I have a foodie confession to make.  You know those super soft, frosted sugar cookies in the plastic container at the grocery store?  The kind that come in different color schemes depending on the season or upcoming holiday?  I have never bought them myself but if someone else ever offered me one, I was all over it.  I’ll admit it…I love them.  Well, I used to love them.  That was until I found a homemade version of soft frosted sugar cookies that blows those out of the water.  Where those tasted slightly artificial, these taste buttery and delicious.

I’ve seen quite a few knock-off recipes for the store bought version but most of them involve a boxed cake mix.  I don’t really see the point in making your own if they still contain the laundry list of preservatives and flavorings included in the commercial sort.  This recipe doesn’t call for a box mix and uses just the basic ingredients you are likely to find in most sugar cookies.  Topping them with various colors of frosting and sprinkles makes them easily customized for any party or holiday.  I made them in red, yellow, green and blue for Andrew’s birthday party and they were a hit.  My only problem now?  These taste so much better than the kind from the store and I know how to make them and when I do, I end up with a whole batch at home.  That’s kind of a problem, but at least it’s a good problem to have :)


For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)


  • 01

    To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

  • 02

    When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

  • 03

    To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.


  • Great idea to make a homemade version of that cookie! Yours are so pretty.

  • These are so pretty! Yum!

  • These look perfect Annie! I love the pretty frosting. Yum!

  • I’ve been searching for a recipe like this forever, thanks so much for posting these! I’m like you — I don’t see the point in making something “homemade” if it’s still going to contain a ton of artificial ingredients and preservatives, especially if the kiddies are going to be eating it. Thanks so much for the post, can’t wait to try these cookies SOON!

  • I loved those grocery store cookies too, so I’m beyond excited you found a make at home version!

  • I’m mellowing. I’m starting to read recipes for sweet baked goods. I do love a good sugar cookie. Since quitting smoking about 3 months ago, though, I’m worried about my weight. I’m thinking I could make a half recipe of these and skip the icing. It would please my palate enormously. I will ponder this issue, grasshopper.

  • Mmmm, these look delicious! I, too, have enjoyed this kind of store bought sugar cookie in the past…but homemade is absolutely better!

  • Gorgeous!

  • Francesca

    Love, Love, Love that you posted this recipe! Those store-bought cookies are my FAVORITE! Honestly, I used to buy them and keep them in my car so that I could eat 2 before heading into class at college. I would buy them for every season/holiday, but haven’t done so in a long while. I simply cannot wait to try this recipe. Yummmmmmmy! Thanks a million! :)

  • Rebekah

    I have been waiting (impatiently!) for you to post these ever since your son’s birthday! We love the store bought version of these cookies, too, but my daughter has a peanut allergy and I’ve never found one that is safe for her to eat so I don’t buy them anymore. I plan on making them for her Elmo birthday party in a few weeks. She is going to love them! Thank you thank you thank you!!!

  • Oh, thank you, thank you, thank you!!! I too have a slight ‘problem’ with these cookies. I love them but won’t buy them and searched for a copy recipe. Absolutely agree with you… a cake mix??? What’s the point. I can’t wait to give these a try!!! Thanks so much!

  • Kimberley

    Interesting! I’ve made the soft sugar cookies at home for years, but my recipe has always used sour cream. I was always told that’s what kept the cookie so moist/soft. Any idea why these are so soft? I’m guessing it’s because of the three sticks of butter – everything else seems sort of normal for a cookie. Though three sticks of butter is normal too, sometimes! :)

  • YES! I have been waiting for this recipe since you posted Andrew’s birthday party! I am so excited to make these!

  • I know just the cookie you speak of. Andrew and I are always happy when they have those in the “snack bin” in the bakery! Will def be trying these.

  • Annie

    Congrats on quitting smoking! That is wonderful.

  • jen

    i love those cookies from the store, too!!! i can’t wait to try these, yum!!

  • Ooooo I love those cookies! But I try to avoid them at all costs because it’s impossible to only eat one. I’m so glad you have this recipe because I took have seen many knock-off recipes, but none claim to really pin down the original. Can’t wait to try them out!

  • Oh, I love those cookies too! I have since I was a kid. The summer I graduated from high school, my best friend and I would buy a package of them almost every week and sit on her bed eating them while watching movies. They are so good!

    Like everybody else, I’ve been waiting impatiently for this recipe since your post about Andrew’s birthday party. I can’t wait to try them!

  • I can’t wait to try these! Just looking at them is making me hungry!

  • these are my weakness! I first found out about these when we moved to Camp Lejeune, NC. They were everywhere down there. and for every season!

    I love them! So glad to have found this recipe!!

  • YUM

  • Christy

    These look so good! The pink frosting made me think of breast cancer awareness, kind of a very random thought I know.

  • My mom (okay, and me) loves these cookies. I’m so excited to know I can make them from scratch for her. Thanks!

  • Amrita

    These look fantastic! Quick question, do you think it would be possible to roll out the dough and use cookie cutters? Or is the dough too soft for that? Thanks very much, Annie!

  • I love those big soft cookies too. Yours look cute too. Great photo! I make a skinny sugar cookie and I’m going to try your frosting with reduced-fat butter and bake them soft instead of crunchy!

  • Jennifer

    I’m so freakn’ excited that you posted this recipe! I’ve been looking for one just like this! I can’t wait to try it!

  • K

    I’ll confess. I buy these more often than I should. Especially since I’m pregnant. My favorite flavor: Red Velvet. But now I’m excited to try an even better cookie! Thanks for posting!

  • Annie

    Supposedly you can roll and cut it but in my experience it spreads SO much, even in a ball, that I don’t think it would retain the cut shape at all.

  • OMG I love those cookies too!! Well as much as you can love a store bought chemical laden cookie :) this recipe excites me. I can’t wait to make it!! Thanks Annie :)

  • Kelsey

    I also have the embarassing confession that I LOVE these grocery store sugar cookies! My husband teases me mercilessly so maybe I’ll surprise him with this homemade version. Thanks so much for posting…I’ve been waiting since the birthday party post!!

  • I get so excited about cookies! Especially sugar cookies…my friend Gina laughs and laughs because I prefer store cookies to my own any old day! I will be making these =) Gorgeous!

  • You had me at hello. NO, you had me at the first photo! Holy cow! Eye candy! I am trying this recipe for sure! I have to confess that, I too, love those soft cookies in the clear plastic container from the grocery store! They taste pretty delicious, but no, I have never bought them either but scarf them up if they are at a picnic. I can only imagine what kind of funky chemicals, preservatives and additives are in them! LOL! Thank you so much for this post and recipe…I cannot wait to try this! Your photos for this are so dreamy! I love it!

  • Rachel

    Oh I have been waiting for you to post thus ever since I saw them in Andrew’s birthday party post! Those store bought cookies are a weakness, and I’ve always wanted to make them at home. Thank you!!!

  • Oh man I can’t wait to make these. My boyfriend LOVES those grocery store sugar cookies and I have a sneaking suspicion that if I make these for him I could get him to do anything I wanted! Haha!

  • I’ve been waiting for this one! Thanks!

  • Millie

    In the following line you wrote: “When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.”
    Did you mean quarter of a table spoon?

  • Megan

    I cannot wait to try this recipe. I LOVE these silly cookies. They are one of the few pre-packaged foods that I will buy. Even so, I don’t buy them very often. I’ve tried many recipes in search of one that is similar without any luck. I really hope this is the one. I will try it tonight.

  • kaitlin

    Yay! I’m so glad to see these, I live them and can’t wait to make them! thanks :)

  • astrid

    Annie, when you say “flatten slightly,” do you mean that the balls of dough are still pretty thick when they go into the oven? Thanks!

  • Karen

    The store bought version are my favorite kind of store bought cookies (besides oreo’s, but those are in a totally different class being chocolate and all. lol) I have to try these, but I think I need to wait until our heat wave is gone this week. High’s in the 90’s and heat index in the 100’s…

  • penandra

    I cannot wait to try these cookies. I really like the CONCEPT of the cookies in the grocery store, but I just have not been able to get past the artificial taste of them . . . I know folks who just inhale those cookies, but I take one bite and then hide the rest of the cookie until I can throw it out unnoticed.

