Melt-In-Your-Mouth Sugar Cookies Recipe

Introduction

These melt-in-your-mouth sugar cookies are soft, tender, and perfectly sweet. With a delicate crumb and optional sprinkles for a fun touch, they’re an easy treat that’s hard to resist. Whether for a special occasion or an everyday snack, these cookies deliver pure comfort.

Ingredients

• 2 2/3 cups all-purpose flour (*See notes below for measuring)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon cream of tartar
• 14 tablespoons unsalted butter (cool room temperature, 67-68°F)
• 1 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 2 tablespoons heavy cream (room temperature)
• 2 teaspoons vanilla bean paste or extract
• 1/2 cup sprinkles (optional)

Instructions

1. Step 1: Line a baking sheet with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cream of tartar. Set aside.
3. Step 3: In a stand mixer bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
4. Step 4: Scrape down the bowl, then mix in the egg, egg yolk, heavy cream, and vanilla.
5. Step 5: Scrape down the bowl again, then mix in the flour mixture and sprinkles if using. The dough should be soft but scoopable and hold its shape. If it feels loose, shiny, or spreads when scooped, mix in 1–2 tablespoons of flour before chilling.
6. Step 6: Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes.
7. Step 7: Once chilled, scoop the dough into two tablespoon-sized balls, roll each between your palms, and place them on the prepared baking sheet.
8. Step 8: Wrap the pan tightly with plastic wrap and chill the cookie dough in the fridge for at least 3-4 hours, preferably overnight for thicker centers.
9. Step 9: Preheat the oven to 350°F (180°C) when ready to bake.
10. Step 10: Roll each cookie in granulated sugar, then bake until the tops look set with little to no color, about 8-9 minutes for the softest, gooey texture. They should still look pale when removed. For a firmer cookie, bake until edges turn lightly golden.
11. Step 11: Immediately after baking, sprinkle more sugar on top, then let the pan cool on a wire rack. Remove cookies once completely cool.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and better texture.
• If the dough spreads too much during baking, add a little extra flour before chilling next time.
• Swap vanilla bean paste with pure vanilla extract if that’s what you have.
• For a festive touch, add colored sprinkles or roll the dough balls in sanding sugar before baking.
• Chilling the dough overnight enhances flavor and creates thicker cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm gently in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why do the cookies need to chill for so long?

Chilling solidifies the butter and allows the flour to hydrate, giving the cookies better structure, flavor, and a thicker, chewier texture.

Melt-In-Your-Mouth Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

These Melt-In-Your-Mouth Sugar Cookies are soft, tender, and perfectly sweet with a delicate sugar crust, making them an irresistible treat. Featuring simple pantry ingredients and a chilled dough process for thick, luscious centers, these cookies bake up with a melt-away texture that’s perfect for any occasion.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 8-9 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 2/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon cream of tartar

Wet Ingredients

• 14 tablespoons unsalted butter (cool, room temperature 67-68°F)
• 1 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 2 tablespoons heavy cream (room temperature)
• 2 teaspoons vanilla bean paste or extract

Optional

• 1/2 cup sprinkles (if using)

Instructions

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside to be used later for baking the cookies.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and cream of tartar. Set this mixture aside.
3. Cream Butter and Sugar: In a stand mixer bowl, beat the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 3 minutes.
4. Mix in Wet Ingredients: Scrape down the sides of the bowl, then add the large egg, egg yolk, heavy cream, and vanilla bean paste or extract, mixing until well incorporated.
5. Add Dry Ingredients and Sprinkles: Scrape down the bowl again. Gradually mix in the flour mixture and sprinkles if using. The dough should be soft, scoopable, and maintain its shape. If the dough feels loose, shiny, or spreads upon scooping, add 1 to 2 tablespoons of flour and mix before chilling.
6. Chill Dough (Initial): Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up.
7. Shape Dough Balls: After chilling, scoop the dough into two tablespoon-sized balls each. Roll each ball between your palms to form smooth spheres and place them evenly spaced on the prepared baking sheet.
8. Chill Dough (Second): Wrap the baking sheet tightly with plastic wrap and refrigerate for a minimum of 3 to 4 hours, preferably overnight, to enhance thickness and texture.
9. Preheat Oven: When ready to bake, preheat your oven to 350°F (180°C).
10. Roll in Sugar and Bake: Roll each dough ball in granulated sugar to coat completely. Bake the cookies in the preheated oven for 8 to 9 minutes until the tops look set but remain pale with little to no browning for a soft, gooey texture. For firmer cookies, bake longer until edges are lightly golden.
11. Cool and Serve: Immediately after removing from the oven, sprinkle the cookie tops with additional sugar. Let the cookies cool on the baking sheet set on a wire rack. Once completely cooled, carefully remove the cookies from the baking sheet and enjoy.

Notes

• For best results, measure the flour by spooning it into the measuring cup and leveling it off rather than scooping directly to avoid packing.
• Chilling the dough twice is essential for the best texture and shape of the cookies.
• If you don’t have vanilla bean paste, use pure vanilla extract as a substitute.
• Rolling the cookies in sugar before and after baking gives a delightful crunchy sugar crust.
• Butter should be at cool room temperature (around 67-68°F) for the perfect creaming texture.

Keywords: sugar cookies, melt-in-your-mouth cookies, easy cookie recipe, soft sugar cookies, holiday cookies, vanilla sugar cookies