The Best Soft Sugar Cookies – Great for Holidays!

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In the world of baking, some recipes hold a special place in our hearts, transcending time and trends. Soft, pillowy, and adorned with a burst of colorful frosting, soft sugar cookies are one such classic treat. These delightful confections are a testament to the power of simplicity and the joy that a single bite of a perfectly baked cookie can bring. If you are going to make the best soft sugar cookies you might as well make enough to share and this recipe is sure to deliver.

Ingredients

Flour – This recipe makes between 6 and 7 dozen cookies depending on the size of cookie cutters used, so a lot of flour is needed. Yes, its 8 cups of all purpose flour.

Eggs – Should be at room temperature to ensure ingredients incorporate evenly when mixing.

Butter – Should be soft and at room temperature, again to ensure ingredients incorporate evenly when mixing.

Sugar – Can’t be a sugar cookie without sugar, granulated sugar that is.

Milk or Cream -The cookies call for milk, but for the frosting you can use either milk or cream. The higher the fat content in the milk, the thicker and creamier the frosting will be. I usually use 2% milk.

Baking soda, baking powder, salt, vanilla and almond extract.

Equipment

Baking Sheets- I prefer aluminum baking sheets.

Rolling pin – A classic rolling pin works best as you will be rolling out a lot of dough.

Stand mixer – You will need a large stand mixer for this recipe. I use my old Bosch, so I am not sure how the new ones stand up. The stand mixer bowl will need to be able to hold at least 6 quarts.

Cookie Cutters – Plastic or metal, large or small, use whatever your heart desires.

How to make the best soft sugar cookies?

Step 1: Gather Your Ingredients – To ensure a smooth baking experience, gather your ingredients before starting. Be sure to pull out your eggs and butter early as they need to be at room temperature before mixing.

Step 2: Sift Dry Ingredients – In a large bowl add 8 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, and 1 teaspoon of salt. You can use a sifter or just a whisk.

Step 3: Cream Wet Ingredients – Using the beaters in a large stand mixer cream together 3 cups of granulated sugar and 1 pound (4 sticks) softened room temperature butter. Once the butter mixture is creamy add 4 room temperature eggs, 1 cup of milk and 1 teaspoon of vanilla. Remembering to scrape the sides, so that all the butter is mixed in, will help to ensure a consistent cookie.

Step 4: Combine Ingredients – Switch from the whisk attachment to the paddle attachment on the stand mixer. Add the dry ingredients to the mixer and combine until you incorporate all the ingredients. Dough will be soft but not sticky.

Step 5: Chill – Transfer dough to large bowl with a lid. Refrigerate sugar cookie dough for at least a few hours, but for best results, overnight.

Roll, Cut and Bake!

Step 6: Prep and Preheat – Prepare baking sheets by spraying with cooking spray. I recommend having at least 2 baking sheets if not more. The more cookie sheets you have the quicker you will be able to cook the cookies. Preheat oven to 350℉.

Step 7: Flour and Roll – Flour your counters and work the dough until it becomes soft. I like to let my dough sit out of the fridge for about 30 minutes before I begin to work it. Working the dough allows it to warm up a bit and makes it easier to roll it out all while adding a tad bit more flour. Using a rolling pin, roll out dough until it is about 1/4″ thick. 1/4″ thickness will result in a soft pillowy cookie.

Step 8: Cut Cut Cut – Using a cookie cutter (or a few different ones), cut out cookie dough. I find that the dough sticks less to the plastic cookie cutters, but the metal ones work great as well. Be sure to dip the edges of the cookie cutters in flour before cutting cookies.

Step 9: Transfer to Baking Sheets – Once you have cut the cookie dough out, transfer to greased baking sheets. If your cookies are sticking to your counter, use a spatula to gently transfer cookies from counter top to baking sheet. If your cookies are sticking a lot I would recommend adding more flour. Gather the dough up into a ball and add more flour to the counter and knead until dough is not as sticky. After you have transferred all the cut cookies, combine the leftover dough and roll out again until all the cookie dough is cut and ready to bake.

Step 10: Bake – Bake cookies for 8 to 10 minutes until the edges turn slightly brown. Cookies could use more or less baking time depending on the size of the cookie. Smaller cookies less time and larger cookies longer. Let sugar cookies cool on baking sheets for 2 minutes then transfer to a wire rack to cool completely.

How to make the best soft sugar cookie frosting? Its easy!

This sugar cookie frosting has a bit of a secret ingredient that takes these cookies to the next level! Its the almond extract. The almond extract adds a certain depth that makes these cookies stand out in a crowd.

Step 1: Gather Your Ingredients – To ensure a smooth baking experience gather your ingredients before starting. You will need 1- 2 pound bag of powdered sugar, 1/2 cup butter (melted and cooled), vanilla, almond extract, salt, 1/2 cup milk or cream and food coloring if so desired.

Step 2: Mix – Using either a bowl and a hand mixer or a stand mixer add all ingredients. With the beater attachments mix: 2lbs powdered sugar, 1/2 cup melted butter, 1 teaspoon vanilla, 1 teaspoon almond extract, dash of salt, and 1/2 cup milk or cream. Continue mixing until all ingredients are incorporated.

Step 3: Add Food Coloring – Leave the frosting white or add food coloring and mix until you achieve the desired shade. Today I am making Halloween sugar cookies so I am going for a nice orange shade.

Step 4: Frost Sugar Cookies – Once sugar cookies cool, it’s time to frost them. Icing spatulas yield optimal results, but a butter knife can also get the job done.

Step 5: Enjoy – The best soft sugar cookies are a great treat for large groups or you can freeze the cookies and save for another time.

Storage

With as many cookies as this recipe makes, there is the potential of having more cookies then you can eat. This recipe can easily be cut in half or you can bake and freeze the cookies. Allow cookies to fully cool then place in a freezer safe plastic baggie.

Enjoy!

Baking these sugar cookies is a delightful journey that leads to a batch of sweet, buttery goodness. From the moment you mix the ingredients to the final addition of sprinkles, the process is as enjoyable as the end result. These cookies aren’t just a treat for your taste buds; they’re a reminder of the joy that comes from simple pleasures in the kitchen. So, grab your apron, preheat the oven, and create some sweet memories with these delicious sugar cookies. Happy baking!

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