    But now, thanks to you, I can enjoy these cookies, they will taste how they are supposed to taste (and what my brain is expecting). Thank you for sharing this recipe. I’ll be trying it this weekend (well, unless the temps get back into the triple digit range).

  • Amy

    great photo! how did you get the pink tint in the background?

  • Annie

    Yes, keep them thick if you want thick cookies.

  • Annie

    No, I mean a scant quarter cup of dough.

  • Annie

    It’s just pink paper.

  • Jen

    Perfect timing! Last night I was thinking of cookies to bake and I got a real craving for soft sugar cookies. I’ve been eager to try this recipe ever since you mentioned it in the birthday party post. Now I can’t wait to make (and eat!) these! About how long would you say they stay fresh?

  • Oh yeah, baby. I have a 22 year old who is gonna worship her mother after I make these. The grocery store version were an integral part of swim meets for years. Thanks for figuring out the recipe. You will go down in history.

  • Nicole G

    Geez,Annie! Your posts are dangerous!!! My hips and thighs will love this ;) Will definitley try this recipe next month for my son’s 3rd birthday! We are doing a pirate theme, I see red and white frosting with black sprinkles! Thanks again!

  • Sarah K

    Yay! I’ve been waiting for this recipe since you mentioned that it was coming up in a previous post! They look wonderful!

  • I’ll def have to try this recipe b/c i LOVE lofthouse cookies (:

  • Lydia

    Can I say a huge Thank you so much for posting this recipe!! I must admit, I love those cookies as well. Can’t wait to make these cookies!

  • Annie

    They stay fresh a pretty long time in my experience. I think I ate one about a week after Andrew’s party that had been sealed in a plastic bag and it still tasted great.

  • Danielle

    So you use your 1/4 cup measuring cup as a scoop to put the dough on the cookie sheets?

  • Lisa

    I LOVE those cookies. I’m going to have to make these. Right now our store has key lime flavored that are amazing. Wondering how to adapt this recipe to get that flavor in the icing.

  • I too have a weird obsession with the store-bought ones. And they do taste artificial! I love your idea for the homemade version!!

  • Annie

    I measure it out in the 1/4 cup, roll into a ball, and flatten slightly as described in the directions.

  • Julia

    These look awesome! About how many cookies did this recipe make?

  • J.

    I have made a killer frosted sugar cookie for years. I like to use almond extract in the frosting instead of vanilla. Amazing taste.

  • I too loved those store bought cookies when I child brought them to our class party. I have been waiting for this recipe ever since you said it was coming.
    Yippee!! That’s how serious I am about my sweets.

  • I loooooove those cookies! I’m so happy to have a preservative-free option!

  • Annie

    The yield is listed in the recipe :)

  • I have a confession, too: no matter how into healthy eating I get, I’m still absolutely head over heels in love with those store-bought sugar cookies. Thanks for the recipe!

  • OMG. I love these cookies. PINK ICING COOKIES! YUM!

  • These cookies look amazing! I have the same problem when I make something yummy ….then I have a whole delicious batch sitting there waiting to be eaten and enjoyed. Will power is so fleeting!

  • Julia

    Wow…I worked a little too much today I think ;) Thanks!

  • Annie

    I know the feeling…just finished a 13 hour shift and my brain is fried :)

  • I absolutely LOVE that first shot of the cookies and the milk. It’s beautiful. Love the pink gradient in the background.

  • Annie

    Thank you very much!

  • YUM!!! They look amazing!! I can’t wait to try them. I’m with you, don’t ever buy them because of all the yuck in the store ones. These look scrumptious!

  • I made my own knock off recently too, sans cake mix! Yours are so pretty and pink! You don’t have to be ashamed of loving those grocery store cookie. I’m always secretly hoping someone will buy me a box for my birthday :)

  • Can’t wait to make these for my kids (ages 21 and 27), these were there favorites as teenagers!

  • Thank you for posting this! I’ve seen recipes that call for the box too and that drives me crazy. I’m excited to try these out!

  • Annie, I love these pictures! And of course the cookies look great too ;-)

  • I’ve been looking forward to these cookies since you mentioned them in Andrew’s birthday party post. Thanks so much for sharing!

  • Amy

    Those cookies are a serious weakness of mine. My friend bought them on a whim in college and I have been hooked ever since. My hubby doesn’t let me buy them except for special occasions because I can’t control myself around them, lol, and end up with a stomach ache! I am definitely printing this one to try soon!!!

  • Traci Howard

    These beauties are on the cooling rack as I address this message! VERY excited to frost them in the morning! AGAIN, thank you for your posts!

  • Brilliant! I have never had a good sugar cookie like you described but i value your baking judgement highly and these must be good to deserve such praise! Lovely recipe :)

  • These cookies are so, so cute. And your photography is really impressive, every photo is just lovely to look at!

  • Katie Jones

    Love these photos! I know where to find those straws but where did you get the little mill jug??

  • Annie

    Thank you! I think I found it at Crate and Barrel.

  • Those cookies at the store are so addictive! Thanks for the alternative. :-)

  • I give my husband a box of those cookies for almost every special occasion…he loves them (and I might too!) Thanks for the wonderful recipe, I’ll have to give it a try instead of buying them next time…plus I’m sure your recipe is way better!

    by the way, I am going a GIVEAWAY for the “Best Bites” cookbook, would love it if you stopped by to check it out!


  • I completely understand the pull of those cookies. I don’t buy them, but around holidays someone at work offers me one, and it’s really hard to resist. This such a great idea and I like it’s still a simple sugar cookie. As always great photos!

  • Thanks for sharing this! I have a friend who makes amazing sugar cookies that she loves to share, but she doesn’t share her recipe. Hoping these will “stack” up to hers!

  • Kate S.

    Hmm. I already have a ‘clone’ recipe for those cookies that took me months of work . . . but I love everything you cook, so I’m really tempted to try your recipe. It’ll be painful concession for me if yours turns out better though: )

  • I LOVE those cookies too and, like you, don’t ever buy them but can’t resist of they’re offered! I have actually looked myself for a knock-off recipe for those but never found one I liked. I’ll be trying these though, I can’t wait!

  • Mary

    I have a question…how do I keep my family from eating all of them before I get them iced? The second batch is in the oven and the first is almost eaten.
    Once again a true winner from you blog to my kitchen!

  • SB

    I am so excited you posted this recipe! Those cookies are the only ones I would buy from the store because I think they taste delicious…but now I don’t have to :)

  • Margaret

    These cookies are terrific! They are so much better than the grocery store ones. Thanks for such a great recipe

  • Lindsay

    I haven’t stopped thinking about these all day… thank you for the great recipe! I can’t wait to make them soon. Until then, I’ll just daydream about them! Beautiful photos, too!

  • Traci Howard

    Okay…SOOOOOOOOOOOO, I am on my third round of these beautiful cookies! They are outstanding <3

  • Diana V.P.

    Hi Annie! Do you think it would be ok to cut the recipe in half? I really want to make these for my husband, but we don’t need the temptation around the house!

  • I’m a sucker for anything pink. These cookies look amazing!

  • maggi

    I have a regular girls night at my house and these would be so fun to make. Only problem is with 15 ladies coming we tend to overload on food so I normally do 1/2 batches of things. I thought I could cut it in half but with 3 eggs I can’t. So have you tried freezing the dough? I’m curious how that would work.

  • Annie

    You can still cut it in half. I just put the egg in a small bowl or a glass, beat it with a fork, and then add half of it to the dough. I’m sure freezing the dough would be fine as well.

  • Annie

    Sure, you can halve basically any recipe. Enjoy!

  • I took love those packaged sugar cookies, and if you say these are better I am literally off to my kitchen to make them! Thanks for the recipe!

  • Vicci

    Thank you so much for this recipe. I went home and made them on Tuesday night, they made exactly 24 and we have TWO left!!! Amazingly good. I had trouble with the frosting. It was more of a royal icing than a fluffy kind. I didn’t have unsalted butter. Do you think that was the issue? Either way, they were way good! My waist line is kicking you from afar!

