Maria's Soft & Sweet Sugar Cookies
Soft, buttery, melt-in-your-mouth sugar cookies that hug your soul with every bite. Perfect for cozy afternoons, cookie parties, or just treating yourself!
Equipment
- 1 Mixing bowl
- 1 Measuring cups
- 1 Measuring spoons
- 1 Baking sheet
- 1 Parchment paper
- 1 Wire cooling rack
- 1 Hand mixer or stand mixer
- 1 Spatula For scraping the bowl
- 1 Cookie scoop or tablespoon For evenly sized cookies
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour measure it right, don’t eyeball — your cookies will thank you
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter softened (yes, softened — not melted, we’re going for soft cookies, not butter puddles)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract don’t cheat — real vanilla makes all the difference!
- For Rolling / Sprinkling:
- Extra granulated sugar for that perfect sparkle on top
Optional: colored sugar or sprinkles if you’re feeling festive
Instructions
Butter + sugar = happiness
- Grab a big mixing bowl and cream your softened butter with sugar until it’s pale, fluffy, and basically irresistible. I usually stop and sneak a lil’ taste here… don’t judge me. Then toss in your egg and vanilla (and almond extract if you’re going wild) and mix until smooth.
Dry ingredients join the party
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Then gradually add it to your butter mixture. Mix just until it comes together — don’t overmix, babe. Overmixing = tough cookies. And we are here for soft, dreamy bites, not chewing practice.
Chill, baby, chill
- Pop that dough in the fridge for at least 30 minutes. I know, I know… you want cookies NOW. But trust me — chilling helps them hold their shape and makes them so soft inside. This is where you can sip your coffee, scroll TikTok, or just admire the dough like the queen you are.
Roll it, sprinkle it, love it
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Scoop dough into little balls (about a tablespoon each) and roll them in sugar for that glittery look. Place them a few inches apart — they’ll spread a bit, but not like crazy.
Bake to perfection
- Slide those babies into the oven for 8–10 minutes. The key? Take them out when the edges are set but the centers still look soft. I repeat: soft centers. They’ll firm up as they cool. This is not the time to overbake, girl. We want soft, not crunchy grandma cookies (unless that’s your vibe — then you do you).
Cool, don’t destroy
- Let them chill on the baking sheet for 2–3 minutes, then transfer to a wire rack. I know it’s tempting to eat them straight off the sheet — I’ve done it — but giving them a sec to set makes them look cute and prevents cookie crumble chaos.
Notes
Measure like a pro
One time I “eyeballed” flour. Big mistake. Cookies ended up more like hockey pucks than soft bites. Measure, babe, measure. Soft butter > melted butter
Trust me on this. Melted butter = spready, flat cookies. Soft butter = soft, pillowy perfection. Chill the dough
Even 30 minutes makes a difference. Sometimes I do an overnight chill and babe, next-level soft. Add-ins = your vibe
Want chocolate chips, M&Ms, or a hint of cinnamon? Go wild. I once added crushed peppermint for Christmas and basically became the neighborhood hero. Don’t skip the sugar roll
That extra sugar on top? It’s the sparkle, the glam, the “I tried but also didn’t try” look for your cookies. It’s worth it.
One time I “eyeballed” flour. Big mistake. Cookies ended up more like hockey pucks than soft bites. Measure, babe, measure. Soft butter > melted butter
Trust me on this. Melted butter = spready, flat cookies. Soft butter = soft, pillowy perfection. Chill the dough
Even 30 minutes makes a difference. Sometimes I do an overnight chill and babe, next-level soft. Add-ins = your vibe
Want chocolate chips, M&Ms, or a hint of cinnamon? Go wild. I once added crushed peppermint for Christmas and basically became the neighborhood hero. Don’t skip the sugar roll
That extra sugar on top? It’s the sparkle, the glam, the “I tried but also didn’t try” look for your cookies. It’s worth it.