Soft Sugar Cookies Recipe
Soft Sugar Cookies Recipe photo by Taste of Home

Soft Sugar Cookies Recipe

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"These soft cookies are always a hit, so I often stir up a big batch," writes Coleen Walter of Bancroft, Michigan. "I usually add food coloring to the frosting to coordinate with the current holiday."
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon almond extract
  • 2 to 4 tablespoons hot water
  • Food coloring, optional

Nutritional Facts

2 each: 142 calories, 7g fat (4g saturated fat), 29mg cholesterol, 102mg sodium, 20g carbohydrate (13g sugars, trace fiber), 1g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until light brown. Remove to wire racks to cool.
  3. For frosting, in a large bowl, combine the butter, confectioners' sugar, almond extract and enough water to achieve desired consistency. Tint with food coloring if desired. Frost cookies. Yield: about 6 dozen.
Originally published as Soft Sugar Cookies in Quick Cooking March/April 2001, p45

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Reviewed Jan. 29, 2016

"Just what I was looking for! Here are some things I discovered: the cookies stayed quite mounded, so next time would flatten them slightly before baking. Made the recipe as stated and it made 3-1/2 dozen cookies, used tablespoonfuls of dough.

Frosting was especially yummy and I used vanilla extract instead of almond, think it tastes much better :)"

Reviewed Dec. 1, 2015

"another delicious sugar cookie!"

Reviewed Sep. 10, 2015

"I so wanted to love these cookies. They spread out all over the pans. I think 1 cup of butter may have been too much? They taste pretty good but they are way too greasy. I keep looking for a good soft drop cookie recipe and just cannot seem to find it."

Reviewed Jul. 20, 2015

"These were simple to make and are pretty tasty. I did not make icing for them, I did sprinkle on sugar prior to baking though. The nutmeg is a different approach. Good, but unexpected. I am going to use cinnamon next time, then another batch with neither and using lemon extract instead just for variety. These stayed soft and are a new go to sugar cookie recipe. They did not turn out salty, so I don't know how others had salty cookies unless they used too much or the wrong salt. I even used salted butter. Definitely worth a shot for any baker."

Reviewed Oct. 31, 2013

"very easy to make ( my 5yr old daughter loves to help). tastes good but is a bit salty... not sure why as there is little salt added. maybe next time I'll use unsalted butter?!?! I would've given these a higher star rating but they are too light and fluffy for my liking. I prefer a denser cookie that is still soft and chewy."

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