Soft Sugar Cookies
Soft, fluffy, and bursting with colour.
Food is about joy and sprinkles bring us joy. These super soft sugar cookies are light, fluffy, and PACKED with sprinkles. We originally developed this recipe 8 years ago and they we’re delicious back then, but definitely needed a little refresh. Now these cookies are even better than they were in 2018.
These cookies are pillow-y, super soft, and incredibly light. They come together in just one bowl and need minimal chill time. They’re loaded with colourful sprinkles so every bite is even more joyful than the last. If you’re looking for something to smile about today - these cookies are it.
Why you’ll love this recipe:
Light, airy, and super pillow-y.
Comes together in one bowl.
Store well for up to 5 days.
Top tips for making soft sugar cookies:
Mix sugar and butter until smooth. A quick mix with an electric hand mixer or a baking spatula will do. Just be sure to mix until the mixture has creamed together and become smooth.
Let milk come to room temperature. When adding cold milk to melted butter, it will solidify some of the butter. This isn’t necessarily a bad thing, as you can see it happens in this recipe - we just don’t want it to happen too much. So letting the milk sit for 15 minutes out of the fridge before making the recipe will help a lot.
Don’t over-mix the flour. These cookies are light and tender. To achieve this mix the flour into the wet ingredients until just combined.
Gently mix in the sprinkles. Sprinkles can be sensitive to moisture and temperature. Mix them in slowly and only as much as you need to to incorporate them into the dough.
Chill dough for 30 minutes. It doesn’t need a lot of time in the fridge, just 20-30 minutes will do. Just enough to keep the cookies from spreading too much.
Let rest on the baking pan to cool. The cookies are not fully baked once them come out of the oven. They need that extra 10 minutes on the hot pan out of the oven to set and finish baking.
How to make soft sugar cookies:
Prep Time: 10 Min | Chill Time: 30 Min | Bake Time: 12-13 Min
Makes: 12 cookies
Ingredients:
113 g (1/2 cup) non-dairy butter, melted
100 g (1/2 cup) brown sugar
50 g (1/4 cup) granulated sugar
1 tsp vanilla extract
1/4 cup non-dairy milk, room temperature
1 flax egg, (1 tbsp ground flax + 3 tbsp water)
240 g (2 cups) all-purpose flour
2 tsp baking powder
pinch kosher salt
1/4 cup sprinkles
Instructions:
Before You Start: Remove the milk from the fridge 15 minutes prior to starting the recipe to come increase temperature slightly. Prepare the flax egg so it has time to thicken.
In a large mixing bowl add melted butter and both sugars. Using a silicone spatula cream together the butter and sugars until smooth, about 3-5 minutes.
Pour in the non-dairy milk and flax egg and mix until combined. If the you notice the butter getting solid again and separating with the liquid a little bit, that’s okay. Mix in the vanilla extract.
Add the all-purpose flour, kosher salt, and baking powder. Fold the dry into the wet until just combined.
Gently fold in the sprinkles (as many or as little as you want) until evenly distributed - don’t mix too much or the colours will start seeping together.
Place the dough in the fridge for 20-30 minutes.
Heat oven to 350F. Prepare a baking sheet with a silicone baking sheet or a piece of parchment paper.
Divide the dough into 12 balls and gently roll.
Place 6 cookie dough balls per baking sheet 2 inches apart. Keep any remaining dough in the fridge.
Bake for 12-13 minutes, then remove from the oven and let cool for 10 minutes on the baking sheet before transferring to a wire rack.
Repeat step 8-9 for the remaining cookie dough balls.
Store in an air-tight container at room temperature for up to 5 days.