Charmie's Soft Sugar Cookies

"I know there are a ton of sugar cookie recipes here, but I couldn't find this one, and it's my favorite! It makes a nice thick and soft sugar cookie, that's perfect for all the holidays. Frost these with your favorite vanilla frosting (I often just used the store-bought stuff...shhhhh!). Cooking time includes chilling time. I'm guessing on the amount, but I'll adjust when I make these soon!"
 
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photo by Calee photo by Calee
photo by Calee
photo by Judi K. photo by Judi K.
photo by Erin M. photo by Erin M.
photo by Patti G. photo by Patti G.
photo by Erin M. photo by Erin M.
Ready In:
2hrs 30mins
Ingredients:
7
Yields:
3 dozen
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ingredients

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directions

  • Cream margarine or butter with sugar.
  • Add eggs and vanilla and blend well.
  • Sift together dry ingredients and add to butter/sugar mixture.
  • Chill at least 1-1/2 hours.
  • Roll on floured board to 1/2 inch think.
  • Cut with desired cookie cutters.
  • Bake at 400º 8-10 minutes on a greased cookie sheet.
  • Cool and frost with your favorite frosting!

Questions & Replies

  1. Do you measure the flour before or after sifting?
     
  2. Does it matter whether you use margarine or butter which one makes them softer and to stay soft
     
  3. Does the margarine need to be softened before baking or is it mixed cold?
     
  4. Do you need the salt?
     
  5. Can I use Brown sugar instead of White sugar? Also I can I use whole weat flower?
     
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Reviews

  1. This is an excellent sugar cookie. I agree to bake it on 350 instead of 400. I also used butter instead of margarine. It stays soft and keeps like just baked for at least 3 weeks, even if you overbake it a little, which I did with the first batch with the edges a little browned. Everyone just loved the cookies. Definitely a keeper.
     
    • Review photo by Judi K.
  2. Wonderful recipe! I made these with my kids last night and they turned out great. Very simple and tasty! We iced them with store bought icing but left some plain also, i can't stop eating them :-) We have a convection oven, they turned out perfect when we baked them at 350 degrees for 8 minutes. This recipe is definitely a keeper!
     
  3. These were INCREDIBLE, but they were more of the lofthouse-cookie variety. Lofthouse cookies are those amazing cookies you buy at the store, and they were no different, maybe even better, when homemade (and a lot cheaper)
     
  4. Agreed w/everyone else that the temp was too high. I even baked mine at 350 and they turned out great (my oven tends to get really hot). I also did put the remaining dough in the fridge in between batches b/c as someone else posted, the dough got soft really quick. The cookies themselves came out BIG, SOFT, DELICIOUS...PERFECT!
     
  5. Only bake them for 8-9 minutes on 400, because I baked them for 10 minutes and some of the bottoms were burnt. I need them for an important event tomorrow and don't have time to make another batch. Otherwise they're good.
     
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Tweaks

  1. When it valled for dough to be chilled instead of putting in refrigerator i put it in the freezer for 20 minutes it set up faster.
     
  2. I misread the ingredients and used 1/4 cup a butter instead. After mixing, I noticed it was still dryish in certain spots. I added some reddi whip whip cream and mixed it a bit more. The texture of the cookies are wonderful! They're just a bit too sweet for me. If you use less butter, use a little less sugar as well. I also used a 1/2cup less of flour. It can be rolled immediately too!
     
  3. Added a LOT of flour, a little at a time, until the dough was a consistency that could be rolled and cut. Will add more sugar and vanilla to the next batch as well to prevent the flour-y taste we achieved.
     
  4. Add 3 1/2 cups instead of 2 1/2.
     
  5. Great recipe. Turned out melt in your mouth soft. Instead of vanilla extract, I used 1/2tsp lemon extract.
     

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