Recipe

Best Soft Sugar Cookies

Pillow-soft, buttery sugar cookies with crisp edges, a tender center, and that classic sweet vanilla bite. No spreading drama, no weird aftertaste, just reliable cookies you’ll bake on repeat.

By Matt Campbell

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4.9/5

A real photograph of a stack of soft sugar cookies with lightly golden edges on a white plate beside a small bowl of colorful sprinkles on a kitchen counter

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Some sugar cookies are all crunch, no comfort. Others look cute but taste like sweet cardboard. This recipe is my keep-it-on-a-sticky-note answer: soft, sweet, buttery cookies with just enough crisp at the edges to make the middle feel extra plush.

What makes these different is simple: an extra yolk plus sour cream or yogurt for that tender, bakery-style softness.

We are using basic pantry stuff, a simple mixing method, and one tiny bit of strategy that matters more than fancy ingredients: do not overbake. Pull them when they still look a little underdone in the center and let the pan finish the job. That is the difference between “nice cookie” and “where did these go?”

If you want a cookie that works for bake sales, lunchboxes, holiday trays, or a random Tuesday night when you need a win, you are in the right kitchen.

A real photograph of sugar cookie dough balls rolled in sugar on a parchment lined baking sheet ready to bake

Why It Works

Soft centers, crisp edges: Chilling helps control spread, and the sugar level helps the edges set and lightly crisp while the centers stay tender.
No spreading surprises: Chilling the dough and using cool room temp butter, not melted, helps the cookies keep a consistent shape.
Big vanilla flavor: Vanilla extract does the heavy lifting, and a little salt makes it pop instead of tasting flat-sweet.
Easy to customize: Roll in sugar, add sprinkles, or top with frosting without changing the base dough.

Pairs Well With

Storage Tips

Room temperature: Store cookies in an airtight container for up to 5 days. Add a slice of bread to the container if you want extra insurance against drying out. The cookies will borrow a little moisture from it.

Refrigerator: Not my favorite for baked cookies because it can dry them, but it is fine for frosted cookies. Keep them covered and bring to room temp before serving.

Freezer (baked): Freeze in a single layer until firm, then transfer to a freezer bag with parchment between layers. For best quality, enjoy within 2 months. Thaw at room temperature.

Freezer (dough): Scoop dough balls, freeze on a tray, then bag. Bake from frozen by adding 1 to 2 minutes to bake time.

Common Questions

Why did my sugar cookies come out hard?

Two usual suspects: too much flour or overbaking. Spoon and level your flour instead of scooping with the measuring cup, and pull the cookies when the centers still look a little soft and pale. They set as they cool.

Do I really need to chill the dough?

For best results, yes. Even 30 minutes helps keep the dough easier to handle and helps control spread. If your kitchen is warm, chilling is non-negotiable.

Can I roll and cut these into shapes?

This dough is designed for soft, thick cookies, so it is not the sharpest cutter dough. If you want shapes, chill longer (1 to 2 hours), flour lightly, and keep cutouts thick. Expect slightly puffier edges.

Can I make these without a mixer?

Yes. Use a sturdy whisk for the wet ingredients and a spatula to finish. It is a little arm workout, but doable.

How do I add sprinkles without turning the dough weird?

Fold in jimmies (the long sprinkles). Nonpareils can bleed color more. Or roll the dough balls in sprinkles right before baking.

My dough is sticky even after chilling. Now what?

Give it another 15 to 30 minutes in the fridge. You can also roll with slightly damp hands (my favorite trick) instead of adding extra flour, which can make cookies dry.

How far ahead can I make the dough?

Covered in the fridge, the dough is best baked within 24 to 48 hours. Let it sit at room temp for 10 to 15 minutes if it gets too firm to scoop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl (or stand mixer bowl)
Hand mixer or stand mixer (optional but helpful)
Measuring cups and spoons
Kitchen scale (optional, but great for accuracy)
Rubber spatula
Baking sheets
Parchment paper or silicone baking mat
Cookie scoop (about 1 1/2 tablespoons) or spoon
Wire rack for cooling

I started chasing the “perfect” sugar cookie back when I was convinced every baked good needed a chef-level twist. Then reality showed up, usually on a weeknight, usually with a craving, and zero patience for complicated steps.

This version is the one I make when I want cookies that feel like a warm hoodie: soft, sweet, and dependable. The first time I nailed the timing, pulling them when they looked slightly underdone, I stood at the counter eating one over the sink like a gremlin, thinking, okay wow. That is the texture. That is the one.