5.0 from 1 vote

A Classic Sugar Cookie Recipe, Done the Right Way

Soft, bakery-style sugar cookies with simple ingredients, nostalgic flavor, and zero stress

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Why These Sugar Cookies Deserve a Spot in Your Kitchen

Soft, nostalgic, and ridiculously easy

There’s something timeless about sugar cookies. They show up at birthdays, holidays, bake sales, and “just because” afternoons when the coffee is hot and the kitchen feels quiet.

But let’s be honest — not all sugar cookies are created equal.

As a chef, I’ve made my fair share of cookies over the years. Some were great. Some were fine. And some… well, let’s just say they existed mostly to be politely ignored on dessert tables.

This recipe comes from years of testing, tweaking, and paying attention to what people actually reach for first.

These sprinkle sugar cookies are soft without being cakey, sweet without being overwhelming, and buttery in a way that feels nostalgic rather than heavy.

They’re the cookies people remember — the ones that make kids smile and adults quietly grab a second.

The Best Part?

You don’t need fancy tools, special ingredients, or a pastry degree. Just a bowl, a mixer, and about ten minutes of oven time.

Key Ingredients That Make These Sugar Cookies Shine

You don’t need a long ingredient list to make great cookies. You need the right ingredients, used the right way.

Here are three that truly matter in this recipe:

Butter –
Butter is the backbone of great sugar cookies. It adds richness, flavor, and that melt-in-your-mouth texture. Use real butter, softened — not melted — for the best structure and taste.
Powdered Sugar –
This is the quiet hero. Powdered sugar creates a softer, more tender crumb than granulated sugar alone. It’s the reason these cookies stay bakery-soft instead of crunchy.
Almond Extract –
Used sparingly, almond extract adds depth and that classic “bakery” aroma people can’t quite put their finger on. It doesn’t scream almond — it whispers nostalgia.

Substitutions & Variations That Actually Work

Life happens. Pantries vary. Kids have opinions. Here’s how to adapt this sugar cookie recipe without sacrificing texture or flavor.

Dairy-Free Swap
Use a high-quality dairy-free butter (stick form, not spread). The texture will stay soft, though flavor may be slightly less rich.
Gluten-Free Option
Substitute a 1:1 gluten-free baking flour with xanthan gum included. Chill the dough slightly longer to help with structure.
Kid-Friendly Funfetti Version
Mix sprinkles directly into the dough instead of just on top. Expect brighter colors and extra excitement.
No Almond Extract?
Double the vanilla extract. The cookies will still be delicious — just a bit more straightforward in flavor.
Lower Sugar Adjustment
You can slightly reduce the granulated sugar by 2–3 tablespoons without impacting texture too much, but don’t remove the powdered sugar.

What Makes This Recipe Better Than the Others?

There are thousands of sugar cookie recipes online. Here’s why this one earns its keep.

The Two-Sugar Method
Powdered sugar + granulated sugar = soft centers with structure. Most recipes skip this and lose texture.
Old-School Leavening
Cream of tartar and baking soda create that classic sugar cookie tang and lift. It’s the flavor people recognize instantly.
No Rolling, No Cutting
These are drop cookies. No rolling pins. No flour explosions. Less mess, same joy.
Soft for Days
Thanks to ingredient balance and baking time, these cookies stay soft long after they cool.
Sprinkles Baked On Top
No bleeding colors. No soggy icing. Just clean, happy, bakery-style sprinkle sugar cookies.

Equipment You’ll Need Before You Start

Before we bake, let’s talk setup. A calm kitchen makes better cookies — and fewer dishes later.

You don’t need anything fancy here, just solid basics that do their job well.

Equipment List:

That’s it. If you’ve baked cookies before, you already own everything you need.

Non-Toxic Storage Containers Non-Toxic Cooking Utensils Mixers Under $100

The Best Sugar Cookie Recipe

Below this section is where you’ll find the full, printable recipe card — ingredient measurements, step-by-step instructions, and baking tips all in one place.

This recipe is designed to be simple, reliable, and forgiving. Follow it once, and you’ll have the confidence to make it from memory the next time.

These are the kind of cookies that make people hover near the oven. Soft, buttery, lightly sweet, and filled with that classic vanilla-almond aroma that instantly feels like home.

