Name: Soft Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup shortening; 1/2 cup butter, softened; 1 1/2 cups white sugar (plus extra for rolling); 2 large eggs; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt

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These Soft Sugar Cookies are tender, chewy, and absolutely irresistible. With a simple dough that requires no rolling pin, they’re quick to make and perfect for decorating with colored sugar, frosting, or sprinkles. Whether I bake them for holidays, birthdays, or just because, they always turn out bakery-worthy.

Why You’ll Love This Recipe

I love this recipe because the cookies stay soft for days, thanks to the combination of butter and shortening. The dough is easy to handle—just roll into balls, coat with sugar, and bake. They’re also incredibly versatile: I can leave them plain, roll them in colored sugar, or decorate them with frosting for special occasions. Soft Sugar Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup shortening
1/2 cup butter, softened
1 1/2 cups white sugar (plus extra for rolling)
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions

I preheat the oven to 375°F and line my baking sheets with parchment paper.
In a large bowl, I beat together the shortening, butter, and sugar until light and fluffy.
I add the eggs one at a time, mixing well after each, then stir in the vanilla.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet ingredients, mixing until just combined.
I roll the dough into 1-inch balls, then coat each ball in sugar (or colored sugar for decoration).
I place them on the baking sheets about 2 inches apart.
I bake for 8–10 minutes, until the bottoms are lightly golden but the tops remain pale and soft.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies

Variations

Sometimes I frost the cookies with a simple powdered sugar glaze for extra sweetness.
Rolling the dough in colored sanding sugar makes them festive for holidays and parties.
A teaspoon of almond extract in place of vanilla gives them a nutty twist.
For a citrusy flavor, I add 1 teaspoon of lemon zest to the dough.

Storage/Reheating

I store the cookies in a shallow, airtight container at room temperature for up to 4 days. To keep them extra soft, I place a slice of bread in the container to absorb excess air. They also freeze well for up to 2 months—just thaw them at room temperature before serving.

FAQs

How do I keep these cookies soft?

I store them in an airtight container with a slice of bread, which helps retain moisture and keeps them chewy.

Can I decorate these with frosting?

Yes, I often use a powdered sugar glaze or buttercream frosting to make them extra festive.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 2 days or freeze it for longer storage. I just bring it to room temperature before rolling.

Can I use only butter instead of shortening?

Yes, but the shortening helps keep the cookies extra soft. Using all butter will give them a slightly crisper edge.

Do I need to chill the dough?

No, but if the dough feels sticky, chilling it for 30 minutes makes it easier to roll.

Conclusion

These Soft Sugar Cookies are a tried-and-true classic that never disappoints. I love how simple the recipe is and how easy it is to customize them for any occasion. Whether I enjoy them plain, dusted with colored sugar, or topped with frosting, they always turn out soft, chewy, and delicious.