Super Soft Sugar Cookies Recipe

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3 from 1 vote
Published: December 10, 2021Updated: May 9, 2022Author: Kristen Hills
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These deliciously buttery and super soft sugar cookies are so easy and tasty, you won’t even mind having to make more since they disappear so fast.
Super Soft Sugar Cookies Recipe

I love soft sugar cookies. That is one treat I have NO control of. If you are looking for an easy sugar cookie recipe, you have got to try these cookies.

Sugar cookies are a classic. With this soft sugar cookie recipe it is super simple, just roll and ice and their good to go. 

Thick and soft sugar cookies are the best type of sugar cookies. These soft and chewy sugar cookies are a crowd pleaser around the holidays. 

Close up of Super Soft Sugar Cookie with frosting

While this recipe isn’t meant for cookie cutters our Santa Sugar Cookies or our Delicious Soft Sugar Cookies are great for designing the perfect Christmas cookies. You could also mix it up a little bit and try these cute Reindeer Sugar Cookies Recipe. 

What do you need to make chewy soft sugar cookies?

  1. Softened butter
  2. Granulated sugar
  3. Eggs
  4. Vanilla extract
  5. Salt
  6. Baking powder
  7. All-purpose flour
  8. Powdered sugar
  9. Milk

We made our sugar cookies with unsalted butter, but you can make it with salted butter as well. 

With this dough, you can even make it ahead of time (a day or two) and keep it covered in the fridge until you are ready to make them. If you haven’t made the dough in that time, wrap it up tight, put it in a freezer bag and freeze it. When you want to make them, just pull out the froze dough and thaw then roll and bake them. 

You can even make the cookies and keep them in an airtight container and freeze them. 

This super soft sugar cookies recipe is also able to be doubled if you are looking to bring these delicious cookies to a party or giving them out as gifts to friends and family. Without doubling the recipe you will get around 36 cookies.  

If you live in a higher altitude you may want to check out these articles to give you tips:

Tips to make the best soft sugar cookies with frosting like the store:

  • Use a sheet of parchment paper. If you don’t have parchment paper use a silicone baking mat. 
  • Chill the cookie dough in the fridge for at least an hour before baking the sugar cookies. 
  • Pull cookies from the cookie sheet after taking them out of the oven to stop the baking process.
  • If you are wanting pure white frosting you might want to consider getting clear vanilla flavor extract as the regular vanilla extract will tint the color of the frosting. 
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How to make super soft sugar cookies:

Begin by creaming together the softened butter and sugar in a large mixing bowl. After the butter and sugar are completely mixed together, add in the eggs and vanilla until they are well combined. 

Glass mixing bowl with butter and sugar mixed together

Next, you will need to add in the salt, baking powder, and flour and mix everything together until they are incorporated completely. Then cover the dough with plastic wrap and move it to the refrigerator for at least one hour. This lets the relax and stops the dough from spreading while baking. 

Flour added to the butter sugar mixture in the mixing bowl

When you are ready to start baking the cookies, preheat the oven to 350 degrees Fahrenheit. Then, line a cookie sheet with parchment paper or your silicone mat. 

Mixing bowl with Sugar cookie dough

Take the dough out of the refrigerator and roll the dough into small 1-inch balls and then flatten them with the bottom of a drinking glass until the cookie reaches about a ¼-inch thick repeat this until the sheets are full and your dough is gone. 

You could also roll them out and cut them into shape. You will want to spread about 2 Tablespoons of flour on a flat surface to do this.

Sugar cookie dough with cutout shapes

Put the cookie sheet in the oven and bake the sugar cookies for 8-10 minutes or until the bottoms begin to brown slightly. Move the cookies to a cooling rack and let them cool completely. 

Sugar Cookie shapes on a baking sheet

While you’re waiting for the cookies to cool completely, begin to make your frosting. 

Use either a stand mixer or a large bowl with a hand mixer, beat together the powdered sugar and butter until you achieve a creamy texture. Then, mix in the vanilla and milk until they are smooth. 

Baked sugar cookies on a cooling rack

You can use water if you do not have any milk as well. But, the frosting will not be quite as creamy. 

Frosted Super Soft Sugar Cookies with sprinkles

Use food coloring to add to the frosting if you want to! Then frost the cooled sugar cookies with frosting and top with sprinkles of your choice if you desire it. 

