Best Soft Sugar Cookie Recipe Ever – Tender, Chewy, and Perfect Every Time

These are the sugar cookies people remember. They’re soft in the middle, lightly crisp at the edges, and full of buttery vanilla flavor. The dough is simple to mix, easy to roll into balls, and bakes up evenly without fuss.

No chilling needed if your kitchen isn’t too warm, and you can dress them up with sprinkles or a quick glaze. This is the kind of recipe you’ll make for birthdays, bake sales, and those nights when you just want something sweet and homemade.

What Makes This Recipe So Good

• Soft and chewy texture: Cornstarch and the right butter-to-sugar ratio create a pillowy center with tender edges.
• No chill required: The dough holds its shape and bakes evenly without hours in the fridge.
• Balanced sweetness: A mix of white sugar and a touch of brown sugar adds depth without making them too sweet.
• Flavor-forward: Vanilla and a hint of almond extract give classic bakery-style taste.
• Foolproof for all ovens: The cookies bake in 9–11 minutes, and visual cues make it easy to know when they’re done.

Shopping List

• 2 3/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg + 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional but recommended)
• 1–2 tablespoons milk or cream, as needed (for texture)
• Extra granulated sugar or coarse sanding sugar, for rolling
• Optional glaze: 1 cup powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla
• Optional decorations: sprinkles, colored sugar, citrus zest

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk dry ingredients: In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.Set aside.
3. Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugars for 2–3 minutes until light and fluffy.
4. Add eggs and extracts: Beat in the egg and egg yolk one at a time. Mix in vanilla and almond extract until smooth.
5. Combine: Add the dry ingredients in two additions. Mix on low just until the flour disappears.If the dough seems crumbly, add 1–2 teaspoons milk at a time until it comes together softly.
6. Portion and coat: Scoop 1 1/2 tablespoon portions (a medium cookie scoop). Roll into balls, then roll in granulated or sanding sugar.
7. Arrange: Place on the prepared sheets, spacing about 2 inches apart. For thicker cookies, leave as balls; for wider cookies, gently press to about 3/4-inch thick.
8. Bake: Bake for 9–11 minutes.Look for set edges and pale centers with tiny cracks. Do not wait for browning; they firm up as they cool.
9. Cool: Let cookies rest on the sheet for 5 minutes, then move to a wire rack to cool completely.
10. Optional glaze: Whisk powdered sugar, milk, and vanilla to a drizzleable consistency. Spoon over cooled cookies and add sprinkles.

How to Store

• Room temperature: Store in an airtight container for 4–5 days.Add a slice of bread to keep them soft.
• Freezer (baked): Freeze cooled cookies up to 2 months. Thaw at room temp for 20–30 minutes.
• Freezer (dough): Roll into balls, freeze on a sheet, then store in a bag up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
• Avoid the fridge: Refrigeration dries them out.Use the freezer if you need long-term storage.

Why This is Good for You

• Mindful sweetness: These cookies are sweet but not cloying, making it easier to enjoy one or two and feel satisfied.
• Simple ingredients: Pantry staples, no artificial flavors needed. You control the quality of butter, flour, and sugar.
• Feel-good baking: Baking at home can be relaxing, and sharing treats is a genuine mood booster for gatherings and celebrations.
• Portion flexibility: The dough works well for mini cookies if you prefer smaller portions.

What Not to Do

• Don’t overbake: If you wait for golden tops, you’ll lose the soft texture. Pull them when the edges set and the centers look pale.
• Don’t skip the extra yolk: It adds richness and chew.Replacing it with a whole egg can make the cookies cakier.
• Don’t pack the flour: Spoon and level your flour. Too much flour leads to dry, dense cookies.
• Don’t cream too little or too long: Under-creaming means less lift; over-creaming can cause spreading. Aim for fluffy and light in 2–3 minutes.
• Don’t bake on a hot sheet: Warm pans make cookies spread.Use cooled sheets between batches.

Variations You Can Try

• Lemon sugar cookies: Add 1 tablespoon lemon zest and swap almond extract for 1/4 teaspoon lemon extract.
• Brown butter twist: Brown the butter, let it cool to solid but soft, then proceed. Adds nutty depth.
• Cinnamon sugar: Roll dough in cinnamon sugar for a snickerdoodle-style finish (no cream of tartar needed).
• Sprinkle party: Fold 1/3 cup rainbow sprinkles into the dough for a funfetti vibe.
• Glazed orange: Add orange zest to the dough and orange juice to the glaze for a bright citrus note.
• Almond poppy: Add 1 tablespoon poppy seeds and increase almond extract to 1/2 teaspoon.
• Holiday cut-outs: Chill the dough 45–60 minutes, roll to 1/4 inch, cut shapes, and bake 8–10 minutes.

FAQ

Do I need to chill the dough?

If your kitchen is warm or your butter was very soft, chilling for 20–30 minutes helps prevent spreading. Otherwise, it’s not required.

Can I make these gluten-free?

Yes.

Use a 1:1 gluten-free all-purpose blend with xanthan gum. Add 1–2 teaspoons extra milk if the dough feels dry.

Why add cornstarch?

Cornstarch softens the crumb and keeps the cookies tender. It also helps them hold shape without getting cakey.

Can I reduce the sugar?

You can cut total sugar by 2–3 tablespoons without affecting texture much.

Reducing more will change spread and tenderness.

How do I know when they’re done?

Look for set edges and pale centers with faint cracks. The tops shouldn’t brown. They’ll finish setting as they cool.

What’s the best way to get even cookies?

Use a cookie scoop and weigh the dough balls if you want perfect uniformity.

Rotate the baking sheet halfway through baking.

Can I frost instead of glaze?

Absolutely. A simple buttercream or cream cheese frosting works great. Let cookies cool completely before frosting.

How do I keep them soft for days?

Store airtight with a slice of bread or a piece of tortilla in the container.

Replace it every day or two to maintain moisture.

What if my cookies spread too much?

Chill the dough, check your oven temperature with an oven thermometer, and make sure your butter isn’t melted-soft. Adding 1–2 tablespoons flour can also help.

Can I double the recipe?

Yes, it doubles well. Cream the butter and sugar thoroughly and bake in batches on cooled sheets.

Wrapping Up

These soft sugar cookies are everything you want in a classic: buttery, tender, and easy to make.

The method is straightforward, the ingredients are simple, and the results are reliably great. Keep this recipe handy for any occasion, from weeknight treats to holiday platters. Once you’ve baked a batch, you’ll see why it’s the one people ask for again and again.