Soft sugar cookies rolled in festive holiday colors, perfect for a big party platter! These are thick, tender and buttery in the middle with a sweet, crunchy coating of colored sugar on the outside.

The dough is made with pantry staples, chilled so the cookies bake up fluffy, then rolled into balls and baked for just 8 to 10 minutes. No rolling pin or cookie cutters needed, and one batch makes about 4 dozen.

The Best Soft Sugar Cookies (Tried and True)

You guys have no idea how lucky you are! You are about to get my famous, tried and true sugar cookie recipe. I have been making these sugar cookies for about 8 years now and they come out perfect every time!

This is the first time I have made these easy sugar cookies rolled in colored sugar. It gives a nice crunchy exterior and they just look super cute! However, you don’t have to roll them in sugar at all. You can leave them plain, add regular sprinkles, or just a light dusting of colored sugar on top, no biggie! Make these your own!

YUMMM, these are Jeremy’s favorite cookies EVER. I don’t make them very often though, because I like to keep them as a special treat.

The secret to that soft, pillowy texture is chilling the dough. At least one hour in the fridge is a must, but I suggest overnight for fluffier cookies. Then pull them out of the oven when the edges are just slightly golden brown. Do not overbake! I hope you love these easy sugar cookies as much as we do. I know they will be the best sugar cookies you have ever tasted!

Why You’ll Love These Sugar Cookies

Soft and fluffy. Chilled dough bakes into thick, tender cookies that stay soft.
No cutters needed. Just roll the dough into balls and bake.
Festive and fun. A coat of red and green sugar makes them party ready.
Big batch. One recipe makes about 4 dozen cookies for platters and gifts.

Ingredients You’ll Need

Here is what goes into these easy sugar cookies and why each one is there. Exact amounts are in the recipe card below.

All purpose flour: Gives the cookies structure. Spoon it into your measuring cup and level it off rather than scooping straight from the bag, which packs in extra flour and makes dry, crumbly cookies.
Baking soda and baking powder: The combination gives a soft, puffy rise. Baking soda helps the cookies spread just enough and brown at the edges, while baking powder adds lift for that fluffy middle.
Salt: Just a pinch balances the sweetness and brings out the butter flavor.
Unsalted butter: Two sticks, softened. Butter gives these cookies their rich flavor. It should be soft enough to press a finger into easily but not melted or greasy, so it can trap air when creamed with the sugar.
Granulated sugar: Sweetens the dough and, when creamed with the butter, creates tiny air pockets that make the cookies light.
Egg: Binds the dough and adds richness and moisture. Use a room temperature egg so it blends smoothly into the butter.
Vanilla bean paste or extract: Vanilla bean paste adds pretty flecks and a deeper vanilla flavor, but pure vanilla extract works just as well.
Milk: Added a little at a time, alternating with the dry ingredients. Start with 3 tablespoons and add the last one only if the dough seems dry.
Red and green colored sugar: Optional, for rolling. It gives a nice crunchy exterior and a festive look. Swap the colors for any holiday or party theme.

How to Make Soft Sugar Cookies

Mix the dry ingredients. In a medium bowl, add the flour, baking soda, baking powder and salt. Mix to combine and set aside.
Cream the butter and sugar. In a large bowl, cream together the softened butter and sugar with a stand or hand mixer until combined and fluffy. Add the egg and vanilla and mix to combine.
Add the dry ingredients and milk. Slowly add the dry ingredients, alternating with the milk, until fully incorporated. Start with 3 tablespoons of milk, and if the dough seems dry, add the last tablespoon. The dough should be soft and hold together when pinched.
Chill the dough. Place the dough in the fridge for at least one hour. Overnight is even better and gives you fluffier cookies.
Shape and coat. Preheat the oven to 375°F. Roll the dough into 1 tablespoon sized balls, roll them in colored sugar and place them on a parchment or silicone lined baking sheet about 2 inches apart.
Bake and cool. Bake for 8 to 10 minutes, until the edges are slightly golden brown. The centers will look soft and a little puffy. Do not overbake. Let them cool on a wire rack.

Tip: Chill the dough for at least one hour, and overnight if you can. Cold dough spreads less in the oven, so the cookies bake up thicker and fluffier.

Ways to Customize Sugar Cookies

Try a new extract. Add 1/2 teaspoon of almond, peppermint or lemon extract for a special touch.
Add a topping. Finish with a powdered sugar glaze or drizzled chocolate.
Make sandwiches. Fill two cookies with the best fluffy buttercream frosting.
Skip the sugar coating. Leave them plain, add regular sprinkles or give them a light dusting of colored sugar on top.

These are perfect for holiday parties, cookie exchanges and school events. Because the dough is chilled ahead, you can mix it the night before, then roll and bake fresh cookies the next day in about 10 minutes per pan. Switch the colored sugar to pastels for spring, orange and black for Halloween, or team colors for game day, and the same recipe works all year long.

Sugar Cookie FAQs

Why do I need to chill the dough? Chilling firms up the butter so the cookies spread less and bake up thick and soft. At least one hour is needed, and overnight makes them fluffier.
How do I know when they are done? Bake for 8 to 10 minutes, until the edges are slightly golden brown. The centers should still look soft. Do not overbake.
Do I have to roll them in colored sugar? No. You can leave them plain, add regular sprinkles or just dust a little colored sugar on top.
My dough seems dry. What should I do? Add the last tablespoon of milk. Start with 3 tablespoons and add the fourth only if needed.
Why did my cookies spread flat? The dough was likely too warm or the butter was melted instead of softened. Chill the dough longer and bake on a cool baking sheet.
Can I freeze the dough? Yes. Roll it into balls, freeze on a tray, then store in a freezer bag. Roll in sugar and bake from frozen, adding a minute or two.
How many cookies does this make? About 4 dozen 1 tablespoon cookies.
How do I store sugar cookies? Keep them in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.

Easy Drop Sugar Cookies

Dana DeVolk

Easy drop sugar cookies that bake up soft and fluffy with a crunchy coating of colored sugar. No rolling pin or cookie cutters needed, and one batch makes 4 dozen.

Print Recipe Pin Recipe

Servings 4 dozen

Ingredients

2 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1 cup unsalted butter (2 sticks) softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla bean paste or extract
3 to 4 tablespoons milk
red colored sugar optional
green colored sugar optional

Instructions

In a medium-sized bowl, add the flour, baking soda, baking powder, and salt, mix to combine, set aside.
In a large bowl using a stand or hand mixer, cream together the butter and sugar until combined. Add the egg and vanilla, mix to combine. Slowly add the dry ingredients, alternating with the milk until fully incorporated. Start with 3 tablespoons of milk, if dough seems dry add the last tablespoon.
Place in the fridge at least one hour to chill, I suggest waiting overnight if you can. Preheat oven to 375 degrees.
Roll dough into 1 tablespoon sized balls, roll in colored sugar and place on a parchment or silicone lined baking sheet about 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden brown, do not overbake.
Let cool on a wired rack.

Made these cookies? Leave a star rating in the recipe card and tell us how they turned out in the comments below. Your feedback helps other bakers, and we love hearing about your add ons.