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Soft Sugar Cookies

These soft cookies are always a hit, so I often stir up a big batch. I usually add food coloring to the frosting to coordinate with the current holiday. —Coleen Walter, Bancroft, Michigan
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    about 2-1/2 dozen


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs, room temperature
  • 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-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 Facts
1 cookie: 174 calories, 8g fat (5g saturated fat), 33mg cholesterol, 107mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 1g protein.
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  • Newrecipejumkie2
    Jun 6, 2020

    Our whole family loved these. Due to nut allergy, I subbed vanilla extract for the almond extract but otherwise made the recipe exactly. The recipe in my Quick Cooking March/April 2001 magazine said the recipe made 6 dozen cookies and I only got 4 dozen 2 1/4” cookies out of it. So when I brought up this recipe on my iPad, the online recipe says 2 1/2 dozen but the photo does show larger cookies. Anyway, they are delicious and I will make them again!

  • lvarner
    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.

  • Shmily
    May 15, 2018


  • Linda
    Dec 23, 2017

    No comment left

  • Mandy
    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.

  • gina.kapfhamer
    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.

  • germanycook
    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 :)

  • jetluvs2cook
    Dec 1, 2015

    another delicious sugar cookie!

  • mommafank3
    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.

  • FawnC79
    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.