Bottom right: Finished dough before chilling.

Bottom left: Slowly mixing dry ingredients into butter mixture (use the low speed on a hand mixer). Top right: eggs and vanilla added to butter mixture and beat until fluffy. Top left: butter and sugar creamed until fluffy. Salt - enhances the flavor of your cookie and balances the sweetness (does not make them 'salty').Check the expiration date before beginning - expired baking powder will result in a flat, dense cookie. Baking powder - Cannot be substituted with baking soda - these are two different ingredients that will react differently with the other ingredients listed.Many times it's not an easy 1:1 substitution, and a recipe written for a particular flour will turn out better. If you have a different flour on hand, I suggest searching for a recipe using your preferred type of flour. All-purpose flour - I have only tested this recipe with all-purpose flour.I recommend cutting other extract flavors in half - vanilla has a mild flavor in comparison to other extracts, like peppermint. Vanilla extract - Can be substituted with another extract, like lemon, maple, or peppermint, for a different cookie flavor.Set them on the counter 1 hour before baking, or place your whole eggs in a small bowl covered in warm tap water for 15 minutes. Large eggs - Eggs should be room temperature.You'll also be rolling the dough balls in additional granulated sugar before baking.

Granulated sugar - Adds sweetness and moisture to your dough.

Your butter should be room temperature - not cold, not melted.

Unsalted butter - Can be substituted with salted butter (you'll want to omit the salt listed in the recipe).

Since baking is an exact science, all of the ingredients included are necessary and should not be substituted or omitted. Ingredients and substitutionsĪs with most baking recipes, there are not many substitutions to offer. These cookies are perfect for enjoying with a cup of coffee or tea, or adding to your holiday cookie tray around the holidays. This soft sugar cookie is perfect for someone who's looking for a 'less sweet' cookie. After trying it myself a few times, I decided these cookies needed a recipe of their own! So, I offered the solution of rolling the dough in granulated sugar instead of adding frosting. A few readers mentioned that the frosting was too sweet for them. This recipe uses the dough of my soft frosted sugar cookies as a base. Make a batch of soft sugar cookies today - all you need are seven simple pantry baking staples to get started! These cookies are tender, extra thick, and rolled in a light layer of granulated sugar. The perfect cookie for year round, and a classic to add to your holiday cookie tray. Soft sugar cookies are thick, tender cookies rolled in sugar to add a sweet, crunchy crust.

Simple sugar cookies recipe