Super Soft Sugar Cookie with sprinkles
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Serves: 36

Super Soft Sugar Cookie Recipe

3 from 1 vote
These deliciously buttery and super soft sugar cookies are so easy and tasty, you won’t even mind having to make more since they disappear so fast.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Print Pin

Ingredients

  • ¾ cup butter (softened)
  • ¾ cup granulated sugar
  • 2 eggs
  • 3 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2¼ teaspoon baking powder
  • 2¼ cups all-purpose flour

Frosting:

  • 2½ cups powdered sugar
  • 3 Tablespoons butter (softened)
  • ½ Tablespoon vanilla extract
  • 3 Tablespoons milk

Instructions

  • In a large bowl, cream together butter and sugar.
  • Mix in eggs and vanilla until combined.
  • Add salt, baking powder and flour and mix until well incorporated.
  • Cover dough bowl with plastic wrap and chill in the refrigerator for one hour.
  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll cookies into 1-inch balls and flatten with the bottom of a drinking glass until 1/4-inch thick.
  • Bake for 8-10 minutes, or until slightly golden brown on the bottom.
  • Let cool completely.
  • In a stand mixer or large mixing bowl, beat together powdered sugar and butter until creamy. Mix in vanilla and milk until smooth.
  • Frost cooled cookies with frosting and top with sprinkles, if desired.

Video

Notes

  • Use food coloring to add to the frosting if you want to! Then frost the cooled sugar cookies with frosting and top with sprinkles of your choice if you desire it.

Nutrition

Calories: 125 kcal · Carbohydrates: 19 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 105 mg · Potassium: 16 mg · Fiber: 1 g · Sugar: 12 g · Vitamin A: 163 IU · Calcium: 20 mg · Iron: 1 mg

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • parchment paper
  • Hand or Stand Mixer

Recipe Details

Course: Dessert
Cuisine: American

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Super Soft Sugar Cookie Recipe

