Super Soft Sugar Cookies

Super Soft Sugar Cookies | A Teaspoon of Happiness

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free.

I have a little announcement to make today, and I totally made these cookies just to do it. Or maybe the announcement was just an excuse to make cookies. Maybe you can guess from the color of today’s sprinkles? Yep! We’re having a baby girl! Marc and I had our ultrasound on Friday, and they said we’ll be meeting a little baby girl in October. Pretty exciting, isn’t it? We’re thrilled. I mean, we would have been thrilled either way, but it’s really cool to know what our future holds. Now, if we could just settle on a name for her, we’d be ready to go.

it's a girl

Anyway, I’ve been craving sugar cookies like crazy lately. I even went to the grocery store to buy some Lofthouse ones recently, and they were out! I was so disappointed. I’ve spent a ton of time scouring the internet, trying to find a super soft sugar cookies recipe, and I finally came up with one. It’s a really simple one, too. I had all the ingredients – minus the sprinkles – in my kitchen already.

Super Soft Sugar Cookies | A Teaspoon of Happiness

The most important thing to remember here is that you don’t want to over bake them. They aren’t going to be brown or golden. They’re going to look pretty darn pale when you take them out of the oven. And, that’s okay. That’s what makes them super soft.

Super Soft Sugar Cookies | A Teaspoon of Happiness


Super Soft Sugar Cookies

  • Author: Melissa Belanger
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies


  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • For the icing:
  • 1 1/4 cups powdered sugar
  • 2 tablespoons water


  1. Preheat oven to 375F (180C), and line cookie sheets with parchment paper *affiliate link.
  2. In a medium bowl, whisk together the flour, baking powder and salt – set aside.
  3. In a large bowl with an electric mixer, cream the butter and sugar until combined and fluffy – about 1 minute.
  4. Add the egg and vanilla extract. Beat until combined.
  5. Add the flour mixture in 1/2 cup increments, mixing to combine and scraping sides when necessary.
  6. Using a small cookie scoop *affiliate link, form dough into balls and place on cookie sheet about an inch or so apart.
  7. Bake cookies for 8 – 10 minutes or until cookies have spread and dough is set. Remove from oven and allow the cookies to rest for several minutes before transferring them to a cooling rack. Allow cookies to cool completely before icing.
  8. For the icing:
  9. In a medium bowl, whisk together the powdered sugar and water until smooth. (Add more water or powdered sugar to reach desired consistency, if necessary)
  10. Using the back of a spoon, spread a thin layer of icing onto each cookie. Top with sprinkles, if desired.

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

  • Reply
    June 3, 2014 at 1:58 pm

    Ahhhhhhh!!!!!! Yay!!!!!!!!!

  • Reply
    June 4, 2014 at 9:08 am

    they look yummy!

  • Reply
    Rachel @ Bakerita
    June 5, 2014 at 2:13 am

    Congratulations!!! That’s such exciting news 🙂 and I LOVE how cute the celebratory cookies are they – they look and sound delicious.

  • Reply
    July 21, 2015 at 9:08 pm

    Is the unsalted butter a must? If i use regular butter, will they still work?

    • Reply
      Melissa Belanger
      December 24, 2015 at 9:28 am

      I’m sorry I missed this comment! Regular butter would work, it will just cut the sweetness!

  • Reply
    December 23, 2015 at 7:27 pm

    This recipe is awful. Too chewy and they get stuck to your teeth. They also spread too far and too thinly. I even refrigerated the dough overnight to see if it worked any better. Not at all. Skip this recipe and use something different. Such a waste.

    • Reply
      Melissa Belanger
      December 24, 2015 at 9:28 am

      I’m sorry the recipe didn’t work for you. I’ve made it several times and they turned out just like the pictures. I wonder if you baking powder has gone bad. That would make them not rise. Again, really sorry that your cookies didn’t turn out. I know how frustrating that can be.

  • Reply
    Lemon Butter Cookies - Simply Whisked
    April 28, 2016 at 9:57 am

    […] Super Soft Sugar Cookies […]

  • Reply
    November 27, 2016 at 3:15 pm

    I’m going to try this out today so I have a good recipe for Christmas I will message back and let you know how they were… can’t wait 🙂

  • Reply
    November 27, 2016 at 4:23 pm

    Well I’m back , I tried the recipe and they turned out perfect I did a little modification though, i used salted butter , I added an extra 1/4 cup brown sugar because I love brown sugar in cookies and a tad bit more vanilla as I always do because the vanilla usually gets cooked out… but the texture was exactly as advertised and they taste like Christmas my fiance and I are in love with the cookies.. thank you 🙂

    • Reply
      Melissa Belanger
      November 28, 2016 at 9:53 am

      Thanks so much for all the input! I love the idea of using brown sugar 🙂 I will have to try that myself really soon. I actually just adapted this recipe to make a maple cinnamon sugar cookie, too. I’ll be posting it soon. If you’re interested, be sure to check back!

  • Reply
    Maple Cinnamon Sugar Cookies - Simply Whisked
    December 5, 2016 at 11:26 am

    […] Since I just don’t have the patience for chilling dough, I thought we might try adapting my super soft sugar cookies recipe to accomplish the same […]

  • Reply
    July 26, 2017 at 6:18 am

    Hi would be trying this recipe soon read the reviews n they are great…just 1 question though was wondering if I could put these cookies in a cupcake tray instead to get the perfect round biscuit shape coz I’d like to decorate them later.

    • Reply
      Melissa Belanger
      July 26, 2017 at 9:35 am

      I’m not really sure if there would be enough room inside a cupcake pan for the cookies to spread. You could try it, but I’m not sure if it will turn out. It might also throw the cooking time off a bit because they would end up being a bit thicker.

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