Cake Central › Recipes › Soft Sugar Cookies

Soft Sugar Cookies

These cookies are soft and delicious. I frost them with a good crusting buttercream (I use Mel's crusting BC). I use this recipe for cookie bouqets and they really hold up well.

Soft Sugar Cookies


  • 3 1/2 cups flour 2 tsp Cream of tartar 1 tsp Baking Soda 1/2 tsp of salt 1 cup butter (soften) 1 1/2 cups sugar 3 eggs 1tsp of vanilla


In a bowl, combine the dry ingredients with a wisk or sifter. Next cream the butter and sugar together, then add the vanilla and the eggs one at a time. Then add the dry ingredients and mix until a dough forms. (lower elvation will be a stickier dough, higher elevation will be a stiffer dough). Roll out to 1/4 inch thickness on a floured surface and cut with cookie cutters. Place on a cooled cookie sheet, then bake at 350 for 8-10 min or until the edges just start to color.

Comments (10)

Love this recipe! I have to roll the dough out about 3 times before I actually cut these cookies, but they are great-- stay soft and good for several days! Thanks for sharing your recipe!
Do these spread much when baked? I need a good cookie that holds it shape pretty will.
This is a great recipe! Taste and texture is wonderful. Not so good for rolled and cut cookies as they spread quite a bit and loose the shape of the cut out. I will definitely make them for round or square simple shape cookies
I found that if you keep your dough cold they do not spread. For best results I roll my dough, cut my shapes, place on cookie sheets and then in fridge until dough is cold again. Then place in the oven...that way the butter does not get too warm and the cookie loose it's shape.
This sounds pretty good. I'm going to try it. Thanks for sharing...
Love this recipe!!! They come out perfect every time. One little note after I cut my shapes out I put the cookies in the freezer for 10 minutes before I put them in the oven so that they do not spread while cooking.
Wow, thanks Crazymomof 4, I'm gonna try that. I've been trying to figure out how to keep them from spreding so much!
Can you tell me what the purpose of cream of tartar is in the recipe? Thank you.
Thank you thank you.... hubby and brother-in-law just taste tested approved...
My dough turned out very sticky. Had to freeze my dough to make it workable for my cutouts. Even though I chilled the dough it did spread . Cookies came out great and II will use it again.
Cake Central › Recipes › Soft Sugar Cookies