Soft Pillowy Sugar Cookies (Printable format)

Tender sugar cookies with cinnamon sugar coating and a signature tang for perfect softness.

# What You’ll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# Directions:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and 1 1/2 cups sugar together until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry mixture to the wet ingredients, mixing until just combined without overmixing.
06 - In a small bowl, combine 1/4 cup sugar and ground cinnamon for coating.
07 - Scoop tablespoon-sized portions of dough, roll each into a ball, then roll thoroughly in cinnamon sugar mixture.
08 - Place dough balls 2 inches apart on prepared baking sheets to allow spreading.
09 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in under 30 minutes and taste like you spent all day on them.
  • That cream of tartar creates a slightly tangy flavor that makes them taste like actual cookies, not just sugar vehicles.
  • Soft in the middle, crispy at the edges—they're somehow forgiving about timing without sacrificing texture.
02 -
  • Underbaking is your friend—if you pull them out when the centers still look slightly soft, they'll be perfect once they cool completely.
  • Room temperature butter and eggs matter more than you'd think; cold ingredients won't cream properly and the cookies will be denser.
  • Store them in an airtight container immediately once they're completely cool, or they'll start to harden and lose that tender texture.
03 -
  • If the edges start spreading too much before the centers bake, your butter was too warm or your oven runs hot—chill the dough for 20 minutes before baking on the second batch.
  • The cinnamon sugar coating is where most people fail—coat the balls generously, because it's the first thing your mouth tastes and it sets the entire tone of the cookie.
Go back