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Home » Recipes » Cookies

Soft Sugar Cookies

Modified: May 12, 2025 · Published: Nov 3, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 2147 words. · About 11 minutes to read this article.

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Soft sugar cookies recipe.
Soft sugar cookies recipe.
Soft sugar cookies recipe.

Soft sugar cookies are thick, tender cookies rolled in sugar to add a sweet, crunchy crust. The perfect cookie for year round, and a classic to add to your holiday cookie tray.

I just made them and they are so good! They have the perfect amount of sweetness without being too much. The recipe was very easy to follow, and it’s perfect for beginners looking to get better at baking! I’m a teenager and had no trouble making this 🙂 Also the tips added are very helpful, thank you! ★★★★★ - Aubrey

A stack of soft sugar cookies, one with a bite missing.

Why you'll love this recipe

Flavor: Lightly sweetened, buttery, vanilla.

Texture: Tender and thick, with a crunchy sugar crust.

Simple ingredients. Soft sugar cookies are made with seven simple pantry staples. You may already have what you need on hand.

Yield: 36 cookies

Perfect for: Those who want a less-sweet cookie. Great for holiday cookie trays, serving with coffee or tea, or parties any time of year.

Similar to: Soft Frosted Christmas Cookies, Strawberry Sugar Cookies, Pumpkin Sugar Cookies

Jump to:
  • Why you'll love this recipe
  • Ingredients and substitutions
  • How to make soft sugar cookies
  • Tips and tricks
  • How to prevent dry cookies
  • Storage
  • Frequently asked questions
  • Troubleshooting
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.

As with most baking recipes, there are not many substitutions to offer. Since baking is an exact science, all of the ingredients included are necessary and should not be substituted or omitted.

  • Unsalted butter - Can be substituted with salted butter (you'll want to omit the salt listed in the recipe). Your butter should be room temperature - not cold, not melted.
  • Granulated sugar - Adds sweetness and moisture to your dough. You'll also be rolling the dough balls in additional granulated sugar before baking.
  • Large eggs - Eggs should be room temperature. Set them on the counter 1 hour before baking or place your whole eggs in a small bowl covered in warm tap water for 15 minutes.
  • Vanilla extract - Can be substituted with another extract, like lemon, maple, or peppermint, for a different cookie flavor. I recommend cutting other extract flavors in half - vanilla has a mild flavor in comparison to other extracts, like peppermint.
  • All-purpose flour - I have only tested this recipe with all-purpose flour. If you have a different flour on hand, I suggest searching for a recipe using your preferred type of flour. Many times it's not an easy 1:1 substitution, and a recipe written for a particular flour will turn out better.
  • Baking powder - Cannot be substituted with baking soda - these are two different ingredients that will react differently with the other ingredients listed. Check the expiration date before beginning - expired baking powder will result in a flat, dense cookie.
  • Salt - enhances the flavor of your cookie and balances the sweetness without making them "salty".

How to make soft sugar cookies

Mixing soft sugar cookie dough in a glass bowl.
  1. Cream together the butter and sugar using a hand mixer.
  2. Add eggs and vanilla and mix until creamy and smooth.
  3. Slowly add dry ingredients and use a hand mixer on low to gently combine.
  4. Dough should look thick and barely sticky, but not dry or crumbly.
Soft sugar cookies before and after baking on a sheet pan.
  1. Roll dough into 1.5 tablespoon balls (or use a medium cookie scoop) and roll in granulated sugar, placing 2 inches apart on a lined baking sheet.
  2. Bake until tops look set and begin to crack.

Tips and tricks

Room temperature ingredients - It's very important to use room temperature ingredients for a few reasons. Room temperature ingredients incorporate together seamlessly to create a smooth, even dough. An even dough (without flecks of butter or egg) helps create perfect cookies. Creaming together the butter and sugar helps create lift in your cookies when they bake.