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  1. Cristina @ I Say Nomato says:
    May 25, 2015
    I adore soft sugar cookies! These look so delicious, I can't wait to try them!
  2. Susan Rasmussen says:
    May 27, 2015
    Made these for Memorial Day and my family loved them. I'm always on the look out for soft cookies, and these were wonderful. I used cream in the frosting and it also was delicious. It's great to have a sugar cookie recipe that I don't have to roll out and cut. Thanks so much.
  3. Amanda says:
    December 21, 2015
    Can this recipe be doubled?
  4. Ann Felix says:
    December 25, 2015
    love these! So
  5. Ann Felix says:
    December 25, 2015
    So Easy my husband loves them! Wish I could post a photo of mine! The icing was also great and made 2 dozen. I used neon food coloring and Was awesome for Christmas
  6. Cyd says:
    December 28, 2015
    Sure, this recipe can be doubled!
  7. Amber says:
    January 21, 2016
    I made this recipe for my family as a little desert. Sadly, I found that the cookies tasted too much like baking soda. I would not bake this recipe again, but if I were to, I would not use as much baking soda and also add sugar to the cookie dough recipe.
  8. Bili says:
    January 23, 2016
    I know you don't have to with this recipe, but will it still work if you want to roll them out and cut them into shapes or is it too soft to hold form?
  9. Cyd says:
    January 25, 2016
    You could roll it out for shapes. We also have other sugar cookie recipes on our blog for rolling out and using cookie cutters. https://www.sixsistersstuff.com/2012/12/santa-sugar-cookies.html
  10. ALC says:
    January 27, 2016
    Try the recipe again. I think it's because you used baking soda instead of baking powder. I just got through frosting my cookies and they're really good!
  11. aryana says:
    February 4, 2016
    about how many cookies and how much frosting does this recipe yield?
  12. Cyd says:
    February 8, 2016
    It makes about 24 to 30 cookies.
  13. Sue says:
    March 28, 2016
    Amazing recipe!! I made these with coconut in the batter and half dipped them in melted chocolate and defenitley recommend it!
  14. Cyd says:
    March 29, 2016
    Hi Sue! Coconut in the batter sounds delicious! Thanks so much for stopping by our blog! Have a great week.
  15. Becca says:
    August 15, 2016
    Unsalted or salted butter. Excited to make these!!
  16. Becca says:
    August 15, 2016
    Whoops, That was actually a question not a statement.... Unsalted or salted butter?
  17. Cyd says:
    August 16, 2016
    Hi Becca, We have actually made it with both. But I think unsalted is best.
  18. GSB says:
    August 19, 2016
    How many does it make?
  19. Cyd says:
    August 20, 2016
    This recipe makes about 3 dozen cookies.
  20. Alissa says:
    November 7, 2016
    These are AMAZING! It only yielded 23 cookies for me because the dough was sitting in the fridge and some hungry hands got into it haha! Both the dough and the finished cookies are delicious!
  21. Sara says:
    November 7, 2016
    Could I make the dough and refrigerate overnight, and bake the next day?
  22. Cyd says:
    November 8, 2016
    Hi Sara! You can totally make the cookie dough a day ahead and keep in the fridge overnight. Keep covered in an airtight container.
  23. Deborah says:
    November 22, 2016
    Do you need to do anything different for high altitudes
  24. Cyd says:
    November 22, 2016
    There are adjustments you can make with high altitude baking. I'm not sure what altitude you are at, but here are some links that may be helpful to you - http://www.bhg.com/recipes/how-to/bake/baking-at-high-altitudes/ http://www.pillsburybaking.com/bakers-corner/baking-basics/methods/high-altitude-baking
  25. Aya says:
    November 27, 2016
    Hi how are you.. can we start with the cookies right away instead of putting it in the fridge for one hour will it still come out soft.. and thank you
  26. Cyd says:
    November 28, 2016
    We chilled the dough for about an hour if it was too sticky. You will know when you roll them into balls if it needs to be chilled. Sometimes adding a small amount of flour will help with stickiness.
  27. Gim says:
    December 3, 2016
    If you don't have milk to thin the frosting, is there something else you can use?
  28. Cyd says:
    December 6, 2016
    Adding water will work. Milk makes it a little creamier.
  29. Sandy via says:
    December 7, 2016
    Can you roll it out and use cookies cutters?
  30. Paloma says:
    December 14, 2016
    Wow! I just baked these sugar cookies and coming from someone who does't like sugar cookies. ( I made these for my nieces school event) but these cookies are the bomb!!! best sugar cookies ever...
  31. Cat says:
    December 14, 2016
    Ah these were amazing! My icing came out too thin though but i think my butter was too soft so thats why. But these are amazing! My husband ate like 10 in one night lol thanks for the recipe! <3
  32. Paloma says:
    December 14, 2016
    It calls for baking powder not baking soda, great cookies I love them!
  33. Paloma says:
    December 14, 2016
    Any special instructions on how to store these cookies?
  34. Cyd says:
    December 16, 2016
    They store well in an airtight container. We have taken them to parties and just placed them on a plate covered with plastic wrap.
  35. Rainn says:
