Soft Sugar Cookies Recipe (2024)

4.75 from 16 votes

Author: Becky Hardin

• ▢ 2¼ cups all-purpose flour 270 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ ½ teaspoon baking powder 2 grams
• ▢ ¾ cup salted butter 170 grams, room temperature (1½ sticks)
• ▢ ¾ cup granulated sugar 150 grams, divided
• ▢ ½ cup brown sugar 107 grams
• ▢ 1 large egg 50 grams, room temperature
• ▢ ¼ teaspoon lemon zest
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ Pre-prepared frosting optional
• ▢ Sprinkles optional

• Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.

• Whisk the flour, baking soda, and baking powder together in a bowl. Set aside.

  2¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder

• Using a hand mixer, cream the butter, ½ cup granulated sugar, and brown sugar together on medium speed until light and fluffy.

  ¾ cup salted butter, ¾ cup granulated sugar, ½ cup brown sugar

• Add the egg, lemon zest, and vanilla extract. Mix until well incorporated.

  1 large egg, ¼ teaspoon lemon zest, 1 teaspoon pure vanilla extract

• Continue to mix as you slowly add the dry ingredients until a dough forms. The dough should be thick but not sticky.

• Add about ¼ cup of granulated sugar to a shallow bowl.

• Scoop up the dough and roll the cookie dough into 2-inch balls.

• Lightly roll each ball of dough in the ¼ cup granulated sugar and place onto the prepared baking sheet.

• Bake for 8-10 minutes, or until the cookies just start to turn golden brown at the edges. The center of each cookie will look soft with cracks formed on the top.

• Let the cookies cool for 5 minutes before transferring to a cooling rack.

• When cooled, frost cookie and add on sprinkles, optional.

  Pre-prepared frosting, Sprinkles

• If you are frosting the cookies, let them cool completely first or it will slide right off.
• These cookies bake quickly, so be sure to keep your eye on them.
• Cook the cookies in a pre heated oven so that they cook evenly.
• Nutritional information does not include optional ingredients.

Storage:Store soft sugar cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating

Do you have a site for beginners baking and cooking ? Like a 101 on baking and cooking basics. Especially on baking I love 💕 to do both. But want to learn from one of the best. I don’t know about using baking powder v/s baking soda . Or how to make big thick cookies 🍪 that stay thick , fluffy and chewy and melt in your mouth how to make the best cupcakes 🧁 that stay risen moist, fluffy and melt I your
mouth 👄 also make the salad texture of fluffy light and melt in your mouth 👄 from a homemade cake with melt in mouth and not dense and stuff I want you to direct me in the right direction to help me a success for my family and grand kids who all live to eat. We can chat a different way if you prefer. Send me your email as u have mines already and cooking tips can be more private Infor if u prefer. Thx and God Bless you in all your endeavors you continue to do in sharing all your hard work with others to make them happy and as successful as u have become, thx for sharing

These were so good! I topped with homemade buttercream!