To bring butter to room temperature quickly - Unwrap and slice butter into small pieces, leaving it on the counter and in the wrapper or a small bowl for up to 30 minutes. Small pieces warm up faster than a whole stick.

To bring eggs to room temperature quickly - Place whole eggs into a bowl and cover with very warm tap water. Eggs come to room temperature in about 10 minutes using this method.

Don't overmix the dough - Once the gluten (flour) has been added to the recipe, take care not to overmix the dough. Overworking the gluten can cause your cookies to turn out tough.

How to prevent dry cookies

The most common complaint I see in baking is that the reader followed the recipe "to a T" but their cookies/cake still turned out dry. Dry baked goods can happen for several reasons. Here are a few ways to help prevent dry cookies from happening in the first place.

  • Properly measured flour - This is the #1 most common issue I see in baking. Adding too much flour to any baking recipe will make your dough dry. To properly measure flour, use a kitchen scale and the gram measurements in the recipe card below. If you don't have a kitchen scale, use a spoon to gently add flour into your measuring cup, then level off with a knife. Do not scoop flour directly from a bin. This compacts the flour into the cup and adds up to an extra 25% flour to your recipe.
  • Do not substitute ingredients - This recipe requires few ingredients, which means each ingredient is very important to the recipe's success. Eggs, butter, and granulated sugar all add moisture to your dough. Substituting or reducing these ingredients will change the texture and moisture of your cookies.
  • Watch your cookies in the oven, not the time - Yes, I do include a time frame in the recipe card. However, every oven runs slightly hotter or colder than the next oven. The time that worked for me may not work for you. Keep an eye on your cookies while they bake and check them a minute or two before they should be done. If they begin to brown around the edges or look puffy and set on top, it's time to remove them from the oven. Overbaking will make your cookies dry.

Storage

Soft sugar cookies will keep for about 3 days in a tightly sealed container at room temperature. To help keep your cookies soft, add a slice of bread to the container, replacing as it gets stale.

Cookie dough or baked cookies can be frozen for up to 3 months in a tightly sealed, freezer-safe container. To thaw baked cookies, place on the counter top and allow to thaw for about 1 hour.

Frequently asked questions

Soft sugar cookies on a cooling rack.
Can I substitute x ingredient with y ingredient?

Please see my section above, "ingredients and substitutions", to find my recommendations on substitutions. This recipe contains a short list of ingredients. For best results, I don't recommend substituting, omitting, or reducing any of the listed ingredients. Substitutions can cause cookies to turn out dry, spread too much, spread less, or taste bland. If you don't have a listed ingredient, I recommend searching for a recipe that's developed for the ingredients you do have.

How do I keep my cookies soft?

Store cookies in a tightly sealed container at room temperature. To help extend their shelf life, add a slice of bread to the container. The bread adds moisture to the container, drying out the bread instead of the cookies. Replace as needed with a fresh slice.
If possible, serve homemade cookies the same day of baking. Cookies are their softest on the day of baking and will slowly lose moisture over time.
Cookies drying out? Here's a trick. Wrap a few cookies in a damp paper towel and microwave for 5 to 10 seconds. Warm cookies are soft cookies, and wrapping in a damp paper towel helps add moisture.

Can I frost these cookies?

Yes! My recipe for soft frosted Christmas cookies inspired this recipe when readers asked for a less sweet sugar cookie. Omit the rolled sugar crust and frost your baked cookies with your favorite buttercream frosting or follow my detailed recipe at the link above.

Troubleshooting

Why did my cookies turn out dry and bland?

If your cookies are dry and also bland, it sounds like too much flour was added or your cookies were overbaked. See my section above on 'how to prevent dry cookies' for more details. This recipe contains the proper ratios of wet to dry ingredients, including plenty of moisture-retaining ingredients, and will not turn out dry or bland if the proper measurements, ingredients, and baking recommendations are followed.

Why are my cookies spreading too much in the oven?

