Oh, hey friend! Pull up a chair and let me tell you about these cookies. If you’re on the hunt for the absolute best Soft and Tender Sugar Cookies, the kind that just melt in your mouth but still hold their shape like a dream for decorating, you’ve found your happy place. Seriously, these aren’t those sad, hard, crunchy things you sometimes get. These are pillowy soft, sweet little clouds of deliciousness, and they are *perfect* for cutting out fun shapes, whether it’s Christmas, Easter, or just a Tuesday that needs a little extra sparkle.

I’ve been making these cookies for years, tweaking and testing until they were just right. I remember the first time I tried this recipe – it was a total game-changer! My kitchen smelled divine, and the cookies came out exactly how I wanted them. My kids (and let’s be honest, me!) devoured them before they even had a chance to cool completely. It’s become our go-to, our happy place cookie. And now, it’s about to be yours too!

Why You’ll Love These Soft and Tender Sugar Cookies

So, why are these my absolute favorite soft and tender sugar cookies? Let me count the ways! You’re going to adore them because:

They have the most incredible, melt-in-your-mouth tenderness. No hard edges here!
They are SO easy to whip up with simple stuff you probably already have.
They hold their shape like champs when you bake them, which is HUGE for cute cutouts.
Seriously, they are the IDEAL canvas for all your frosting and sprinkle dreams. Decorating is half the fun!
Everyone, and I mean everyone, will ask for the recipe. Prepare for compliments!

Essential Ingredients for Soft and Tender Sugar Cookies

Okay, let’s talk about what you’ll need to make these magical soft and tender sugar cookies! The beauty of this recipe is that it uses really simple, everyday ingredients. But getting them just right is key to that perfect texture. You’ll need:

1 cup unsalted butter, softened: This is crucial! Make sure your butter is softened, not melted. Leave it out on the counter for an hour or two, or if you’re impatient like me, microwave it for just 10-15 seconds until it’s soft enough to leave a finger indent.
1 1/2 cups granulated sugar: Just your regular white sugar here. It gives us that classic sweetness and helps with spread just a tiny bit.
2 large eggs: Make sure they’re large! And ideally, have them at room temperature too. It helps everything emulsify better.
1 teaspoon vanilla extract: Use good quality vanilla! It makes such a difference in the flavor of these simple cookies.
3 cups all-purpose flour: Measure this correctly! I like to spoon the flour into my measuring cup and then level it off with a knife, rather than scooping straight from the bag. It prevents packing too much flour in.
1 teaspoon baking powder: This is our main leavening agent and helps give the cookies that lovely lift and tenderness.
1/4 teaspoon salt: Just a tiny bit to balance out the sweetness and enhance all those lovely flavors.

That’s it! See? Nothing fancy, just pantry staples ready to turn into cookie perfection.

Your Guide to Making Soft and Tender Sugar Cookies

Alright, let’s get baking! Making these soft and tender sugar cookies is super fun, and I’m going to walk you through it step-by-step. Don’t stress! It’s really straightforward, and the results are so worth it. Just follow along, and you’ll have a batch of perfect cookies in no time. The biggest key here is patience, especially during the chilling part. Trust me on this!

For another delicious dessert, try our Eclair Cake Recipe.

Step-by-Step Instructions for Soft and Tender Sugar Cookies

Okay, first things first: grab your softened butter and granulated sugar. You want to pop them into a big mixing bowl and cream them together. I use my stand mixer with the paddle attachment, but a hand mixer works great too! Beat them on medium speed until the mixture is light, fluffy, and looks almost pale yellow. This usually takes about 2-3 minutes. This step is important for getting air into the dough, which helps with that tender texture!
Next, crack in your two large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl if you need to! Once the eggs are mixed in, stir in that lovely vanilla extract.
Now, in a separate, medium-sized bowl, whisk together your all-purpose flour, baking powder, and salt. Give it a good whisk to make sure everything is distributed evenly.
Gradually add the dry ingredients to your wet ingredients. I usually do it in about three additions, mixing on low speed just until everything is *just* combined. You’ll see some streaks of flour, and that’s totally fine! Don’t overmix, or your cookies can get tough. Stop as soon as you don’t see any more dry flour.
Okay, time to chill! Divide that beautiful dough in half. Flatten each half into a disk shape – this makes it easier to roll out later. Wrap each disk tightly in plastic wrap.
Pop those wrapped dough disks into the fridge for at least an hour. Chilling the dough is NON-NEGOTIABLE for these cookies. It helps the butter firm up, which prevents the cookies from spreading too much in the oven, and makes the dough way easier to roll and cut.
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This makes clean-up a breeze and helps the cookies bake evenly.
Lightly flour a clean surface (your counter works great!). Unwrap one disk of chilled dough and roll it out to about 1/4 inch thickness. You don’t want them too thick or too thin.
Now for the fun part! Grab your favorite cookie cutters and start cutting out shapes. Place the cut-out cookies onto your prepared baking sheets, leaving a little space between them.
Bake for 8-10 minutes. Keep an eye on them! You’re looking for the edges to be just *barely* starting to turn a light golden color. The centers should still look soft.
Let the cookies cool on the baking sheets for just a few minutes after taking them out of the oven. They’re delicate when hot! Then, carefully transfer them to a wire rack to cool completely before you even *think* about decorating (or sneaking one!).

And there you have it! Perfectly baked, soft and tender sugar cookies ready for whatever fun you have planned for them!

