So, I tried my hand at a variety of sugar cookie recipes, but each time we always came back to this one. It’s my husband’s favorite, and becoming one of mine also. This is the sugar cookie recipe that my mother-in-law made while my husband was growing up. She would of course triple the batch for her three ravenous sons, and ever so patient daughter, and would exclaim with love, “When their gone, their gone!” The problem at our house is that when their gone, I just make more. 

Cut them into any forms you’d like! Christmas shapes in July? Why not?!

The trick to making these soft is to not over bake them! I like to roll them out thick, around 1/4 an inch, and then bake them for 7-8 minutes (usually 7 minutes). If I roll them thinner then I reduce the time down to 6 minutes.

However, if you like thinner, crispier cookies, then just roll them thinner and bake them for 8-10 minutes. 

So here they are, the deliciously soft sugar cookies. I’ve included two different types of frosting, a Buttercream frosting (my favorite), and a Cream Cheese Frosting (my husband’s favorite). Enjoy!

Super Soft Homemade Sugar Cookies
Yields 24
The perfect soft and chewy sugar cookie.
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Prep Time
45 min
Cook Time
8 min
Prep Time
45 min
Cook Time
8 min
  1. 1 cup butter, melted
  2. 2 cups sugar
  3. 3/4 cup milk
  4. 2 eggs
  5. 1 tsp lemon juice
  6. 1 tsp vanilla
  7. 5 1/2-6 cups flour (sifted-spoon into your measuring cup)*
  8. 2 tsp baking powder
  9. 1 tsp baking soda
  10. 1/4 tsp sea salt or real salt
Buttercream Frosting
  1. 1/4 cup butter, softened
  2. 3 cups powdered sugar
  3. 1 1/2 tsp vanilla
  4. 3-4 Tbsp milk or Kefir
Cream Cheese Frosting
  1. 1 package of Cream Cheese (8oz)
  2. 2 cups powdered sugar
  3. 2 Tbsp milk
  4. 1 tsp vanilla
  5. pinch of salt
  1. Preheat the oven to 400 degrees.
  2. Mix the butter, sugar, milk, eggs, and lemon juice together with a whisk or beaters.
  3. Stir in vanilla.
  4. In a separate bowl, mix the dry ingredients.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Cover and put in the fridge for 15-30 minutes. (This helps the cookies keep their shape once you cut them out.)
  7. Roll out cookies to 1/4" thick and cut out with desired shape.
  8. Bake on parchment paper or a greased cookie sheet for 6-10 minutes. (6-7 minutes if you like them softer-6 minutes for thinner cookies, 7 minutes for thicker cookies-or 8-10 minutes for more firm cookies.)
  9. Allow cookies to cool on the pan for about 5 minutes before moving them to a cooling rack or parchment paper.
  10. Frost cookies when cooled.
  11. For the frosting, mix all the ingredients together for which ever frosting you choose (the Buttercream or the Cream Cheese).
  1. Make sure to sift or spoon your flour beforehand. For higher altitude (above 4,000 feet) you will need closer to 5-3/4 to 6 cups of flour. For sea-level, you'll probably use 5-1/2 to 5-3/4 cups of flour.
  2. If you find that your dough is too dry or crumbly, add more milk, 1 tablespoon at a time. You just want the dough to come together. It should be easy to manage not sticky. And try not to over mix!
My Homemade Heaven