Softest Sugar Cookies : No fuss dough.

Imagine sinking your teeth into a soft, chewy sugar cookie that practically melts in your mouth. The sweetness hits your taste buds first, followed by a subtle hint of vanilla and the slightest crunch from the sprinkles on top. It’s a sensory experience like no other, and one that I’m excited to share with you today through my recipe for the softest sugar cookies.

But before we dive into the nitty-gritty of this recipe, I wanted to mention that if you’re looking for a similar cookie experience, you should definitely check out my recipe for chewy chocolate chip cookies. They’re a close cousin to these sugar cookies, but with the added bonus of gooey chocolate chunks.

Why This Recipe Works

• The combination of white and brown sugar creates a rich, caramel-like flavor that’s perfect for balancing the sweetness of the cookies.
• The addition of buttermilk and a touch of salt helps to balance out the flavors and keep the cookies tender.
• The subtle flavor of pure vanilla extract adds depth and complexity to the cookies without overpowering them.

Key Ingredients

When it comes to making the softest sugar cookies, it’s all about using high-quality ingredients that will help to create a tender, chewy texture. My absolute must-have ingredient for this recipe is pure vanilla extract. I know it sounds indulgent, but trust me, it makes all the difference in the world.

Another key ingredient that I want to highlight is the type of sugar you use. For this recipe, I highly recommend using a combination of white and brown sugar. It might seem counterintuitive, but it will help to create a rich, caramel-like flavor that’s perfect for balancing the sweetness of the cookies.

Recipe Courtesy of Our Kitchen

Softest Sugar Cookies

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

Colored sugar sprinkles for decorating (optional)

Parchment paper lined baking sheet

Directions

1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

2

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

3

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix. If using colored sugar sprinkles, fold them into the dough at this stage.

4

Use a cookie scoop to portion out balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

5

Bake for 10-12 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage & Reheating

After the cookies have cooled, you can store them in an airtight container at room temperature for up to 3 days. Simply place the cookies in a single layer on the bottom of the container and cover with plastic wrap. When you’re ready to enjoy one (or two, or three…), simply reheat it in the microwave for a few seconds or in the oven at 350°F (180°C) for a few minutes until it’s soft and chewy again.