These soft sugar cookies melt in your mouth, and are even better with marshmallow creme frosting! No chilling or rolling required. This is an update of a post originally shared in 2012. This post contains an affiliate link.
You might also like these delicious sugar cookie bars. All the deliciousness of a sugar cookie, without any shaping or rolling!
Watch our step by step video!
Soft Sugar Cookies Recipe
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/2 cup oil
- 3/4 cup powdered sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 4 cups flour
Preheat oven to 325 degrees.
Beat butter until nice and fluffy, continue to beat (lowering speed) and add in sugars.
Stop mixer and scrape the sides of the bowl. Add eggs, 1 at a time, followed by vanilla and almond extract, then oil. Add baking soda, cream of tartar and salt.
Add flour 1 cup at a time, mixing thoroughly.
Roll dough into walnut sized balls (or drop onto baking sheets using a cookie scoop) and bake on an ungreased cookie sheet for 12 minutes
Cool 1 minute on pan and transfer to a rack. Store in an airtight container.
Marshmallow Frosting
- 1 c. butter
- 4 c. powdered sugar
- 2 Tbsp. milk
- 2 tsp. vanilla
- 1 (16 oz.) jar marshmallow creme
Soft Sugar Cookies With Marshmallow Frosting
Soft Sugar Cookies With Marshmallow Creme Frosting
Ingredients
Cookies
- 1 cup butter softened
- 1 cup sugar
- 3/4 cup powdered sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Frosting
- 1 cup butter softened
- 16 oz Marshmallow Creme
- 4 cups powdered sugar SIFTED
- 2 teaspoons vanilla extract
- 2 Tbsp. milk
Instructions
- Preheat oven to 325 degrees.
- Beat butter until nice and fluffy, continue to beat (lowering speed) and add in sugars.
- Stop mixer and scrape the sides of the bowl. Add eggs, 1 at a time, followed by vanilla and almond extract, then oil. Add baking soda, cream of tartar and salt.
- Add flour 1 cup at a time, mixing thoroughly.
- Roll dough into walnut sized balls (or drop onto baking sheets using a cookie scoop) and bake on an ungreased cookie sheet for 12 minutes.
- Cool 1 minute on pan and transfer to a rack. Store in an airtight container.
Frosting
- Mix butter and powdered sugar together using an electric mixer until fluffy.
- Stir in vanilla, milk, and marshmallow creme and mix well.
- Spread or pipe over cookies.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Oh.My.Gosh. These look dangerously delicious!!
Hope you have a great day!
Michelle
http://www.delicateconstruction.com
Store bought are so expensive, and everything homemade tastes better! Thank you for the recipe can’t wait to make these 🙂
I am forever searching for a good soft sugar cookie recipe and yours sounds so wonderful! I can’t wait to try it!!! I love the frosting too! YUM-E!
These were a dream to make. They taste so light & fluffy. And I haven’t even frosted them yet! Thanks for a delicious & easy cookie! Definitely a keeper!
So glad to hear!! 🙂
Does the frosting dry enough that you could stack these in a treat bag?
The frosting sets up a bit after a day (like store bought frosting does). Probably enough to add a couple to a treat bag.
Have you ever made these so that you can use cookie cutters with the dough? How would you do so because I’m scared if I smash the dough down they won’t keep the same fluff/chewy goodness.
Hi Lacie! I haven’t tried rolling these out before. You’d probably need a little more flour if you wanted to try doing that.
Hi. These look gorgeous!!! I’ll be using a cookie scoop. The small one is 1 Tablespoon and the medium is 2 Tablespoons. Which on should i use?
Thanks!!!!
Hi Gail, thank you! I use a medium cookie scoop (2 Tbsp.)
Thank you so much!!! …..and just so I understand correctly, if I use the cookie scoop I don’t need to roll it into a ball, I can just scoop it and put it straight on the cookie sheet, correct?
Correct!
Thank you!!!
Does the frosting dry quickly
It stays soft for a few hours. It’ll always have a softness to it but will develop a slight coat so that you can store them.
Going to make these tomorrow for family. Can they be frozen?
I haven’t frozen them before, but I don’t see why not!
I made these tonight with the kids and they were a huge hit. Somehow I managed to run out of vanilla (it’s never happened before) – so I just added a touch more almond extract. Due to the lack of vanilla for the frosting too I decided to use the vanilla flavored almond milk I had. Worked out perfectly! I wish I had noted where you mentioned about spreading onto the cookies only needing half the batch… I did have a lot left over – guess I’m going to have to try your hostess treats tomorrow then 😉
Extra frosting is a good problem to have, haha! Glad you guys liked the cookies!