Soft Sugar Cookies


Prep Time: 20 minutes (plus 2 hours chilling)

Bake Time: 11–12 minutes
Total Time: About 2 hours 35 minutes
Servings: 18 cookies
Category: Dessert

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Notes After Making

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Ingredients

  • 1½ cups (188 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (80 g) rainbow sprinkles, plus additional for topping, optional 

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Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until light and creamy, about 1 minute.
  3. Add the egg and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.
  4. Add the dry ingredients and mix on low speed just until combined.
  5. Fold in the sprinkles until evenly distributed, if using. The dough will be thick and slightly sticky.
  6. Scoop approximately 2 tablespoons of dough and roll into balls. If desired, gently press the tops into additional sprinkles.
  7. Place the dough balls on a parchment-lined baking sheet or plate. Cover and refrigerate for at least 2 hours, or up to 4 days.
  8. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  9. Arrange the chilled dough balls 3 inches apart on the prepared baking sheets.
  10. Bake for 11–12 minutes, until the edges are lightly golden. The centers will still appear soft.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Jessica’s Notes

Prep Ahead:

  • Cookie dough can be refrigerated for up to 4 days before baking.
  • Dough balls may be frozen for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Storage:

  • Store in an airtight container at room temperature for up to 1 week.

Freezer-Friendly:

  • Freeze baked cookies or unbaked dough balls for up to 3 months.

Variations:

  • Use seasonal sprinkles for birthdays, holidays, or special occasions.
  • Add ½ teaspoon almond extract for a bakery-style flavor.
  • Dip half of each cooled cookie in melted white chocolate and decorate with additional sprinkles.
  • Top with a simple vanilla glaze for an extra festive finish.

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