How do you get really soft fluffy sugar cookies?

I love the store bought sugar cookies that are soft and fluffy. But when I make them, they’re not fluffy and kind of hard (not to bad, but they break in half instead of crumbling) any tips? Thanks!

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5 Responses to “How do you get really soft fluffy sugar cookies?”

  1. Rock On... said:

    the key is to put a lil more butter. and baking soda. and a lil less sugar. cause the sugar caramelizes the cookies in the oven but when they come out, theyre all hard and stuff.

    not healthy but damn good.

  2. Terry J said:

    Make sure when you cream your butter and sugar, that you beat it until it is fluffy.

  3. Kathleen M said:

    Just bake them less. Ovens, altitude, dampness,timing etc. all effect the finished product. Put them in a used coffee can (plastic) as soon as they’re barely cool

  4. chris w said:

    Powdered sugar I think makes them soft and fluffy

    POWDERED SUGAR COOKIES

    1 1/2 c. powdered sugar
    2 sticks butter
    1 tsp. soda
    1/2 tsp. cream of tartar
    1 egg
    2 tsp. vanilla
    2 1/2 c. flour

    Refrigerate until dough is set; roll out on floured surface. Bake at 350 degrees for 6-7 minutes until light brown. Use ungreased cookie sheet.

  5. Been There~Done That! said:

    Soft Sugar Cookies

    “These soft cookies are always a hit.

    * 1 cup butter, softened
    * 3/4 cup sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon almond extract
    * 2 cups all-purpose flour
    * 1 teaspoon cream of tartar
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground nutmeg
    * FROSTING:
    * 1/4 cup butter, softened
    * 3 cups confectioners’ sugar
    * 1 teaspoon almond extract
    * 2 to 4 tablespoons hot water
    * Food coloring, optional

    In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture.
    Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until light brown. Remove to wire racks to cool.
    For frosting, in a large mixing bowl, combine the butter, confectioners’ sugar, almond extract and enough water to achieve desired consistency. Tint with food coloring if desired. Frost the cookies. Yield: about 6 dozen.




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