These Soft Sugar Cookies are going to become a favorite. They’re tender, soft and so delicious. Top them off with delicious buttercream and you’ve got a pretty amazing sugar cookie.
I am so late getting this post up today, so this is going to be short and sweet.
Valentine’s Day is just a few days away and I wanted to share another sugar cookie recipe with you. I shared the recipe for my favorite sugar cookie exactly 4 years ago today, but wanted to have another option here for those of you who like a softer, less chewy sugar cookie. So today I’m sharing the recipe for these amazing Soft Sugar Cookies.
I got this recipe years ago from my friend at the gym. I’ve gotten so many good recipes from my gym friends. . . it really does pay to go to the gym (lol!). Anyway, the dough has whipping cream in it, which I am pretty sure does something magical to these cookies.When I made these the other day, my husband kept eating them without the frosting. I told him to wait until they were frosted, but he said they were so good they didn’t even need any frosting. He obviously doesn’t share my same philosophy, which is the whole reason to eat a sugar cookie is for the frosting. Anyone else agree with me on this?
Tips for making sugar cookies:
- Chill your dough. I know that is a big annoyance for some people, but without chilling it, this dough would be extremely hard to roll and the cookies won’t hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.
- Divide the dough in two pieces. Smaller sections of dough are easier to roll out. Also, try not to re-roll the dough too many times.
- Rolling out the cookie dough. Roll it out to 1/4 -3/8 inch thick. In these pictures I rolled it to 1/4 inch. I made a second batch a few days later and did closer to 3/8-thick and I think I like that thickness even better.
- Don’t go too big. I have found that using cookie cutters that are too large in shape, don’t seem to work as well and the cookies don’t always hold their best shape (at least with this dough anyway). Stick with medium or small size cookie cutters.
- Don’t overbake. This is key to making a good sugar cookie. Overbaking these will obviously result in crisp, crunchy sugar cookies and who wants that?
- The number of cookies you will get out of this recipe depends on the size of the cookie cutter you use. If you use a smaller to medium size cookie cutter, you will probably get 30-35 cookies.
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract (optional, but recommended)
- 1/2 teaspoon salt
- 3 teaspoons cream of tartar
- 1 teaspoon baking soda
- 5 cups flour
- 1 cup whipping cream (unwhipped)
- 1/2 cup butter
- 3 cups powdered sugar
- 3 to 5 tablespoons cream or half & half (depending on the consistency you want)
- 1 teaspoon vanilla
- pinch of salt
- food coloring (optional)
- sprinkles (optional)
- In a large bowl, cream together the butter and sugars for about 2-3 minutes, until the mixture is light and fluffy. Add the eggs, vanilla and almond extract and mix until combined.
- Add the salt, cream of tartar, baking soda, flour and whipping cream. Mix until just combined (dough will be soft and slightly sticky).
- Wrap dough in plastic wrap and chill for at least 1 to 2 hours.
- When dough has chilled and is firmed up, roll out on a floured surface to 1/4″ to 3/8 ” thick and cut into desired shapes.
- Bake at 350 degrees for 9 to 10 minutes. DO NOT OVERBAKE! Let cookies cool on baking sheet for a couple of minutes before transferring to a cooling rack to cook.
- Frost cooled cookies with frosting.
- In a large bowl or stand mixer, beat the softened butter until it is fluffy, about 2-3 minutes.
- Add about half of the powdered sugar and 2 tablespoons of the cream (or half & half). Beat well, making sure you scrape down the sides and bottom of the bowl.
- Add the remaining powdered sugar and 1 to 2 more tablespoons of cream and beat well
- Add the vanilla and pinch of salt and food coloring (if using) and beat well. Add more cream if needed to get the desired consistency.
- Spread on sugar cookies and top with sprinkles if desired.