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4.84 from 12 votes

Perfectly Soft Sugar Cookie Recipe

The great thing about this recipe is that you can either do drop cookies (no refrigeration required) or you can do rolled cookies with cookie cutters.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Sugar Cookie
Servings: 24 Cookies
Calories: 309kcal


  • 1 cup salted butter softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup cream cheese
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda

Buttercream Frosting

  • 1 cup salted butter softened
  • 2 teaspoons vanilla extract
  • 3-4 cups powdered sugar
  • 2-3 tablespoons milk


  • Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.
  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
  • Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
  • Pinch off 1 tablespoon of dough. Roll into a ball and gently press between hands or fingers to flatten. Repeat with remaining dough.
  • Place cookies on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.
  • To make the frosting, cream butter with a hand mixer in a large mixing bowl until light and fluffy. Beat in vanilla extract. Slowly add in powdered sugar, 1 cup at a time, mixing in between until thick. Use milk as needed to thin out. Dye with food coloring if desired.
  • Frost cookies once completely cooled. Store in an airtight container.



If you want to do a rolled cookie to cut with cookie cutters, wrap the completed dough with plastic wrap. Refrigerate for 1 hour before rolling out 1/4-inch thick on a lightly floured surface, and cutting into shapes. Then bake as directed.


Calories: 309kcal | Carbohydrates: 39g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 231mg | Potassium: 45mg | Sugar: 26g | Vitamin A: 515IU | Calcium: 19mg | Iron: 0.8mg