This can happen when your dough is too warm or the baking sheet was greased instead of lined with parchment.
- Don't skip the step of refrigerating your dough. Refrigerating not only helps the flavors meld, but also makes the dough easier to roll into balls and reduces spreading.
- If your dough is still spreading in the oven, try refrigerating the dough balls for 10 minutes, then transfer directly into the oven.
- Use parchment paper or a silicone baking mat. I do not recommend using a greased cookie sheet. A layer of grease/cooking spray makes cookies of any kind spread more in the oven.

Why aren't my cookies spreading in the oven?

The dough may be too cold (maybe left in the refrigerator too long), or too much flour was added to the dough (see the note* in the recipe card about properly measuring flour).
- Leave dough balls on the counter top to warm slightly before baking. Cold dough spreads less and warm dough spreads more.
- Use your hands or the bottom of a flour-dusted glass to press down on the dough balls before baking. This helps the dough spread more and creates a flatter top (this is also described in step six of the recipe card).
- If too much flour was added to your dough, you'll want to make sure your cookies aren't also overbaked - this combination results in a dry cookie.

I added too much flour to my dough, how do I fix it?

Add milk, 1 tablespoon at a time, mixing to hydrate your dough. Cookie dough should look thick and barely sticky when room temperature, not dry or crumbly.

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📖 Recipe

A stack of soft sugar cookies, one with a bite missing.
Pin Print Rate
4.67 from 130 reviews

Soft Sugar Cookies

Soft sugar cookies are thick, tender cookies rolled in sugar to add a sweet, crunchy crust. The perfect cookie for year round, and a classic to add to your holiday cookie tray.
Prep Time15 minutes minutes
Cook Time10 minutes minutes
Resting Time30 minutes minutes
Total Time55 minutes minutes
Servings: 36 cookies
Calories: 115kcal
Author: Heather

Ingredients

Sugar cookies

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (198 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360 g) all-purpose flour, *measured properly
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ cup (56 g) granulated sugar, for rolling
Prevent your screen from going dark

Instructions

  • In a large bowl, add room temperature butter and sugar. Using a hand mixer or stand mixer, beat until light and fluffy, about 1 to 2 minutes. Add eggs and vanilla extract and beat until fully incorporated and fluffy, about a minute.
  • In a separate bowl, sift together the flour, baking powder, and salt. Gradually stir dry ingredients into butter mixture (or use a mixer on low speed) until just combined.
  • Cover bowl and chill dough in the refrigerator for 30 minutes. Refrigerating allows time for flavors to meld and also creates a firmer dough that's easy to roll into balls.
  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
  • Remove dough from refrigerator. Scoop dough using a medium cookie scoop or shape by hand into 1.5 tablespoon balls. Gently roll dough balls in granulated sugar.
  • Place cookie dough balls 2 inches apart onto prepared baking sheet. As is, dough balls bake into thick, rounded top cookies (as shown in photos). Optionally, flatten balls slightly using your hands or the bottom of a glass dusted with flour. This creates a flatter top and helps cookies spread more.
  • Bake for about 10-12 minutes, or until tops look set and edges barely begin to brown. Allow to cool until for 2 to 3 minutes (or until tray is cool enough to handle) before removing to a wire rack to cool completely.

Equipment Recommendations

  • Kitchenaid Hand Mixer
  • Nordic Ware Half Baking Sheet
  • Reynolds Parchment Paper
  • Nicewell Digital Kitchen Scale

Notes

  • * How to measure flour properly: For most accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
  • Storing dough: Cookie dough will keep in refrigerator for 2-3 days, or up to 3 months in the freezer. 
  • Storing cookies: Cookies will keep for up to 5 days in a tightly sealed container at room temperature or in the freezer for 3 months. Add a slice of bread to the cookie container to help keep cookies moist. Replace as needed (bread will dry out). 
  • More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

Nutrition Estimate

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 53mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 173IU | Calcium: 10mg | Iron: 1mg
Course: Dessert
Cuisine: American

