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Super Soft Sugar Cookies: Thick, Tender & Buttery
My sugar cookies have a classic vanilla-butter flavor and a soft center. I’ve formulated this recipe so they bake up wonderfully round and puffy, with long-lasting soft-chewiness. Add a bit of coarse granulated sugar for beautiful textural contrast or any kind of sprinkles worthy of any celebration, all year round.
What is the texture of my Soft Sugar Cookies?
Down below, you’ll see a cross-section of this cookie. It’s got an overall soft texture with a slightly crispy edge and bottom. The creaming method adds a bit of aeration, creating tiny air pockets in the cookie dough. The cream of tartar and baking soda then react to create carbon dioxide gas while the cookie bakes, creating distinct buttery crumbs. The crumbs themselves, however, remain quite soft and have the slightest bit of chew due to the careful ratio of flour, sugar, eggs, and butter.
To ensure that these cookies maintain their chew as they sit out, we need to incorporate a sugar syrup. For this recipe, I use agave nectar, which imparts a wonderful sweet flavor. It’s one of my favorite syrups for frostings, cakes, and, here, cookies.
Agave syrup works so well for this purpose because it is high in <span class="def-term" data-term="fructose">fructose</span>, one of the most <span class="def-term" data-term="hygroscopic">hygroscopic</span> sugars for baking. This means it attracts and holds on to water very tightly. And water, or moisture content, is one of the key players in maintaining softness in baked goods. You may have heard about how brown sugar can make cookies chewy for that same reason - brown sugar has molasses, which contains a bit of fructose. Agave nectar, however, contains a much higher percentage of fructose and works wonders in this recipe.
What is the flavor of my Soft Sugar Cookies?
My soft sugar cookies are flavored with the vanilla-baked aroma. It’s a butter-forward, baked-flour flavor that’s slightly sweet from the sugar. To balance the sweetness, which can be overpowering in a sugar cookie, I’ve added cream of tartar. Although some will react with the baking soda in the cookie, I’ve shifted the formula so there is a tad of excess cream of tartar, which makes the dough a bit more acidic. This ensures the cookie has a balanced taste and flavor, rather than one-note sweet.
What ingredients do you need for my Soft Sugar Cookies?
ALL-PURPOSE (AP) FLOUR forms the structure of the cookie by providing the starch, which absorbs moisture. Some of the starches <span class="def-term" data-term="gelatinization"> gelatinize </span> during baking, helping the cookies set with soft, chewy crumbs.
CREAM OF TARTAR is an acidic powder made from potassium bitartrate, a natural byproduct of fermenting grapes into wine. Combining cream of tartar with baking soda produces carbon dioxide gas, which causes the cookies to rise and crack as they bake.
BAKING SODA is an alkaline powder that does a few things. In this recipe, it will react with the cream of tartar to create carbon dioxide gas. Baking soda also increases the rate of the <span class="def-term" data-term="maillard-reaction">Maillard reaction</span>, but for the most part, I’ve neutralized this effect by adding a touch more acidity in the form of cream of tartar. This is why the cookies remain quite pale.
One last thing it does, which is actually quite important, is cause cookies to spread. Alkaline doughs can interfere with the <span class="def-term" data-term="coagulation">coagulation</span> of egg proteins. You can think of these egg proteins as an inner scaffolding; the extent to which they link together determines the final cookie's shape.
UNSALTED BUTTER provides richness, tenderness, and buttery flavor through its milk fat. Slightly softened butter creams more easily with sugar, trapping tiny air bubbles that help the cookies bake up lighter while still spreading evenly.
WHITE GRANULATED SUGAR is a sweetener for this cookie. Using granulated sugar helps aerate the butter slightly, yielding puffier cookies.
An EGG plus an EGG YOLK add moisture, protein, and fat to the cookie dough. And I know it can be a pain to use just egg yolks in recipes, but eggs are such complex ingredients! (I mean, think about it - you’re growing an entire organism from everything that’s encased in that shell.)
An egg white differs markedly in molecular makeup and function from the yolk. Sometimes we can get away with using a whole egg in baking recipes, but I find this limits us quite a bit in terms of achieving the best textures in our baked goods - especially when it comes to cookies. Generally, cookies are very low-moisture recipes, and egg whites simply add so much water that they can throw off the texture, typically veering it towards cakey rather than crispy or chewy. But yolks, on the other hand, are full of <span class="def-term" data-term="emulsification">emulsifying</span> fats and proteins with just a smidge of water. Using them without the accompanying whites lets us add structure without all the extra water.
