We moved to Northern Utah in October 2021. We had a few cookie stores down in Southern Utah, and I confess I loved their cookies! Yes, I have purchased a box or two, okay, three or more boxes! I love trying store-bought cookies and figuring out the recipe. I can’t remember the last cookie I purchased.
Do you love soft sugar cookies? This is a moist, chewy, and soft cookie. This is a recipe I have made for years. It’s very similar to cookies you might buy at a specialty cookie store, but you can make them for much less money.
I originally shared this recipe in December 2018. Things have sure changed in the last few years. I miss the people I used to deliver homemade bread and cookies to our Southern Utah neighborhood. Some have moved, and some have died. Life has changed for Mark and me; we are still adjusting to the move here.
Use fresh Ingredients
Here’s the deal: we all know what’s in those cookies. Let’s just say real butter, good vanilla, and fresh ingredients. I usually play around with my mom’s cookie recipes, experimenting with different ingredients until I find just the right one.
This is a great cookie to take to a church, neighborhood, or family party. There is no question that when I go to a party, I will scope out the homemade goodies. Are you like that? Maybe that sounds a bit snobby, but I don’t mean it that way. I just love to try homemade treats. THEN get the recipe!!
Kitchen Items You Will Need
- Cookie Sheets 1/2 Sheet with Lid
- Cookie Sheets 1/4 Sheet with Lid
- Tart Pusher
- Parchment Paper
- Cookie Spatula
- Bowl Spatula
- Heavy-Duty Mixer
- Measuring Spoons
- Measuring Cups
Here are a cookie scoop and a tart pusher, similar to the ones I use: Cookie Scoop and a Tart Pusher
If you’ve ever bitten into one of those impossibly soft, pillowy sugar cookies from a bakery counter and thought, “I need this recipe”, you’ve come to the right place. This copycat recipe nails that signature texture: tender and melt-in-your-mouth in the center, with just enough structure to hold together beautifully.
Why This Sugar Cookie Recipe Is Different
Most sugar cookie recipes are fine. This one is famous for a reason. The secret lies in the combination of both butter and oil. Butter brings rich flavor and that irresistible aroma; oil adds moisture that keeps each cookie incredibly soft for days, not just the first hour out of the oven. Add cream of tartar to the mix, and you get a subtle tang and that classic slight chewiness that sets bakery-style cookies apart from homemade ones.
The use of white bread flour (rather than all-purpose) is another game-changer. Its higher protein content gives these cookies a slightly more substantial, satisfying bite without turning them cakey. It’s a small swap with a big payoff.
Key Ingredient Notes
Butter: No Substitutes Allowed. Margarine, coconut oil, or shortening will not produce the same result. Real, full-fat butter is responsible for the flavor, texture, and the way these cookies spread in the oven. Make sure it’s softened to room temperature (not melted), so it creams properly.
The Butter plus Oil Combination. This is the heart of the recipe. Butter alone can make cookies that firm up and dry out the next day. Adding oil keeps them soft and moist for days without making them greasy. It’s the same technique behind many beloved bakery-style cookies.
Cream of Tartar. Don’t skip it. This acidic powder, a byproduct of winemaking, reacts with baking soda to create the perfect lift. On its own, it also provides that signature subtle tanginess and contributes to a chewier, slightly denser crumb, exactly what separates a great sugar cookie from a merely good one.
White Bread Flour. Bread flour has a higher protein content than all-purpose flour (around 12–14% versus 10–12%). That extra protein develops more gluten, which gives the cookies a satisfying chewiness and prevents them from going flat. If you only have all-purpose flour, it will work in a pinch, but bread flour is worth seeking out for this recipe.
Sea Salt. A full teaspoon might sound like a lot, but in a recipe this big, it’s perfectly calibrated. Salt doesn’t make cookies salty; it makes them taste more like themselves. It enhances sweetness, rounds out the butter flavor, and keeps the overall taste from being one-dimensional.
