Soft Sugar Cookies Recipe
Nov 10, 2025
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If you’re looking to try a new soft sugar cookies recipe, this one has been in my family for years. Over time, I’ve tweaked and adapted it to become my go-to cutout cookie. It’s pillowy soft in the center, yet sturdy enough to hold its shape for icing.
This is the softest sugar cookie recipe, resulting in buttery, lightly sweet cookies that bake up with a tender crumb. Ideal for cookie decorating parties, cookie swaps or leaving under the tree for the big guy in December.
Why You’ll Love This Recipe
- Soft and tender – There are no hard, crunchy edges with these.
- Perfect for decorating – They hold their shape, while maintaining a soft, delicate center.
- Make-ahead friendly – The dough can be made and chilled or frozen in advance; you also can bake the cookies a few days before decorating.
- Family-approved – This heirloom recipe is made modern, but you can taste the nostalgia in every bite.
These cookies are delicious, even without decoration, but you can top them with royal icing (check the recipe card for full details) or decorate with buttercream. They’re a favorite to make in my kitchen year after year, especially during the holidays.
Ingredients You’ll Need
- 1 cup granulated sugar
- ½ cup shortening (like Spectrum Organic All-Vegetable Shortening)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
How to Make Soft Frosted Sugar Cookies
Cream the shortening and sugar. In a large bowl or stand mixer, beat vegetable shortening and sugar together until light and fluffy, about 2 to 3 minutes.
Add egg, buttermilk and flavorings. Mix in the egg, vanilla and almond extract, and buttermilk, until fully incorporated.
Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet until a soft dough forms. It should be smooth but not sticky. If needed, add more flour 1 tablespoon at a time.
Baker’s Tip
This recipe does start with a softer dough, but it should easily form into a ball. You can knead in extra flour, 1 tablespoons at a time, as needed, when you roll out and cut the cookies.
Chill the dough. Divide the dough into two discs, wrap in plastic and refrigerate for at least 1 hour (or up to 3 days). Chilling helps the cookies keep their shape while baking.
Roll and cut. Preheat the oven to 350 degrees F. On a lightly floured surface, roll out one disc of dough to about ¼ inch thick. Cut into shapes with cookie cutters and place on a baking sheet lined with silicone mat or parchment paper. Repeat with second disc of dough.
Baker’s Tip
Take scraps from cutouts, reform into a ball and roll out to maximize the number of cookies you get from a batch. The dough will get soft quickly, but you can sprinkle and knead in a bit more flour to help reduce stickiness.
Bake to perfection. Bake for 8 to 10 minutes, just until the edges are set but not too browned. The centers should look slightly underbaked – that’s what keeps them soft. They will continue to bake a bit as they cool on the pan.
Cool and decorate. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once completely cool, decorate with royal icing, buttercream or a simple powdered sugar glaze.
Tips for the Softest Sugar Cookies
- Don’t overbake – Pull the cookies out when the edges are just set. They turn out perfect at 9 minutes in my oven.
- Use room temperature ingredients – Set your egg and buttermilk out to come to room temperature before baking. This helps the dough form a more consistent texture.
- Choose simple cutters – These cookies will spread a little bit, so choose cookie cutters without intricate shapes. Trees, stars and circles work well.
- Chill the cutouts – If you’re rolling out the cookies a bit thicker, chill on the baking sheet before baking to help the cookies maintain shape.
- Amp up the almond – Use 1 full teaspoon of almond extract and ½ teaspoon of vanilla for the best almond sugar cookies.
Sugar Cookie Storage
Store cooled cookies in an airtight container at room temperature for up to 7 days. If you’re using a buttercream frosting for the cookies, store them in a single layer. Royal icing takes several hours to set, so be patient before stacking.
A Sweet Family Tradition, Updated
This recipe started with my great-great aunt, who is credited with the original. It should be noted that the recipe only includes a list of ingredients and these directions: “Bake at 350 for 8 to 10 minutes.”
Aunt Rena’s original recipe also resulted in more than 8 dozen cookies, so I’ve worked to batch it down to a reasonable amount for the modern home cook. This recipe yields 3 to 4 dozen cookies, depending on the size of your cookie cutters.
I’ve adjusted this recipe over time – including adding almond extract for almond sugar cookies – to create something just as nostalgic but more suited for cutout cookies that will impress everyone at your cookie exchange.
A special thanks goes out to my friend and expert baker Michelle from Back Porch Paleo, who tested this recipe that means so much to me and provided notes to make it more friendly for all.
Whether you’re baking with kids or just starting your own holiday baking traditions, these soft sugar cookies deserve a spot on your list.
Soft Sugar Cookies Recipe
Ingredients
For the cookies
- 1 cup granulated sugar
- ½ cup vegetable shortening
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, or vanilla extract
- ½ cup buttermilk
- 3 cups all-purpose flour, plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For royal icing
- 6 tablespoons pasteurized egg whites
- 1 teaspoon almond extract, or vanilla extract
- 4 cups powdered sugar, sifted
- Gel food coloring, optional, for decoration
Instructions
Make the dough
- In a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment), cream together sugar and shortening on medium speed until light and fluffy, about 2 minutes.
- Add the egg, vanilla and almond extracts, mixing until fully incorporated.
- Pour in the buttermilk and mix on low speed until just combined.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the wet mixture, about ⅓ at a time, mixing until a soft dough forms. Tip: The dough will be on the softer side, but it should be thick enough to hold together if formed into a ball. It will firm up with refrigeration.
- Divide dough in half, shape each portion into a disc and wrap tightly in plastic wrap. Chill for at least 1 hour or up to 3 days.
Roll out and bake
- Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats (optional).
- Lightly flour your countertop and roll one disc of dough to about ¼-inch thickness.
- Use cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheets, leaving a bit of space between each cookie. Repeat with the second disc of dough. Gather scraps and roll out, until all dough is used. You might need to add additional flour, 1 tablespoon at a time, if dough gets sticky. Just knead it into the scrap dough.
- Bake for 9 to 11 minutes, until edges are set but not browned. Cookies should look slightly pale when you pull them out; they’ll continue to bake as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Make royal icing and decorate
- In a stand mixer fitted with the whisk attachment, add pasteurized egg whites and almond extract. Whisk on low speed for about 10-15 seconds until frothy.
- With the mixer on low, gradually add sifted powdered sugar, 1 cup at a time, until all is incorporated. Scrape down the sides as needed.
- Increase speed to medium and beat until the icing is smooth, glossy, and thick enough to hold soft peaks (about 2 to 3 minutes). Check consistency: Dip a spoon into the icing; it should slowly ribbon off and hold its shape for a few seconds before smoothing out. If it’s too thick, add a few drops of water at a time. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.
- Divide icing into bowls and color with gel food coloring, if desired.
- Transfer to piping bags (or use a zip-top bag with the corner snipped off) and decorate cooled cookies.
Notes
- Cookies will continue to bake slightly after coming out of the oven. Pull them when edges are just set for the softest texture.
- For best results, use simple-shaped cookie cutters. Because the dough spreads slightly, intricate designs may lose detail.
- Allow icing to dry at room temperature for at least 4 hours, or overnight, before stacking or packaging cookies.
- Store decorated cookies in an airtight container at room temperature for up to 7 days.
Like this? Leave a comment below!
This worked exactly as written, thanks!