These simple drop style sugar cookies are ultra soft and made with extra vanilla, the secret to a great sugar cookie! I’ve found that so many sugar cookies end up being hard and crumbly which is always such a huge disappointment! This recipe yields a tender, cake-like consistency every time. Roll these cookies in sugar sprinkles before baking for the perfect bite of a crunchy crystalized exterior with an ultra soft, cakey, sugary, “vanilla-y” center. They are just as soft and even better the longer they sit!

Post Thanksgiving Sugar Cookies?

I know. I know. I planned to spend the week after Thanksgiving focusing on healthy recipes to offset the last few days of not so healthy eating. The problem is that I just couldn’t stop thinking about sugar cookies. I guess I just associate sugar cookies with Christmas, and I am SO ready to get decorated and settle into the Christmas season. I’ve also found it nearly impossible to not have something sweet with my coffee this time of year, and these sugar cookies are just what I need. Stay tuned for a roll out version of classic Christmas sugar cookies as well, but I thought I’d start with something extra simple!

Important Sugar Cookie Reminders

Vanilla is the star here, so consider investing in some quality vanilla. I promise it will be well worth it. This is the brand that Ina uses, and has she ever steered us wrong before? A 4 ounce bottle should last you quite a while.
Chill your cookie dough! It is easiest to make your cookie dough balls first, then throw them in the refrigerator for at least an hour and up to 48 hours before baking.
Bake on parchment paper or a silicone baking mat for the best cookies.
You are NOT going for golden cookies here! You don’t want these sugar cookies to take on any color at all. If you overbake them, they will be hard and disappointing.
These sugar cookies are best rolled in sugar sprinkles!

I’ll probably be posting a few cookie recipes this month, but I promise to try to sneak in a couple healthier meals along the way! The Christmas season is extra fun with my little one running around the house talking about Santa and seeing all the little things that bring him so much joy. I’m looking forward to eating lots of cookies this month, watching A Charlie Brown Christmas on repeat, and drinking mugs and mugs full of hot chocolate with whipped cream.

Please let me know if you have any cookie recipe requests! I’d love to try to create something for you if you have a favorite Christmas cookie.

Looking for other holiday cookie recipes? Try my:

Ginger Molasses Cookies

Softest Sugar Cookies

Author: Katelyn
Total Time: 50 minutes (plus chilling time)
Yield: About 27 cookies 1x

Print Recipe

Description

These simple drop style sugar cookies are rolled in sugar sprinkles before baking for a wonderful combination of a crunchy crystalized exterior with an ultra soft, cakey center. Extra vanilla makes these the perfect sugar cookie!

Ingredients

Scale

3 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon corn starch
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups granulated sugar
2 tablespoons brown sugar
2 eggs, at room temperature
4 teaspoons vanilla
1 teaspoon lemon juice

Instructions

Melt half of one stick of butter in the microwave or in a small pot on the stovetop and allow to cool for several minutes.
In a medium mixing bowl, whisk together the flour, baking powder, salt and cornstarch.
In a separate bowl with a hand mixer or in your stand mixer fitted with the paddle attachment, cream the remaining butter (1 1/2 sticks for standard recipe) and sugar for several minutes on medium speed until light and fluffy. Pour in the melted butter, vanilla, lemon juice and and mix until fully combined.
Beat in the eggs on low speed one at a time until completely mixed in, scraping down the sides of the bowl with a rubber spatula as needed.
Slowly add in the flour a little at a time until completely incorporated. There is no need to continue mixing once the flour is fully combined.
Line baking sheets with parchment paper or a silicone baking mat and use a medium cookie scoop to create cookie dough balls.
Fill small bowls with sugar sprinkles and roll each ball in the sprinkles to coat.
Place the cookie dough balls on your baking sheets and flatten each cookie a bit by applying gentle pressure with your palm to the top of the dough.
Transfer baking sheets to the refrigerator and chill your dough for at least one hour and up to 48 hours.
When ready to bake, preheat oven to 350 degrees F.
Bake one sheet at a time on the middle oven rack for about 13 minutes, remove from oven and transfer immediately to a wire cooling rack.