Super Soft Sugar Cookie Recipe

Jessica Kelly
Feb 14, 2025
4 min read

Soft Sugar Cookies with Naturally Colored Strawberry Icing

There’s something undeniably nostalgic about a soft sugar cookie. The kind that melts in your mouth, with just the right balance of buttery richness and delicate sweetness. These cookies are exactly that—a perfect, soft sugar cookie that takes me right back to my childhood.

Growing up, sugar cookies were a staple in our home. Whether it was for the holidays, birthdays, or just because my mom had a craving, they always made an appearance. But now, as a mom myself, I care just as much about what’s in my cookies as I do about how they taste. That’s why this recipe is made entirely from scratch with real, wholesome ingredients—no artificial dyes, no preservatives, just pure, homemade goodness.

And that naturally pink icing? It gets its color from pulsed freeze-dried strawberries instead of artificial food dye. Because if we can make cookies both beautiful and free of unnecessary additives, why wouldn’t we?

What Makes These the Best Soft Sugar Cookies?

There are plenty of sugar cookie recipes out there, but this one stands out for a few key reasons:

• Soft and Chewy Texture – Thanks to the perfect ratio of butter, sugar, and eggs, these cookies stay soft for days.

• No-Chill Dough – No need to wait hours before rolling and cutting—though chilling is an option if you need a firmer dough.

• Naturally Colored Icing – Skip the artificial dyes and use freeze-dried strawberries for a beautiful, subtly fruity finish.

Ingredients You’ll Need

For the Soft Sugar Cookies:

• 3 ½ cups unbleached organic all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup butter, softened

• 1 ½ cups sugar

• 2 eggs

• 1 ½ tablespoons vanilla

For the Naturally Pink Icing:

• 2 cups powdered cane sugar

• 1–3 tablespoons milk (adjust for desired consistency)

• 1 teaspoon vanilla extract

• 2 tablespoons freeze-dried strawberries, pulsed into a fine powder

How to Make Soft Sugar Cookies from Scratch

Step 1: Prepare the Dough

Start by mixing the dry ingredients—flour, baking powder, and salt—in one bowl. In another, cream the butter and sugar together until light and fluffy. This step is crucial because it aerates the dough, giving you that signature soft sugar cookie texture.

Next, add the eggs and vanilla, blending until fully incorporated. Slowly mix in the dry ingredients until a smooth dough forms.

At this point, you could refrigerate the dough for easier rolling, but I love the simplicity of rolling it right away. If the dough feels too soft, a quick 30-minute chill in the fridge will help firm it up.

Step 2: Roll, Cut, and Bake

Preheat your oven to 400°F. Lightly flour your work surface and roll the dough out to about ¾-inch thickness. Use your favorite cookie cutters to create shapes, transferring them to a parchment-lined baking sheet.

Bake for 5–8 minutes, just until the edges are set but not browned. These cookies are meant to stay soft, so don’t overbake! They’ll continue to cook on the pan after you take them out of the oven. Let them rest for a few minutes before transferring to a wire rack.

Step 3: Make the Naturally Pink Icing

While the cookies cool, whisk together powdered sugar, vanilla extract, and 1–3 tablespoons of milk until you reach your desired consistency.

Now for the magic: finely pulse freeze-dried strawberries in a blender or food processor, then stir them into the icing. The result? A stunning pink glaze with a delicate fruity flavor—no artificial colors needed.

Step 4: Decorate and Enjoy

Drizzle or spread the icing over the cooled cookies. Add sprinkles if you like, but they’re just as beautiful with the strawberry glaze alone. Let the icing set before stacking or storing—if you can wait that long!

Why I Choose Natural Ingredients for My Family

There’s something incredibly satisfying about making kitchen staples from scratch. Not only do homemade soft sugar cookies taste infinitely better than store-bought ones, but they also let me control exactly what goes into them.

Most store-bought icings and sprinkles are packed with artificial dyes and preservatives. But here, we’re using the natural beauty of real ingredients—like butter, vanilla, and freeze-dried strawberries—to create a cookie that’s just as delicious as it is nourishing.

I make these cookies not just because they’re good, but because they represent something deeper: a return to real food, to traditions passed down through generations, and to the simple joy of baking with love.

So go ahead—gather your ingredients, roll out some dough, and make a batch of these soft sugar cookies. Because sometimes, the best way to make memories is one homemade cookie at a time.

Storage Tips

• Store cookies in an airtight container at room temperature for up to 5 days.

• Freeze baked cookies (without icing) for up to 3 months. Thaw and decorate when ready.

• Icing can be made ahead and stored in the fridge for up to a week.

This recipe isn’t just about sugar cookies—it’s about bringing simple, wholesome baking back into our kitchens. Whether you’re making them for a special occasion or just a cozy afternoon treat, these soft sugar cookies will quickly become a family favorite. Happy baking!

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Mouth-Watering Sugar Cookie Recipe

Servings

Ingredients

Combine the dry ingredients:

3 1/2 c unbleached organic all purpose flour
1 tsp baking powder
1/2 tsp salt

Combine the wet ingredients:

1 c butter softened
1 1/2 c sugar
2 eggs
1 1/2 tbsp vanilla

Icing:

2 cups powdered cane sugar
1-3 tbsp milk (to desired thickness)
1 tsp vanilla extract
2 tbsp pulsed freeze-dried strawberries for red color (optional)

Instructions

Preheat oven to 400 degrees. Combine the dry and wet ingredients separately. Then mix together. You may refrigerate before rolling out, but it’s not necessary. Roll out to about 3/4 of an inch thick and cut into desired shapes. Bake for 5-8 minutes. Allow to cool on pan to continue cooking. Remove to a wire rack to complete cooling.
Mix icing. Drizzle icing over cookies and add sprinkles if desired.