These sugar cookies use 10x sugar (confectioners’ sugar) instead of granulated sugar, which gives them a uniquely soft, melt-in-your-mouth texture and a subtle tang from the cornstarch in the powdered sugar. The dough comes together quickly, needs no chilling, and rolls out beautifully for cut-out cookies or can be dropped by spoonfuls for a simpler treat. This is a versatile, foolproof recipe that works for holidays, birthdays, or any day you crave a tender, buttery cookie.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (120 g) 10x sugar (confectioners’ sugar), sifted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- For rolling (optional): 1/4 cup (30 g) additional 10x sugar
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter and 10x sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla extract, then beat until well combined, about 1 minute.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Do not overmix.
- For drop cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For cut-out cookies: On a lightly floured surface, roll the dough to 1/4-inch thickness and cut with your favorite cookie cutters. Transfer to the baking sheets.
- If desired, sprinkle or roll the cookies lightly in extra 10x sugar before baking.
- Bake for 8-10 minutes, or until the edges are just set and the bottoms are lightly golden. The centers will look slightly underdone; that’s okay—they’ll set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Measure correctly: Always sift the 10x sugar before measuring, as it tends to clump. For the flour, spoon it into the measuring cup and level it off with a knife—don’t scoop directly from the bag, which compacts it and makes cookies dry.
- Soft butter is key: Butter should be softened to room temperature (about 65°F/18°C) so it creams properly. If you’re short on time, cut it into small cubes and let it sit for 15 minutes—don’t microwave, as melted butter changes the texture.
- Don’t overbake: These cookies are meant to be soft. Pull them out when the edges are just barely golden; they’ll continue to set on the hot baking sheet. Overbaking makes them dry and crumbly.
- Chill if needed: If the dough becomes too sticky to handle while rolling, chill it for 15-20 minutes. This makes it easier to work with without affecting the final texture.
Serving Suggestions
These cookies are delightful on their own with a glass of cold milk or a cup of hot tea. For a festive touch, sandwich two cookies with a layer of buttercream frosting or jam. They also make a great base for ice cream sandwiches—just flatten the dough into rounds and bake, then fill with your favorite ice cream. For a simple glaze, whisk 1 cup (120 g) 10x sugar with 2-3 tablespoons milk and a splash of vanilla, then drizzle over cooled cookies.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest and replace the vanilla with 1 teaspoon of lemon extract. You can also add a tablespoon of lemon juice for extra tang.
- Almond Sugar Cookies: Substitute 1/2 teaspoon of almond extract for the vanilla, and top each cookie with a sliced almond before baking.
- Chocolate Chip Sugar Cookies: Fold in 1 cup (175 g) of mini chocolate chips after mixing the dough. The chips add a nice contrast to the soft, tangy cookie.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the dry ingredients for a cozy, spiced version.
Storage and Reheating
Store the baked cookies in an airtight container at room temperature for up to 1 week. They stay soft and chewy. For longer storage, freeze the unbaked dough (shaped into balls or cut-out shapes) on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time. Baked cookies can also be frozen for up to 3 months; thaw at room temperature for about 30 minutes before serving. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 5 minutes—this revives the buttery aroma and soft texture.
Frequently Asked Questions
Can I use granulated sugar instead of 10x sugar? Yes, but the texture will be different. Granulated sugar yields a crisper, more traditional sugar cookie. The 10x sugar (which contains cornstarch) is what makes these cookies exceptionally soft and tender. If you substitute, expect a slightly denser, crunchier result.
Why do my cookies spread too much? This usually happens if the butter is too soft or the dough is too warm. Make sure your butter is just softened, not melty. If your kitchen is warm, chill the dough for 15-20 minutes before baking. Also, be sure to measure the flour correctly—too little flour can cause excess spreading.
Can I make this dough ahead of time? Absolutely. You can prepare the dough and refrigerate it in an airtight container for up to 3 days. Let it sit at room temperature for 10-15 minutes before rolling or scooping, as it will be too firm to work with straight from the fridge.
Can I use salted butter? Yes, just reduce the added salt to 1/8 teaspoon. The cookies will have a slightly saltier flavor, which can be nice with sweet frostings.
Why do my cookies turn out dry? Overbaking is the most common culprit. These cookies are done when the edges are set but the centers still look slightly soft. Also, be careful not to overmix the dough after adding the flour—overmixing develops gluten, which can make cookies tough and dry.
Can I use this dough for rolled and cut-out cookies? Yes, it works well. Just roll it out to about 1/4-inch thickness on a lightly floured surface. If the dough sticks, dust your rolling pin and work surface with a little extra flour. The cookies will hold their shape nicely.
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