Super Soft Sugar Cookies

Has anyone in the history of human consciousness, ever denied a warm homemade sugar cookie? If the answer is yes, keep those heathens away from me, I want no part of that madness…I’m joking of course, but only slightly. The warm crumbly cookie that has hints of almond and vanilla, accented with an extra sprinkle of sugar on top is sheer, sugary perfection.

Full transparency: I made the joke about people not liking sugar cookies but I myself spent a lot of my life thinking I hated them! It’s blasphemy at best but in my defense, I was misinformed. My first sugar cookie was brought to me in third grade by a teacher kind enough to throw an “end of the school year” party on the last day of school. My classmates squirmed and squealed at the sight of these absurdly bright pink and yellow frosted sugar cookies with rainbow sprinkles. She brought them in from a local grocery store and everyone recognized them. Sooo many people loved these cookies and I was ecstatic to take my shot at the infamous pink toothache lying before me. 

I thanked my teacher and told her how excited I was about trying it, I mean come on, this was a big deal! Everyone, including the teacher, got quiet and fixed their eyes on me as they waited for me to take my first bite and give my official judgment. The pressure was on. The moment felt tense at the time but now it’s just sort of sweet to me; everyone made it seem like a big deal to make the moment more exciting. Unfortunately, to my dismay, when I bit into the infamous baked good, I was met with a wave of crushing disappointment. My mouth filled with chalky powder and overly sweet sand-like frosting. It was so sweet and dry, I remember wanting to gag but I knew I tended to wear my emotions right on my face; so I flashed a pink-stained, toothy smile and told everyone it was delicious. I  straight up lied.

How could I disappoint my teacher who was so kind? How could I let down my peers on the last day of school? That wasn’t in my Lisa Frank planner for the day so it wasn’t happening. I did, however, learn something important from the whole ordeal. 

I had come to understand that what you don’t say can be just as important as the words your speak, and sometimes words aren’t half as important as how they make people feel when spoken. My opinion on a freakin’ sugar cookie wouldn’t destroy anyone but it might of killed the joy everyone was feeling. That all being said, Im sorry to my teacher and third grade class for lying. The cookies were absolutely horrendous and I still hate them to this day, but I respect the love you all have for them.

Im sure someday I’ll take on the ever-troubling frosted sugar cookie but today is not that day. I replaced my disdain for those cookies with a love for a more classic sugar cookie that my mom made me try one fateful winter night. I’m thankful she did because now I get to share this lovely recipe with you cool cats. I hope you enjoy it! Bonus: These cookies tend to stay soft for a long time…if you don’t eat them all in one sitting, that is. Good Luck!

A LITTLE ABOUT THE INGREDIENTS…

• Butter: The base of these sugar cookies, butter provides richness and flavor while contributing to their soft texture.
• Granulated Sugar and Brown Sugar: The holy grail. A combination of sugars adds sweetness and moisture to the cookies. Brown sugar specifically adds a subtle molasses flavor and helps keep the cookies soft.
• Eggs: Bind the ingredients together and add structure to the dough, contributing to the cookies’ chewiness.
• Vanilla Extract and Almond Extract: Vanilla enhances the cookie’s flavor profile with its warm, aromatic notes, while almond extract adds a hint of nuttiness and complexity.
• All-Purpose Flour and Cake Flour: A blend of these flours gives the cookies a soft and tender crumb. Cake flour, with its lower protein content, ensures a delicate texture.
• Baking Soda and Baking Powder: Leavening agents that help the cookies rise and maintain their softness.

How to Make these Super Soft Sugar Cookies Gluten-Free

To make these cookies gluten-free, you’ll need to substitute the flours. Here’s how:

• Use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Make sure it includes xanthan gum or guar gum to mimic the binding properties of gluten.
• For cake flour, you can use a gluten-free flour blend specifically formulated for cakes or make your own by combining gluten-free all-purpose flour with a small amount of cornstarch.

Measurements generally remain the same when substituting gluten-free flours. However, different gluten-free flour blends may absorb moisture differently. If the dough seems too dry or too wet after mixing, adjust by adding a little more flour or a tablespoon of milk at a time until you achieve the right consistency. Gluten-free dough often benefits from a slightly longer resting time to allow the flours to hydrate fully.

Storing & Freezing the Super Soft Sugar Cookies

Storage: Once cooled completely, store the cookies in an airtight container at room temperature for up to 5 days. Layer parchment paper between the layers to prevent sticking.

Freezing: Freeze the cookie dough and bake after slightly thawed just as you normally would. It can be frozen for about 2 months.

Details & Considerations

No cake flour? No problem. You can substitute it by measuring out 1 additional leveled cup of all-purpose flour and then removing 2 tablespoons from it.

More Sweet Recipes

Finally, if you find that you love this Super Soft Sugar Cookie recipe, try these other recipes next:

you’ll also love…

Trending Now