  • Annie

    As it says in the recipe, you may need to add more milk to get it to a good consistency. I definitely add more than the base amount. Glad you enjoyed them!

  • Pamela

    Oh, what did I do? I have been anxiously waiting to try these. My frosting is runny, really runny! I followed the directions…except I used the mixer instead of whisking it. Was that my problem? So sad, I was really dying to eat one!

  • Annie

    You can just add more powdered sugar to thicken it.

  • Angela

    Thank you so much for sharing this recipe. My father-in-law just had surgery and came home today after a week in the hospital. These kinds of cookies are his favorite, so I was grateful to have this recipe to whip up a batch to give him when he arrived home. They turned out great. Thanks again.

  • Charli

    Yummy, yummy, yummy! Made half a batch and all came out perfectly. Now to get them out of the house to stop me eating them all!

  • WOW these are my favorite cookies from the grocery store. Like you, I LOVE when a coworker brings them in so I can snack on them. SO excited to make these!

  • I found your site yesterday and these recipe and I made these yesterday. They are so good!
    I put 3 in a little package and tied it with some raffia and handed quite a few out at church for a special treat last night. They were beautiful and a hit!
    Thanks for posting!

  • This looks like an awesome recipe. I love those storebought cookies and I’ve been searching for a homemade recipe, but I haven’t found one. I will definitely try it!

  • Vanessa G

    I got a beautiful new kitchen aid mixer for my birthday and felt the need to bake something wonderful to try it out. Seeing how my husband is a cookie monster i thought there were perfect. THEY WERE A HIT!! Not only do they taste like the store but better!! The first batch was finished before the second was even ready. I have found my new party cookies. THANK YOU!!

  • Mary

    Shouldn’t have done it, but I made them again tonight! My family loves them. They don’t last very long in this house with 4 adult children and a husband!

  • I made these cookies yesterday and there were buttery, sweet, and delicious. The aroma of the cookies in the oven was magical, the sweet smell of butter and vanilla. The glaze or frosting was perfect for the cookies. Thanks for sharing the recipe.

  • Janna

    I cant wait to try these! I never buy them either, but I sure do love it when people bring them over!

  • Hi Annie,

    These cookies are fantastic…thanks for posting!! I topped mine with lime curd and they were out of this world.

    Hope you’re having a great summer,

    ~ Erika.

  • Lisa

    These are nothing short of amazing!!! My husband loves the store bought cookies, and I have been searching for months for a recipe to make him from scratch. I will search no more! I could tell from the moment I finished mixing the dough that they were going to be the type of cookie I was looking for. All the other recipes I’ve tried have made dry, tasteless, biscuit type cookies. These are melt-in-your-mouth, sweet pillows of Heaven! They are even better the next day. Thank you for posting!

  • Everyone loved these, Annie. They are exactly what I’ve been looking for. Thanks for posting.

  • Oh I made these two days ago and they only lasted a day. Love love love them, they tasted almost exactly like the kind from the grocery store only better. Also, your blog is amazing

  • Stephanie

    My daughter and I made these right after your post and we are now working on a double batch for a picnic tomorrow. So easy, so delicious! Thanks!

  • Alishea

    I just finished baking (or should I say eating) these cookies and they are amazing. I have to say that I just got some Tahitian vanilla beans so I decided to put one in the mix and they came out awesome. They actually really remind me of Starbuck’s petite vanilla scones (which I LOVE! and the recipe I have for those is much more complicated). I made the icing too thin at first and had to add more sugar (I am used to making the flood icing). Anyways, thanks so much for the recipe!

  • Alishea

    Oh, I also made some of them half size (for my daughter) and baked them for 8 minutes if anyone else is curious. So cute!

  • Joscelyn S.

    I absolutely love your website. I pick 2 or two of your recipes a week to try. Tried these today and they will be added to the cookie rotation :) Thanks so much for sharing your recipes and keep up the great work!

  • Mariah

    Would rolling the dough into a log, chilling and then cutting into like….1/2 inch rounds work do you think?

  • Annie

    The only way to know is to try it and see! Good luck :)

  • Nikki

    Made these the other day and they were the most amazing cookies I have ever tasted. I had to give them away because I found myself hanging out by the cookie jar all day. They’re dangerous but delicious!!! They kept very well for several days, and tasted even better as the week went on. Thanks for a great recipe!

  • Jennifer M

    These cookies are delicious! I made them for a work picnic over the weekend and they were a big hit. They are easy and cute! Six days later the cookies are still super soft. Make sure you flatten them quite a bit, my first batch was only slightly flattened and I thought they were too round and thick.

  • Kimberly Anderson

    I loved these cookies! Thanks for sharing!

  • Molly F.

    Oh my gosh! These are the only store bought cookie I would ever eat as well! Thanks for sharing a recipe that recreates and improves them.

  • Katie

    Hi Annie, adore your site! I was just wondering how this dough would hold up to freezing. I made them for a family reunion a few weeks ago and they were a huge hit. I’d like to make them again, but certainly don’t need the whole batch for myself. Thanks!

  • Annie

    You could always make a half batch. I haven’t frozen the dough so I can’t say for sure, but I don’t see why you couldn’t freeze it.

  • Amie

    Thank you, thank you, thank you! This recipe is amazing. I rolled the dough out about 1/4-3/8″ inch and cut into circles before baking, and it held up perfectly. In fact, I’ve never had cutout cookies work so well before. They hardly spread at all, so they’re still almost perfectly round and thick and soft and pretty much just perfect. I didn’t use this frosting, though. I decided to try royal icing for the first time, and since these held their shape so well, I figured they’d be a good starting point. I saved a few, and I’m going to make a small batch of the frosting tomorrow to use with those.

    Oh, and with my cookie cutter (actually an inverted wine glass), I cut out 24 cookies about 3″ in diameter and had plenty of dough left over. It’s in the freezer now. I’m guessing I can get another dozen out of it.

    I’ll definitely be using this recipe again in the future. I think I’ll try adding a little more sugar next time and see how that turns out … my husband has a pretty strong sweet tooth; he has been known to eat pinches of sugar right out of the bag for a quick fix. ;) But I’m pretty pleased with this how it is. Thanks again!

  • alyssa

    I love sugar cookies but these are the best

  • Nina

    I made these last night :) They are VERY good. It was hard not to get a spoon and eat the icing :p

  • I made these today and they are just scrumptious. Very cakey. So easy I whipped the dough up and had a batch in the oven before the kids even knew I was baking. You should only try to bake 6 per pan though, because they spread quite a bit. I think I’ll make them a little smaller next time because they are very rich. You can have a lot of fun with different color combo’s on these as the dough and icing lend themselves perfectly to being colored. I think I will have to stick with your sugar cookies with royal icing as my favorite still though.

  • Emily

    I made these cookies today and they were delicious… just like the ones from the store! I did use a different icing though; I have never been a fan of the confectioners’ sugar taste in my icing – always seems too overpowering. Great photographs!

  • Kmiller

    I made them, they’re very good. Thanks for posting.

  • I have to say these cookies are wonderful! I have made them twice in the past few weeks, and I hardly ever do that. I just posted them on my blog…and I wanted to thank you for sharing them!

  • Andrea

    I made these to take to work tomorrow ^^ I haven’t tried any (diet :( ) but my family says they are great! I did orange and yellow to kind of bring in the fall (go away summer!!!). The only problem I had was my cookies came out too round and puffy. I’ll definitely flatten them more next time. They smell great! I only have a few days left at this job, and I want them to miss me ;) Thanks for another winner Annie!

  • Ashley

    Hi! I just wanted to see if the recipe should be 7-8 tsp instead of tbsp? My icing turned out much shinier/thin than in the picture. Thanks!!

  • Annie

    No, the recipe is correct.

  • Kristina

    I would like to make these for a NICU fundraiser. Do you think I could put them on a stick? We’ve found that items sell better when they are on a stick.

  • Annie

    I think they might be a bit soft for that but the only way to know is to try it and see. Good luck!

