Soft Sugar Cookies Recipe

I finally perfected Soft Sugar Christmas Cookies, thick, tender rounds rolled in sugar that form a crunchy holiday crust.

I’ve been playing with a recipe I call Soft Sugar Christmas Cookies, and honestly they keep surprising me. Thick, tender middles that crackle into a crunchy sugar crust, not the flat kind you get everywhere, they’re somehow both simple and sneaky.

I lean on all purpose flour and sometimes a bit of sour cream or plain yogurt to give that slight tang and extra softness, even when I forget about them for a minute. Theyre forgiving, a little flawed, and always worth the plate they disappear from.

If you like a cookie that makes you curious about the first bite, this one will do that.

Ingredients

• All purpose flour gives structure, mostly carbs, small fiber, makes cookies tender
• Butter adds moisture, richness and fat, makes cookies soft and flavorful, not healthy
• Granulated sugar sweetens and spreads dough, high in simple carbs, no real nutrients
• Brown sugar adds warmth and chew, has a touch of molasses, slightly more moisture
• Eggs bind ingredients, provide protein and moisture, help cookies rise and set
• Vanilla gives aroma and depth, tiny amount goes long way, tastes homemade
• Sour cream adds tang and tenderness, keeps cookies soft longer, slight acidity

Ingredient Quantities

• 2 3/4 cups (345 g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226 g) unsalted butter, softend
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1/4 cup granulated sugar for rolling

How to Make this

1. Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats, rack in the middle; measure flour by spooning into the cup then level it for accuracy, dont pack it down.

2. In a bowl whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2–3 minutes on medium speed; scrape the bowl.

4. Add 2 large eggs, one at a time, beating after each, then stir in 2 teaspoons vanilla extract and 1/2 cup sour cream or plain yogurt until just combined.

5. Add the dry ingredients to the wet in two additions, mixing on low until just combined and no large streaks of flour remain; dont overmix or the cookies get tough.

6. Cover the dough and chill 30 minutes to 2 hours (longer chill = less spread and thicker cookies), this is a trick to keep them nice and tall.

7. Scoop dough into rounded
1.5 inch balls (or use a tablespoon scoop), roll each ball in the reserved 1/4 cup granulated sugar, and place about 2 inches apart on prepared sheets; if you want flatter cookies press them slightly with the palm.

8. Bake 9 to 11 minutes, rotating the pan halfway if you want even color, until edges are set but centers still look a tad soft — they will firm as they cool.

9. Let cookies rest on the baking sheet 4 to 5 minutes then transfer to a wire rack to finish cooling; store in an airtight container with a piece of bread to keep them soft longer.

Equipment Needed

1. Oven (set to 350°F / 177°C)
2. 2 baking sheets lined with parchment paper or silicone mats
3. Mixing bowls, large and medium
4. Electric mixer or a sturdy wooden spoon and some elbow grease
5. Measuring cups and spoons, plus a kitchen scale for best accuracy
6. Whisk and rubber spatula for scraping and folding
7. 1.5 inch cookie scoop or a tablespoon to portion dough
8. Wire cooling rack and an airtight container for storing leftovers

FAQ

Soft Sugar Cookies Recipe Substitutions and Variations

• Unsalted butter (1 cup) – swap 1:1 with softened margarine, or use 1 cup vegetable shortening for even softer, cakier cookies; shortening can taste less buttery so add a little extra vanilla if you want.
• All purpose flour (2 3/4 cups) – use a 1-to-1 gluten free flour blend in the same volume; if your blend has no xanthan gum add about 1/2 teaspoon to help with chew and structure. You can also replace 1/2 cup AP flour with 1/2 cup cake flour for a more tender cookie.
• Sour cream or plain yogurt (1/2 cup) – swap with equal parts full fat Greek yogurt 1:1, or use 1/2 cup buttermilk (cookies will be a bit tangier and softer, so slightly chill dough before baking if it spreads too much).
• 2 large eggs – replace with 1/2 cup unsweetened applesauce for both eggs, or make two flax eggs (2 tablespoons ground flax + 6 tablespoons water, mix and let sit 5 minutes); applesauce adds chew, flax gives structure but can be slightly denser.

Pro Tips

1. Chill the dough longer if you want taller cookies, like really chill it, even overnight. If it gets too hard to scoop just let it sit on the counter 5 to 10 minutes so it loosens up, otherwise you’ll tear it and end up with weird shapes.

2. Weigh the flour when you can, its the single best way to avoid dry or flat cookies. If you dont have a scale spoon the flour into the cup and level it, dont pack it down. Little differences make a big change in texture.

3. Roll in sugar right before baking and dont over-handle the balls. If your hands stick lightly dampen them with water, that stops the dough from sticking and keeps the outside smooth. For a tiny flavor twist mix a pinch of cinnamon or a few grains of flaky salt into the rolling sugar.

4. Ovens vary so start checking a minute or two before the recipe time, watch for set edges but still-soft centers. Let them cool on the sheet a few minutes before moving, and if you want to keep them soft store with a slice of bread or warm them for 8 to 10 seconds in the microwave to revive them.