These soft and fluffy sugar cookies bake up tall, tender, and irresistibly buttery. My never fail method gives you cookies that hold their shape with a delicate, melt-in-your-mouth crumb. If you are craving a classic bakery-style cookie, start here.
Soft and Fluffy Never Fail Sugar Cookies Recipe
Equipment
- 2 Light-colored baking sheet parchment-lined
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Electric Mixer hand or stand mixer
- 1 Measuring cups and spoons
- 1 Cookie scoop 1 1/2 tbsp (optional)
- 1 Rolling Pin (optional) for cut-outs
- 1 Wire rack
Ingredients
Dry Ingredients
- 2.75 cup all-purpose flour
- 2 tbsp cornstarch
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp pure vanilla extract
- 2 tbsp sour cream room temperature (or full-fat Greek yogurt)
Finishing (Optional)
- coarse or sanding sugar for rolling
Instructions
Prep and Mix
- Preheat oven to 350°F (175°C). Line two light-colored baking sheets with parchment. Set butter, egg, and sour cream out to ensure they are room temperature.
- In a large bowl, beat butter and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Proper aeration gives these cookies their lift.
- Beat in the egg, then the egg yolk, followed by vanilla and sour cream. Mix until smooth and creamy, scraping the bowl as needed.
- In a separate bowl, whisk flour, cornstarch, baking powder, and salt until evenly combined.
- Add dry ingredients to wet in two additions, mixing on low until just combined. Stop when the last streaks of flour disappear. The dough should be soft and slightly tacky.
Chill, Shape, Bake
- For drop cookies, chill 20 to 30 minutes for neat edges. For cut-outs, chill 45 to 60 minutes so shapes hold well.
- For drop cookies, scoop 1 1/2 tbsp portions, roll into balls, then in coarse sugar if desired. Place 2 inches apart and gently flatten to about 3/4 inch thick. For cut-outs, roll chilled dough between parchment to 1/4 inch, cut shapes, and transfer to sheets.
- Bake 8 to 10 minutes, until edges look set and bottoms are pale golden but centers are still soft and puffy. Do not overbake if you want fluffy cookies.
- Cool on the sheet 5 minutes, then move to a rack. Enjoy as is or glaze when completely cool.
Notes
Nutrition
Why You’ll Love This Recipe
- Truly soft and fluffy texture that stays tender for days
- Foolproof method with simple pantry ingredients
- Holds its shape, perfect for drop cookies or cut-outs
- Chill optional for drop cookies, essential for cut-outs
- Easy to flavor and decorate for any occasion
Ingredients & Substitutions
Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 2 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp sour cream, room temperature (or full-fat Greek yogurt)
- Optional for finishing: coarse or sanding sugar for rolling
Easy Substitutions
- No sour cream: use Greek yogurt in equal amount.
- Gluten free: a quality 1:1 gluten-free baking flour works well. Add 1 extra tbsp if dough feels sticky.
- Salted butter: use salted and reduce added salt to a pinch.
- Flavor twist: swap 1 tsp vanilla with 1 tsp almond extract, or add 1 tsp lemon zest.
Step-by-Step Instructions to Make This Recipe
Step 1: Prep Your Pan and Oven
Preheat oven to 350°F (175°C). Line two light-colored baking sheets with parchment. Set butter, egg, and sour cream out to ensure they are room temperature.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Proper aeration gives these cookies their lift.
Step 3: Add Eggs and Vanilla
Beat in the egg, then the egg yolk, followed by vanilla and sour cream. Mix until smooth and creamy, scraping the bowl as needed.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk flour, cornstarch, baking powder, and salt until evenly combined.
Step 5: Bring the Dough Together
Add dry ingredients to wet in two additions, mixing on low until just combined. Stop when the last streaks of flour disappear. The dough should be soft and slightly tacky.
Step 6: Chill Briefly
For drop cookies, chill 20 to 30 minutes for neat edges. For cut-outs, chill 45 to 60 minutes so shapes hold well.
Step 7: Shape the Cookies
For drop cookies, scoop 1 1/2 tbsp portions, roll into balls, then in coarse sugar if desired. Place 2 inches apart and gently flatten to about 3/4 inch thick. For cut-outs, roll chilled dough between parchment to 1/4 inch, cut shapes, and transfer to sheets.
Step 8: Bake
Bake 8 to 10 minutes, until edges look set and bottoms are pale golden but centers are still soft and puffy. Do not overbake if you want fluffy cookies.
Step 9: Cool and Decorate
Cool on the sheet 5 minutes, then move to a rack. Enjoy as is or glaze when completely cool.
Tips for Success
- Weigh your flour for accuracy, or spoon and level to avoid dense cookies.
- Room temp ingredients cream better and trap air for lift.
- Mix dry ingredients in on low and stop early to keep the crumb tender.
- Chill for clean edges and minimal spread, especially for cut-outs.
- Pull from the oven while centers are pale and soft; carryover heat finishes the bake.
Variations of Soft and Fluffy Never Fail Sugar Cookies Recipe
- Lemon Sugar Cookies: add 1 to 2 tsp lemon zest and a tiny squeeze of juice.
- Almond Bakery Style: replace 1 tsp vanilla with almond extract and top with sliced almonds.
- Funfetti: fold in 1/3 cup rainbow sprinkles.
- Brown Butter: brown the butter, cool to solid but soft, then proceed for a nutty twist.
- Glazed: whisk 1 cup powdered sugar, 1 to 2 tbsp milk, 1/2 tsp vanilla, pinch salt. Dip or drizzle cooled cookies.
Serving Suggestions
- A cozy mug of tea, coffee, or hot cocoa
- Vanilla ice cream for simple ice cream sandwiches
- Fresh berries for a bright, fruity contrast
- Holiday cookie trays and gift boxes
Storage & Reheating Instructions
- Room temperature: store airtight up to 4 to 5 days with a sheet of parchment between layers.
- Freeze dough: scoop balls and freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Freeze baked cookies: cool completely, freeze up to 2 months. Thaw uncovered 15 minutes, then cover.
- Refresh: microwave 6 to 8 seconds to revive softness.
Memories Made Around the Table
My grandma kept a tin of sugar cookies on the counter all December. We would sneak one, then another, and somehow the lid never quite closed again. These taste exactly like that memory.
FAQs
Can I make cut-out cookies with this dough? Yes. Chill 45 to 60 minutes, roll to 1/4 inch between parchment, cut shapes, and bake 8 to 10 minutes.
Do I have to chill the dough? For drop cookies, a short 20 to 30 minute chill improves shape. For cut-outs, chilling is essential so the edges stay sharp.
How do I keep them soft for days? Do not overbake, store airtight, and add a small piece of bread to the container to maintain moisture.
Why did my cookies spread? Butter too warm, not enough chill, or too little flour. Weigh flour, chill the dough, and use parchment-lined light pans.
Can I make them gluten free? Yes, use a 1:1 gluten-free baking flour. If the dough seems sticky, add 1 tbsp more.
Final Thoughts
If you want bakery-style cookies that never disappoint, this recipe is your new go-to. Mix a batch, share a plate, and watch them disappear. Happy baking!