Can I make sugar cookie dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 2-3 months. Let it soften slightly at room temperature before rolling out.

How do I keep sugar cookies soft?

To keep sugar cookies soft, bake them until they are just set and slightly underbaked. Store them in an airtight container with a slice of bread to maintain moisture.

What is the best flour to use for soft sugar cookies?

All-purpose flour is the best choice for soft sugar cookies, as it provides the right balance of structure and tenderness.

Why are my sugar cookies hard?

Overbaking is the most common cause of hard sugar cookies. Make sure to remove the cookies from the oven as soon as the edges are set but the centers are still soft.

What’s the best way to roll out sugar cookie dough?

Roll out the dough between two sheets of parchment paper or plastic wrap. This prevents sticking and eliminates the need to add extra flour, which can make the cookies tough.

Best Soft Sugar Cookie Recipe (with frosting)

Description

These sugar cookies are perfectly soft and sweet. With crisp edges, thick centers, and room for lots of decorating frosting and sprinkles, I know you’ll love these soft and sweet sugar cookies. There’s something spectacular about a simple, yet perfect, soft sugar cookie. This is a classic recipe you don’t want to miss! Come back and bake these every season with a different cut out shape!

Ingredients

Units Scale

1 1/4 cups softened butter
2 eggs, room temperateure
2 cups Sugar
1 tablespoon pure almond extract
5 cups All-Purpose Flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup milk (I prefer whole milk)

FROSTING

1/2 cup unsalted butter, softened
1 1/2 teaspoons almond extract
1–2 cups confectioners’ sugar, sifted (make it as sweet as you like)
2 tablespoons milk

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Instructions

Preheat oven to 350 degree F. Line a large baking sheet with parchment paper and set aside
In a stand mixer (or with hand mixer) beat the softened butter, eggs, sugar, and almond extract. Beat until fluffy.
In another bowl sift together the flour, baking powder, and salt. Alternate adding flour and milk to combine with other wet ingredients. Add about one cup of the dry ingredients and a splash of milk at a time until well combined and unified cookie dough forms.
Chill sugar cookie dough for 30 minutes in the refrigerator.
Roll out dough onto a floured surface and cut into desired cut-out shapes. Place on cookie sheet about 1 inch apart and bake for 8-10 minutes until the edges are slightly golden. Let rest on cookie sheet for 5 minutes and put on a cookie cooling rack to cool completely before frosting.

FROSTING

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated (start with 1 cup of sugar and add more until desired sweetness is acquired for your taste). Beat in almond extract. Pour in milk and beat for an additional 3 to 4 minutes.

Assembly: once cookies are cooled frost and decorate as desired!

Notes

You can bake the cookies and store in zip lock bags in the freezer for up to 2 months. When ready to use defrost at room temperature and enjoy plain or frost them and enjoy!

Prep Time: 40 min
Cook Time: 10 min
Category: Sweet/ Dessert
Method: American
Cuisine: American