If you’re looking for a soft sugar cookies recipe that tastes like a Sunday at Grandma’s but comes together on a Tuesday night, this is it. They’re pillowy-soft, lightly golden, and use a smart shortcut to save you time—no chilling overnight required.
From My Kitchen
Last December, I was scrambling to get cookies ready for a neighbor gift exchange, and I realized I’d forgotten to chill my dough the night before. Panic mode. But then I remembered this recipe—the one that only needs 15 minutes in the fridge and still delivers that melt-in-your-mouth texture everyone loves.
These soft sugar cookies became my secret weapon. They’re the kind that stay tender for days (if they last that long), and they don’t require fancy decorating to feel special. Just a simple roll in sugar, a quick bake, and you’ve got a cookie that looks like you spent all afternoon in the kitchen.
Here in Asheville, we’re always looking for recipes that feel cozy without the fuss. This one fits perfectly into the “Cooking Save” mission: special without being complicated, and forgiving enough that even if your kitchen is a little chaotic (mine always is), you’ll still end up with something beautiful.
Why This Recipe Works
- Smart Shortcut: Only 15 minutes of chilling time instead of the usual overnight wait—perfect for last-minute baking.
- Texture Magic: The combination of butter and vanilla bean paste creates a tender, almost cake-like crumb that stays soft for days.
- Forgiving: These cookies are nearly impossible to mess up. Even if you slightly overmix or your oven runs hot, they’ll still turn out delicious.
- Versatile Canvas: Perfect plain or dressed up with frosting, sprinkles, or a simple dusting of powdered sugar.
The Grocery List (& Shortcuts)
Main Players
- 2 1/2 cups all-purpose flour – The foundation. No need for fancy cake flour here.
- 2 teaspoons baking powder – This is what gives the cookies their soft, pillowy lift.
- 1/2 teaspoon kosher salt – Balances the sweetness perfectly.
- 1 cup (2 sticks) salted butter, room temperature – Quality matters here. Real butter creates that melt-in-your-mouth texture.
- 1 1/3 cups sugar, plus 1/4 cup for rolling – The extra sugar for rolling creates a beautiful sparkly crust.
- 2 large eggs, room temperature – Room temp eggs blend more smoothly into the batter.
- 1 teaspoon vanilla bean paste or vanilla extract – Vanilla bean paste adds those gorgeous flecks, but extract works beautifully too.
The “Cooking Save” Shortcut
The magic here is the 15-minute chill time instead of overnight. Most sugar cookie recipes demand hours of waiting, but this one respects your schedule. You can go from “I need cookies” to “cookies are cooling” in under an hour.
Substitutions
- Dairy-Free: Swap the butter for plant-based butter (I like Miyoko’s). The texture stays remarkably similar.
- Gluten-Free: Use a 1:1 gluten-free flour blend. Add an extra tablespoon of flour if the dough feels too sticky.
- Out of vanilla bean paste? Regular vanilla extract works perfectly—you just won’t have those pretty vanilla specks.
Equipment You Actually Need
You don’t need a fancy kitchen for these. Here’s what I use:
- Stand mixer or hand mixer – Makes creaming the butter easier, but a sturdy wooden spoon and some elbow grease work too.
- Large mixing bowl – For the dry ingredients.
- 1/3-cup scoop – This keeps the cookies uniform in size (and saves you from sticky hands).
- Baking sheets – Two sheets let you bake in batches.
- Parchment paper – Prevents sticking and makes cleanup a breeze.
Step-by-Step: Making Soft Sugar Cookies
Phase 1: Prep the Dough
Line your baking sheet. Grab one baking sheet and cover it with parchment paper. This is where your dough will chill.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt. Set this aside—you’ll fold it in later.
Cream the butter and sugar. In your stand mixer (or a large bowl with a hand mixer), beat the butter and 1 1/3 cups of sugar together until it’s light, fluffy, and almost pale yellow. This takes about 2 to 3 minutes. You’ll know it’s ready when the mixture looks like whipped frosting.
Add the eggs and vanilla. Crack in the eggs one at a time, letting each one blend in before adding the next. Pour in the vanilla bean paste. The dough should look smooth and glossy.
Fold in the flour. Using a rubber spatula (not the mixer—this is key), gently fold the flour mixture into the wet ingredients. Stop as soon as you don’t see any dry streaks. Overmixing makes tough cookies, and we want pillowy-soft here.
Phase 2: The Sugar Roll & Chill
Set up your sugar station. Pour the remaining 1/4 cup of sugar onto a shallow plate or small bowl.
Scoop and roll. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll it around until it’s completely coated—don’t be shy here. The sugar creates that beautiful sparkly crust.
Place and press. Set each sugar-coated dough ball on your parchment-lined baking sheet. Gently press down on the top to flatten it slightly. This helps them bake evenly.
Chill for 15 minutes. Pop the whole baking sheet into the refrigerator. This short chill firms up the butter just enough to prevent the cookies from spreading too thin.