Baker’s Tip: Pull the cookies out of the oven when the centers still look slightly underbaked and pale. They continue to bake in the hot pan for a few minutes after coming out of the oven. Waiting until they look done = overbaked cookies.
Tips for Perfect Sugar Cookies Every Time
Don’t skip the room-temperature butter. Cold butter won’t cream properly, and melted butter will make your cookies spread too thin. Set the butter out at least 30–45 minutes before you start baking.
Measure your flour correctly. The most common mistake in baking is packing flour into a measuring cup. Instead, spoon flour into the cup and level it off with a flat edge, or use a kitchen scale for precision. Too much flour makes dense, dry cookies.
Chill the dough if it feels too soft. If your kitchen is warm, the dough may be quite soft. Pop it in the refrigerator for 20–30 minutes before scooping. This helps the cookies hold their shape and results in a thicker, softer bake.
Underbake slightly. The single biggest tip for soft sugar cookies: take them out when they still look underdone in the center. The residual heat will finish the job. Overbaked sugar cookies dry out quickly.
How to Store These Sugar Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. Because of the oil in the recipe, they stay noticeably soft and fresh far longer than butter-only cookies. You can also layer them between sheets of parchment paper to prevent sticking.
To freeze, place baked and fully cooled cookies in a single layer in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for an hour before serving. You can also freeze the raw dough balls and bake straight from frozen, adding 2–3 extra minutes to the bake time.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Why are my sugar cookies spreading too much?
Can I make this dough ahead of time?
What is cream of tartar, and can I leave it out?
Can I add frosting or decorations?
Ingredients
Using Cookie Scoop
I used the purple 1/8 cup cookie scoop.
Sugar Cookies Using Tart Pusher
Use the small end of the tart pusher.
Sugar Cookies Ready To Frost
Frosted Soft Sugar Cookies
Mark took these to the church party tonight in a 1/4 Sheet Cookie Sheet with a Cover. Dimensions: (13.6″L x 9.8″W x 2″H).
Sugar Cookies (Copycat Famous Cookies)
Ingredients
- 1 cup Softened butter (no substitute)
- 3/4 cup Oil (I use vegetable oil)
- 2 cups Sugar
- 2 tablespoons Water
- 2 Eggs
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Sea salt
- 2 teaspoons Vanilla
- 5 cups White bread flour
Instructions
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Preheat oven to 350°F (176°C)
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Grease your cookie sheet or use parchment paper.
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Cream all the ingredients together except the flour.
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Slowly add the flour, mixing with a heavy-duty mixer until fully incorporated.
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Use a cookie scoop (I used the purple 1/8-cup scoop) and place each scoop about 2 inches apart on a greased cookie sheet. You can use parchment paper or a silicone mat as well.
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Next, push the center of the cookies with a small glass bottom or tart pusher, but not all the way through.
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I bake my cookies for 10-12 minutes. (please note *whole wheat takes longer to bake-9-10 minutes).
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Cool on cool on cooling racks.
Cream Cheese Frosting:
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Frosts 1 bundt cake, 3-4 dozen cookies, or 3 dozen cupcakes. 1/2 cup butter, softened 1-eight-ounce cream cheese (softened) 3 to 3-1/2 cups powdered sugar 1-2 teaspoons vanilla Cream the butter and cream cheese together, then slowly add the powdered sugar until you reach the desired thickness. Add the vanilla until blended.
Please tell me what you do for your family get-togethers, neighborhood parties, or church functions. These cookies are popular for family reunions because they stay soft even without plastic wrap. Tupperware Freezer Containers
I freeze the cookies on a cookie sheet, so all I have to do is thaw them before taking them to a party. The frosting freezes well, too. If I have a little leftover frosting, I freeze it in a small plastic container to use on graham crackers when I need a little treat.
Final Word
Sometimes we have to make soft sugar cookies in between prepping for the unexpected, right? Or a casserole, it’s what we do, we cook from scratch, and maybe wear an apron, sometimes. I don’t wear one, but I love the look of aprons. Keep cooking from scratch my friends, we must make memories with those around us. May God bless this world, Linda
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