Soft, Chewy, & Pretty Much the Best Dang Sugar Cookies in the World!

I really had to swallow my pride to get to the point where I could share this recipe with you. Granted, it’s not MY recipe…I think I found it on the Food Network, back in the days. But, this recipe has made me the “chick that makes the BEST sugar cookies”…in the family, at church, in the neighborhood, in the ghetto, you name it. It will be hard for me to share that title with you, lots of you! So, on account of me being demoted in coolness for your sake, you better be really grateful. Grateful = buying me shoes, scrubbing my showers, babysitting my kids, and whispering sweet nothings to me in the comment section.

Okay, here goes nothing: Get yourself some flour, baking soda, baking powder, butter, sugar, eggs, vanilla, and buttermilk. Did you know that buttermilk makes almost everything better? Kinda like gravy.

Preheat your oven to 350 degrees. In a mixer, cream together the 4 sticks of butter (this is the doubled recipe…that way there is plenty to share, after you eat 15) and 3 cups sugar until smooth. Beat in 2 eggs and 2 tsp. vanilla.
In a separate bowl, mix together the dry ingredients…5 1/2 cups flour, 2 tsp. baking soda, and 1 tsp. baking powder. Add the dry ingredients to the creamed mixture…mix.
Now, here’s the magic behind these cookies…the buttermilk. Add 6 TBS, one at a time, of buttermilk and continue to mix.
Let’s talk about frosting. You will ruin these cookies if you put crappy frosting on them. Also, these cookies are already fairly sweet so you don’t want to get sweet-sick from eating them…so, I just like to put the frosting in a frosting decorating bag and squiggle across the top. Perfect.
Here’s the frosting recipe I use and love, and the cookie recipe:

Butter-cream Frosting
My Favorite Butter Cream Frosting
  • 1 stick softened (not too melted) butter
  • 4 cups powdered sugar
  • 1 tsp. vanilla
  • Milk to consistency
  • Food coloring
  1. Mix well with hand mixer.


The Softest, Chewiest, Best Sugar Cookies

Soft, Chewy, & Pretty Much the Best Dang Sugar Cookies in the World!
  • 5½ cups flour
  • 2 tsp. Baking soda
  • 1 tsp. Baking powder
  • 4 sticks softened butter
  • 3 cups white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 6 TBS. buttermilk
  1. Preheat oven to 350 degrees.
  2. In a mixer, cream together the butter and sugar until somewhat smooth.
  3. Beat in the egg and vanilla.
  4. In another bowl, stir together the dry ingredients: flour, baking soda, and baking powder..
  5. Add the dry ingredients to the creamed ingredients. Mix well.
  6. Add the buttermilk to make the dough soft, not wet.
  7. Roll into med/small balls. Place on ungreased cookie sheet and bake until done.
  8. After about 12 minutes, check them...and wait until the edges barely start to show a golden color...could take up to 15 minutes, or more.
  9. Remove from oven and let them rest on the cookie sheet for several minutes. Then let cool on wire rack or towel.
  10. Frost.
  11. P.S. I have also turned these into Snickerdoodles! Instead of frosting, when you roll the dough balls, roll them into a mixture or cinnamon and sugar. Bake as usual.

She Picks Image

* One of the hardest things about bringing these awesome cookies to people or events is that I can’t stack them on top of each other, due to the frosting.  So, I’m dying to try this carrier out!  It gets amazing reviews and I love that there is a double layer.

* There’s never enough counter space in the world, right?  That’s why these racks are the best for after the cookies come out of the oven.  Let them cool off on them and have plenty of space left to get your next batch going… because, you’re going to want more cookies.

* When standing in the kitchen all day, I have to be comfortable.  The hard floors really hurt my feet, so I love wearing my Haflinger slippers… boiled wool, arch support, awesome.



Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!

This post may contain affiliate links. Read my disclosure policy.


