Recipe

Heirloom Soft Sugar Cookie Recipe

Pillow soft, buttery sugar cookies with cozy vanilla and a hint of nutmeg, just like the ones that show up on old recipe cards. No rolling pin required, just simple scoops and warm, tender results.

By Matt Campbell

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4.9 (268)

A single real photograph of a stack of soft sugar cookies on a ceramic plate with a light dusting of sugar, a mug of tea in the background, warm window light, and a few cookie crumbs on the table

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Some recipes feel like they come with a memory baked in. These heirloom soft sugar cookies are that kind of treat: tender centers, barely golden edges, and a sweet vanilla perfume that makes the kitchen smell like someone you love is about to walk through the door.

This is not the crisp, cutout cookie route. This is the soft, scoopable, low-drama sugar cookie you can whip up on a weeknight, bring to a school event, or keep on the counter for “one more with coffee.” The secret is simple: cream the butter and sugar properly, keep the dough chilled just long enough to behave, and pull the cookies when they still look a tiny bit underdone. They finish setting on the pan, and you get that cozy, melt-in-your-mouth bite.

A single real photograph of sugar cookie dough being scooped with a cookie scoop onto a parchment lined baking sheet in a home kitchen

Why It Works

Soft all the way through: A touch of cornstarch plus the right bake time gives you that bakery-style tenderness.
Warm, cozy flavor: Vanilla leads, and a small pinch of nutmeg adds that old-fashioned, holiday-cookie-card vibe without screaming “spice.”
No rolling, no fuss: Scoop, sugar-dip, bake. Perfect when you want cookies now, not after a floury counter makeover.
Consistent results: Chilling the dough briefly prevents spreading and keeps the centers thick and plush.

Pairs Well With

Cold milk or a vanilla latte
Fresh berries with a little whipped cream
Black tea with lemon or chai
Quick chocolate dip or drizzle

Storage Tips

On the counter: Store cooled cookies in an airtight container for up to 4 days. A slice of sandwich bread in the container can help keep them soft. Replace the bread if it dries out.

Refrigerator: Not my favorite for texture, but it works for up to 1 week. Bring to room temp before eating for the softest bite.

Freezer (baked cookies): Freeze in a zip-top bag or airtight container for up to 2 months (best within 2 months for peak texture). Thaw at room temp for 30 to 60 minutes.

Freezer (cookie dough): Scoop dough balls, freeze on a tray until solid, then transfer to a bag for up to 2 months (best within 2 months). Bake from frozen, adding 1 to 2 minutes.

Common Questions

How do I keep sugar cookies soft?

Three things: do not overbake, measure flour correctly, and store airtight. Pull them when the edges are just set and the centers still look a little glossy and pale. They will finish cooking on the hot pan.

Why did my cookies spread too much?

Most common culprits are butter that was too warm, dough that was not chilled, or too little flour. Chill the dough 30 minutes, and make sure your baking sheet is cool before the next batch.

Can I make these ahead for a party?

Yes. Bake 1 to 2 days ahead and store airtight. Or freeze the dough balls and bake the morning of for that fresh-baked effect.

Can I frost these?

Absolutely. They are great with a simple vanilla buttercream, a thin powdered sugar glaze, or even a swipe of cream cheese frosting. Just let cookies cool completely first.

Can I make them gluten-free?

You can try a 1:1 gluten-free baking flour. Expect a slightly different texture, and consider chilling the dough a bit longer to help them hold shape.

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 bowls
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Cookie scoop (about 1.5 tablespoons) or two spoons
Baking sheets
Parchment paper
Cooling rack

I love a fancy project, but this is the cookie I make when I want the kitchen to feel friendly again. The kind of bake that starts with butter and sugar and ends with everyone hovering near the oven. I call it “heirloom” because it has that old-recipe-card energy: simple ingredients, a little pinch of something cozy, and results that make you wonder why you ever bothered with a complicated version. Also, I fully support eating one warm over the sink. It is not messy, it is efficient.

Heirloom Soft Sugar Cookie Recipe

(4.9 (268) Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings About 24 cookies

Ingredients

2 3/4 cups all-purpose flour (330 g), spooned and leveled
2 teaspoons baking powder (8 g)
1/2 teaspoon baking soda (3 g)
1/2 teaspoon fine salt
2 teaspoons cornstarch (6 g)
1/8 teaspoon ground nutmeg (optional but very cozy)
1 cup unsalted butter, softened (226 g)
1 1/4 cups granulated sugar (250 g)
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 tablespoons sour cream or plain Greek yogurt (for tenderness)
1/4 cup granulated sugar, for rolling/finishing (50 g) (optional)

Optional add-ins: 1/2 cup rainbow sprinkles, or 1 teaspoon almond extract (use with the vanilla, not instead of it).

Instructions

Prep the oven. Heat oven to 350°F with a rack in the middle position. Line one or two baking sheets with parchment paper (most ovens bake more evenly one sheet at a time).
Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cornstarch, and nutmeg; set aside.
Cream butter and sugar. In a large bowl, beat softened butter and the 1 1/4 cups sugar on medium-high speed for 2 to 3 minutes, until fluffy and lighter in color. This step is doing texture work for you, so give it the full time.
Add the wet ingredients. Beat in the egg and egg yolk until smooth. Add vanilla and sour cream, then mix again until fully combined. Scrape down the bowl.
Combine. Add the dry ingredients to the wet and mix on low just until you stop seeing dry flour. Do not overmix. If using sprinkles, fold them in gently.
Chill briefly. Cover and refrigerate the dough for 30 minutes. It should feel scoopable but not sticky like glue. If you chill it longer and it gets firm, let it sit at room temperature for 10 minutes so it scoops cleanly.
Scoop and roll. Scoop dough into 1.5 tablespoons portions (a #40 scoop is perfect), then roll into balls. If you want that classic sparkle and a slightly crisp outer kiss, roll each ball in the extra sugar.
Bake. Place dough balls 2 inches apart. Bake for 9 to 11 minutes, until the edges look set and the tops are puffed but still pale. They will look a little underdone in the center. That is the point. If baking two sheets at once, rotate and swap positions halfway through.
Cool the right way. Let cookies cool on the baking sheet for 10 minutes to finish setting, then transfer to a rack to cool completely.
Optional: perfect the look. While cookies are still warm, swirl a round cookie cutter around each cookie to nudge it into a neat circle. Completely optional, very satisfying.

A single real photograph of freshly baked soft sugar cookies cooling on a wire rack with a few still on the baking sheet

Matt’s don’t-panic tip: If your first tray spreads more than you like, chill the remaining dough 15 minutes longer and make sure your baking sheet is not warm before scooping the next batch.

Nutrition information is estimated.

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