  • Danielle

    I had a question about the frosting
    I love this frosting and it came out great when I made these cookies. It was yummy
    However, it was thinner/runnier than the frosting on the store bought kind. I could paint it on the cookies.
    The store bought kind seems very thick and stiff if that’s the right word – it stands up a little more/is more puffy. Almost like cake fosting
    I tried adding extra powdered sugar to mine, but it still seemed thin.
    Any ideas for a thicker/puffier type of frosting to pair with these delicious cookies?

  • Annie

    You needed to add even more powdered sugar. You can make this frosting literally any consistency you want by adding more or less powdered sugar.

  • Kristina

    Wanted to keep you posted on the great cookies on a stick project of 2011. While absolutely delicious, after about 2 bites they slowly start to slide down the stick. It was worth a shot. And I know my hubby will be thrilled to come home to a big plate of cookies.

  • Ellie

    When my sisters and I were little, every time we went to the store, my mom would buy us each a sugar cookie from the bakery. It was always so soft and melted in my mouth. Ever since, I’ve tried numerous sugar cookie recipes and none of them tasted the same, except this kind! I’ve made it twice and it made 2 dozen, nice thick soft sugar cookies. I noticed each time though that when I started to add in the dry ingredients, the dough started to get way too dry. I always add a bit more vanilla to balence it out and maybe a little bit of water. The taste never tastes any different when I did this, but I’m wondering if anyone else had this problem?? I know I measure the flour right.

  • Annie

    You may have a heavy hand when it comes to measuring the flour. You could try scooping more lightly. That is one downfall of measuring by volume instead of weight – my cup and your cup can be very different.

  • Beth

    I really want to try these! How well do you think they would hold up in the mail? I’m 500 miles away from a lot of family and friends and would love to put some cookie packages together for them.

  • Jason

    My family buy the store sugar cookies all the time. They love them. I seen your recipe and had to try it. Low and behold, we won’t be buying any for a long time! Your recipe is great and my four year old loved making them with me!!! Thanks for sharing!

  • Annie

    I think they keep pretty well so as long as you pad them well and ship them quickly, they should be alright. I guess the only way to know for sure is to try and see. Good luck!

  • Jena

    Hi there! I just came across your site and LOVE IT! and these are my families favorite cookies–I am making them today!
    When you make the icing is there enough to put a little extra on the cookies? I like a good bit of icing, not to skimp. Just asking to see if I should double the batch on the icing?

  • I love these but they are my husbands absolute favorite, thank you so much.

  • Annie

    There is plenty of icing here, but it only takes seconds to mix up a second batch so I would just make it as written and then make more if needed.

  • Rebecca

    Annie: I made these cookies for the first time tonight. Seriously, these sugar cookies are amazing. I typically use royal icing on my sugar cookies, but this Buttercream variation is wonderful! So pretty and smooth

  • Annie, these look great. I love those bakery cookies, too. In your opinion, is the frosting sturdy enough to withstand being wrapped up for a bake sale? It annoys me when frosting gets all over the plastic wrap!
    I realize royal frosting is the sturdiest, but I was wondering if these would be good for a bake sale.

  • Annie

    This is definitely sturdy enough and the beauty of it is that you can make it thicker or thinner if you wish. Royal icing is more for decoration but this stuff actually tastes good. I hope you enjoy them!

  • Hi Annie,
    I am a recent visitor to your blog and ever since I’m hooked. Love everything about your blog.

    I wanted to make some Sugar cookies for my office colleagues and you have so many beautiful posts on sugar cookies. I was wondering if this recipe(oft frosted Sugar cookie) is different from the recipe under Christmas cookies which you have mentioned is you favorite. Just wanted to know the difference and if I was gonna try a recipe (as a beginner) which one should I try.

    Thanks a lot for your time and suggestions.

    Regards, Manju

  • Annie

    Yes, the two are very different. As you can see in these pictures, these are soft and fluffy while the others are a cutout cookie, more made for decorating. Enjoy whatever you decide!

  • Linda

    Anne… YOU are My HERO!!! Nuff Said.. thank you for this recipe!

  • Flora Youwanes

    Okay, so I made these for guests and served them warm without any frosting. You’d think, okay, how boring looking, right? Plain sugar cookies? Really? (That’s the look my guests gave me). Well….I had them coming up to me post party sheepishly asking if there were any for them to take home (there weren’t). They were soft, flaky almost, utterly fan-fricking-tastic!! Total hit.

  • I tried to freeze the dough on these and it worked well. I baked half of the dough and then shaped the remaining dough into balls and froze them unbaked. When it was time to bake them, I just took them straight out of the freezer and baked them from frozen (Adding a few minutes of baking time). Then I made fresh frosting and it worked well. Great recipe!

  • tara

    I made a double batch of these cookies and they were EXCELLENT. i made one batch of frosting and it almost covered both batches of cookies..i guess maybe i skimped a bit but didnt feel like it. I didnt add all of the milk that the recipe called for and i still had somewhat runny frosting so i had to add a lot more powdered sugar to get it to the consistency that i wanted so it wouldn’t spread on the cookies…but once i got the consistency right they were soooooo good !!! They lasted quite some time in tupperware containers. I cant wait to make these for christmas with red and green frosting and some christmas-y sprinkles !!!

  • Emily R

    I just made these cookies and they are amazing! I, too, absolutely love those super soft sugar cookies that you can buy in the grocery store…but now I can just make them at home! Thanks for the lovely recipe! :)

  • betty

    I love the grocery cookies.. These cookies turned out quite pretty, but they are super sweet. To me the store ones aren’t quite so sugary, but of course full of other things so I guess it’s a trade off

  • Amber

    My sister and I just made these, and they are amazing! so much more better than the store bought ones. thanks so much :]

  • Nickie

    OMGEEEEEE!!!!! This is the very best tasting SOFT sugar cookie recipe I have tried in 40yrs! I am not kidding. I love them. I made smaller size and got almost 5 dz. So glad I found you!

  • Sarah

    Like all of your other recipes, this one has made it into my “keep” recipe box! They are absolutely perfect, and like you said, BETTER than the store cookies!

  • Jbeancuisine

    I made two batches of these over the weekend and they turned out great! Just as a pointer to others, I rolled out the dough and use cookie cutters – and it worked perfectly. They looked cute and were definitely still soft.

  • Shauna

    Whew! I just made these and they are AMAZING! Your site is one of a very few (really, only yours and PW!) that I can make a recipe without even trying it first and gladly serve it to people and know it will be a hit. I am really scaling down on Christmas cookies this year (I used to do tons of fun, detailed sugar cookies but I got to be way too much of a perfectionist and it was SO time consuming!) but I did want to do a sugar cookie type of cookie, so I decided to make these because they’re different than traditional sugar cookies but still fun and adorable! I just tasted one when it came out of the oven and they are even better than I remember the “grocery store cookies” tasting like! They are so soft, fluffy, buttery, and amazing! So basically this is a long, drawn out way of saying thank you for not only posting these, but for posting ALL of the amazing recipes you do!

  • Anonymous

    I’m so happy to hear that you enjoyed them so much, and that you love the site. Thanks!

  • Christy

    SO GLAD they rolled out good. This is by far my fave sugar cookie recipe and I was going to try rolling them and hope for the best. Nice to know that someone already had success!

  • Sweetfloweret

    We made them today… used cutters and cooked a few minutes less. SO good.

  • Kk8379

    I was wondering the same thing and never thought of doing it that way. Thank you!

  • Dominguezjessica05

    the best cookies ever that’s all i have to say

  • Laurieeusebio

    I made these cookies and they turned out bitter and awful tasting. I put frosting to see if it would taste better, it did not! Can you please tell me what you think I did wrong when baking these cookies?

  • Anonymous

    Please see the FAQ page. I’m not sure what to tell you. Sorry they didn’t turn out for you!

  • Just pinned this! These cookies remind me so much of my childhood.

  • Molly

    I just made these…and I think I might go into a sugar coma!! I actually used half regular flour & half cake flour & they turned out great! (I ran out of reg.) I love your blog!

  • Abarry

    Made these cookies last night. Totally forgot to sift the powdered sugar, so ended up with lumpy frosting. However, they taste fantastic so who cares about lumpy frosting, right???

