Softest Sugar Cookies

soft frosted sugar cookies stacked with pink frosting and rainbow sprinkles, one cookie broken open to show the soft tender crumb

5 from 1 vote

This soft sugar cookie recipe consistently produces soft, tender cookies with the classic bakery-style texture. The balanced dough spreads just enough while staying soft in the center.

Prep Time8

Cook Time8

Total Time16

Course: Dessert

Cuisine: American

Servings:

Calories: 171kcal

Author: Shauna

Ingredients

1 cup salted butter softened
1 large egg room temperature
1 egg yolk room temperature
1 cup granulated sugar
½ cup light brown sugar packed
2 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon almond extract
2 teaspoons vanilla extract
frosting and sprinkles optional

Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
Whisk together the flour, baking soda, and baking powder. Set aside.
Use a stand mixer or hand mixer to beat the butter until light and fluffy. This should take about 1 minute.
Add the vanilla and almond extracts, granulated sugar and bpacked rown sugar. Beat in until well combined.
Add the egg and egg yolk. Beat for 3-4 minutes on high speed. Be sure to scrape down the sides of the bowl occasionally. Watch for the mixture to become light and fluffy.
Add ½ of the flour mixture and beat in on low speed just until combined.
Add the other half of the flour mixture and beat in until combined. Don't overmix - stop when combined.
Scoop 2 ½ tablespoon size balls of cookie dough. Roll between your fingertips to form smooth balls.
Place balls on prepared sheet pans, spaced 2 inches apart. Press down the center of the ball, just slightly.
Bake for 8-9 minutes or until cookies have just slightly golden around the bottom edges and are pale and set on top.
Remove from the oven, and allow them to cool for 3-4 minutes. Transfer to a cooling rack to finish cooling.
Once cooled completely, you can choose to serve as-is, or frost the cookies and garnish with sprinkles.

Notes

Use room temperature butter and eggs for proper creaming and a smooth dough.
Measure flour carefully by spooning it into the measuring cup and leveling it off. Too much flour can make the cookies dry or prevent them from spreading.
Cream the butter and sugars until the mixture becomes noticeably lighter in color and fluffy. This step helps create a softer cookie texture.
Do not overmix once the flour is added. Mix just until the dough comes together to keep the cookies tender.
Bake just until the edges begin to turn lightly golden while the tops remain pale. The cookies will continue to set as they cool.

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