Baking & Pastry > Cookies > Drop Cookies > Sugar Cookies Recipe (Soft)

Ultra-Soft Drop Sugar Cookies

Indulge in these melt-in-your-mouth soft sugar cookies! This recipe delivers a pillowy texture and a delightful sweetness, perfect for any occasion. Follow these easy steps for baking success.

Prep Time
20 minutes
Cook Time
8-10 minutes
Servings
Approximately 36 cookies
Ingredients
  • 3 cups All-Purpose Flour
  • 1.5 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1.5 cups Granulated Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Milk

Preparing the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which is crucial for achieving a light and airy texture. Set aside this mixture for later.

Creaming the Butter and Sugar

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, contributing to the cookies' soft texture. This should take about 3-5 minutes.

Adding the Wet Ingredients

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor of the cookies.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Stir in the milk until a smooth dough forms.

Chilling the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much during baking and also allows the flavors to meld together. For best results, chill for at least 1 hour.

Baking the Cookies

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden. Do not overbake; the cookies should still be soft in the center.

Cooling the Cookies

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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FAQ

  • Can I use salted butter?

    Yes, you can use salted butter. However, reduce the amount of salt added in the recipe by 1/4 teaspoon.
  • Can I add sprinkles?

    Absolutely! Add sprinkles to the dough before baking or after baking while the cookies are still slightly warm.
  • How do I store the cookies?

    Store the cookies in an airtight container at room temperature for up to 3 days.
  • Why are my cookies flat?

    Your butter might have been too soft, or the dough wasn't chilled long enough. Also, ensure your oven temperature is accurate.