  • Mommy2jands

    Oh my goodness! These are so good! I am not a frosting person, but I have to say this is the best frosting I have ever tasted! I have to make sure I have a home for these cookies before making them or else I’ll be eating the whole batch! Thanks for the recipe and I love your blog.

  • SM

    I’m going to guess this person made the same mistake I did today making them – using baking SODA not POWDER. dough tasted ok but the cookies were AWFUL and I quickly realized my mistake! Will definitely remake and pay closer attention to the ingredients!!

  • I’m new here, my daughter was looking for a good sugar cookie for her school’s upcoming bake sale, so glad we found this!!!!!I love your site, I will be back for sure!!!

  • Supermarket addiction! I’m glad I’m not the only one :) Tried the frosting recipe on a different batch of sugar cookies. And while the frosting IS good (and super sugary), it didn’t have that strange soft consistency like the ones in the supermarket. Is this recipe meant to be a “fluffier” frosting or harder (like the results I got.) I was afraid that adding more milk would just make the frosting thinner and harder to use. THANKS!

  • Anonymous

    It’s fluffy, not hard. You probably needed a bit more milk. If you add too much milk, just add more powdered sugar – easy to fix!

  • Timmons137

    That’s odd… Mine didn’t spread at all…i agree they are rich though lol

  • Yeah !!! I finally found the most awesome tasting sugar cookie!!! Its taken months LOVE them. I can’t get them frosted fast enough before my husband eats them!!!

  • Emily Myers

    I have been searching for a good recipe for these cookies. lol I love these, they are so good. I love this website!

  • James Sada

    can I substitute food coloring with liquid from maraschino cherries to color the frosting?

  • Anonymous

    I doubt that would work well, both due to potency of the color and the extremely sweet syrup with an already sweet frosting. I’m sure you could make a frosting out of it – just not sure it would taste great.

  • Squid53

    These look yummy! Can’t wait to make them.

  • B Freecaster

    Just made these, they are delightful! Thank you!

  • Ariana Trimmer

    Love these. I made them for some hungry Firefighters, and they were a hit at home too! Thanks for sharing.

  • Michele

    Annie, I just found your web site last week and I love it!!! I made these cookies today with my girls and we had a lot of fun in the kitchen together. I put the cookies in a plastic bag (after refrigerating them) and they’re going to hand them out at school on Tuesday. They made sure I kept enough at home for them. :) These are the best cookies I’ve ever made. Thanks for sharing your recipes with us.

  • Kramer2006

    Can you stack these for mailing or would that mess up the frosting?
    I haven’t made them yet but they sure sound good. Thank you for sharing.

  • Anonymous

    As long as you let the frosting “crust”, you should be able to stack them okay. I would probably still separate layers with wax or parchment paper.

  • Beautiful pictures! I can’t wait to try this recipe. What are your thoughts on making the dough and refrigerating it overnight?

  • Anonymous

    That should be fine.

  • Sapphirestar11

    Those sound good. To bad I already made some. :(

  • Patricia Gete

    Thank you so much for sharing this recipe! I found it on Pinterest and immediately made it, my family & friends loved them. Blogged about them and linked to you here: http://acraftyescape.blogspot.com/2012/02/valentines-cookies.html

  • Cathi

    The cookies are amazing, in a word. Kids and adults can’t stop eating them. Win!

    I have to comment on the frosting, however. Certainly it’s a versatile recipe and you can make it to whatever consistency you’d like. BUT. I’ve made this recipe twice as written and had to end up adding well over another cup of sugar. This time, I ran out of sugar before I was able to get the right consistency. My fault for not remembering this problem the first time. Just take my heads up and start with about half the milk. Also, I made about twenty large cookies from the dough recipe, but this frosting, both times, could have frosted forty large cookies. It’s too much as written so save yourself some sugar and half it. :)

  • Lisa

    Looking forward to trying these. Did you use salted or unsalted butter for the cookies? (I know most baking recipes call for unsalted and want to adjust the salt accordingly. Thanks!

  • Denise

    I made these last night and they are delicious! This morning I packaged each cookie up in a clear cello bag with red ribbon and brought it to my son’s valentine’s exchange at school. The frosting hardens up just enough to withstand the trip to school. My fam is very happy I didn’t send all the cookies to school as we’ll be devouring the rest for a few days. Thanks for the great recipe!

  • They turned out so cute! The only thing I noticed that might be a result of being in the fridge overnight would be that the edges are not as smooth b/c the dough was awfully hard when I formed the balls and flattened them. Thanks for another great recipe!

  • Anonymous

    Yeah, if that’s the case you might just need to let it warm up a while longer. You basically want it just firm enough to shape.

  • firegirl

    Im making them now to send to the fire dept for my guy and his crew. I swear they would eat anything but I hope these turn out really good they will need a sweet treat while working outside in the cold.

  • James

    Thank u very much :D!!!!!!

  • Mary

    These cookies are delicious! This is definitely a new favorite recipe.
    Will you (please) work on a red velvet version? I got some at the grocery store and would love to recreate them.
    Thanks, Mary

  • Awilsonrd

    Can you tell me where you got that milk bottle glass?

  • Dnkemontoh

    My boys, now 19 and 23, love my sister-in-law’s frosted sugar cookies so much that I just quit making cookies for them years ago. I tried this recipe and they now say my cookies are way better than hers! Woo hoo!

  • Makikosmith

    Can you share your vanilla scone recipe?

  • Anonymous

    Crate and Barrel.

  • Runmum38

    I made these cookies for Valentines day, my boys were so impressed because they tasted just like the store bought ones! Only better, (without the added chemicals). I loved how easy they were to make and how buttery they were. These did not last a day in our house, they were family tested and approved! This is my new go to sugar cookie recipe. Thank you for sharing!!

  • Michele

    Annie, I made these for Valentine’s Day for my children to bring to school. Instead of shaping the cookies into balls, I rolled the dough out and made heart cut-outs. My girls had a ball frosting the cookies and putting the Wilton holiday sprinkles on top. They said they got tons of compliments when the kids/teachers tasted them. Many thanks for another great recipe!

  • Melissa

    I made these for my daughters first birthday party and they were so yummy! They are like little personalized cakes. I agree, the store bought ones look way better than it tastes. I have been snacking on the leftovers way too much!

  • Ppatrick2011

    how long could you store the cookies? would you store them as a dough or after they have been cooked?

  • annieseats

    Please see the FAQ page regarding food storage.

  • Annemyra

    I LOVE those cookies as well! I cannever bring my self to buy them cause I know they are full of ingredients I can’t pronounce. I will have to make these tonight. I will just have to :)


  • Cassidy

    Absolutely DELICIOUS! I made these for a birthday party and many people LOVED them! We then made them a second time to send out to my brother for Valentine’s Day but unfortunately, we ate them! I’ve never had such WONDERFUL sugar cookies, and I’m not a huge fan of sugar cookies so that’s saying a lot. Thank you SO much for this recipe! They are so delicious and I cannot get enough of them! :)

  • bakinggirl

    could you add cocoa powder to this and make the chocolate version of the grocery store sugar cookies?

  • annieseats

    I haven’t tried that. You’d have to experiment and see how it turns out.

  • Wonder

    Would it still taste good if you don’t use vanilla extract inthe cookes?

  • annieseats

    I doubt it. Any substitutions or omissions will alter the recipe and therefore the outcome to some degree.

  • Jeni_dee3

    Could these be made ahead and frozen? I would like to make a few dozen for a wedding.

  • annieseats

    Please see the FAQ page.

  • MonaLisa

    I haven’t baked anything at all in years! I’m more of a complex entree or stir fry kind of cooking addict. It is my husband’s favorite cookie and it was Valentine’s Day, so I tried these. I am not a fan of the store bought sugar cookies but I am now a big fan of these! I’m making another batch today! YUM! For him of course…. ;-D
    Oh – and I must say that your photos are truly outstanding!! I go to allrecipe.com often and sometimes you’ll have 50 photos of a recipe that everyone has tried and none of those photos ever compare to yours.

  • Munckin1962

    I made these cookies and frosting as directed, they were a hit with my son and his friends. Thanks for sharing this wonderful recipe.