If you enjoy baking, you might also like our Coconut Lemon Curd Thumbprint Cookies.

Pro Tips for Achieving Soft and Tender Sugar Cookies

Want to make sure your soft and tender sugar cookies turn out absolutely perfect every single time? Here are a few little tricks I swear by:

Don’t overmix the dough! Seriously, this is key. Once you add the dry ingredients, mix only until you don’t see any more dry flour streaks. Overmixing develops gluten, which makes for tough, not tender, cookies. We want soft clouds, remember?

Butter consistency matters. Make sure your butter is truly softened, not melted. Softened butter creams up beautifully with the sugar, trapping air that gives the cookies that lovely lift and tender crumb. Melted butter will just lead to greasy, flat cookies.

Chill time is your best friend. I know waiting is hard, but don’t skip or shorten the chilling time! Cold dough is so much easier to roll and cut without sticking, and more importantly, it helps the cookies keep their shape in the oven. Warm dough equals sad, spread-out blobs. Trust the chill!

Watch your bake time. Ovens vary, and cookie size varies! Start checking your cookies at the 8-minute mark. You want the edges to be just slightly golden, but the centers should still look a little pale and soft. They’ll continue to set up as they cool on the hot baking sheet.

Follow these simple tips, and you’ll be a soft and tender sugar cookie pro in no time!

For another sweet treat, check out our Strawberry Cookies with Cream Cheese Frosting.

Ingredient Notes and Simple Substitutions

While this recipe is pretty forgiving, using the right ingredients really does make a difference in getting that signature soft and tender sugar cookie texture. But hey, life happens, and sometimes you need to swap things out! Here’s a little info on why certain ingredients are important and what you can *sometimes* get away with.

Using unsalted butter is best because it gives you control over the saltiness. If you only have salted butter, just skip adding the 1/4 teaspoon of salt in the recipe. As for flour, I highly recommend sticking to all-purpose here. Different flours absorb liquid differently, and this recipe is balanced for all-purpose.

For the vanilla extract, please use the real stuff! Imitation vanilla just doesn’t give you the same depth of flavor. And while you *could* technically use margarine instead of butter, your cookies won’t have the same rich taste or tender crumb. Stick to real butter for the best results!

Frequently Asked Questions About Soft and Tender Sugar Cookies

Got a question about making these soft and tender sugar cookies? Don’t worry, I’ve probably asked it myself at some point! Here are a few common ones:

Q: My dough is too sticky to roll out! What happened?
A: This usually means your butter wasn’t quite soft enough when you started, or perhaps you didn’t chill the dough long enough. Make sure your butter is properly softened, and don’t skimp on that chilling time! If it’s still a bit sticky, try adding just a *tiny* bit more flour when you roll, but be careful not to add too much.

Q: Can I make the cookie dough ahead of time?
A: Absolutely! You can keep the dough disks wrapped tightly in the fridge for up to 3-4 days. You might need to let it sit out for 10-15 minutes before rolling if it’s super hard, but it works great for prepping ahead!

Q: How do I store these soft and tender sugar cookies?
A: Once they’re completely cool, store them in an airtight container at room temperature. If they’re frosted, a single layer or layers separated by parchment paper works best. They’ll stay nice and soft for several days!

Q: Can I freeze the baked cookies?
A: Yes! Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Thaw at room temperature before decorating or eating. This is a great way to have soft and tender sugar cookies on hand whenever a craving strikes!

Estimated Nutritional Information

Okay, if you’re curious about the nitty-gritty details, here’s an estimated look at the nutritional information for one of these soft and tender sugar cookies. Now, keep in mind, these are just estimates! They can totally change depending on the exact brands of ingredients you use and how big you cut your cookies. Think of this as a general idea, not a strict rule!

Serving Size: 1 cookie
Calories: Around 150
Sugar: About 12g
Sodium: Roughly 50mg
Fat: Approximately 7g
Saturated Fat: Around 4g
Unsaturated Fat: About 3g
Trans Fat: 0g (yay!)
Carbohydrates: Roughly 20g
Fiber: About 0.5g
Protein: Around 2g
Cholesterol: Approximately 30mg

Just remember, these are homemade goodies, made with love! Enjoy them mindfully, and don’t stress too much about the numbers. They’re meant to be a treat!

Share Your Soft and Tender Sugar Cookie Creations

Okay, you’ve baked the perfect batch of soft and tender sugar cookies! Now it’s time to show them off! I absolutely LOVE seeing what you guys make. Did you decorate them? Did you use crazy fun cookie cutters? Please, please, please share your creations with me!

Leave a comment below and let me know how they turned out. Give the recipe a star rating – it helps other bakers find it! And if you post photos on social media, tag me so I can see your beautiful cookies! Happy baking, friends!

Soft and Tender Sugar Cookies: 1 Secret to Success

Author: memorecipes.com
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These sugar cookies are soft, tender, and perfect for decorating. They hold their shape well when baked.

Ingredients

Scale

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Divide dough in half, flatten into disks, and wrap in plastic wrap.
Refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out dough to 1/4 inch thickness.
Cut out shapes using cookie cutters.
Place cookies on prepared baking sheets.
Bake for 8-10 minutes, or until edges are lightly golden.
Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough.
Ensure butter is softened, not melted.
Chill time is crucial for dough handling.
Bake time may vary depending on cookie size.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg

Keywords: sugar cookies, soft cookies, tender cookies, cookie recipe, baking