Sugar Cookies That Actually Stay Soft: The Roll-Out Recipe You’ll Brag About for Weeks

Stop wasting butter on cookies that bake up bland and boring. These Sugar Cookies are soft in the middle, lightly crisp at the edges, and keep their shape like a pro. Think bakery-level flavor without the mystery ingredients—or the $4 price tag per cookie.

If your last batch spread like a pancake or tasted like flour, this fixes it. And yes, they’re perfect for frosting, sprinkles, or the classic naked-with-a-cup-of-milk flex.

What Makes This Recipe So Good

This recipe walks a tightrope: soft centers that don’t turn cakey and clean edges that hold their shape. The secret?

A balanced mix of granulated sugar for crispness and a touch of cornstarch for tenderness. Chilling the dough does the heavy lifting—less spread, more flavor.

We’re using room-temperature butter to cream properly, which gives you lift and that subtle crackly top. A tiny hit of almond extract deepens the classic vanilla flavor without screaming “marzipan.” And finally, rolling to a consistent thickness means every cookie bakes evenly.

Revolutionary? No. Effective?

Absolutely.

What You’ll Need (Ingredients)

• 2 3/4 cups (330 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional but recommended)
• 1–2 tablespoons milk or cream (only if needed for texture)
• Sprinkles or sanding sugar for decorating (optional)
• Royal icing or buttercream for frosting (optional)

Cooking Instructions

1. Whisk dry ingredients. In a medium bowl, whisk flour, cornstarch, baking powder, and salt. Set aside. Cornstarch is your softness insurance policy.
2. Cream butter and sugar. In a stand mixer (or bowl with a hand mixer), beat butter and sugar on medium until light and fluffy, 2–3 minutes.

   Don’t rush this—air equals tender cookies.

3. Add egg and extracts. Beat in the egg, vanilla, and almond extract until smooth. Scrape the bowl. You’re building an even base for the flour to join the party.
4. Combine wet and dry. Add the dry mixture in two additions on low speed.

   Mix just until combined. If dough seems dry or crumbly, add milk 1 teaspoon at a time until it holds together but isn’t sticky.

5. Chill. Divide dough in half. Flatten each portion into a 1-inch-thick disk, wrap in plastic, and chill 45–60 minutes.

   This prevents spreading and gives cleaner edges. Yes, it’s worth it.

6. Preheat and prep. Heat oven to 350°F (175°C). Line baking sheets with parchment.

   No greasing—grease equals spread, and spread equals tears.

7. Roll and cut. On a lightly floured surface, roll dough to 1/4 inch thick (6–7 mm) for soft centers. Dip cutters in flour, then cut shapes. Re-roll scraps once for best texture.
8. Top and chill (optional). Add sprinkles or sanding sugar now if not icing later.

   For razor-sharp edges, pop cut cookies into the freezer for 10 minutes before baking.

9. Bake. Bake 8–11 minutes, depending on size. Edges should look set with no gloss; centers may still look slightly pale. If the edges brown, you’ve gone too far.
10. Cool and decorate. Let cookies rest on the sheet 5 minutes, then transfer to a rack.

    Cool completely before icing. Or eat warm because you’re human.

Keeping It Fresh

Store cooled cookies in an airtight container at room temperature for 4–5 days. Layer with parchment to protect decorations.

To keep them extra soft, toss in a small slice of bread or a couple of marshmallows—cookie life hack, IMO.

For longer storage, freeze baked cookies (undecorated) in a single layer, then transfer to a bag and freeze up to 2 months. Thaw at room temperature. You can also freeze the dough (disks or pre-cut shapes) for 2–3 months; bake from frozen, adding 1–2 minutes.

What’s Great About This

• Shape-holding dough. Clean edges that don’t blob out in the oven.
• Soft, tender bite. Cornstarch + proper creaming = bakery texture.
• Flexible flavor. Vanilla-almond base that plays well with citrus, spices, or cocoa.
• Decor-friendly. Smooth tops for icing, sturdy enough for stacking and packaging.
• Beginner-proof. Clear steps, easy ingredients, and no weird tools.

What Not to Do

• Don’t skip chilling. Warm dough spreads, shapes warp, and your snowflakes become amoebas.
• Don’t overbake. Pale is perfect.

  Waiting for golden edges = dry cookies. Trust the set edges test.

• Don’t pack the flour. Fluff, spoon, and level. Too much flour equals cardboard energy.
• Don’t cream too long after adding flour. Overmixing develops gluten and toughens the cookie.

  Mix just until combined.

• Don’t roll too thin. Under 1/4 inch bakes up crisp and brittle. Save that for gingerbread houses.

Recipe Variations

• Lemon Sugar Cookies: Add 1 tablespoon lemon zest to the sugar before creaming; swap almond extract for 1/4 teaspoon lemon extract. Finish with a light lemon glaze.
• Brown Sugar Twist: Replace 1/3 cup granulated sugar with light brown sugar for caramel notes and a chewier bite.
• Funfetti: Fold 1/3 cup rainbow jimmies into the dough.

  Top with more before baking because obviously.

• Cinnamon Sugar Roll-Outs: Add 1 teaspoon ground cinnamon to the dry ingredients; dust warm cookies with cinnamon sugar.
• Chocolate Drizzle: Dip or drizzle cooled cookies with melted dark or white chocolate; add crushed peppermint for holiday vibes.
• Gluten-Free: Use a 1:1 gluten-free flour blend that includes xanthan gum; dough may need an extra teaspoon of milk. Chill thoroughly.

FAQ

Why did my sugar cookies spread?

Usually warm dough, soft butter, or too much leavening. Chill cut shapes, measure baking powder accurately, and make sure the butter is cool-room temp—not greasy or shiny.

Also confirm your oven is truly at 350°F with an oven thermometer.

Can I make the dough ahead?

Yes. Keep chilled up to 48 hours or freeze up to 3 months. If chilled more than a few hours, let it soften on the counter 10–20 minutes so it rolls without cracking.

How thick should I roll sugar cookie dough?

About 1/4 inch for soft centers and sturdy edges.

For crisper cookies, go a hair thinner and reduce bake time by 1 minute to avoid browning.

What icing works best?

Royal icing for sharp lines and stackable finishes; it dries hard and glossy. Buttercream for a softer, richer bite. If you want low-effort shine, whisk powdered sugar with milk and a pinch of salt for a quick glaze.

Can I skip almond extract?

Absolutely.

Use all vanilla or try a smidge of lemon, orange, or maple extract. Keep it subtle—these cookies are about balance, not perfume.

How do I get clean cut edges?

Chill the dough and the cut shapes, use sharp metal cutters, and flour the cutter lightly between presses. Avoid twisting as you cut—press straight down and lift.

Do I need parchment paper?

Yes, if you care about even bottoms and easy release.

Silicone mats are fine too, but parchment helps prevent excess spread and speeds cleanup. Greased sheets are a no-go.

The Bottom Line

These Sugar Cookies deliver what you actually want: soft texture, tidy edges, and a flavor that feels classic but not boring. The method is simple—cream well, measure right, and chill.

From weeknight baking to holiday decorating, this is your reliable, zero-drama cookie base. Bake a batch, pretend you’ll save some for later, and let reality run its course.