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    4.67 from 130 votes (111 ratings without comment)

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  1. Anjie

    February 25, 2025 at 9:21 pm

    Hi there thank you for this delicious sugar cookie recipe! I halved the ingredients and got around 15 cookies and weighed each ball at 30 grams. They were so easy to make but I forgot to roll them in the sugar, 😬 silly me! They still came out tasting really yummy and still sweet enough for those of us who can't have too much sugar. Mine were done in 9 mins. Definitely a keeper and I'd sure recommend this and will be making again! Thank you for all your tips as well 😀

    Reply
  2. Betty Weekley

    February 08, 2025 at 8:32 am

    I’m Have not made these yet but what would be the best way just to have the sugar on top of the cookie and not on bottom also?

    Reply
    • Heather

      February 08, 2025 at 9:39 am

      Hi Betty, if using a cookie scoop, roll just the rounded top in sugar, keeping the flat bottom dry. If rolling by hand, dip the dough ball in sugar and pull straight out, leaving about 1/3 uncoated.

      Reply
  3. Desiree Simmons

    January 17, 2025 at 6:01 pm

    Haven’t tasted but I’m in process of making and recipe was simple

    Reply
  4. Melanie

    December 25, 2024 at 9:28 pm

    Great recipe

    Reply
  5. Barb

    November 24, 2024 at 12:00 pm

    These are awesome I dipped mine in cinnamon sugar

    Reply
    • Heather

      November 24, 2024 at 12:02 pm

      Great idea!

      Reply
  6. Karen

    November 22, 2024 at 10:45 am

    Yum 😋 made today. Everyone loved them ❤️

    Reply
  7. Liem

    November 07, 2024 at 8:16 pm

    Great cookies!

    Reply
  8. Laurel G B

    October 27, 2024 at 11:53 am

    Hi! Quick question, please. So did you develop the recipe using metric weight? Some blogs develop with volume and use a web widget/wizard thingie to convert to "standard" metric weight. I ask because I want my cookies to turn out as great as yours! I have a scale and like to weigh baking ingredients. Thanks so much! <3

    Reply
    • Heather

      October 27, 2024 at 11:54 am

      Hi Laurel, I weigh my ingredients by grams and offer cup measurements as a convenience for those who don't have a scale. I recommend using weight measurements for best results!

      Reply
  9. Aubrey

    September 09, 2024 at 7:50 pm

    I just made them and they are so good! They have the perfect amount of sweetness without being too much.

    The recipe was very easy to follow, and it’s perfect for beginners looking to get better at baking! I’m a teenager and had no trouble making this 🙂

    Also the tips added are very helpful, thank you!

    Reply
  10. Patricia Middleton

    September 05, 2024 at 8:51 pm

    How much do the 1.5 tablespoon balls weigh? (grams)

    Reply
    • Heather

      September 06, 2024 at 9:30 am

      Hi Patricia, each ball is approximately 30 grams

      Reply
  11. Vicky

    August 29, 2024 at 7:30 pm

    Hi Heather! hope u're doing well and I also hope my comment reaches u. I haven't tried the recipe yet, but I've been on a hunt for finding a good sugar cookie recipe to make for my mom and these look amazing. I just have one question though, is it okay if I use melted butter instead of softened? would that change anything in the final results? please answer I'm planning on making em tomorrow🫶🏼 thank youu

    Reply
    • Heather

      August 29, 2024 at 9:02 pm

      Hi Vicky! I hope you enjoy the cookies. I go over the importance of room temperature ingredients above in 'tips and tricks' but essentially room temperature butter is necessary to cream with the sugar to create tiny pockets of air throughout the dough. This helps lift your cookies as they bake and creates that delicate, cakey texture. Using melted butter would result in a flatter cookie with a dense, chewy texture instead of the fluffy, delicate, cakey texture shown.

