The texture of this soft sugar cookie is so dreamy, pillow-y soft. And its buttery goodness will call you from your sleep. You need this cookie in your life! And the almond extract buttercream frosting creates the perfect combination of flavors. When you take a bite, all the cares of life melt away. It really is beyond yummy!
You will want to find excuses to make this Super Soft Sugar Cookie recipe. And not only can you make this cookie recipe in a residential oven, this recipe can also be made right in an RV oven. If you want yummy soft cookies when you go camping as well as at home, this recipe is for you.
I created this sugar cookie recipe about four years ago. And my mom has been making frosting with almond extract for decades. The almond extract in the frosting (recipe in another post) takes your taste buds to an entirely new level. So, I used it in my frosting recipe. A couple years after I created this recipe, I tried the chilled sugar cookie for the first time from Swig® and Crumbl® stores which feature a soft sugar cookie with light pink frosting with almond extract. And I realized after tasting them, that my pink frosted sugar cookie recipe taste a lot like the sugar cookies sold at their stores. So I guess you could say that my recipe is an accidental copycat for Swig®and Crumbl®. I have to say though, that my pink frosted sugar cookie recipe is so much BETTER!! And you can make my recipe at home whenever you want!
The cookie dough can be rolled out. To make the cookie as pictured, use around cookie cutter. You can cut any shape. The baking time will vary depending on the size of the cookie cutter. These sugar cookies are not the typical thin crunchy roll out cookie that you decorate with royal icing. This cookie recipe yields soft (not too soft) buttery cookies. I cut out shapes with my kids and decorate them for holidays. But they do spread a little while baking. And if you want to make this sugar cookie recipe as pictured, you will want my frosting recipe too.
1 1/2 cups sugar
1 cup butter
1 teaspoon pure vanilla extract (use clear for lighter cookie color)
3/4 teaspoon salt
4-5 cups all purpose flour
1 rounded tablespoon baking powder
1 cup milk
1. In a large bowl, cream the sugar and butter with a large mixing spoon electric mixer.
2. Add eggs, vanilla, salt, and beat well.
3. In a separate bowl, add 2-3 c flour and the baking powder. Mix well wit ha whisk or fork and then sift into the wet mixture with a wire mesh strainer or sifter. Combine roughly.
4. Add the milk and the remaining 1-2 cups of flour until the dough is no longer sticking to your fingers.
5. This dough can be chilled in the fridge or rolled out right away. Rollout the dough to 1/2 inch thick and cut circles with cookie cutters when ready to bake.
6. Bake in a preheated oven at 350 degrees for 8-10 min or until the tops of the cookies are somewhat firm (if you touch them and your finger doesn’t make an impression) and the bottoms of the cookies are light golden brown. The tops of the cookies don't get browned as in the photo below. But, if they don't feel doughy and are golden brown on the bottom, they are done. If the dough is rolled out before chilling, bake at 350 degrees for 6-7 minutes. Every oven is different, so check them if needed
RV TIP: To bake these cookies in an RV oven, "preheat" at 325 degrees. Preheating isn't a an option in an RV oven usually, so you can guess or purchase an oven safe thermometer. The cookies will take longer to bake in an RV oven. In my oven I bake them at 325 for about 25 minutes. Lower heat will help the cookies to not rise and then fall. As in a residential oven, they're done when the bottoms of the cookies are light golden brown. And the tops don't have any color.
Note: You can make this recipe without a hand mixer or stand mixer, using a large mixing spoon. I have a hand mixer in my RV.
Notes: After the cookies are baked and cooled, they are ready for frosting. Uneaten cookies should be kept covered in Tupperware, zip lock bag or plastic wrap so they do not dry out. Cookies still taste amazing after they have been frosted and stored in a container for 2-4 days.
I recommend baking these sugar cookies on a silicone baking mat.