  • Guest

    do these freeze well?

  • annieseats

    Please see the FAQ page. Thanks!

  • Annie thanks so much for sharing– they look fantastic and cannot wait to make some!! Thanks again!! Shared on FB too…

  • Berlyniki

    I made these for Easter and piped frosting onto bunny cut-out cookies to emulate “fur”- they were the best sugar cookies I’ve ever made hands down!

  • Leiapullen

    omg these cookies were the best i love you people so much omg thanx

  • Beckkohm

    This sugar cookie is phenomenal! I have a wonderful memory of when I was little and my mom would take me to this bakery and get these deliciously soft, warm sugar cookies. I have yet to find a recipe that even comes close, but I do believe I’ve found it now. Thank you so much for sharing!

  • Linda

    I had a recipe for these cookies but it was lost in a move. :( I remember my recipe had sour cream in it though. I will have to give these a try though. I loved making them with my daughter when she was little. They were so good!!

  • Butter Believe It

    So, I just made these (actually, the last of them are coming out of the oven right now) and they are unsurprisingly FANTASTIC. And I haven’t even frosted them yet! In fact, I’m not sure I want to…they’re just that amazing! Maybe I’ll only frost half of the batch…

  • Anna

    haha yeah same thing happened to me too!

  • Tewcute

    Maybe your baking powder is bad, or you added too much. I just made these last night and they’re to die for. Try again!

  • Annacataldo

    Awesome cookies! Taste just like the stores. One thing though…the frosting..i put in 6tbls milk instead of 7-8 that it said just to be safe and 6 was way way too much; was runny like an icing instead of a frosting. The taste was off as well (tasted like sugar–like an icing does–instead of like a well made frosting. I added well over another cup of sugar; if not two to make it thicker; and to correct the flavor added in the rest of the stick of butter. Even if the original recipe wouldve made the correct consistancy, it would have been way too much; i know i made more than the recipe said but i had well over double what was needed and i frosted generously.

    I also made smaller cookies instead of large ones; still turned out very soft. I made these as a thank you to a few guys that helped me with car troubles and needed 5plates worth instead of a couple big cookies each. The cook time was 9-11 minutes with a standard size cookie.

  • annieseats

    This is icing, not frosting, so it is meant to taste like sugar. How heavy-handed or not you are with measuring the sugar determines how much liquid you need to add. I made this recently and the 7-8 tablespoons was still not enough.

  • Annacataldo

    Hrm in the picture its frosting, not icing that runs right off; sorry for confusion. I measured everything according to recipe; 5cups of sugar precisely so idk how i coulda been heavy, or light, handed.

  • annieseats

    Icing is predominantly sugar mixed with a small amount of liquid. Frosting has much more butter which is beaten together with sugar. When measuring by volume (such as cups), the actual quantity in the cup can vary greatly depending on how tightly packed or not the ingredient is within the cup. My cup and your cup of sugar can have quite different amounts, which is why this recipe needs to be adjusted to achieve your own preferred consistency.

  • CRave01

    i dont have baking powder what would be a close second?

  • annieseats

    You can purchase baking powder at any grocery store.

  • Princefan65

    Making these tonight… May play around with the color for the kid’s.

  • Mckellarmom

    Wowwie wow wow!! ! Delicioso Amigo Annie!! I really enjoyed these. . .so much better then those cheap knock offs that have way too much grease on them that u get at the store! Anyway, thanks for this recipe. (I will be eating goooooood tonight:)

  • Lyly394

    These cookies are to die for! I have to admit that I didnt think they would be as soft and sweet and good as the ones at the store, but boy, was I wrong!

    thanks, Annie, for another great recipe!

  • Emilyn123

    what will happen if you dont chill it for an hour?

  • annieseats

    The dough will spread out and the cookies will have poor texture.

  • Denise

    i hoop that the cookies are nice

  • Happy baker

    I just got the first batch out of the oven, and I am ultimately pleased!!!
    Do you mind if I save your recipe and use it for the rest of my life?

  • did the cut outs hold well? I wanted to make alligators and wanted to make sure that it would hold shape.

  • Did you use a cookie cutter? how well did the shape hold?

  • Stina

    Holy cow, these are FANTASTIC! This really is the perfect sugar cookie recipe. Mixed up a batch and made half using the ball and press method. The second half I rolled into a log, stuck back in the freezer for 15 minutes, then cut into slices. Both methods worked great and the cookies came out looking pretty much identical.

    Annie, thanks so much for posting this recipe. The discovery made me almost as happy as Christmas!

  • Filreni

    I did not see this in your FAQ – How do you measure flour since you don’t list weights?

    Are you a scooper or lightly spoon/sweep?

  • annieseats

    I scoop, lightly :) I use weight measures whenever they are provided but they often are not.

  • Sarah

    Made these for my son’s 2nd birthday over the weekend, O.M.G. They are absolutely perfect. I am now in trouble because I will crave these and I know how to make them so it’s going to be a battle of willpower! Great recipe.

  • These cookies are perfect. I made some into snickerdoodles for my dad, who is VERY picky about snickerdoodles, and he proclaimed them “outstanding.” Thank you for this recipe!

  • DenasBakedGoods

    Hi! I love snickerdoodles!! can you tell me how you did it? thanks.

  • Shannon

    these cookies are delicious! I made a half batch last week just to try them, and they were gone quick! Raves reviews from everyone that tried one. One thousand times better than the ones from the store. Thank you so much for sharing this recipe! About to make a full batch now!!

  • Courtney

    can any one give me some tips on using these with a cookie cutters? So novice it is not funny!!! I was wondering if you just roll out the cookie dough like pie crust (about 1/4 in thick?)? any I know is is wise to flour the cutter (metal) but will that change the cookies? (the added flour I mean, not the cutter:) ) I really apperciate any advise I can get.

  • Sarah

    Annie, quick question. I thought I saw somewhere on your blog that there was a chocolate version of these. Maybe that was the Frosted Chocolate Cupcake Tops recipe from 10.31.11? I’d like to make a regular and chocolate version for a pool party this weekend. Thanks!

  • annieseats

    Yep, the chocolate cupcake tops are the only similar thing I can think of that I have posted. Enjoy!

  • annieseats

    Flouring the cookie cutter will not affect the outcome. However, because of the type of dough, these aren’t ideal for cut out cookies because they puff up and will not keep their shape sharply. Just so you know. Enjoy!

  • Mona

    I’ve never made cookies before and I would like to make this recipe for 70 kids. There are no faqs on frosted cookies. My question is can I make them and frost them few days in advance. This icing/frosting looks different from royal icing which holds well even if done in advance. I will truly appreciate any help. Thank you.

  • annieseats

    Sure, you can make them in advance.

  • grace

    I do not have any vanilla extract with me at the moment and am unable to run to the supermarket. How will this affect the cookies?

  • annieseats

    I would wait until you have vanilla. I doubt they would taste very good without it.

  • Kelly

    These are great! I don’t recommend stacking unfrosted cookies, as i did that last night and they stuck together. No big deal though since I just put frosting on top. I have to agree with Cathi below on the milk – I only added 5 tbsp of milk at first and even with that it was a little too runny. I got 32 cookies out of the recipe (must have made them a little small) and using the 5 cups of sugar was the perfect amount of frosting.

  • julya

    So good!! Thank you for this recipe:) I’ve made them once and they were great, making them this weekend for my son’s 2nd birthday party!

  • Jess

    Just made these tonight. This is THE BEST soft sugar cookie recipe I have ever made. If, like me, you’ve searched high and low for a soft, buttery, fluffy (and easy!) sugar cookie recipe search no longer. PHENOMENAL. Thank you! :)

  • hannah

    just made these cookies today and i LOVED the. OMG I have never heard of this blog but now i am going to use it all the time thank u soooooooooooo much for the recipe. Love them.

  • This is just what my daughter wanted for her birthday party – thanks! I’d like to make a giant cookie (pizza pan size) that we can decorate in lieu of a birthday cake. Will this recipe work? Any tips? Thanks!!

  • annieseats

    I haven’t tried but I don’t see why it wouldn’t work. Good luck and enjoy!