      Reply
      • Vicky

        September 15, 2024 at 4:54 pm

        Hii Heather 🙈 I'm so sorry for the late reply. I did make your recipe about a day after my initial comment, and the cookies came out absolutely stunning. my mom loved them so much (tomorrow we have a celebration and she wants me to make them again, so I revisited your website and saw your reply hihi) I did end up using softened butter as well! thank you so much for replying and for creating such an amazing recipe, wish you all the best🫶🏼 —Vicky

        Reply
  12. Eglė

    August 01, 2024 at 6:22 am

    How simple and tasty! During the cooling time i whipped up a quick frosting consisting of icing sugar, butter and cream cheese.

    My brother loved it so so much!

    Your tips are really appreciated, plus, I adjusted the serving size quite a lot (made 6 total cookies) and was surprised that it still worked so well.

    I wish I could add a picture!!!

    Reply
    • Heather

      August 01, 2024 at 9:40 am

      Wow, these sound amazing! So glad to hear your cookies turned out great.

      Reply
  13. Kelly J Dunkle

    June 18, 2024 at 8:55 am

    Hi Heather, I'm not sure if I'm posting this in the correct place but I hope that you will be able to see it and answer anyway. Your sugar cookies look amazing and I can't wait to try to make them. I love the tips that you added. Some of them I do already know and they are will be very helpful to other bakers. Some, I have never heard of and also can't wait to try myself. I do have a few questions that I am hoping you can also help me with.
    Should you always sift your flour? If so, do you recommend doing that before you weigh or measure? And do you measure all dry ingredients as well?
    As far as eggs go, most recipes call for large eggs. However, as we know, not all eggs are the same size and even when they are the size of the yolks can vary a lot. Do you do anything to allow for the difference in size of the eggs?
    I also was wondering if you had heard back anything from Barbara Kutlik, the woman who asked about adding raisins. That sounds awesome and I was wondering how it turned out for her if she tried it?
    Thank you for recipes and your time! Kelly

    Reply
    • Heather

      June 18, 2024 at 11:38 am

      Hi Kelly, great questions! I measure my dry ingredients before sifting. In step two of the recipe you'll be directed to sift the dry ingredients together. I weigh all of the ingredients that include gram measurements in the recipe card (flour, sugar, butter) and use measuring spoons for smaller ingredients (leavening, spices, extracts). I always use large (US) eggs in my recipes and I wouldn't worry about a slight difference in egg size affecting the recipe. I haven't heard anything back from Barbara about adding raisins to the cookies, but I'm sure it would work just fine! Hope this helps, enjoy the cookies 🙂

      Reply
  14. Cookie Muscarella

    May 19, 2024 at 11:52 pm

    Love this cookie. I usually make a sour cream sugar cookie that I roll out. This recipe is much quicker and provides that "soft interior" that we love!

    Reply
  15. Sulynn Lopez

    March 22, 2024 at 3:58 pm

    Loved! Huge hit with my partner who has been on the hunt for the perfect sugar cookie recipe!

    Reply
    • Heather

      March 22, 2024 at 3:59 pm

      Hi Sulynn, that's great to hear! So glad you enjoyed the recipe 🙂

      Reply
  16. Kevin B Brobst

    March 07, 2024 at 1:12 pm

    I've been trying to find a sugar cookie recipe. I'm shooting for the lightness found in store baked sugar cookies - this was close. I made one change: 100 grams of Cake Flour and 260 grams of regular white flour. I weighed the doughballs for consistent sizing - 30 ml per cookie. I appreciate your tip on measuring flour - I suspected that scooping 'packed' but didn't know how much.

    Reply
  17. Neelkamal

    January 01, 2024 at 1:33 am

    Thank you so much awesome recipe I really loved baking for the first time and turned out really soft and delicious 😋

    Reply
  18. April

    December 26, 2023 at 3:19 pm

    Can these be made into bar cookies? (any size baking pan)

    Reply
    • Heather

      December 26, 2023 at 3:40 pm

      Hi April, I haven't tried it myself but you should be able to press the dough into a 9x13 pan and bake for about 20-22 minutes, or until baked through in the center.