    December 18, 2016
    Yes! I did this and it works perfect! Roll it to about a quarter of an inch thick and bake at 350 works perfectly!
  36. Kristina Heyden says:
    December 20, 2016
    Do they spread as they bake?
  37. Sammy says:
    December 22, 2016
    I don't have any parchment paper. What else can I do???
  38. Cyd says:
    December 22, 2016
    You can use a baking mat. We have made them before without parchment paper. Watch them closely.
  39. Jen says:
    December 22, 2016
    I don't have parchment paper or a baking mat, is there anything else?
  40. Shanna says:
    December 22, 2016
    how about you READ the recipe right before putting a bad review about it. its not their fault you f*d up their recipe and then it tasted like crap. what did you expect?! baking POWDER not soda and the recipe DOES call for sugar. gosh your cookies must have been disgusting.
  41. Erin says:
    December 25, 2016
    Best sugar cookies ever!!
  42. Cyd says:
    December 26, 2016
    Just try baking them on the cookie sheet. Watch them closely so they don't get overcooked.
  43. Rebecca Crenshaw says:
    December 26, 2016
    What should the consistency of the batter be?
  44. Cyd says:
    December 27, 2016
    You should be able to roll the dough into a ball easily and then be able to flatten slightly. The consistency of most cookie dough.
  45. mmartin says:
    January 7, 2017
    I am new to cookie making and my cookies turned into a blob. They felt too soft and were melting in my hand I feel like I followed the instructions. I am trying again to see if they turn out better maybe I should add more flour? I sure hope I don't get berated like the last person that made an honest mistake and mentioned here. Honestly I felt like I was reading comments from Gordon Ramsey
  46. mmartin says:
    January 7, 2017
    They were delicious however my two yr old called the yummy pancakes ?. So if nothing else I have a great pancake recipe?.
  47. Cyd says:
    January 9, 2017
    Sorry they didn't turn out well. Try adding a little more flour if the dough is too sticky. Be sure they get their refrigeration time. We love comments from our viewers and try our best to help answer any questions. So glad you stopped by our blog and hope you have better luck if you make them again. Have a fantastic week!
  48. Cristina Shelley says:
    September 21, 2017
    These turned out nice! Thanks for sharing your recipe. ?
  49. Nicole says:
    October 16, 2017
    Was this rude comment really nessessary? We need more grace and kindness in this world, and less of this.
  50. Grace Smith says:
    November 17, 2017
    Haven't made them yet but going by the comments I'm going to, this morning! My daughter loves the frosted cookies that are so popular at stores right now, but I can't see paying those crazy prices so now I'll try yours. I will be back to post my results...
  51. MO says:
    December 8, 2017
    I made these with my family and dipped them in powdered sugar and cinnamon after baking instead of doing the frosting- they are so yummy! We absolutely love this recipe, thank you !!!! ??
  52. Kelly says:
    December 10, 2017
    Can you make the dough and freeze to bake later? Thanks!
  53. Cyd says:
    December 11, 2017
    This dough will freeze well. Be sure to wrap well before freezing. Thaw completely before cooking.
  54. Kristen Bennett says:
    December 22, 2017
    Mine aee super sticky and just looks like batter. I have added more flower but still looks runny. Batter taste great. I may have to make it like a cookie cake. An
  55. Gina says:
    December 24, 2017
    We baked these with our 3 year old twins today and they turned out amazing! Thanks so much for the great recipe. One question - how did you get your frosting so white? Ours was a bit off white due to the vanilla extract. Could you use food coloring?
  56. Emily says:
    December 27, 2017
    Can you use unsalted butter?
  57. Cyd says:
    December 29, 2017
    Unsalted butter will work great in this recipe.
  58. Cyd says:
    December 29, 2017
    You could reduce the amount of vanilla. You can color the frosting any color you want too. That is always a hit with the kids. I'm so glad they turned out and you had fun with 3 year old twins. The twins in our family just turned 2 on Dec 26. Such a fun age and with twins it's double the fun!! Have a Happy New Year!
  59. Coco says:
    February 7, 2018
    If you want pure white cookies, you could use white vanilla extract instead, tastes the same but doesn't give light colored baking an off-white color.... you could also go a different route and use almond extract or coconut extract, a few drops of food coloring for color, the possibilities are endless. :)
  60. Nors says:
    February 15, 2018
    I tried the recipe and am soooo disappointed. Don't know what I did, but the cookies are really dry. My batter was crumbly no matter how much I mixed? I checked the recipe, didn't miss an ingredient. Any suggestions? Want to try again.
  61. Dauneen says:
    February 21, 2018
    Love this recipe. Can I freeze these cookies after baking them.
  62. Cyd says:
    February 23, 2018
    These cookies freeze great in an airtight freezer container.
  63. LuLuLaru says:
    March 14, 2018
    I just made these for my son to take to school. Best soft sugar cookie recipe yet. Great to find one that I don't have to roll out and cut. They are kid approved from my family. I didn't have any problems with the cookie recipe being dry, or the cookies being dry. Perfect!! Many thanks!!! :)
