Looking for a new, simple way to make sugar cookies that compare to the ones sold at the grocery store?
Sugar cookies are classic recipe, when it comes to your baking arsenal. Finding one that is reliable, and even better, not time consuming, can be a challenge.
This easy to make Soft and Chewy Sugar Cookie (no refrigeration required) recipe, will change the way you think about baking sugar cookies.
The dough comes together quickly, and bakes into a cookie with a crisp outer layer and soft, chewy center.
They are easily customized by finishing them off with our fresh fruit frosting or a simple sprinkle of sugar to each cookie before baking. However you choose to making them, you’ll be glad you did!
Check out how easy these cookies are to make.
To add more inspiration to you meals and baking click here for a sample of our meal plan.
For the gluten free version, click here.
PrintSoft and Chewy Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 – 12 minutes
- Total Time: 25 – 27 minutes
- Yield: 6 dozen
- Category: Dessert
- Method: Oven
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ¼ cups sugar
- ¼ cup softened cream cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
Raspberry Cream Cheese Frosting:
- ½ cup butter, at room temperature
- 6 ounces softened cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 pint raspberries
Instructions
- Preheat oven to 375 degrees and line baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, cream butter, sugar, and cream cheese until light and fluffy.
- Beat in egg, vanilla, and almond extracts.
- Add the flour to the mixture and combine until flour is well incorporated.
- Scoop 1 tablespoon of dough and roll into a ball.
- Place on the baking sheet. Using the bottom of a jar or glass, flatten the ball of dough to ¼-inch thickness.
- Bake for 10-12 minutes, or until edges of the cookies are golden brown.
- Remove from oven and allow to sit for approximately 5 minutes on the baking sheet before transferring to a cooling rack.
- Frost cookies once completely cooled.
To make the frosting:
- In a medium bowl of a stand mixer, cream butter, cream cheese, and vanilla.
- Reducing mixer speed, slowly add in the raspberries, powdered sugar, and milk. Mix until the raspberries are completely broken down and the frosting is smooth and pink.
- If frosting seems too thick add an additional teaspoon of milk until frosting reaches the desired consistency.
- Frost cookies once they have cooled completely.
- Store any remaining frosting in an airtight container in the refrigerator.
Notes
For rollout cookies, include the cream cheese, and make the dough with 3 ½ cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2″ cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 101
- Sugar: 8.7g
- Sodium: 40.7mg
- Fat: 5.1g
- Saturated Fat: 3.1g
- Trans Fat: 0 g
- Carbohydrates: 13.2g
- Fiber: 0.4g
- Protein: 0.9g
- Cholesterol: 16mg
Adapted from King Arthur Flour
Suha
Those looks amazingly fluffy! My question though, can I use coconut shortening instead of regular butter??
MOMables
yes you can. Enjoy!
Melinda
These look yummy!! I’m excited to try them today. I’m wondering if the pint of raspberries are supposed to be in the frosting? The directions don’t say, but the frosting is pink…or are they just for garnish? Thanks!!
MOMables
the frosting recipe is white frosting. we threw a few raspberries in the frosting to make it pink. We wanted to make a frosting you could use and make any color.
Jane
The cookies have a wonderful flavor, but I, too, questioned why the frosting was named “Raspberry Cream Cheese Frosting “ and the ingredient list includes raspberries, yet they weren’t mentioned in the directions. I bought the raspberries so was determined to use them. I blended them into the otherwise finished frosting. It gave a nice raspberry flavor and bright pink color, but I had to add more powder sugar to compensate for the added liquid, and then the cream cheese separated from over beating.
If you choose to use the raspberries in the frosting, I would recommend blending the berries separately first, then fold them into the frosting so the cream cheese doesn’t separate.
I love the cookie recipe, and if you like the cream cheese flavor, the frosting is good without the berries. Personally, though, I will use a different frosting recipe in the future.
MOMables-Laura
Hi Jane, the recipe was updated, thank you for notifying me. The raspberries are supposed to be added to the butter and cream cheese mixture along with the powdered sugar, vanilla, and milk. Whether you use a stand mixer or hand mixer this gives them enough time to break down and fully incorporate into the frosting.