Soft Sugar Cookies
Total TimePrep: 30 min. Bake: 10 min./batch + cooling
Makesabout 2-1/2 dozen
- 1 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 2-1/4 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
- Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture.
- Drop dough by rounded tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely.
- For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.
Nutrition Facts1 cookie: 174 calories, 8g fat (5g saturated fat), 33mg cholesterol, 107mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Oct 1, 2018
These cookies taste great. The almond flavor is wonderful and makes this cookie different from many other sugar cookies. I also like the fact that the dought does not have to be chillled, so they come together pretty quickly from start to finish.
May 15, 2018
Dec 18, 2017
Sadly I am not impressed with this recipe. The cookies did not flatten, they stayed raised in a mound. This recipe needs more salt and sugar, maybe less butter? The proportions are off and make the cookie come out bland and too fluffy. Basically not what a sugar cookie should look or taste like.
Jun 23, 2017
Love the decoration on these cookies in the image! Great recipe. Very easy. Perfect for a graduation potluck I had last weekend.
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 :)
Dec 1, 2015
another delicious sugar cookie!
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.
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.
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.
Feb 11, 2013
I love these cookies, in the end I found out that I was out of Almond Extract so I subbed it with Orange Extract and it tasted amazing. I also made a little silly and accidentally melted all of the butter instead or softening in the microwave but what you can do to fix it if you do the same thing I did you can whip the egg whites tell their fluffy and add it to the butter sugar mixture and carry on from there but you might want to grease the pan if that happens because they will stick. Also You still do add the yokes after the whites are mixed in.