AGAVE SYRUP is the secret to this cookie’s super soft interior. The key to achieving a long-lasting chewy texture in this cookie is using a concentrated sugar syrup, which helps bind water and slow moisture loss. And some sugars are better at this than others, with agave and honey topping the list because they contain a high concentration of <span class="def-term" data-term="fructose">fructose</span>.
VANILLA EXTRACT and SALT are flavor enhancers and round out the flavor by balancing the sweetness.
💡 TIP: Vanilla extract is especially important in these cookies because it helps round out and enhance the other aromas, including those from the butter and flour. I wrote a Substack article about this, but the main idea is that a “vanilla” dessert isn’t really about vanilla alone. When we think of the flavor of a vanilla dessert (like these sugar cookies), we’re tasting the dessert as a whole. The butter, flour, sugar, and other ingredients all contribute to what we perceive as “vanilla,” so their flavors and textures can be just as important to the final result as the vanilla extract itself.
In other words, often technique and ingredient quality are on full display with vanilla desserts because there is nowhere to hide.
COARSE SANDING SUGAR consists of large sugar crystals that, because of their larger crystal size, are more resistant to fully dissolving during baking. Don’t skip this or use a finer-granulated sugar; it provides a wonderful, crunchy textural contrast to the soft, tender sugar cookie.
How to customize the size of your Soft Sugar Cookies:
I’ve tested this recipe in 3 sizes, and they all bake up with identical textures; you’ll just need to vary the cooking time:
My extra-toasted “Large” cookie is what your cookie will look like during the last minute of the timing range I’ve given you. More time allows more toasting via the Maillard reaction, and you’ll get slightly crispier edges, but the centers will remain soft.
Step by step:
STEP 1 | PREP THE OVEN AND PANS.
Arrange a rack in the middle of your oven and preheat to 350°F (180°C). Line one or more baking sheets with parchment paper.
STEP 2 | COMBINE THE DRY INGREDIENTS.
WHY:
Whisking the dry ingredients together evenly distributes the cream of tartar, baking soda, and salt throughout the flour. If we dump all these powdered ingredients directly into the wet dough, we may get uneven air pockets, saltier parts of the cookie than others, and uneven spread and browning. This small step prevents all of that, so we get consistent cookies every time we make this dough.
HOW:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt until thoroughly combined (2a, b).
STEP 3 | MIX THE WET INGREDIENTS.
WHY:
First softening and mixing the butter creates a smooth base for the dough. Mixing the butter, sugar, eggs, agave syrup, and vanilla incorporates a small amount of air while evenly dispersing the ingredients. The sugar will not fully dissolve, so the mixture should still look grainy.
💡 TIP: Does it matter if you use a hand mixer or stand mixer for these cookies? The answer is no - it doesn’t matter. The only difference is the timing, as a hand mixer will inevitably take a bit more time and effort to reach the correct consistency. This is the primary reason I always show you pictures of what the dough looks like before moving on to the next step.
HOW:
Add the slightly softened butter to a mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, mix on medium-low speed until the butter is smooth and creamy (3a). Add the granulated sugar, egg, egg yolk, agave syrup, and vanilla extract (3b).
Mix on medium speed until the mixture becomes slightly lighter in color and more aerated (3c). The mixture should be fully combined with no separation of the butter and eggs, although it will still appear somewhat grainy because much of the sugar remains undissolved (3d).
STEP 4 | MIX IN THE FLOUR.
WHY:
Adding the flour in 3 additions helps the ingredients incorporate evenly, especially with a hand mixer. (With the stand mixer, I can often add all the flour with no problem and no mess.) Mixing only until the flour disappears limits gluten development, producing tender rather than tough cookies.
HOW:
Add the flour mixture to the butter mixture in three additions (4a), mixing on low speed after each addition (4b). Scrape down the sides and bottom of the bowl with a rubber spatula, then mix again just until no dry flour remains.
The dough is ready when it forms a cohesive ball that feels slightly sticky (4c,d).
<span class="def-term" data-term="DDT">DDT</span>: Did you know that the temperature of your dough when placed in the oven affects the texture of your cookie? In my recipes, I like to include the DDT (or Desired Dough Temperature) as a guideline to keep us all on the same page. It’s not mandatory, but if you’re having issues with the recipe or notice something off with your dough, you can whip out the thermometer for a temperature check.
Right now, since we’ve used room-temperature ingredients and worked the dough a bit (a stand mixer and a hand mixer introduce friction, which slightly heats the dough), the dough should be around 68-75°F/20-24 °C. This will also depend on your kitchen's temperature. This dough bakes best when it’s at room temperature, so if it's leaning either way (hot or cold), refrigerate it or let it sit out until it reaches room temperature before shaping and baking.
STEP 5 | SCOOP, COAT, AND BAKE.
