Show Subscription Form

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

Soft Sugar Cookies Recipe

Read Reviews
4.5 18
Publisher Photo
"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 cookies equals 142 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 102 mg sodium, 20 g carbohydrate, trace fiber, 1 g 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

Reviews for Soft Sugar Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image