Soft and Fluffy Sugar Cookies

You know those big, fluffy, soft sugar cookies from the grocery store? Yeah? I hate those cookies. Gabe always threatens to put a dozen in our cart, knowing that the sickly sweetness and weird chemical aftertaste make me scrunch up my face in disgust.

But a lot of people love those cookies. Like really love them. Enough that I thought I’d try this recipe for them, those inexplicable grocery-store-sugar-cookie-lovers. But something strange happened along the way. I whipped the sugar and butter, and mixed in the dry ingredients, and then I tasted the dough. And guess what?

I liked them. I really liked them.

But it didn’t stop there. I frosted them with buttercream and embellished them with both edible fairy dust and hand-painted sprinkles (seriously) from Magnolia Bakery. And it was a glorious bomb of butter and sugar that I need a week to recover from. So these babies will be given away to unsuspecting enemies friends. But let the record show: this gal, a devout hater of grocery store sugar cookies, loves these. Like really.

Soft and fluffy sugar cookies

Soft and fluffy sugar cookies


Soft and Fluffy Sugar Cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbs. vanilla
  • 3 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt

Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 Tbs. vanilla
  • 2 Tbs. milk or heavy cream

Prepare cookies: Preheat oven to 375° F. In stand mixer at medium speed, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in vanilla. Add flour, baking powder, and salt, and mix until blended. Let dough chill in refrigerator for at least 30 minutes.

Scoop dough into large tablespoons, roll into balls, and flatten out with your hands, until cookies are about 1/2 inch tall and 2 inches in diameter. Bake for 8-10 minutes, until edges just begin to turn light golden brown.

Prepare frosting: Beat the butter on medium-high speed until smooth, about 1-2 minutes. Beat in vanilla. Gradually add powdered sugar, beating well on medium speed. Add milk or cream and beat until fluffy, about 3-4 minutes.

Frost cookies with buttercream and decorate as desired.

Makes about 2 dozen cookies.

Source: Cookies slightly adapted from Hostess with the Mostess. Frosting adapted from Wilton.


4 thoughts on “Soft and Fluffy Sugar Cookies

  1. Did you bake the cookies between tasting the dough and frosting them?? :-)
    P.S. My teeth feel like they’re going to fall out just looking at them!

    • Haha, good point. Guess I left the baking part out of the narrative. :) I promise I didn’t eat frosting covered cookie dough, as awesome as that sounds!

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