  • I made these cookies and followed the recipe exactly. They were horrible. The only difference was that the butter i had was not unsalted, could that have been the problem??? And the “frosting” was brown when i whisked it. Tasted nasty too, wat couldve been the problem?

  • Itd be helpful if you posted a picture of Each step to know if wat were doing is correct

  • annieseats

    It’s impossible to know exactly what went wrong. These cookies have been made by many readers with good results, so I’m not sure what the problem was for you. If your vanilla extract was brown, it could give a brown hue to the frosting. You can correct that with any coloring you like.

  • annieseats

    I don’t post step by step photos for simple recipes such as cookies, since mixing ingredients is fairly standard. I generally do step-by-steps for very involved things such as pastries or breads.

  • Avery

    My dough is still chilling but it seems to be TOO soft. Should I add more flour or is the dough supposed to be super soft?

  • annieseats

    It should be soft, since these are soft cookies. Enjoy!

  • Shirin Sanders

    This recipe is awesome! Most delicious cookies I ever made. Thanks for sharing.

  • Awesome all i can say!! they are the best!! awwwe i love them and so do my friends!!:)

  • brandi

    These cookies are amazing, any chocoholic will be fighting you for the last one (I should know, I am one!). I will note that this is my 3rd time making these cookies, but it is the first time making it with my KitchenAid mixer. The mixer made all the difference in the world (to me anyways). Took the work out of making them and they just seemed way more mixed than the last 2 times I made these.
    Thank you for the recipe!

  • Allie

    I have a friend with quite a severe milk allergy, do you think that it would be the same if I used silk (soy milk) instead?

    – Allie

  • annieseats

    I can’t say for sure since I haven’t tried that myself, but feel free to experiment and see how it goes. Good luck!

  • Mine spread a bit, but the shape was still recognizable. I did letters and you could tell which letter they were, which says a lot, I think. They didn’t become a big, messy blob.

  • india jane grimsley

    Mine looked nothing like the pictures you put up. The icing was so thin it dripped off the sides making it look like a science experiment rather than a cookie. I tried adding more sugar to make it thicker but that only made it inedibly sweet. The cookies were super dry.

  • india jane grimsley

    So did mine. it did not work.

  • annieseats

    Sorry to hear you had trouble. Many, many readers have had good success with this recipe so it sounds like something went wrong. If the cookies were dry, they were overbaked. Adding more sugar to thicken the icing does not make it significantly sweeter since it is already essentially just powdered sugar to begin with.

  • Sue Brown

    I made these cookies yesterday for my husband and we both really liked then. I did not make the icing but plan on doing so next time. He told me today that these were the best sugar cookies he’s ever eaten. Thank You for such a great recipe.

  • Karen

    Once frosted, should these cookies be stored in the fridge or at room temperature? Thanks!

  • annieseats

    We usually store them at room temperature.

  • Thomas

    These tasted great! A twelve year old could make them. And guess what, I’m twelve.

  • These cookies are the best sugar cookies I’ve ever had. They taste wonderful with or without frosting, and I found that you can definitely use cookie cutters to make pretty shapes. I would recommend using cookie cutters that are not extremely detailed (big shapes like hearts and Christmas trees are what I used).
    I made some for my coworkers, who went crazy over them! Thanks, Annie!

  • Kayla McDade

    Amazing cookies!!! Just made these, but instead of balls of dough I rolled the dough out and made Christmas Cookies. All sorts of Christmas cutouts used, and these turned out GREAT!! BIG HIT!!

  • Steph

    First of all, sorry for posting like 100 comments at once! I love everything I make from here so I just wanted to share what awesome reviews I have using this website. I am really grateful you put the time into this site because it’s the one site I can just jump right into a recipe and KNOW it will be good. I can give away things from this site without even having tried it out myself first, so thank you! I made these last Christmas and knew I had to make them again this Christmas. They are SO easy to make and completely blow regular sugar cookies out of the water. I made a bunch of cookies and then made a cookie cake with the amount of dough I didn’t need, they were both INCREDIBLE. They are just so light and fluffy. I had no issues making them at all, they were really easy, more than worth the effort!

  • Megan Parr

    I know this comment is really old, but also using baking powder WITH aluminum can produce a bitter taste. Try getting baking powder withOUT aluminum

  • Can I use salted butter for both the cookies & the frosting. I have a lot of that but would have to make a trip to the store for unsalted. Thx :)

  • annieseats

    You can, but I would reduce the salt in the recipe if you do so.

  • Kelly

    I tried these tonight. Twice.

    Unfortunately, both times they came out horribly bitter with just the worst aftertaste. They are the first thing I have made that I would consider inedible! The second time I used a different brand of baking powder and made sure it was aluminum free. I also reduced the amount of baking powder quite a bit.

    Of all the ingredients, baking powder is the only one to give that awful bitter flavor. I don’t know if just happen to be overly sensitive to the acids in baking powder. I know I am in the 1% of people who did not love these cookies, and I am just baffled by what has gone wrong ! On one hand, I trust so many incredible reviews (especially by bloggers I trust). Yet, on the other hand my own experience tells me that something didn’t add up right!

    I’m so disappointed!

  • annieseats

    Ugh, I hate to hear this! I am sorry to hear that they didn’t turn out well for you (twice, at that!) I have made these cookies on numerous occasions and we have never experienced the bitter flavor you did. Do you ever notice that with other baked goods that include baking powder? Have you ever tried a different brand? It is so frustrating, I wish I could pinpoint what causes that for you.

  • Kelly

    The fact that these did not turn out really bothered me. Frankly, I trust you and yet I also trust my baking skills and I was just plain confused as to what had happened.

    So, being a scientist, I did some research. As it turns out, some people are exceptionally sensitive to the acidic components in baking powder. Often this is due to the unused acidic components on the baking powder if the reaction didn’t finish. (I need to finish my research on this. Still seems so outlandish to me!)

    My coworkers, also scientists, became unknowing participants in an experiment of mine. I brought the second batch of these cookies that I made to work. This batch, that I made with a reduced amount of aluminum-free baking powder of a different brand, I could at least eat. They still tasted quite awful to me, but I could eat them.

    My coworkers raved about the cookies. They were baffled that I couldn’t eat them. They found them completely delicious. They even took the leftovers home for their families! Yet to me, the bitter and metallic taste of them just overpowers the rest of the cookies.

    I will have to try another recipe that is heavy in the baking powder and do another taste test to lend my first informal experiment a touch more credibility, and do a bit more research. It seems like the weirdest thing to me!

    Well, Annie. I am forced to conclude that it is not your recipe OR my baking skills (whew!). Rather, it is my exceptionally odd taste buds! Anyways, I just thought you might find this a bit interesting!

    (P.S. I just made your pecan thumbprint cookies and they were to die for! )

  • annieseats

    That is a very thorough experiment but I’m glad to hear that you found a solution (bummer though it may be). I suppose everyone’s tastebuds do vary. In any case, I’m glad to know that others enjoyed them but sorry that you won’t get to!

  • Just curious what a “scant quarter cup” means? Are they supposed to be larger cookies because that seems like a lot. Then again, the bigger, the better :)

  • annieseats

    A little less than a quarter cup. So yes, a big cookie. I love big cookies :)

  • I made these last night and they were AMAHZING!

  • Erika

    I’m in the same boat here.

  • These are absolutely delicious! We enjoy them warm, cold, frosted, not frosted! Thanks for sharing!

  • beth

    I tried these cookies for Christmas and they were wonderful, All of us enjoyed them. (I did reduce the sugar in the frosting though to suit our palates), but the cookies I baked following your recipe with no substitutions. Really very nice.

  • Carley

    I made these with my niece when she was over to visit and we had a blast making, rolling them out and cutting shapes out. So simple and way better than store bought.

  • By far the absolute best sugar cookies & best recipe I have found & tried. I have definitely found and tried just about every sugar cookie & recipe out there! This one is amazing, the cookies were perfect. The only change I made was cutting the recipe in half to make less cookies! I also just used whipped white frosting from the store & of course put sprinkles! Thank you for sharing!

