If you’re looking for a delicious sugar cookie recipe that’s both easy to make and fun to decorate, look no further than these Soft Sugar Cookies. These buttery, soft, and chewy cookies are sure to be the star of any cookie platter. The best part is that these delicious, soft sugar cookies are super easy to make. You don’t need to roll or chill the dough – you prepare them and bake! They are perfect for holiday baking because they freeze well, so you’ll never have to worry about running low during celebrations. Make these cookies alongside our Chocolate Christmas Cookies, and you’ll be set for your festive baking!
Step By Step Directions
Make sure that the oven is preheated to 375°F/190°C. Cream of Tartar: Cream of tartar is a baking powder substitute commonly found in supermarket spice aisles. Baking Soda: Baking soda can be substituted with a half teaspoon of baking powder plus a quarter teaspoon of cream of tartar for every 12 ounces (340g) of liquid called for in your recipe! Salt: Kosher, sea salt, or table salt will all work in this recipe. Butter: For best results, make sure to use unsalted butter in this recipe. If all you have is salted butter, reduce the amount of salt in the recipe by half. Sugar: Use granulated or caster sugar in the cookie dough or substitute it with granulated sugar for a more caramel flavor. If you plan to coat the cookies with sugar, use raw sugar for added crunch or granulated sugar for a more delicate coating. Eggs: You can use either large or extra-large eggs in this recipe. Vanilla: Vanilla bean paste, vanilla extract, or imitation vanilla will all work in these cookies. I recommend using clear vanilla for a true white glaze for the icing. Alternatively, you can use almond extract in its place. However you choose to decorate them, you’ll find the process is easy and stress-free. We’ll walk you through all these options below. Put the flour, cream of tartar, baking soda, and salt into a large mixing bowl and whisk together until well combined. Set aside. Using a mixer, cream sugar and butter in a large bowl until light and fluffy, scraping the sides of the bowl as you go. Once the sugar and butter are light and fluffy, add the eggs. Beat until smooth scraping the sides of the bowl with a rubber scraper as needed, then add the vanilla. Beat the mixture, scraping the sides of the bowl as you need to, with a rubber scraper if necessary. Slowly add the dry ingredients to the wet ingredients in three batches until just combined. The dough will be thick. Then, roll the dough into balls that are 1¼-inch balls in diameter. If making iced cookies, leave the dough balls as they are. Or you can roll them in sugar or sprinkles. Place the dough balls on an ungreased cookie sheet at a distance of 2 inches apart from one another. For a flatter cookie, press down the dough slightly before baking using your palm or the bottom of a glass. To make a puffier cookie, leave the balls intact. Bake for about 8 to 10 minutes or until the cookies are set. Then remove the cookies from the cookie sheet to a wire rack to cool.
For The Icing
Whisk together the sugar, milk, and vanilla, adding extra milk as needed, 1 teaspoon at a time, until desired consistency. Remember that a little milk goes a long way, so try to keep it slightly thick (see the image below). Either dip or spoon the icing on top of the cooled cookies. You want the icing to be thick enough to coat the cookie well. Let the icing harden before serving. Thaw overnight in the refrigerator before serving.ENJOY! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
