Soft Sugar Cookie Recipe
A super soft and fluffy soft sugar cookie recipe, perfect for topping with a homemade buttercream frosting and sprinkles.
Servings 14 cookies
Calories 160kcal
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 TBS milk
- ½ tsp sea salt
- 1 tsp baking soda
- 2 cups flour
Instructions
- 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.
Notes
*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.
**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.
Nutrition
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