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sugar cookie with white frosting and pink and blue sprinkles.
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4.40 from 71 votes

Sugar Cookies Recipe

This is the BEST soft sugar cookie recipe! These drop sugar cookies are chewy and soft and perfect with or without frosting.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 17 cookies (depending on size)
Calories: 222kcal
Author: Dorothy Kern
Cost: 5


For the Cookies

  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour

For the frosting

  • 4 tablespoons (57g) unsalted butter, softened
  • 1 ⅓ cups (151g) powdered sugar
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • 1 tablespoon (15ml) milk
  • Food coloring if desired
  • Sprinkles optional


Make the Cookies:

  • Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
  • Add the egg, egg yolk, and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.
  • Scoop 2 tablespoon sized balls 2-inches apart on cookie sheet. Bake for 11-15 minutes, or until the bottoms are just starting get golden and the top is no longer glossy. Cool at least 10 minutes on cookie sheet before removing. Cool completely before frosting.

Make the Frosting:

  • Mix butter in a large bowl with a hand mixer until smooth, then slowly mix in the powdered sugar a bit at a time. The mixture will be very crumbly. Add the vanilla and mix, then mix in the salt and milk. Beat until smooth and creamy.
  • Tint with food coloring, if desired.
  • Frost cooled cookies. Store loosely covered.

Alternate preparation:

  • Scoop balls of cookie dough and roll them in sugar or cinnamon sugar before baking. Skip frosting. OR
  • Add 1 cup of sprinkles to the dough before scooping. Skip frosting.



  • Use real butter, not margarine or imitation butter.
  • Equal parts butter and granulated sugar gives these the perfect amount of sweetness and spread.
  • Buy yourself some cream of tartar so that your cookies have some chew without the spread of just using baking soda.
  • Add an extra egg yolk to complete the perfection of this chewy soft sugar cookie.
  • You can make these dairy-free sugar cookies by using Earth’s Balance Vegan Butter Sticks in place of the butter.
  • You can make 1 tablespoon (8-13 minute) or 2 tablespoon (13-17 minutes) size cookies. Or bake in a 9x13-inch pan (18-25 minutes).
  • Store leftover cookies in an airtight container for up to 4 days or freeze cookies for up to 3 months, with or without frosting.


Serving: 1cookie | Calories: 222kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 130mg | Sugar: 17g