Working in bakeries taught me one thing: people go wild for a truly soft sugar cookie. The kind with gooey centers, lightly crisp edges, and that buttery, chewy texture that makes you close your eyes on the first bite.
And lucky for you, all my years in the kitchen paid off, because this is the best sugar cookie recipe I’ve ever made! It’s simple, reliable, and has that bakery-style softness everyone is always chasing.
They work for pretty much any moment: last-minute gatherings, cookie boxes (right next to my cut out sugar cookies), or days when I just want the house to smell like warm vanilla and butter.
The best part? Sugar cookie dough is super flexible. Keep them plain and let the flavor shine, add festive sprinkles, or roll them in sanding sugar. You can even freeze the dough ahead of time! Just scoop, chill, and bake whenever the craving hits.
However you make them, they always come out soft, chewy, and impossible not to love.
Full recipe below!
Bake Along with Photos
1
Cream the butter and sugar until light and fluffy. This is essential because it incorporates air into the dough, creating a soft, tender texture.
2
Mix in the wet ingredients. Using room-temperature eggs and heavy cream helps them blend seamlessly with the butter and sugar, creating a smooth, evenly mixed dough.
3
Mix in the dry ingredients and any sprinkles if using. Mix the flour mixture until combined to avoid overworking the dough, which keeps the cookies tender and prevents them from becoming tough.
4
Scoop the cookie dough and chill it for 30 minutes to firm it up—it makes scooping and shaping way easier. Use a spring-loaded cookie scoop for even portions, or save a few dough balls to bake into my sugar cookie cake for a fun twist!
5
Chill the cookie dough overnight. For the softest texture and gooey centers, I recommend chilling the dough for at least 3-4 hours, with an overnight chill yielding the best results!
6
Roll in sugar before baking. Rolling the sugar cookie balls in sugar before baking adds a subtle crunch and a sweet, sparkly bakery-quality finish!
Once you make these, it’s hard not to keep the sugar-cookie streak going. My sugar cookie bars are perfect when you need something quick for a group, and if you’re in the mood for something softer and breakfasty, frosted sugar cookie rolls are always a hit.
I can’t wait to hear what you think!
🫶🏻 Cambrea
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Soft Sugar Cookies
Equipment
Ingredients
- 2 2/3 cups all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 teaspoon cream of tartar
- 14 tablespoons unsalted butter, cool room temperature
- 1 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons heavy cream, room temperature
- 2 teaspoons vanilla bean paste or extract
- 1/2 cup sprinkles, if using
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set aside.2 2/3 cups (325 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 3/4 teaspoon cream of tartar
- In a stand mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.14 tablespoons (196 g) unsalted butter, 1 1/4 cup (250 g) granulated sugar
- Scrape down the bowl, then mix in the egg, egg yolk, heavy cream, and vanilla.1 (50 g) large egg, 1 (18 g) large egg yolk, 2 tablespoons (23 g) heavy cream, 2 teaspoons vanilla bean paste or extract
- Scrape down the bowl again and mix in the flour mixture and sprinkles, if using.1/2 cup sprinkles
- Cover the top of the bowl with plastic wrap and chill it in the fridge for 30 minutes.
- Once chilled, scoop the mixture into two tablespoon-sized balls, roll each between your palms, and place them on the prepared baking sheet.
- Wrap the pan tightly with plastic wrap and chill the cookie dough in the fridge for at least 3-4 hours, preferably overnight for thicker centers.
- When ready to bake, preheat the oven to 350°F/180°C.
- Bake the cold cookies on a parchment-lined baking sheet for 8-9 minutes or until the centers look puffy and no longer wet.
- Let the pan cool on a wire rack, and then enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Can you make these ahead of time? Otherwise love the recipe!
Yes! The dough can be stored in the fridge for up to 24 hours
These were very good however we needed a significantly longer cook time. At 10 minutes they were so underdone they fell through a cooling rack. We needed a 14 minute cook time.
Hi Chelsea, glad you liked them! Your oven may run cooler than the set temp, I would try increasing the heat slightly!
Hi, one thing I noticed is you mention a 2tbsp sized balls, did you mean 1? I think the 8-9 min cook time would be perfect for 1 tbsp
Hi Chelsea, no the 2 tablespoon portion is correct!