Perfectly Soft Sugar Cookie Recipe

This is THE sugar cookie recipe that we will use forever and ever. It is absolutely foolproof for a perfectly soft and chewy sugar cookie every single time. Use this recipe to make drop sugar cookies, or chill the dough and roll it out to use for cookie cutter shapes.

If you really love sugar cookies, you should definitely try our sugar cookie fudge too!

Sugar cookies are a timeless classic, loved for their simplicity and versatility. Whether you’re baking for the holidays, a family gathering, or just as a special treat, these cookies are sure to bring smiles. The key to soft sugar cookies is adding a small amount of cream cheese and corn syrup. This combination creates the perfect soft, chewy cookie that everyone will love.

Ingredient Notes

• Salted Butter: Use softened salted butter for both the cookies and frosting. Leave it at room temperature for about 30-60 minutes for easier mixing.
• Granulated Sugar: Stick with regular granulated sugar for the cookie dough—no substitutions with powdered or brown sugar.
• Cream Cheese: Use full-fat cream cheese and be sure to soften it by letting it sit at room temperature for about 30-60 minutes with the butter.
• Corn Syrup: Look for light corn syrup, typically found in the baking aisle. Avoid dark corn syrup as it will affect the flavor and color.
• Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
• Almond Extract: Gives sugar cookies their classic flavor. If you prefer a nut-free option, omit it without drastically altering the flavor.
• Egg: Use a large egg at room temperature for easier mixing.
• All-Purpose Flour: Stick with regular all-purpose flour for this one. Bread flour can also work.
• Baking Powder & Baking Soda : Check the expiration date to ensure proper leavening.
• Powdered Sugar: Use powdered sugar for the frosting. Sift it if you want a super-smooth consistency.
• Milk: Any milk works here, but whole milk will make the frosting extra creamy.

Cookie Cutter Cookies

Sugar cookies that hold their shape require you to refrigerate the dough. After preparing the dough, wrap it tightly in plastic wrap and refrigerate for at least 1 hour. This step allows the fats to re-solidify, which prevents spreading during baking.

Roll the chilled dough to 1/4 to 1/2 inch thick on a lightly floured surface. Use cookie cutters to shape the dough and transfer the cut cookies to a prepared baking sheet. For the sharpest shapes, refrigerate the cut cookies for at least 30 minutes before baking.

Drop Cookies

Drop-style cookies are perfect for those who prefer a soft, chewy center with lightly crispy edges. This recipe is ideal for drop cookies as well. Simply scoop the dough onto a prepared baking sheet and bake as directed—no refrigeration required! For tips on achieving perfectly soft drop sugar cookies, check out our comprehensive guide for soft drop sugar cookies!

Decorating

You can decorate sugar cookies with a simple buttercream frosting and sprinkles or go for a more intricate design with icing. You can use a simple powdered sugar icing by whisking together 1 cup of powdered sugar with 1/2 teaspoon of vanilla extract and 1 to 2 tablespoons of milk.

For the most intricate designs, it is best to use a royal icing. With any of these options, you can use food coloring to dye your frosting the colors you desire. Gel food colorings are the easiest to work with and create the most vibrant colors.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.