These soft sugar cookies are light, fluffy, and melt-in-your-mouth delicious, with a creamy marshmallow frosting that makes them extra special. They're easy drop sugar cookies with no chilling, rolling, or cookie cutters required.
If you're planning a holiday baking day, don't miss my 40 Christmas Cookie Recipes for more classic and festive cookies to add to your Christmas cookie trays.
These are the kind of sugar cookies I make when I want something soft and delicious without the extra work of rolling out dough and cutting shapes. The cookies are made with both butter and oil, which gives them their incredibly soft, almost cloud-like texture.
And the frosting? It's my favorite marshmallow buttercream. It's silky, creamy, and pairs perfectly with these soft sugar cookies. It's the same frosting I use for my homemade Hostess cupcakes, so you know it's a good one!
Why You'll Love This Recipe
- No chilling or rolling. This is a simple drop sugar cookie recipe. Mix the dough, scoop it onto a baking sheet, and bake.
- Incredibly soft. Butter, oil, and powdered sugar work together to give these cookies their soft, tender texture.
- They stay soft for days. These cookies don't turn dry and crumbly the next day. Store them properly and they'll stay soft for several days.
- The frosting is amazing. The marshmallow creme frosting is silky, fluffy, and just sweet enough to complement the cookies.
- Perfect for holidays and celebrations. Add colorful sprinkles to the frosting for Christmas, birthdays, Valentine's Day, or any other occasion.
What Others Are Saying
Made these tonight with the kids, and they were a huge hit. ---Melanie
These cookies came out perfect! Some of the best sugar cookies I have ever made. I only used vanilla for the flavoring and made my own frosting (didn't have any marshmallow creme)---Evamarie on Pinterest
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Tips and Tricks
- Bake on light colored baking sheets. I only bake on light colored baking sheets. I find that they conduct heat more evenly, and the cookies don't brown as quickly on the bottom. If using dark metal baking sheets, you may need to adjust the baking time.
- Adjust frosting recipe as needed. If you'd like to frost the cookies with frosting tips, make a full batch of frosting. If you'd prefer to spread the frosting using a butter knife, make a half batch (piping frosting with tips uses more frosting).
- How to store soft sugar cookies. These cookies will stay soft for days if stored in an airtight container. You can also wrap the baking sheet with plastic to keep the cookies fresh.
Ingredients
- Butter: I bake exclusively with salted butter, but you can use unsalted butter if you'd like.
- Granulated sugar: There are only a few recipes where I don't use a combination of brown sugar and white sugar, and sugar cookies are one of them. Use all white sugar for the best flavor and texture for sugar cookies.
- Vanilla and almond extract: You can always adjust the amount and type of extracts that you use. I love adding almond extract to my sugar cookies and it pairs beautifully with vanilla.
- Oil: This recipe uses oil and butter. The oil is what gives the cookies their cloud texture. You can use vegetable or canola oil.
- Powdered sugar: Powdered sugar has a bit of corn starch in it. This gives the cookies a soft texture.
- Baking soda, cream of tartar, and salt: For leavening and texture.
- Flour: All-purpose flour works just fine. You can also use a combination of all-purpose flour and cake flour if you'd like.
- Marshmallow frosting: Butter, powdered sugar, milk, vanilla, and a jar of marshmallow creme.
See the recipe card for full information on ingredients and quantities.
How To Make Soft Drop Sugar Cookies
Step 1: Beat butter until nice and fluffy, continue to beat (lowering speed) and add in sugars.
Step 2: Stop the 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.
Step 3: 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.
Step 4: 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.
Store frosted cookies in an airtight container. Frosting will set up enough to store cookies, but will remain soft.
How to Store Soft Sugar Cookies
Store frosted sugar cookies in an airtight container at room temperature. The frosting will develop a slight coating as it sits, but it will remain soft underneath.
These cookies stay soft for several days when stored properly.
Can You Freeze Soft Sugar Cookies?
Yes! You can freeze the baked cookies for longer storage. Allow them to cool completely, then place them in an airtight freezer-safe container with parchment paper between the layers.
For the best texture and appearance, you can also freeze the unfrosted cookies and make the frosting fresh after thawing.
Sugar Cookie FAQs
There is no need to chill the dough for drop sugar cookies. They will flatten slightly as they bake, which is what you want.
You can add or omit extracts however you'd like in most cookie recipes, as they do not affect the overall texture of the cookie; they only enhance the flavor. If you do not want almond extract flavoring in the cookies, simply leave it out.
I only bake on light colored baking sheets. I find that they conduct heat more evenly, and the cookies don't brown as quickly on the bottom. If using dark metal baking sheets, you may need to adjust the baking time.
Absolutely. A cookie scoop is actually my preferred method because it makes portioning the dough quick and easy. Scoop the dough directly onto the baking sheet without rolling it into a ball.
I use a medium cookie scoop that holds about 2 tablespoons of dough. You can use a smaller scoop if you'd like smaller cookies, but you'll need to adjust the baking time.
No, this recipe is designed to be a soft drop sugar cookie. The dough is too soft for traditional cut-out cookies. If you're looking for a recipe to roll and cut with cookie cutters, try my classic sugar cookie recipe.
The frosting remains soft but develops a slight coating as it sits, which makes the cookies easier to store and handle. It won't become completely hard like royal icing.
More Soft Sugar Cookie Recipes To Make
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Soft Sugar Cookies With Marshmallow Creme Frosting
Ingredients
Cookies
- 1 cup butter softened
- 1 cup sugar
- ¾ cup powdered sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ 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
Brandy says
These cookies are so soft and melt in your mouth. So yummy.
Melanie C says
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 😉
Brandy says
Extra frosting is a good problem to have, haha! Glad you guys liked the cookies!
Jennifer says
Going to make these tomorrow for family. Can they be frozen?
Brandy says
I haven’t frozen them before, but I don’t see why not!
Rachael Desimone says
Does the frosting dry quickly
Brandy says
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.
Gail Seidenberg says
Thank you!!!
Gail Seidenberg says
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?
Brandy says
Correct!
Gail Seidenberg says
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!!!!
Brandy says
Hi Gail, thank you! I use a medium cookie scoop (2 Tbsp.)
Lacie says
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.
Brandy says
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.
Kendra says
Does the frosting dry enough that you could stack these in a treat bag?
Brandy says
The frosting sets up a bit after a day (like store bought frosting does). Probably enough to add a couple to a treat bag.
Stacy says
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!
Brandy says
So glad to hear!! 🙂
Lauren - Hippie Dog Company says
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!
twelve-O-eight says
Store bought are so expensive, and everything homemade tastes better! Thank you for the recipe can't wait to make these 🙂
Michelle says
Oh.My.Gosh. These look dangerously delicious!!
Hope you have a great day!
Michelle
http://www.delicateconstruction.com