      Reply
  19. Darlene Zinn

    December 11, 2023 at 8:52 pm

    You say to weigh flour but didn’t mention the weight needed.

    Reply
    • Heather

      December 11, 2023 at 9:06 pm

      Hi Darlene, all of the weight measurements can be found in the recipe card in parentheses after the cup measurements. For the flour, you'll need 3 cups or 360 grams.

      Reply
      • A.L.

        April 10, 2025 at 2:39 am

        Great cookies! Soft, cakey, and thick just like pictured. I rolled them in rainbow decorative sugar (Watkins brand, dye free). Turned out beautifully! Not too sweet, just right. I don't like chewy flat cookies and these delivered! Thank you for your recipe.😋

        Reply
  20. Steph

    December 09, 2023 at 1:52 pm

    Delicious, cakey cookies. Perfect .

    Reply
  21. Kim

    December 04, 2023 at 11:47 pm

    The recipe is good, but if you like a sweeter sugar cookie, 1 cup of sugar just isn’t enough. Maybe 1 1/2 to two cups.

    Reply
    • Heather

      December 05, 2023 at 9:05 am

      Hi Kim, I agree this cookie probably isn't for those who like very sweet cookies. As it's described in the post, "This soft sugar cookie is perfect for someone who's looking for a 'less sweet' cookie." 1/2 cup sugar extra sugar may work in this recipe, but your cookies will spread more in the oven. Doubling the sugar may cause them to spread so much they turn into blobs in the oven.

      Reply
  22. Jacquie Weisel

    December 01, 2023 at 5:00 pm

    Love your recipes and tips

    Reply
    • Heather

      December 01, 2023 at 5:03 pm

      Thank you Jacquie!

      Reply
  23. Jeremy

    November 17, 2023 at 5:06 pm

    I think the servings are wrong on this, was only able to make 18, maybe 19-20 if I squeezed a bit more out of it using a normal scoop. Second time I made them I tried making sure with 2TBSP per cookie, and still same.

    They are super good btw, perfect softness. Excellent recipe.

    Reply
    • Heather

      November 17, 2023 at 5:33 pm

      Hi Jeremy, glad to hear you enjoyed the cookies! I use an OXO brand medium cookie scoop which is 1.5 tablespoons.

      Reply
  24. Geralin

    November 14, 2023 at 9:38 am

    Love this recipe and made several times as “drop cookies” I’m wondering if you have tried rolling and using cutters with this recipe?

    Reply
    • Heather

      November 14, 2023 at 10:03 am

      Hi Geralin, this dough is too sticky to roll out and puffs up quite a bit in the oven. I have a cut out sugar cookies recipe that's perfect for rolling out and using cookie cutters: https://thetoastykitchen.com/cut-out-sugar-cookies/

      Reply
  25. Christina Eddy

    November 11, 2023 at 8:30 pm

    These are light and fluffy. I made some with a scoop and used cookie cutters on some as well. Both types are good!! Best recipe I have found.

    Reply
  26. Teri

    November 07, 2023 at 10:16 am

    Was wondering if these can be frozen…would like to make several dozen to give as gifts.
    These are as close to the ones my grandmother made as I could find. She also would top some with one or two raisins and sometimes finely chopped walnuts!

    Reply
    • Heather

      November 07, 2023 at 12:04 pm

      Hi Teri, these cookies freeze well, up to 3 months in a freezer-safe container. Hope you enjoy them!

      Reply
  27. Barbara Kutlik

    July 15, 2023 at 3:11 pm

    When I grew up we always got a soft sugar cookies with raisins in them. They were sooooo good. I have never been able to find them since. These look close to them without the raisins. Could I add raisins to this recipe?

    Reply
    • Heather

      July 15, 2023 at 3:14 pm

      Hi Barbara, I haven't tried this myself but raisins should work! If give it a try let us know how it goes 🙂

      Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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