  1. STOP with the yummy goodies already!!

  2. Jessica are you crazy!? :) Never stop with the yummy goodies! Thank you, thank you, thank you for posting this recipe. I will make them tomorrow! I have been looking for a great recipe without using shortening considering I’m living abroad and they don’t have shortening! I hoped I wouldn’t have to go another holiday without my fave christmas cookie! :) so my tummy thanks you and I’m sure my family will too!

  3. Just found your blog–I am loving it!!!! Great ideas in every post-thanks for sharing!!!!!

  4. Buttermilk IS the key. I have a recipe that is the best – sorry to say – and it’s buttermilk that makes the magic happen. And a sneaky tip – I’ve never used real buttermilk but once. If you don’t have any, you can use 1 TB vinegar or lemon juice with enough milk to make 1 cup. Let stand at room temp for 5 minutes and add in. ;o) There’s no difference and it’s cheaper, probably. Thanks for the recipes, though – can’t get enough! ;o)

  5. Finally…a desent looking sugar cookie recipe

  6. Yummy! I needed a much better sugar cookie recipe, and this one sounds like a winner! Thanks!!


  7. Mariel! LOVE the blogs’ new look! Very Chic! As a lover of the sugar cookie myself, I’m always looking for a great recipe! Thanks! FYI: try using almond extract in the cookies and frosting instead of vanilla. AMAZING!!!

  8. I didn’t read the beginning of your post before. I just stopped by to see your new look and I have to say…. you are a better woman than I. I have shared my recipe with only a few people. It’s the only thing I make that people rave about, so my ego keeps me from sharing. I always like to try new recipes, and I think we’ll give yours a try. The secret is in the buttermilk, so you almost can’t go wrong with a recipe that includes it. :)

  9. Sarah Anne –

    I think you need to email me your recipe. I’ll keep it a secret :)

  10. *sweet nothings* :)

    looks like a great recipe. And I’m loving the new format, although I can’t read the comments other people make. :( But the photo up top, love!

  11. Debbi,

    I’m not sure why you can’t see everyones comments. I can. Try refreshing your page…hmmm…I don’t know. I’ll see if anyone else is having the same trouble so we can get it sorted out.


  12. Yummy!

  13. Sugar cookies are yummy BUT OH MY GOSH LOOK AT YOUR BLOG!!! It’s GORGEOUS!! Way to go girls!

  14. LOVE!!! your new look. Can’t wait to try the cookies.

    The Damsel in Dis Dress

    (For some reason OpenID doesn’t seem to be working today, so I have to use my lame-o Google ID.)

  15. I can’t believe you gave up that Amazing sugar cookie recipe! I’m so excited to make these when ever I’m craving them! Aahhh, think of how fat I could get! Ha ha. Thanks for sharing the love!

  16. Thanks for leaving the link to these cookies on my blog…they look amazing! I’ve bookmarked to try soon. Now I’m off to to browse the other goodies!

  17. Oh yes! Thanks Mariel I love these cookies!!!!!!!!!!! I’m going to make some today:) They’re my fav!!! Love ya girl,

  18. I am finally making these cookies…(they look delicious!) the recipe doesn’t say salt, but in the directions when it says to put the dry ingredients together it mentions “salt”… am I missing something? Is there really salt in this recipe? Yipes, I need HELP! Thanks!

  19. Camille, no salt. I was probably drunk when I typed that. Email me if you need more help!

  20. Mariel,

    Made the cookies…. can’t stop eating them now! I didn’t add the salt (thanks for letting me know!) – they are magnificent! Thanks for the recipe! :)

  21. Yum! Think they’d make a good base for ice cream sandwiches? Are they sturdy enough?

  22. Recipe Girl,

    The less buttermilk you add, the less soft and chewy…so, ice cream sandwiches…I would maybe do half of the buttermilk. Just a guess.

  23. How many cookies does this recipe make? They look fantastic. You’ve convinced me to make these for the nursing home where my grandmother resides. I’m sure they’ll be enough, but I still want to get an idea of how many times I will be having to open and close the oven LOL j/k.

