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+ servings
3 sugar cookies with buttercream frosting with sprinkles on a wire rack with a napkin and bowl of frosting behind

Soft Sugar Cookie Recipe

A super soft and fluffy soft sugar cookie recipe, perfect for topping with a homemade buttercream frosting and sprinkles.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 cookies
Calories 160kcal
Author Kristine Underwood


  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 TBS milk
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 cups flour


  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • In a medium bowl, cream butter and sugar together until smooth and light colored.
  • Add egg and extracts and mix until smooth.
  • Stir in sea salt and baking soda.
  • Add flour, half and a time, stirring until fully combined.
  • Using a 3 TBS cookie scoop, scoop dough onto cookie sheets at least 2 inches apart.
  • Bake for 10-12 minutes, rotating halfway through.
  • Let cookies cool on the cookie sheet for 5-10 minutes prior to transferring to a wire rack.
  • When cookies are completely cool, frost with buttercream frosting (optional).
  • Store in an airtight container for 2-3 days or freeze.


*I only get 6 cookies per half-sheet baking pan.
**You can also use a 1.5 TBS cookie sheet to make 24 smaller cookies or double the recipe to make 28 large cookies.
***Cookies may be frozen with or without frosting.
****The nutritional information below is for the cookie only. The frosting recipe and nutritional information may be found here.


Serving: 1cookie | Calories: 160kcal | Carbohydrates: 24.6g | Protein: 2.1g | Fat: 6.2g | Saturated Fat: 3.8g | Cholesterol: 26mg | Sodium: 183mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 12.7g | Iron: 0.7mg