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Soft Sugar Cookies – Oh Sweet Basil

These soft sponge cakes are out of this world good! All the best parts of a sugar cookie that you know and love, but thick and soft!

I seriously searched for years and hated how ordinary sponge cakes turned out. I had a squishy one at a hotel once and have been trying to recreate it ever since. Completely worked this time!

Are you a sugar cake of? I know they can sometimes be a part of the cookie world, but honestly, a sugar cookie made right is OMG so good!

Have you had the cookies in the grocery store that are tall and thick and so soft that they almost melt in your mouth? Oh, and they have icing stacked as high as the sky ?! A bit like these Lofthouse cookies.

Well, these soft sponge cakes are all that minus the icing, but even better because they are fresh and homemade! They are buttery and fluffy and has a deep vanilla flavor. Oh, and they dress up so easily for any holiday … just change the sprinkle you add.

Okay enough already! Let’s bake!

a photo of several thick and soft sugar cookies sitting on a piece of white baking paper on top of a wooden serving tray.The cookies are all coated with dark green sprinkles.

Necessary ingredients for soft sponge cakes

It takes the perfect combination of the usual baking suspects to make these soft and fluffy sponge cakes. Here are the ingredients you will need:

  • Flour – just plain all purpose does the trick and gives all the structure to cookies
  • Salt – improves taste and sweetness
  • Baking soda Raising
  • Baking soda Raising
  • Corn starch – helps the cookies become tender and cool
  • Unsalted butter – the fat that holds it all together
  • Melis – adds sweetness and tenderness, you also use some more sugar to roll the dough in before baking
  • Powdered sugar – by adding the finer sugar, the cookies help to become more airy and soft
  • Light brown sugar – add taste and sweetness
  • Vanilla – adds flavor
  • Almond extract – I love the taste of almond extract in my sponge cakes, but it is completely optional
  • Egg – adds structure and leavening, makes the cookies airy
  • Yolk – adds a little extra richness

The measurements for each ingredient can be found in the recipe card at the end of this post.

a picture of thick and light golden sugar cookies stacked on a white plate.

How to make homemade soft sponge cakes

These cookies take some time. Ok, that sounded bad! They are super easy to make, but they need some time to relax in the fridge for best results, be sure to plan ahead. Here are the basic steps:

  1. Whisk the dry ingredients together in a small bowl.

  2. Mix butter and sugar in a mixer and stir until fluffy. Add eggs, plum, vanilla and almond extract and mix together.
  3. Add the dry ingredients and mix until just blended. Do not mix it too much! Put the bowl in the fridge to rest for a few minutes.
  4. Take out dough balls and roll them in sugar (or sprinkle or both). Place the balls on a baking sheet lined with a sieve, cover them and place them in the fridge for at least 6 hours (up to overnight).
  5. Preheat the oven. Spread the cakes out on several cake plates lined with silpats and bake them.
  6. Transfer to a heat sink. Sprinkle with extra icing sugar. Let them cool before eating!

All of these instructions can be found in the recipe card below. You can also print or save the recipe there.

a picture of five sugar cookies with red, pink and white sprinkles on them. The cookies are thick and pillow-like.

Can sponge cake dough be frozen?

Sugar cookie dough can be frozen. For this recipe, you can roll the dough into balls and then sugar. Then place the balls on a baking sheet and place them in the freezer for an hour or two. Once frozen, you can stick them in a ziploc bag or a freeze-proof container.

The dough stays in the freezer for up to 3 months. When you are ready to bake them, they can be baked directly from frozen. Just add a few minutes to the baking time.

How long do sugar cookies last in the freezer?

You can also freeze the baked cookies. Make sure they are completely cooled. Then place them in an airtight container in the freezer. They stay in the freezer for up to 3 months.

an image of a single cookie that has been cracked in two so that the inside is facing the camera and it rests on another whole sugar cookie.

How long do sugar cakes last?

To maximize the shelf life of sponge cakes, place the cakes in a loosely covered container.

Properly stored, freshly baked cookies last for about 2 to 3 weeks at normal room temperature.

Why Does Sugar Cookie Dough Crumble?

Too many dry ingredients or too little fat will cause the sponge cake dough to crumble.

a picture of several sponge cakes covered in dark green sprinkles sitting on a wooden serving tray.

How do you know when cookies are ready?

Bake them until they just start to get a touch of color and they look a little crackled in the middle.

What makes sugar cookies difficult?

If you work too much with the dough, the cookies become too hard. You can really stop combining the wet and dry ingredients as soon as there are a few streaks of dry ingredients left.

a picture of two thinking and perfectly golden sugar cookies stacked on top of each other.The cookies are coated with white sugar.

Thick and soft sponge cakes who is serious to die for! I’m totally obsessed! Eat them plain with just sugar on a plain old day or garnish them with some festive sprinkles for any occasion!

More cookie recipes you will love!

a photo of thick and soft sponge cakes stacked on top of each other.  the top cookie has been broken in half and stacked on top of each other with the center facing the camera.

Preparation time: 15 minutes

Cooking time: 10 minutes

Cooling time: 6 timer

Total time: 6 timer 25 minutes

Servings: 14

  • 2 1/2 Copper Flour for all purposes
  • 1/2 teaspoonful Salt
  • 1/2 teaspoonful Baking soda
  • 1 teaspoons Baking soda
  • 2 teaspoons Corn starch
  • 3/4 Cup Unsalted butter softened
  • 3/4 Cup Melis
  • 3/4 Cup Powdered sugar
  • 1 Table spoon Light brown sugar package
  • 1 Large Egg
  • 1 Yolk
  • 1 teaspoonful Vanilla
  • 1/2 teaspoonful Almond extract
  • 1/4 Cup White sugar to roll
  • Drys optional
  • Preheat oven to 350 F.

  • In a small bowl, whisk the dry ingredients together, then set them aside.

  • In a mixer, mix butter and sugar together on medium speed until completely mixed. Mix in eggs, egg yolk, vanilla and almond extract, stirring until just blended.

  • Mix in the dry ingredients. Do not mix too much. Place the bowl in the refrigerator for a few minutes to rest.

  • Using a cookie scoop, take balls out of the dough and roll them in sugar (or sprinkle) and place them on a baking sheet lined with a sieve, cover them and place them in the fridge for at least 6 hours, but preferably overnight.

  • Place cookies about 2 inches apart on a large baking sheet lined with a sieve. Bake for 8-10 minutes. Transfer to a heat sink. Sprinkle the cookies with a little icing sugar (optional). Wait until they have cooled as they are best after rest and enjoy!

To freeze sponge cake batter, shape it into a beam, wrap it in plastic wrap and place it in an airtight container before freezing.

Nutrition facts

Soft sponge cakes

Quantity per portion (1 cookie)

Calories 263
Calories from fat 99

% Daily value *

Fat 11 g17%

Saturated fat 7 g44%

Trans fat 1g

Polyunsaturated fat 1g

Monounsaturated fat 3g

Cholesterol 52mg17%

Sodium 130 mg6%

Potassium 64mg2%

Carbohydrates 39 g13%

Fiber 1g4%

Sugar 22 g24%

Protein 3g6%

Vitamin A 339 IU7%

Calcium 23mg2%

Iron 1 mg6%

* Percent daily values ​​are based on a 2000 calorie diet.

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A picture of the softest sponge cakes with sprinkles on

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