Soft Sugar Cookies

by Pecorari Elisa

Soft Sugar Cookies

Get ready to indulge in a classic favorite with our irresistible Soft Sugar Cookies recipe. These cookies are the epitome of comfort and sweetness, with a soft and tender texture that will melt in your mouth. Whether you're a seasoned baker or just starting out, this recipe is sure to become a staple in your kitchen. Perfectly sweet and incredibly versatile, these cookies can be enjoyed on their own, frosted with your favorite icing, or adorned with colorful sprinkles for a festive touch. Get ready to experience the joy of baking as you whip up a batch of these delightful treats that are guaranteed to bring smiles to faces and warm hearts. So, grab our bakeware, kitchen tools and embark on a delicious journey of homemade goodness with our Soft Sugar Cookies.


  • Pure Aluminum Insulated Cookie Sheet 16” (OR Carbon Steel Insulated Cookie Sheet, Commercial Grade Natural Pure Aluminum Cookie Sheet Extra Thick)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Whisk (Silicone or Stainless Steel)


For the cookie dough:

  • 1 cup salted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • ½ tsp salt

For the frosting:

  • ½ cup salted butter room temperature
  • 3 cups powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • 2-4 tbsp heavy cream or milk room temperature
  • ¼ tsp salt
  • sprinkles


For the cookie dough:

  1. Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and granulated sugar for 3-5 minutes, or until light and fluffy. Add in the vanilla, almond extract and eggs. Mix on low until just incorporated.
  2. While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
  3. Use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. Space 2-3 inches apart. Use a round glass and press the bottom onto the cookie dough to flatten. Bake for 9-11 minutes or until the edges are just set. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a cookie rack to cool completely.

For the frosting:

  1. While the cookies are cooling, make the frosting. In the bowl of a stand mixer, beat the butter, powdered sugar, vanilla and almond extract until smooth. Add in heavy cream 1 tablespoon at a time until it reaches the desired consistency.

To decorate:

  1. Once the cookies have completely cooled, spread about 2 tablespoons of frosting on top and add sprinkles. Enjoy!

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