Soft Sugar Cookies (No Icing Cookie) Recipe
Introduction
These soft sugar cookies are tender, sweet, and perfectly balanced with a hint of salt. They require no icing and come together quickly, making them an ideal go-to recipe for any occasion. Whether for holidays or everyday treats, these cookies are sure to delight your family and friends.
Ingredients
- 227 g (1 cup) unsalted butter, room temperature
- 75 g powdered sugar
- 75 g granulated sugar
- 1 large egg (about 50 grams without the shell), room temperature
- 1 tsp vanilla extract
- 1/2 tsp table salt
- 290 g all-purpose flour
- Sanding sugar (optional)
- Egg white (optional, to help sanding sugar stick)
Instructions
- Step 1: In a stand mixer fitted with a paddle attachment, mix the butter and both sugars on low speed until smooth and creamy.
- Step 2: Add the egg and mix to combine, then add the vanilla extract and mix again.
- Step 3: In a separate bowl, combine the flour and salt. Add the dry ingredients to the mixer in three additions, mixing on medium-low until just combined.
- Step 4: Divide the dough into two portions, about 350 grams each. Roll each into a 7-8 inch log, wrap in parchment paper, place in an airtight container or bag, and refrigerate for at least 2 hours.
- Step 5: Preheat the oven to 350°F (175°C). Remove the dough logs from the fridge and unwrap them.
- Step 6: Using a sharp serrated knife, slice the dough into 1/4 inch thick cookies.
- Step 7 (Optional): Brush the edges of each cookie slice with egg white, then roll the edges in sanding sugar for added texture and sparkle.
- Step 8: Place the cookies 1 inch apart on a parchment-lined baking sheet.
- Step 9: Bake for 8-10 minutes. The cookies should look dry and baked on top but not browned or doughy in the center.
- Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Wrap dough logs tightly in parchment paper instead of plastic wrap to help maintain their round shape and prevent flattening.
- Use a serrated knife and a ruler to slice cookies evenly for consistent thickness and baking.
- Brush cookie edges with egg white before rolling in sanding sugar to help the sugar adhere better.
- For crisper cookies, slice thinner or bake 1-2 minutes longer; thicker slices yield softer cookies.
Storage
Store cooled soft sugar cookies in an airtight container at room temperature for up to one week. They are best eaten within 2-4 days for optimal softness. After a week, they may become drier and crisper. To reheat, warm gently in a low-temperature oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can you freeze soft sugar cookies?
Yes, you can freeze both the dough and the baked cookies. For dough, wrap logs in parchment and place in an airtight freezer bag; freeze for up to two months. Thaw in the refrigerator for at least 4 hours before baking. For baked cookies, let them cool completely, then wrap in plastic wrap and store in an airtight bag for up to one month.
How far in advance can you make the dough?
You can make and refrigerate the dough up to one week ahead. Keep it wrapped in parchment and in an airtight container to prevent drying. Slice and bake as desired.
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Soft Sugar Cookies (No Icing Cookie) Recipe
- Total Time: 2 hours 18 minutes
- Yield: 40 cookies 1x
Description
These Soft Sugar Cookies are tender and perfectly sweetened, delivering a nostalgic homemade taste reminiscent of classic sugar cookies. With a soft texture and subtle salt balance, they are easy to make from scratch and require no icing, making them an ideal treat for birthdays, holidays, or everyday enjoyment. The dough is quick to prepare and benefits from chilling, resulting in deliciously soft, melt-in-your-mouth cookies coated with optional sanding sugar for a delightful crunch and sparkle.
Ingredients
Wet Ingredients
- 227 g (1 cup) unsalted butter, room temperature (65°F)
- 1 large egg (approximately 50 grams, room temperature without shell)
- 1 tsp vanilla extract
- Egg white (optional, for brushing cookie edges)
Dry Ingredients
- 75 g powdered sugar
- 75 g granulated sugar
- 1/2 tsp table salt (or 1 tsp kosher salt)
- 290 g all-purpose flour
Optional Finishing
- Sanding sugar (for rolling cookie edges)
Instructions
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, mix the room-temperature unsalted butter, powdered sugar, and granulated sugar on low speed until the mixture is smooth and creamy, ensuring full incorporation of the sugars.
- Add Egg and Vanilla: Add the large egg to the creamed butter and sugar mixture and blend until combined. Then add the vanilla extract and mix again to distribute evenly.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Add the dry ingredients to the mixer in three additions, mixing on medium-low speed until the dough is uniform and holds together without overmixing.
- Shape and Chill the Dough: Divide the dough into two equal portions, each weighing about 350 grams. Roll each portion into a 7-8 inch log, wrap tightly in parchment paper like a candy roll, then place the wrapped logs in an airtight container or freezer bag. Refrigerate for at least 2 hours to allow the dough to firm up for easier slicing.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a half-sheet pan with parchment paper.
- Slice Cookies: Unwrap the chilled dough logs and use a sharp serrated knife to slice the dough into 1/4 inch thick rounds. For even slices, you may use a ruler as a guide or lightly score the dough every 1/4 inch before cutting.
- Apply Egg White and Sugar (Optional): If desired, lightly brush the edges of each unbaked cookie slice with egg white using a pastry brush. Roll the edges in sanding sugar to add texture and a sparkling finish.
- Arrange and Bake: Place the sliced cookies approximately 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes. The cookies should appear set and dry on top without browning significantly; avoid overbaking to maintain softness.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to one week for best freshness.
Notes
- Use parchment paper instead of plastic wrap to maintain the dough log’s round shape and prevent it from flattening.
- A serrated knife is recommended for clean, even cookie slices with a gentle sawing motion.
- Using a ruler or scoring the dough helps ensure even 1/4 inch thick slices for uniform baking.
- Brushing the cookie edges with egg white before rolling in sanding sugar improves sugar adhesion and visual appeal.
- Cookies can be frozen as dough logs for up to two months or baked cookies for up to one month. Thaw dough in the refrigerator for at least 4 hours before slicing and baking.
- For crisper cookies, slice thinner or extend baking time by 1–2 minutes; thicker slices stay softer but take slightly longer to bake.
- Consume cookies within 2-4 days for optimal softness; they remain edible up to a week but become drier over time.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: soft sugar cookies, no-icing sugar cookie, classic sugar cookie recipe, soft and tender cookies, holiday cookies, easy sugar cookies, sanding sugar cookies, American cookie recipe
