Description
This Soft and Chewy Sugar Cookies recipe yields deliciously tender cookies with a perfectly balanced sweetness and a slightly crisp edge. These cookies are easy to make and perfect for sharing or holiday treat platters.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar, plus ¼ cup for rolling
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar (1 ¼ cups) until the mixture is light, fluffy, and creamy. Then add the large egg, egg yolk, and vanilla extract, mixing well to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix until just combined, being careful not to overmix to maintain cookie softness.
- Form Dough: Roll the dough into 1-inch balls. If desired, roll each dough ball in the additional ¼ cup granulated sugar to add a subtle crunch and extra sweetness on the outside.
- Bake: Place the dough balls evenly spaced on the prepared baking sheets and bake in the preheated oven for 8 to 10 minutes, or until the cookies have set but remain soft in the center. Allow cookies to cool slightly before transferring to a wire rack.
Notes
- For softer cookies, avoid overbaking; remove from oven as soon as edges are set.
- You can store baked cookies in an airtight container for up to 5 days to maintain freshness.
- To make the dough easier to handle, chill for 15-20 minutes before rolling.
- Vanilla extract can be substituted with almond extract for a different flavor profile.
- Rolling the dough balls in sugar adds a slight crunch and decorative sparkle to cookies.
