I am pretty particular about my sugar cookies, and I only enjoy them thick, soft, chewy, and frosted! This recipe is the BEST!
You’ll notice I use shortening instead of butter in my sugar cookies, and that is because I’ve tested them both ways and found that shortening yields a much softer cookie, that doesn’t get hard after cooling and storing. They last longer and freeze beautifully. You can substitute butter if you want, but the results will not be quite the same.
Did you know that sugar cookies are the most popular Christmas cookie? Check out the most popular Christmas cookies ranked!
How to make Sugar Cookies:
- In a mixing bowl, cream together the shortening and sugar. Add eggs, milk, and vanilla and mix.
- In a separate bowl, mix dry ingredients–(flour, baking powder, and salt). Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Refrigerate for 20-30 minutes.
- Lightly flour your counter top. Roll dough ball out to ½ inch to ¾ inch thick. Cut the dough into shapes with cookie cutters (or use a round drinking cup).
- Place cookies on a parchment lined baking sheet.
- Bake at 350 degrees F for about 8-11 minutes. Cookies will be very light colored and just set (not shiny on top), when you take them out. They will harden as they cool, so don’t over bake them.
Pro Tips:
Roll the cookies out thick– at least ½ inch.
Don’t over-bake them.
Frost them:
Use buttercream frosting or cream cheese frosting and color the frosting different colors with food coloring. Use different cookie cutters and colored sprinkles to decorate for holidays like Christmas or Valentine’s Day.
Make Ahead and Freezing Instructions:
Sugar cookies will last for 3-5 days stored in an air-tight container at room temperature unfrosted, or refrigerate if frosted.
You can freeze sugar cookies with or without frosting for up to 3 months. If frosted, flash freeze them for 30 minutes and then add them to an airtight container, with parchment paper between the stacked layers and return to freezer.
Sugar cookie dough can also be frozen for up to 3 months. When ready to bake the cookies, remove the dough from the freezer about 2 hours ahead of time to allow it to soften enough to roll out.
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Recipe
Super Soft Sugar Cookies
Ingredients
- 2/3 cup vegetable shortening (or use half butter, half shortening)
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but makes a great flavor )
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese , softened
- 1/2 cup butter , softened
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
- In a mixing bowl, cream together the shortening and sugar.
- Add eggs, milk, and vanilla and mix.
- In a separate bowl, mix dry ingredients--(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Refrigerate for 20-30 minutes.
- Lightly flour your counter top. Roll dough ball out until ½ inch to ¾ inch thick. Cut the dough into shapes with cookie cutters (or use a round drinking cup)
- Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don't over bake them.
For the frosting:
- Add the butter and cream cheese to a mixing bowl and beat well until smooth and creamy.
- Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is smooth and thick and tastes perfect.
Notes
Nutrition
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Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2013. Updated December 2020.
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I was looking for a soft sugar cookie recipe for my husband who requires dairy free and daughter who has braces on her teeth. This recipe was perfect and the dough so easy to work with. I used oat instead of cows milk no problem. Thanks so much!
I made this recipe as written but it’s far too soft to roll. Going to scrap it and try something else for our Christmas cookies.
Easy to make, but not so tasty. I made it with shortening as in the recipe. Maybe it would taste better if I used butter. I used a different frosting recipe, so I have no comment on the recipe’s frosting.
I made this following the recipe exactly but did a double batch. I was hoping to get soft, gooey cookies but instead got a cakey consistency. They were not the consistency I was going for, however, They are still delicious and they are sturdier, which makes them perfect for taking to a party or wrapping them up and giving as gifts. I didn’t do the icing as they’re sweet enough for me as is, however, for extra fragrance, I grated some nutmeg and cinnamon on top and they tasted like Christmas! If you know any fussy eaters you can serve icing or whatever spread you want – one friend mentioned you can even do clotted cream and jam with them. They are great on their own or as a base for other spreads.
The taste was good, I’ll add more vanilla next time. The dough was not stiff enough for a cookie cutter so I chilled the dough and scooped instead. I’m not sure why you would use cookie cutters on such a soft dough. Good recipe, but don’t roll the dough.
Yummmmm
Sugar cookies are delicious 😋
Good recipe