These Perfect Soft Vanilla Sugar Cookies are everything I want in a cookie—pillowy soft, lightly sweet, and full of rich vanilla flavor. They’re the kind of cookies that melt in my mouth, with a slightly chewy center and just the right amount of crispness on the edges. I love baking them for holidays, parties, or whenever I’m craving a classic treat.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and yields bakery-quality sugar cookies every time. The dough comes together in one bowl, and there’s no need to chill it unless I want extra control over spreading. The vanilla really shines, and the cookies stay soft for days. They’re perfect on their own or decorated with frosting or sprinkles.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Egg
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Vanilla extract
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Sour cream or plain yogurt (for extra softness)
directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together flour, baking soda, baking powder, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy.
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I beat in the egg, vanilla, and sour cream until smooth.
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I gradually add the dry ingredients to the wet ingredients and mix until just combined.
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I scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
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I bake for 9–11 minutes, just until the edges are set and the tops look soft and slightly puffy.
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I let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. Prep takes 15 minutes, baking takes about 10 minutes per batch, so I can have a fresh batch ready in under 30 minutes.
Variations
Sometimes I add a pinch of almond extract for extra depth, or roll the dough balls in sugar before baking for a sparkly finish. I’ve also topped them with vanilla glaze, cream cheese frosting, or colored sugar for holidays. When I want a citrus twist, I mix in lemon or orange zest with the vanilla.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 4 days. They stay soft and fresh. If I want to warm them slightly, I microwave one for 5–8 seconds to bring back that fresh-baked feel.
FAQs
Can I chill the dough?
Yes, I chill the dough for 30 minutes to an hour if I want the cookies to spread less and have more defined edges.
Can I freeze the dough or baked cookies?
Absolutely. I freeze cookie dough balls and bake them straight from frozen (just add 1–2 minutes to bake time). Baked cookies freeze well too.
Can I make them without sour cream?
Yes. I substitute plain yogurt, or in a pinch, a little milk or cream—just enough to keep the dough moist and soft.
How do I keep the cookies soft?
I bake them just until the edges are set and the centers are still slightly soft. Overbaking will make them crisp instead of chewy.
Can I frost these cookies?
Definitely. I often frost them with a simple vanilla or buttercream frosting and decorate with sprinkles for special occasions.
Conclusion
These Perfect Soft Vanilla Sugar Cookies are my go-to when I want a comforting, classic cookie that’s easy to make and always a hit. Whether I enjoy them plain, dressed up with frosting, or tucked into a gift box, they bring soft, sweet joy with every bite.
Print
Perfect Soft Vanilla Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Perfect Soft Vanilla Sugar Cookies are pillowy soft with a chewy center, crisp edges, and rich vanilla flavor. These easy, no-chill cookies are ideal for holidays, parties, or anytime you crave a classic, comforting treat.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup sour cream or plain yogurt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and sour cream or yogurt until smooth.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough and place on prepared baking sheet about 2 inches apart.
- Bake for 9–11 minutes, just until edges are set and tops are soft and slightly puffy.
- Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30–60 minutes for less spread and more defined edges.
- Roll dough balls in sugar before baking for a sparkly finish.
- Add a pinch of almond extract or citrus zest for flavor variation.
- Top with glaze, frosting, or sprinkles for decoration.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
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