  • Cecilia

    I just made these cookies and I don’t think they taste at all like the ones from the store (at least not mine haha), however, these are seriously good!, I really liked them. I used half of the recipe and got about 30 small cookies, thanks for the post!(: hugs from México.

  • Lauren Brown

    Hey, thanks for the recipe. I made these for a baby shower, and used blue frosting. Everyone gobbled them up! :D

  • Leslie Farrar

    We made these for our santa cookies this year. They were wonderful. I’ve been thinking about them since. We’ll be mixing up a batch for Valentine’s Day as well. Thanks!

  • I made these today for a Valentine’s Day party and they’re delicious! Definitely a keeper recipe! I made them exactly as the recipe indicated and they turned out great. Only difference is I used a medium sized ice cream scoop to measure them out so they’re a little smaller and I ended up with 3 dozen.

  • Aime

    I made this cookies and it was awesome, lots of my friends asked for recipe. Thank you

  • I’ve made these several times, and they are a huge hit. I am wondering if anyone has tried freezing the dough to use later?

  • annieseats

    I haven’t frozen it but I see no reason why you couldn’t.

  • Lauren M

    Hi Annie, I made these cookies once before and they turned out great! I noticed you have them at parties-how many days ahead of time including icing have you made them with good success? Thanks for all the great recipes!

  • annieseats

    These keep for quite a while. We’ve eaten them at least a week later and they still taste great. Glad you enjoy them!

  • Lauren M

    Thanks for your response about making ahead. Also, meant to ask you…assuming you have doubled this recipe. Does it double okay or do you do two different batches. 9 cups of flour at once is intimidating to me!! Thanks again!!

  • annieseats

    Doubling shouldn’t be an issue as long as you have a mixer big enough to accommodate that much dough. That would be my only concern.

  • Jackie

    Wow. I made these cookies last night and they are by far the best sugar cookies I have ever made. They are so fluffy, light and delicious especially with a little bit of frosting on top. Saving this recipe and making them again next time!! Thank you for this!

  • It seems like there’s way too much baking powder for the amount of flour. Is that right? Doesn’t it give the cookies an odd taste?

  • annieseats

    The amount is accurate. It makes the big, puffy cookies that we love. And if it tasted weird, I wouldn’t be calling them our favorite sugar cookies ever :)

  • Good enough! I’m softening the butter right now! :)

  • Apollo B

    OMG! These are soooo gooood! And chocolate isn’t even involved! This may be my new favorite cookie. Mmm, mmm, mmm! Thank you Annie!

  • Ruth

    I found this recipe when I was looking for something to approximate those storebought cookies I refuse to buy for myself, and I love them!
    I’ve made these a number of times, and always get compliments on them. Thanks a bunch!.

  • Melissa

    Quick question, can the icing be made 2 days in advance? And if so, how should I store it? I’m having the kids decorate their own sugar cookies at my daughter’s party next week.

  • annieseats

    Unfortunately this icing sets/hardens slightly, so it won’t work well to make it in advance. However, it is super easy to make and takes about 5 minutes, so it shouldn’t be a problem to make it fresh for the party.

  • Chelsea Grinols

    Thank you for posting this! I made these cookies at Christmas and holy MOLY, were they a hit! I am hosting a party this weekend that requires specific cut-out cookies and really wanted to use this recipe. In order to be on the safe side, I’m going to use your other (also amazing!) sugar cookie recipe! Love, love, love this blog!!

  • Shelly

    Yea, this ones deadly! So easy, and soooo good!

  • Alex Fuller

    omj the frosting is super good….and this is my first time making them :-)

  • Meghan Foster

    I was making these and I switched up the ingredients; I put 5 eggs in and then realized my mistake. Ahhh! I fixed it by putting in more flour, and they are spectacular! ^_^

  • Candice

    I am always tempted by those soft sugar cookies in the grocery store as well, but these ones are so much better! Everything about this cookie is perfect. I love that they are super soft but hold together so well. The frosting is great too, and they freeze perfectly! Thanks Annie :-)

  • Hailey Shaffer

    Hi Annie,
    I have been wanting to make these cookies for a while. However, I am currently living in Africa and our local store only carries cake, bread, and whole wheat flour. Would you recommend me using cake flour? Or just not trying the recipe at all?

  • annieseats

    I think I would probably try using half cake flour and half bread flour and then it might be something similar to AP. That is a total guess though. Even if they aren’t ideal, I’m sure they’ll still be good. Let me know how it goes!

  • Brittany Aquart

    Hi Annie, I love these soft sugar cookies. Do you think these would go well with royal icing?

  • Ashley

    If I don’t have parchment paper what do or can I use?

  • annieseats

    To ensure that cookies come off your baking sheets easily, you either need parchment paper or silicone baking mats.

  • annieseats

    I wouldn’t recommend royal icing for these particular cookies, mainly because the surface isn’t even and you couldn’t really flood them easily.

  • Emily Abraham

    Hi Annie, I am a huge fan and loyal blog reader for many years, though I don’t often comment. But after making these cookies, I had to let you know about them! I am 9 month pregnant, and the only thing that tastes good to me at this point is sugar cookies. I have gone to every grocery store and specialty baker in the area to find the best sugar cookie, and have been terribly disappointed in the selection. I was looking for something soft, not a crunchy sugar cookie with royal icing. This recipe hit the spot! I have made them 4 times in the past 2 weeks. Baby girl is very happy :)

  • annieseats

    Yay! I’m so glad they hit the spot :)

  • Marie L.

    I just made these. The reviews were spot on. These are the best sugar cookies ever. This in now my new sugar cookie recipe. Thanx so much.

  • annieseats

    Yay! So glad you enjoyed them :)

  • Liz Tarnof

    Hi Annie. Can I decorate these soft sugar cookies with Royal Icing? I am looking to do the blood spatter cookies you made, but with a soft cookie instead. Thanks!

  • annieseats

    In theory you can, but because of the uneven surface you wouldn’t be able to easily edge and flood them. I would probably just dip the surface in white royal icing, let it dry, and then do the splattering.

  • Hillary

    My frosting came out runny like icing, not buttery and fluffy like the store-bought original. Any ideas?

  • annieseats

    Just thicken with more powdered sugar. You can make it whatever consistency you like with more sugar or more liquid. Enjoy!

  • Sharon

    Hi! I made these around this time last year and we loved them. This year, I’d like to cut them with cookie cutters. Will that work?

  • annieseats

    I haven’t tried cutting these myself but I believe other readers have done so with success. They will puff up so the shape won’t be as crisp as with a traditional sugar cookie. Enjoy!

  • Cathy

    Hi! I’ve made these cookies several times and they are always a HUGE hit! I was wondering how far in advance you can make the dough? Would it be okay to make the dough and chill it for a few days? Thanks so much for your help!!

  • annieseats

    A few days in advance should be fine. Any longer and I would freeze just to be safe. Enjoy!

  • Cathy

    Thank you so much for getting back to me so quickly! These cookies are fantastic and I love using a variety food coloring/sprinkles for different occasions. So fun! These cookies are always a tremendous hit!!

  • Ashley

    Hey Annie! I’m wondering if you’ve tried these with cookie cutters before? I read below that you said they probably won’t hold the shape well, but I want to try these to decorate for Christmas cookies rather than a traditional sugar cookie that I’m not really a fan of?

    Should I save this recipe for another time and stick to sugar cookies to get a better representation of the shapes cut out? What do you think? :)

    Thank you!

  • annieseats

    I haven’t, but I think some readers have tried with success. Not 100% sure about that though. If you do, let me know how they turn out!

  • Shawn Murphy

    I have used cookie cutter with recipe with great results

  • Cathy

    Wondering how long these cookies will stay fresh? I’ve made them so many times and they are always devoured quickly! Was hoping to make them a few days before a party, but not if it will sacrifice how delicious they are! Thanks for your help with this!

  • Annie

    They keep pretty well when stored in an airtight container. I think we have probably eaten them at around a week old and they are still fine that way. So glad you enjoy them!

  • Heidi

    I am going to be making this recipe for a kid’s cookie decorating party next month. I was wondering which of your chocolate cookie recipes would also hold up to icing and decorating for kids. Thanks so much.

  • Annie