WHY:
Rolling the dough into smooth balls will create pretty circular cookies with rounded edges when baking. The coarse sugar coating creates textural contrast in the final baked cookies. I usually coat only the top half of the dough balls with sugar, and I use a super-thick coating.
These cookies run slightly acidic due to the cream of tartar, which means they bake into a tighter disc (acids help coagulate egg proteins more quickly) and have a pale appearance.
HOW:
Scoop the dough into evenly sized portions onto your prepared cookie sheet (5a). I am using my 2 tablespoon scoop for this photo tutorial, so I should get around 24 cookies. (See my chart in the intro to see what size you need.)
💡TIP: To ensure you have evenly shaped cookies (and enough dough to make all the cookies you need!), scoop all of your dough out on your trays first. Portioning them out first lets me know if I need to make the balls a bit smaller or bigger before I start rolling and sugaring them.
Roll each dough scoop into a smooth sphere (5b). The dough may be a tad soft; this is normal - just try to shape them as spherical as you can, as this will create the prettiest circular cookies. Coat half of the sphere in a layer of sugar and place them onto your cookie sheet, sugar side up, about 2 inches (5 cm) apart (5c).
Bake until the cookies spread into puffy discs with cracks on their surfaces. The centers will form little humps (5e) that will eventually flatten as they cool. Allow the cookies to sit on the baking sheet for a couple of minutes.
Transfer them to a wire rack to cool completely (5f).
Video
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Before starting the recipe, please read this!
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Soft Sugar Cookies
- 375 g (3 cups) all-purpose flour, unbleached
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 226 g (1 cup) butter, unsalted
- 238 g (1 cups + 3 tablespoons) white granulated sugar
- 50 g (1 large) egg
- 20 g (1 large) egg yolk
- 20 g (1 ½ tablespoons) agave syrup
- 15 g (1 tablespoon) vanilla extract
- Coarse sanding sugar
- 375 g (3 cups) all-purpose flour, unbleached
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 226 g (1 cup) butter, unsalted
- 238 g (1 cups + 3 tablespoons) white granulated sugar
- 50 g (1 large) egg
- 20 g (1 large) egg yolk
- 20 g (1 ½ tablespoons) agave syrup
- 15 g (1 tablespoon) vanilla extract
- Coarse sanding sugar
- Prep the oven, pans, and cinnamon sugar mixture.
Arrange a rack in the middle of your oven and preheat to 350°F/180°C.
Place a sheet of parchment paper atop a cookie baking sheet(s). - Combine the dry ingredients.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt. - Mix the wet ingredients.
Add the slightly softened butter to your mixing bowl. Using a hand or stand mixer, mix on medium-low speed until butter is smooth and creamy.
Add the white granulated sugar, egg, egg yolk, agave syrup, and vanilla extract to the butter and mix on medium speed until slightly paler and aerated, at least 2 minutes. There should be no separation of egg and butter, but the mixture will still be quite grainy from all the undissolved sugar. - Mix the dry ingredients into the wet ingredients.
Add the flour mixture into the butter mixture in three parts, mixing on low speed after each addition. Scrape down the sides of the bowl with a rubber spatula and mix again until no flour remains.
You know you’re done mixing when you have a cohesive dough ball that is slightly sticky. - Scoop and bake.
Scoop the dough into (1.5, 2, or 3 tablespoons - see my chart in the intro section) evenly sized portions onto your prepared cookie sheet. Roll each into a smooth sphere. Coat the tops of each dough ball thoroughly with coarse sanding sugar.
Arrange the sugar-coated dough balls on the prepared baking sheet, about 2 inches (5 cm) apart.
Bake the trays one at a time using the timing below based on the dough ball size:
1 ½ tablespoons: 10-12 minutes
2 tablespoons: 12-14 minutes
3 tablespoons: 14-16 minutes
Check during the last 3 minutes; the cookies will have spread into flat discs with slightly puffy, rounded tops. They will also develop large cracks with gooey-looking, pale dough in their crevices.
Allow the cookies to cool on the baking sheet for a couple of minutes. During this time, the crevices will close up a tad, creating a flatter cookie. Transfer them to a wire rack to cool completely.
STORAGE NOTES:
These cookies are wonderfully crisp along the edges with a soft, chewy center on the day that they’re made. If you’re making them ahead of time or have leftovers, store them in an airtight container or a zip-top bag. The edges will lose their crispness, but the cookies will be super soft and chewy throughout. They will last for at least 3 days with this chewy texture due to the concentrated sugar syrup (agave nectar).
Recipe Card - Adriana's Notes
Recommended Sugar Lab Recipes + Experiments
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