I stopped buying cookies years ago and things have to get pretty desperate for us to reach for a package of Chips Ahoy or Oreos, although I’ll admit that sometimes my youngest just has to have Oreos.  Maybe 1 day I’ll try my hand at those.

Until then I have 2 go to cookies that never fail.  The best part about both is that they are fully customizable.  Today I’m sharing my super simple soft sugar cookie recipe.  Cookies are fairly straight forward already – mix the wet, add the dry, drop, & bake.  These are super simple because there is no “method” to the mix – no mix this 1st, then that, then the other, now add that.  In fact, they remind me of the commercials where the kids are baking cookies and get flour all over the kitchen.  So simple the kids can make them.

Super Simple Soft Sugar Cookies

My Signature Super Simple Soft Sugar Cookie Recipe


  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Preheat the oven to 350°.

Mix the butter, sugars, eggs, & vanilla well.

Mix the flour, salt, & baking powder in a separate bowl, then add to the wet mixture and combine well.

Drop by the teaspoon onto cookie sheet, bake for 7 – 10 minutes.  Pile ’em up and enjoy!


Earth cookies sugar cookies
  1. I bake for 7 minutes because I like a chewy cookie.  Bake longer if you like them more crisp.
  2. Bake time could vary based on so many factors. These baked in 7-10 minutes in my old convection oven, but 12-15 in my new conventional oven.
  3. In a conventional oven, cookies bake most evenly on the middle rack. I’ve tried multiple (identical) cookie sheets on multiple racks & they all bake up differently. I now use a large commercial cookie sheet that can bake over 2 dozen cookies at a time. 30 of these to be exact.
  4. Sprinkle with colored sugar, powdered sugar, or cinnamon sugar.  You could even make icing for them.
  5. These can also be used to make shaped cookies with a cookie press, or cookie cutters (after refrigeration).
  6. If you’re not going to use all of the batter right away, roll it up in wax paper or a large plastic storage bag (I like these from IKEA) & stick it in the fridge or freezer to use later.  I love this method because you can cut them like the store bought cookies OR bring them to room temperature and scoop or squeeze them from the bag.

I can never keep enough cookies in the Green house especially at Christmas.  We’ve been baking almost everyday for the last week and still there is only 1 tray of cookies.  We never make it to tip #4, unless I’m baking late and can’t be bothered to finish for the night.  This Christmas I’m trying to make enough to share; but if I can’t share the actual cookies, I can at least share the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.