Soft Sugar Cookies with Vanilla Glaze

These Soft Sugar Cookies with Vanilla Glaze are the definition of simple perfection, buttery, melt-in-your-mouth cookies topped with a glossy vanilla glaze that sets beautifully. The recipe has been tested and perfected by experienced bakers, ensuring cookies that stay tender and soft for days. Perfect for holidays, tea time, or just when you crave something sweet and homemade, these cookies are a timeless treat that everyone will love.

Ingredients

For the Cookies:

2¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
¼ teaspoon almond extract (optional, for bakery-style flavor)

For the Vanilla Glaze:

1½ cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
(Optional) Food coloring or sprinkles for decoration

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
Add wet ingredients: Beat in the egg, vanilla, and almond extract until combined.
Form dough: Gradually add the dry ingredients and mix until a soft dough forms.
Shape cookies: Scoop dough into 1½-inch balls, roll lightly in sugar (optional), and place on prepared sheets about 2 inches apart.
Bake for 9–11 minutes, just until edges are set and centers look slightly underbaked. Don’t overbake, they’ll stay soft as they cool.
Cool completely on a wire rack before glazing.

Vanilla Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Dip the tops of cooled cookies into the glaze, let excess drip off, then set on parchment.
Add sprinkles if desired and allow the glaze to set completely before storing.

Tips & Variations

For extra softness, don’t overmix once the flour is added.
Add a drop of lemon extract to the glaze for a citrus twist.
Substitute almond milk for regular milk to make them dairy-light.
These cookies keep soft for up to 5 days in an airtight container.
To freeze: store baked, unglazed cookies for up to 2 months; thaw and glaze later.