Soft Sugar Cookies are tendery, buttery cutout cookies. They hold their shape and have a smooth, tender bite.
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When I set out to create this Soft Sugar Cookie recipe, I had a very specific texture in mind. My first attempt yielded perfect, crisp sugar cookies. They were fantastic (Yes, I saved that recipe.), but that wasn’t what I wanted with this cookie. These sugar cookies needed a soft texture that would still hold a cut out shape, and that’s what these are!
Even a non-experienced baker can make these Soft Sugar Cookies! In the text below are all of the tips and tricks for delicious success.
Here’s what you need to know to get your Soft Sugar Cookies just right. First, it is very important to follow the steps as written. The proteins are bonded in a specific way, so whip this up as intended to get the right result. When creaming the margarine, sugar and salt, turn the mixer up! Keep mixing for a pale, almost white, color (about 5 minutes).
Add the egg and mix on low or stir mode. It will not fully emulsify (become one with the fats). That’s ok. Same with the vanilla and non-dairy milk. Once the flour is added, the timer is on. The death of a good cookie is over mixing. Mix to combine and no more than that. Mix on low speed.
You may have seen other sugar cookie techniques. For this recipe, there is no need to refrigerate the dough. It can go straight from the mixer to the counter top. Next, let’s talk about what goes on that countertop. Do NOT flour the counter. I mean you can, but then don’t message me about dry cookies. My secret is that I dust my counter, rolling pin and dough with powdered sugar to prevent sticking, NOT flour.
Rolling dough can be tricky. Use a measuring stick, if needed, to get the height correct. Roll starting from the middle and move outward to create an even, flat dough. This Soft Sugar Cookies recipe is written for about 2 dozen 2.5” cookies. Use any size or shape cutter, or even use a glass to cut circles. Just bear in mind that the yield may differ.
If planning to top the cookies with sugar or sprinkles, add BEFORE baking. With gentle fingers, press the sprinkles slightly into the dough. If planning to ice the cookies, then bake them bare, allowing them to cool completely before adding any icing.
Things you’ll Need: Round Cutters, Ninja Cookie Cutters, 101 Cookie Cutters (#sponsored)
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Jump to RecipeServes: 24 Prep Time: 20 Minutes Cook Time: 20 Minutes
Ingredients:
- 10 Tablespoons Butter or Margarine, softened
- ⅔ Cups Sugar
- ½ teaspoons Kosher Salt
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Baking Powder
- 2-½ Cups Flour
- Powdered Sugar for dusting
- Decorations as desired
Instructions:
- Preheat oven to 375. Prepare a cookie sheet with parchment paper and a light spray of oil.
- Cream Margarine, Sugar and Kosher Salt on high speed until light in texture and very pale yellow.
- Add Egg and mix on low.
- Add Vanilla Extract, Non-dairy Milk, and Baking Powder and mix on low to combine.
- Add Flour and mix on low to combine. Be careful not to over mix, just combine.
- Dust surface and rolling pin with powdered sugar. Roll out the dough to ¼” thickness. Cut shapes out with knife or cookie cutters. Place onto prepared cookie sheet with approximately ½” between cookies. If using sugar as a topping, add to the cookies now.
- Bake at 375 for 8-10 minutes. The cookies should not be golden on top or bottom. They should be “just” cooked.
- Cool the cookies on the baking sheet for 5 minutes before being transferred to a cooling rack. Allow the cookies to cool completely before frosting or decorating them.
- Soft Sugar Cookies keep at room temperature for a week or even longer in the refrigerator. Be sure to store in an airtight container.
Soft Sugar Cookies
Equipment
- Rolling Pin
- Cookie Cutters
Ingredients
- 10 Tablespoons Butter or Margarine softened
- ⅔ Cups Sugar
- ½ teaspoons Kosher Salt
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Baking Powder
- 2-½ Cups Flour
- Powdered Sugar for dusting
- Decorations as desired
Instructions
- Preheat oven to 375. Prepare a cookie sheet with parchment paper and a light spray of oil.
- Cream Margarine, Sugar and Kosher Salt on high speed until light in texture and very pale yellow.
- Add Egg and mix on low.
- Add Vanilla Extract, Non-dairy Milk, and Baking Powder and mix on low to combine.
- Add Flour and mix on low to combine. Be careful not to over mix, just combine.
- Dust surface and rolling pin with powdered sugar. Roll out the dough to ¼” thickness. Cut shapes out with knife or cookie cutters. Place onto prepared cookie sheet with approximately ½” between cookies. If using sugar as a topping, add to the cookies now.
- Bake at 375 for 8-10 minutes. The cookies should not be golden on top or bottom. They should be “just” cooked.
- Cool the cookies on the baking sheet for 5 minutes before being transferred to a cooling rack. Allow the cookies to cool completely before frosting or decorating them.
[…] Monday is Yoga and relaxation with the Noggin' App. Tuesday, we will bake Ninja cookies using my Soft Sugar Cookies recipe and ninja cookie cutters. Wednesday is art. The youngest two will draw a person guided by […]