One bite and you get tender centers, delicate edges, and pure nostalgic joy. Clear the counter, grab the sprinkles, and get ready—these cookies disappear fast.

Soft Sprinkle Sugar Cookies

Recipe by Chef Cory G

5.0 from 1 vote

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

170

kcal

Soft, bakery-style sugar cookies made with real butter, vanilla, and a touch of almond extract, finished with colorful sprinkles and a tender, melt-in-your-mouth crumb. Classic, nostalgic, and irresistibly delicious.

Cook Mode

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Ingredients

1 Cup Butter, Softened
1 Cup confectioners (powdered) sugar
½ Cup granulated sugar
2 Eggs, Room Temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Rainbow sprinkles (the classic jimmies work best)

Directions

Cream the butter and sugars
In a large bowl, beat the butter, powdered sugar, and granulated sugar until very light and fluffy. This is what gives these cookies that soft, cake-like bite.
Add eggs and flavor
Beat in the eggs one at a time. Mix in the vanilla and almond extract. The almond is subtle—but it’s what makes people say “what is that flavor?”
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and cream of tartar.
Combine
Add the dry ingredients to the wet mixture and mix just until combined. The dough should be soft and slightly thick—not sticky.
Chill the dough
Cover and refrigerate for 30–45 minutes. This keeps the cookies thick and prevents spreading.
Shape & sprinkle
Preheat oven to 350°F (175°C).
Scoop dough into tablespoon-size balls and place on a parchment-lined baking sheet.
Gently press the tops just slightly, then generously sprinkle with rainbow sprinkles.
Bake
Bake for 9–11 minutes.
The tops should look pale and soft, not browned. The bottoms will be lightly golden.
Cool
Let cookies cool on the pan for 2–3 minutes, then move to a rack. They’ll finish setting as they cool and stay soft for days.
If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

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Serving Suggestions & When to Make Them

These sprinkle sugar cookies are incredibly flexible. Here’s how I love to serve them:

With Coffee or Espresso
The buttery sweetness pairs beautifully with a bitter coffee. Dunking optional, but encouraged.
As a Party Cookie
Serve on a platter with brownies and chocolate chip cookies for balance. These always go first.
For Kids’ Birthdays
No icing means less mess. Bake ahead, store easily, and watch them disappear.
Holiday Cookie Trays
Change the sprinkle colors to match the season — red and green, pastels, or patriotic mixes.

Bonus Tip:
Sprinkle a tiny pinch of flaky sea salt on top before baking for a subtle sweet-salty contrast that adults love.

Final Thoughts from My Kitchen

These soft sprinkle sugar cookies are proof that simple food, made thoughtfully, still wins. No trends. No shortcuts. Just a classic sugar cookie recipe that works every single time.

If you make these, I’d love to see them. Tag me on Instagram, share them on Facebook, save them on Pinterest, or watch more baking tips over on YouTube. And if this recipe earned a spot in your regular rotation, a 5-star review means more than you know.

Thanks for baking with me.

💾 Love This Recipe? Save it for later!

Just click the “Pin Recipe” button right on the recipe card, or use the Pinterest share button in the bottom right corner of your screen.
One quick click, and it’s saved for next time — easy, right?

Before You Go! More Recipes to Love

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FAQs About Sugar Cookies

Can I make these sugar cookies ahead of time?

Absolutely. Baked cookies stay soft for 3–4 days stored in an airtight container.

What if I don’t have cream of tartar?

You can substitute baking powder, but the flavor won’t be quite the same. Cream of tartar is recommended.

Can I freeze the dough?

Yes. Scoop the dough into balls, freeze solid, then store for up to 2 months. Bake from frozen, adding 1–2 minutes.

Why didn’t my cookies spread?

That’s a good thing. These are meant to stay thick and soft. Slightly pressing the tops helps.

Can I make these without sprinkles?

Of course. You’ll still have a fantastic soft sugar cookie — just a little less festive.

Soft Sprinkle Sugar Cookies (The Bakery-Style Sugar Cookie Recipe Everyone Loves)

A Classic Sugar Cookie Recipe, Done the Right Way