combination creates perfectly soft and chewy sugar cookies that everyone will love.

Storage Instructions:

Store your cookies in an airtight container at room temperature for up to 1 week.

If you liked this recipe, you might be interested in these other delicious holiday cookie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Overhead view of a stack of sugar cookies on the counter.

This sugar cookie recipe is absolutely perfect and yields super soft sugar cookies every time. This is the perfect easy sugar cookie recipe for every occasion!

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

1 cup salted butter soften
1 1/4 cup granulated sugar
1/4 cup cream cheese
2 tablespoon corn syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 big egg
3 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon Salt
1/4 teaspoon baking soda

Buttercream Frosting

1 cup salted butter soften
2 teaspoon vanilla extract
3-4 cup powdered sugar
2-3 tablespoon milk

instruct

Preheat oven to 375 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper.
In the bowl of a stand mixer, using the whisk attachment, cream the butter, sugar, and cream cheese until light and fluffy. Combine the corn syrup, vanilla, almond extract, and eggs, scraping the sides and bottom of the bowl to incorporate everything.
Switch the mixer attachment to the paddle or dough hook. Add the flour, baking powder, salt and baking soda until everything is combined.
Pinch off 1 tablespoon of dough. Roll into a ball and flatten by lightly pressing with your hands or fingers. Repeat with remaining dough.
Place cookies on prepared baking sheet. Bake in preheated oven for 10 minutes. Remove from oven and let cool on pan 2 to 3 minutes, then carefully remove to cool completely on a cooling rack.
To make the frosting, cream the butter with a hand mixer in a large mixing bowl until light and fluffy. Stir in the vanilla extract. Slowly add powdered sugar, 1 cup at a time, stirring in between until thickened. Thin with milk as needed. Tint with food coloring if desired.
Once completely cooled, the cookies can be frozen. Store in an airtight container.

notes

If you want to make a curled cookie to cut with a cookie cutter, wrap the finished dough in plastic wrap. Refrigerate for 1 hour, then roll out on a lightly floured surface to a 1/4-inch thickness and cut into shapes. Then bake as directed.