  64. Tessa says:
    March 24, 2018
    I accidentally used baking soda instead of powder (I don't think I've ever had a cookie recipe call for baking powder so it was habit). Could that be causing the metallic after taste I am getting (although my husband doesn't..)
  65. Silvia says:
    March 30, 2018
    Hi! I don’t have a fancy stand mixer. I only have a hand held mixer. Would that change anything? What about hand mixing with a spatula? Thank you!
  66. Cyd says:
    March 30, 2018
    You can totally mix these cookies by hand too.
  67. Silvia says:
    March 30, 2018
    Just made the cookie dough .....for me it’s like sticky dough/batter .... is this normal ? I plan on leaving it overnight in fridge and rolling it out tomorrow to cut into bunny shapes... I feel like I did something wrong ?! Used the handheld mixer ??? help!
  68. Veni says:
    April 19, 2018
    Hi! Did you try adding a bit of flower? Sometimes that helps!
  69. Mayra says:
    May 29, 2018
    I made this recipe for my daughters and OMG!!!! The cookies are amazing, fluffy and soft. This is the best recipe I’ve ever come across for sugar cookies. Follow the recipe to the “T” and you will get scrumptious and out of this world sugar cookies.
  70. Barbarainnc says:
    June 13, 2018
    Please make this clickable. ? ❤ ?
  72. April Dixon says:
    June 20, 2018
    Exactly. Thank you. It's an easy mistake to make when you're not familiar with baking. I'm a great cook, but terrible at baking. I actually didn't realize her mistake until the first comment gently pointed it out. Grace and kindness go a lot further than a humiliating tone and obscenities.
  73. Deborah Jeneary says:
    August 12, 2018
    Can hardly wait to try!
  74. Mia Moreno says:
    August 20, 2018
    I tried the recipe it was pretty good as a basic muffin recipe. If you are the type who like t sweet I would advise for you to put at least 7x the amount it states. But besides that it was pretty good, it’s going to be breakfast as it turned out tasting like a plain pancake. Maybe next time I’ll add some fruits.
  75. Mia Moreno says:
    August 20, 2018
    Whoops I just realized I commented on the wrong recipe lol
  76. Lisa says:
    August 23, 2018
    My daughter made these cookies and when she went to make the frosting she had problems. 3 Tbsps of butter to 2.5 cups of icing sugar does not mix up creamy. Am I missing something because most people are raving and no one seems to be having the same issue. Wondering what we are doing wrong. Thanks!
  77. Cyd says:
    August 24, 2018
    Adding in the milk and vanilla will help make the frosting creamy. You can add in more butter if it seems to dry. Your butter has to be very soft. Feel free to melt it slightly.
  78. karen r says:
    November 11, 2018
    i am going to be making these today and i was wondering if the milk and eggs should be room temperature or not. thank you
  79. karen r says:
    November 11, 2018
    i decided to wait to make this until i know if the milk and eggs should be room temperature also. thank you
  80. Cyd says:
    November 16, 2018
    We did not have our milk and eggs at room temp.
  81. Cyd says:
    November 16, 2018
    We did not have the milk and eggs at room temp.
  82. Cyd says:
    November 16, 2018
    The eggs and milk were not at room temp. Just out of the fridge.
  83. Terry Wold says:
    November 21, 2018
    Hello, I can't wait to cook these with my grand daughter they look amazing! On the other hand no mean comments!
  84. Terry Wold says:
    November 21, 2018
    You are a amazing cook!
  85. teri b says:
    November 27, 2018
    This may be a stupid question but do these have to be stored in the fridge because of the milk in the recipe
  86. Cyd says:
    November 27, 2018
    We have left these cookies out for most of the day and they are fine. If not eaten by the end of the day, you could store in the fridge in an air tight container.
  87. Cyd says:
    November 27, 2018
    Ha ha! Thanks Terry. Have fun with your granddaughter. :)
  88. Cathy says:
    November 27, 2018
    Looking forward to baking these soft cookies as my son bought storebought and the price was exhorbitant
  89. Carol M says:
    December 2, 2018
    I'm wondering if using beet sugar instead of cane sugar will ruin the recipe. My son bought the wrong kind, and we live far from any stores, so I'm stuck with it for a couple of weeks. These sound so good - I don't want to have to wait!
  90. Terri says:
    December 4, 2018
    She's not being rude -- she's being straightforward, honest and to the point lol. Really....I admire her! And she's right -- the poster needs to learn how to read and follow a recipe before slamming it online. There's a saying....measure twice, cut once. The same applies in the baking world ;)
  91. Cyd says:
    December 5, 2018
    We have not used beet sugar in this recipe, so not sure how it would turn out.
  92. Joan S. says:
    December 8, 2018
    A bit rough of a comment. Everyone makes mistakes, but don't have to be belittled for it.
  93. Michaela says:
    December 9, 2018
    Do these cookies support being iced with royal icing?
  94. Chelle says:
    December 11, 2018