  24. Memoria, I’m thinking about 3 dozen cookies.

    Just a note: I used to cook these at 375 degrees but found that if I cooked them longer (sometimes 15 minutes or more) at 325 degrees, they wouldn’t be so flat. I’ve stuck to that. Just cook them until you see a hint of golden on the edges. Good luck!

  25. How much does this make

  26. I will be making these soon. My cookie jar is nearly empty now.

  27. I made these cookies for my daughter’s class at school, and they all loved them so much they kept asking for more. In fact, the next day someone brought in DQ treats and one child complained they wished they were the cookies I made. They really are the best dang cookies ever!

  28. Mine did not come out looking as beautiful as yours, but OH MY!!!!!! They are indeed the BEST tasting sugar cookie I’ve ever tasted! Thank you so much for sharing it!!! I do have a question…do your cookies always come out with the crackle effect? I think I may have added a bit too much buttermilk :) Thanks again!

    • I’m so glad you like them, Lisa! You know, sometimes I still play around with baking these. Sometimes I try 375, sometimes 350, or 325. Sometimes I add extra flour. I can’t decide what I like best! The lower temperature seems to make them more puffy, but less chewy. The higher, the opposite. But either way, they always taste delicious. These are super dangerous for me to make, I cannot keep my hands off them! I have to plan ahead of time who I can deliver cookies to, so I don’t eat them all. Thanks for coming by!

  29. Nevermind! I realize that I did not add enough flour! Thanks for the awesome recipe!

  30. Margaret says:

    Hey I just made these cookies and they are amazing! But they didn’t crinkle and I can’t figure out what I am doing wrong- yours look so beautiful I want mine to look like yours! I live in a high alttitude place and was wondering if you don’t and that is why my cookies aren’t looking like yours?

    • Shoot. Okay, I don’t know. I’m in Utah, so high altitude. I know I have messed around with this recipe a lot, adjusting the heat. Sometimes mine are a little flatter than I want, but not every time, so it’s weird. It might be a flour thing… not measuring the same every time. I try to always have the dough be somewhat chilled… I mean, not having set out on the counter and gotten all warm. I’ve tried 325 and 375 degrees to see if that helps. But, 350 seemed to work the best. I’m not really answering your question, I guess! But, maybe just try some different things like that and see if it changes the results. I’m glad they still tasted good though! Let me know if you find the trick. :)

  31. Margaret says:

    thanks so much for the quick reply! I was experimenting with the oven temps too—I looked the recipe up and looked at others to see why yours crackle so nice, they really are a beautiful cookie, inside and out! I got to thinking maybe you chilled the dough and I haven’t tried that yet, but my last ones came out nice and I sprinkled them with a coarse colored sugar, and that was a nice touch (I did that after I frosted them like you did) – my daughter liked the extra crunch :) I live in Utah too so that is good. I have to tell you, these are the best I’ve had and I have made a lot of sugar cookies! I think you hit the nail on the head with the frosting, it really makes these special! I’m so happy I found your recipe sorry you had to give it up, but you just made a lot of people happy! And yes I made 15 doz in the last week and a half lol :) My sister found a ginger cookie recipe that has become my favorite of the ginger snap line of cookies- it crackles too and is a pretty cookie, it has a lot of ginger in them and no cloves–it really is a great cookie. Thank you for helping me figure this one out and for being generous in sharing it :)

    • Oh, you’re so sweet! I’m so glad you liked them. I don’t ever chill the dough, but I’ve notice that if I wait to long to roll them into balls and get them in the oven, they don’t come out as nice. As long as the ingredients are cold when I make them, and I roll them into balls and bake right after mixing them, it seems to be fine. And, yay for Utah! … hey, maybe you should email me this ginger cookie recipe. :) ( I wish I could share my mom’s famous chocolate chip cookie recipe! But, it’s off limits, for now. However, I have a couple more cookie suggestions for you… the pumpkin chocolate chip cookies with that same buttercream frosting (on the blog) and the raspberry jam rounds with lemon icing (also on the blog). I love both of those!!

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