The Best Soft Sugar Cookies

These perfectly soft and chewy sugar cookies are the best! They are wonderful rolled out or just pressed, and perfect for decorating for the holidays!
Christmas Sugar Cookies with Sprinkles

I love soft sugar cookies! They are one treat I have ZERO self control over. I always have to make sure to take them to friends before I eat them all myself! Now everyone’s definition of the “best” sugar cookies definitely varies. In my opinion, a super soft, chewy center (but not under-baked) with just barely crisp edges is the only way to go. So if this is also your definition of “best” then you have got to try these cookies! I promise, you will love them.

Christmas Sugar Cookies with SprinklesOne of the reasons I love to make sugar cookies is that they are one of the few treats that are so easy to customize. You can make them super simple by rolling them into balls and pressing down the tops with a glass cup, or you can roll them out and use fun holiday cookie cutters. Either way, they are delicious!

Christmas Sugar Cookies with SprinklesAlso, I feel like sugar cookies are perfect for making with the kiddos! My three year-old son loves to help me in the kitchen. Any time I start to cook or bake, he pulls over a chair from the kitchen table and climbs up onto the counter to try to “help momma”. It’s so fun having him there with me, yet it’s hard to find a balance between letting him help, without controlling him to achieve a pretty end result. With sugar cookies, he loves the freedom of full creativity with designing his own cookie (usually a dinosaur) and decorating it exactly how he likes. While at the same time, I get to design and decorate the rest how I like! Win Win!

Christmas Sugar Cookies with Sprinkles

Today, I used two of Sprinkle Pop’s Holiday mixes, Fahoo Fores and Winter Wonderland. Aren’t they fun?! I love how simple and refreshing the classic white and silver Winter Wonderland mix is. On the other hand, the Fahoo Fores mix is so bright and unique! I wouldn’t normally think “pink” for Christmas, but it totally works!

Now these sugar cookies by themselves are super yummy, but the buttercream frosting is what takes them over the top. None of that waxy store bought frosting! If you haven’t ever tried homemade buttercream frosting, you are really missing out and need to fix that asap!

Christmas Sugar Cookies with Sprinkles

While I love royal frosting for decorating cookies, I definitely prefer the taste of this buttercream recipe to the royal frosting recipes that I’ve tried. Although I do need to give a shout out to my insanely talented cousin, Justine Banks, who makes the most incredible flooded sugar cookies. Plus, I don’t know how she does it but her cookies taste absolutely amazing, royal icing and all! Check out her Instagram page here!).

This buttercream is light, fluffy and tastes deee-vine! Plus, it’s super easy and can be made in less than 5 minutes. I once made a simple store bought cake and frosted it with this homemade buttercream frosting, and won first place in a “taste test” at a Halloween cake contest at work. I laughed so hard and never told anyone that the cake was from a box. I honestly hadn’t even been trying to win, I was just trying to help since the event was for a fundraiser. Regardless, the frosting was a huge hit and I received compliments on it for days. Yep, it’s that good!

Christmas Sugar Cookies with Sprinkles

Tips for Making Perfect Sugar Cookies:

  • Make sure you knead your dough well. If not it can result in crinkled tops.
  • If you are in a time pinch, you can chill the dough in the freezer for about 5 minutes.
  • Don’t roll out the dough too thin! For perfectly soft, puffy cookies, your dough needs to be about 1/3 of an inch thick once rolled out.
  • If your cookie cutter is sticking, dip it in flour first before using it to cut out each cookie.

Also, these cookies freeze perfectly! Just stack them in an airtight container, with parchment paper between the layers, and then wrap the whole container in tin foil and plastic wrap. They store really well for one to two months. When you decide to use them, just remove from the freezer and bring them to room temperature (still in the container so they don’t dry out) before frosting and decorating.

Christmas Sugar Cookies with Sprinkles


These perfectly soft and chewy sugar cookies are the best! They are wonderful rolled out or just pressed, and perfect for decorating for the holidays!

  • Author: The Saucy Fig
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: about 18-20 medium cookies



  • 6 tablespoons softened butter
  • 6 tablespoons shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups flour plus 1-3 tablespoons
  • 1 teaspoon salt
  • 1 teaspoon baking powder


  • 6 cups powdered sugar
  • 2/3 cup salted butter, softened
  • 5 tablespoons heavy whipping cream (or 4 tablespoons milk)
  • 3 teaspoons pure vanilla extract




  1. With the paddle attachment, beat together the softened butter, shortening, sugar, eggs and vanilla extract.
  2. Add 2 1/2 cups flour, baking powder and salt and mix well until combined.
  3. Touch the dough, if sticky add 1-3 tablespoons flour until it is just barely not sticky to the touch. It should still be really soft. (Remember, you will end up adding a little more flour as you roll out the dough to keep it from sticking to your surface, so don’t add to much now). Continue to beat/knead the dough for a minute or two.
  4. For pressed cookies, roll into balls and press with the back bottom of a glass cup until about 1/3-1/2 inch thick and the sides are cracked.
  5. For rolled out shapes, chill the dough in the refrigerator for 1 hour, or overnight.
  6. Flour your surface, hands, and rolling pin. Knead the dough for a minute and then roll out with rolling pin until it’s about 1/3 of an inch thick.
  7. Use desired cookie cutters, dipping them in flour if they are sticking to the dough.
  8. Bake cookies at 400 degrees for 5-7 minutes. You want to take them out before they start to turn golden brown on the top. They will look under cooked, don’t worry, they will continue to cook a little more on the cookie sheet as they are cooling.
  9. Leave the cookies on the cookie sheet for about 5 minutes, then transfer to a cooling rack to finish cooling.
  10. Once cool, frost and decorate as desired. Store in an airtight container for up to a week.


  1. Add all ingredients to a mixer with the whisk attachment.
  2. Beat on low and slowly increase the speed.
  3. Continue to beat for 2-3 minutes, or until the ingredients are well combined and the frosting is nice and fluffy.

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