Phase 3: Bake to Golden Perfection
Preheat your oven. While the dough chills, set your oven to 350°F.
Arrange on baking sheets. Transfer the chilled dough balls to two unlined baking sheets (yes, unlined this time—they won’t stick). Space them about 3 inches apart. They’ll spread a bit, and you want to give them room.
Bake and rotate. Slide the baking sheets into the oven. Bake for 16 to 18 minutes, rotating the pans halfway through. You’ll know they’re done when the edges are just barely golden and the centers look set but still soft. They might look slightly underdone—that’s perfect. They’ll firm up as they cool.
Cool in stages. Let the cookies rest on the baking sheets for 5 minutes. This prevents them from breaking apart. Then transfer them to wire racks to cool completely. The smell at this stage? Pure heaven.
Riley’s Kitchen Tips
Tip 1: Room Temperature Matters
Make sure your butter and eggs are at room temperature before you start. Cold butter won’t cream properly, and cold eggs can make the dough seize up. If you’re in a hurry, leave the eggs in a bowl of warm water for 5 minutes.
Tip 2: The “Oops” Fix
If your dough feels too sticky to work with, pop it in the fridge for an extra 10 minutes. If it’s too dry and crumbly, add a teaspoon of milk and gently fold it in. No panic—cookie dough is forgiving.
Tip 3: Make Ahead Magic
You can scoop, roll, and freeze the dough balls on a baking sheet. Once frozen solid, transfer them to a freezer bag. When you need fresh cookies, bake them straight from the freezer—just add 2 to 3 extra minutes to the baking time.
Tip 4: The Sparkle Secret
For extra sparkle, use coarse sugar (like sanding sugar) instead of regular granulated sugar for rolling. It catches the light beautifully and adds a subtle crunch.
What to Serve with These Soft Sugar Cookies
For a Cozy Afternoon
Pair these with a mug of hot cocoa or a strong cup of coffee. The simple sweetness of the cookies balances perfectly with a rich, warm drink.
For a Holiday Spread
Serve alongside gingerbread cookies, peppermint bark, and a big bowl of spiced nuts. These soft sugar cookies are the perfect “palate cleanser” between richer desserts.
For a Gift Box
Stack them in a tin lined with parchment paper, separated by layers. They stay soft and fresh for up to a week, making them perfect for neighbor gifts or care packages.
Storage & Leftovers
Room Temperature: Store in an airtight container at room temperature for up to 5 days. Tuck a slice of bread in the container to keep them extra soft—it really works.
Fridge: Not recommended. The fridge can dry them out.
Freezer: These freeze beautifully. Layer them between sheets of parchment paper in a freezer-safe container. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
Can I use unsalted butter instead of salted?
Absolutely. Just add an extra 1/4 teaspoon of salt to the dry ingredients to make up for it.
Can I double this recipe for a crowd?
Yes! This recipe doubles beautifully. Just make sure you have enough baking sheets and oven space. You might need to bake in multiple batches.
Can I decorate these with frosting?
Of course! These are perfect for decorating. Let them cool completely, then top with buttercream, royal icing, or a simple glaze. They’re sturdy enough to handle sprinkles and piping.
Why do my cookies spread too much?
This usually means the butter was too warm or the dough didn’t chill long enough. Make sure to give them the full 15 minutes in the fridge before baking.
Can I make these without a stand mixer?
Yes! A hand mixer works great, or you can cream the butter and sugar by hand with a wooden spoon. It just takes a little more muscle.
Final Thoughts: Your New Go-To Sugar Cookie
This soft sugar cookies recipe has earned a permanent spot in my kitchen rotation. It’s the one I turn to when I need something that feels homemade and special but doesn’t require an entire afternoon. The texture is perfect—tender without being crumbly, sweet without being cloying, and that subtle vanilla flavor shines through in every bite.
Whether you’re baking for a holiday cookie exchange, a last-minute potluck, or just because it’s Tuesday and you deserve something sweet, these cookies deliver. And the best part? They’re nearly impossible to mess up. Even on your most chaotic baking day, you’ll end up with something beautiful.
Did you try this recipe? Snap a photo and tag me on Instagram! Or save this to your Holiday Baking or Easy Cookies board on Pinterest so you can find it when you need it most.
Pull up a chair,
Riley 🍂
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Soft Sugar Cookies
Ingredients
Equipment
Method
- Line your baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In your stand mixer, beat the butter and 1 1/3 cups of sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla bean paste.
- Fold in the flour mixture gently until no dry streaks remain.
- Scoop the dough, roll in sugar, and place on a baking sheet. Press down gently.
- Chill the baking sheet in the refrigerator for 15 minutes.
- Preheat the oven to 350°F while the dough chills.
- Transfer the chilled dough balls to unlined baking sheets, spacing them apart.
- Bake for 16 to 18 minutes, until edges are barely golden. Cool on sheets for 5 minutes before transferring to a wire rack.