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–+ servings
photo of soft sugar cookies with red and green frosting
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Soft Sugar Cookies

Soft Sugar Cookies are a simple, classic, drop style sugar cookie that are better than any bakery!  You'll love how the soft centers melt in your mouth!
Course Dessert
Cuisine American
Servings 2 Dozen
Calories 110kcal
Author Nichole

Ingredients

FOR THE COOKIES

FOR THE FROSTING

  • 2 Sticks (1 Cup) Butter Softened to room temperature
  • 4 Cups Powdered Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 1-2 Tablespoons Heavy Cream or Milk
  • 1 Pinch Salt

Instructions

FOR THE COOKIES

  • In a large bowl, or bowl of stand mixer fitted with paddle attachment, cream together the butter and sugar until smooth and fluffy. About 2-3 minutes.
  • Beat in the egg and vanilla until well combined.
  • In a medium bowl whisk together the flour, baking soda, baking powder and salt until combined.
  • Using a hand mixer or stand mixer on low speed gradually add the dry ingredients to the wet ingredients until the dough comes together.
  • Drizzle in the milk, 1 Tablespoon at a time until dough is soft, not wet.
  • Cover the dough and chill for 20 minutes, and up to 24 hours.
  • Preheat the oven to 350 degrees.
  • Line a large baking sheet with parchment paper or a Silpat liner.
  • Roll rounded Tablespoons of dough into balls and place on prepared baking sheet 2 inches apart.
  • Bake in preheated oven for 10-12 minutes.
  • Move the cookies to a wire rack and allow to cool completely before frosting as desired.

FOR THE FROSTING

  • Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.  Or, add to a large bowl if using hand mixer.
  • Beat the butter on medium speed for 2-3 minutes until smooth and creamy.
  • Add half of the sifted powdered sugar and beat on low speed for 1 minute.
  • Add the remaining powdered sugar and beat on low speed for one minute, then on medium speed for 2 minutes.Scrape down the sides of the bowl.  Add in the vanilla extract, heavy cream, and pinch of salt.
  • Beat again on medium speed for 3-4 minutes until completely smooth, scraping down the sides of the bowl again if necessary.

Video

Notes

NOTE ON MAKING AHEAD:  You MUST chill this dough for at least 30 minutes for best results, and can refrigerate for up to 24 hours.  This dough can be frozen for up to 3 months.  Thaw in the refrigerator overnight before baking.
 

Nutrition

Serving: 1Cookie | Calories: 110kcal