    I wanted to find a good sugar cookie recipe, I came across yours. Followed the directions to a tee, they did not come out right. After putting the dough in the fridge the dough was still very sticky....awwww. I guess need to work on it more.
  95. Sarah says:
    December 11, 2018
    For white icing, use clear vanilla extract. :-)
  96. Cyd says:
    December 13, 2018
    Any icing of your choice will work just fine with these cookies.
  97. Elaine says:
    December 20, 2018
    Followed the recipe exactly and they were delicious ... soft , just what I was looking for in my search .
  98. Tiffany says:
    December 31, 2018
    How would we be able to roll out for cutouts? Just add extra flour? They are too sticky that's why I'm asking. Thank you.
  99. Cyd says:
    January 3, 2019
    You could add extra flour, but here is our favorite sugar cookie recipe for rolling out dough. https://www.sixsistersstuff.com/recipe/santa-sugar-cookies/
  100. Tiffany says:
    January 23, 2019
    Do I need to adjust anything for high altitude baking?
  101. Cyd says:
    January 25, 2019
    Here are some interesting tips for baking at high altitudes. https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
  102. BlackRoseKran says:
    April 24, 2019
    I just made these as a treat for my husband and kid... AMAZING! I was reading through the comments... I used 1 teaspoon of baking soda instead of the baking powder (the issue is measuring them differently). I also chose to add 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground cinnamon, as I didn't want to frost them. Turned out great! Thank you for the recipe!
  103. Victoria says:
    July 14, 2019
    Yes, I rolled them out and it was great!
  104. Angela Burr says:
    November 12, 2019
    Hi … I am looking to make sugar cookies this Christmas with my kids. I want a yummy recipe that I can roll out and use a variety of cutters. I found that the recipe Super Soft Sugar Cookies has much better reviews then the Santa one and the Super Soft Sugar Cookies look tastier. What recipe would you suggest? And what frosting would you use as I am wanting to change them with food colour? Thanks so much. Angela
  105. Angela Burr says:
    November 16, 2019
    I was hoping to bake one of these cookies today. Thank you
  106. Cyd says:
    November 19, 2019
    Hi Angela. You will be fine with both. We use the Santa Sugar Cookie recipe for nearly every holiday for sugar cookies cut with cookie cutters and frosted. Use the frosting from the Santa Sugar Cookie recipe. Just add more powdered sugar or milk as needed for the right consistency. Happy Baking!!
  107. Sheila says:
    December 14, 2019
    Is it really 15-16 cups of butter. Sorry if I’m reading it wrong
  108. Cyd says:
    December 19, 2019
    The cookies have 3/4 cup butter and the frosting has 3 Tablespoons butter. Not sure where you are reading that amount of butter. Be sure to scroll all the way down for the recipe.
  109. bhschoolu2 says:
    December 22, 2019
    Hello, I'm looking for a "SUPER SOFT" sugar cookie, that will stay soft. This recipe sounds so easy, but I'm leary to make the cookies because I just don't see how 1/4" thick dough rolled out, w/o sour cream or cream cheese can really make a super soft cookie that will stay soft, unless you only bake it for about 5 minutes??? I've read the comments and so many claim they are super soft, maybe you can explain some of the science behind these? bhschoolu2?? I just don't want to waste ingredients. Thanks for your help, bhschoolu2
  110. Dot lang says:
    December 22, 2019
    Just give me the recipe, I don’t have time to read comments. Just need the recipe. Please.
  111. Adelita says:
    December 24, 2019
    Reading the comments are hilarious! I’m in!
  112. Cyd says:
    December 30, 2019
    This is our mom's soft sugar cookie recipe that she uses for all of the holidays, not just for the Santa cookies. https://www.sixsistersstuff.com/recipe/santa-sugar-cookies/
  113. D. Steele says:
    June 27, 2020
    These are nice and soft - almost cake-like, and very yummy. Make sure you flatten them before baking as instructed, this helps them keep a nice shape. I rolled mine in sprinkles before baking instead of frosting them.
  114. Laura D says:
    December 5, 2020
    I just made these with my kids and they turned out great! Mine don’t look as flat as the picture, did I possibly not press them down enough? First time sugar cookie maker here :)
  115. Momma Cyd says:
    December 9, 2020
    Hi Laura. Your dough may have been just a little too thick or cold. You could always just roll a little thinner. I'm so glad they turned out for you.
  116. A. Schnelker says:
    December 14, 2020
    These were very easy to make. They are good, however a little on the dry side. I would have liked more sweetness in the cookie itself. Thanks for the recipe.
  117. J K says:
    December 13, 2021
    Had a hard time rolling out and cutting Christmas shapes into the dough. It was super sticky and chilled for over an hour and a half before rolling it out. I’m going to try this again put roll it out beforehand and then chill. Maybe that would help lift the shaped dough off and onto the pan. Instead we did what the instructions said to do.

    3 stars

  118. Samantha says:
    December 16, 2021
    No, she was rude.
  119. Momma Cyd says:
    December 27, 2021
    If too sticky just add a little bit of flour.
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