Description
These Soft and Chewy Sugar Cookies are the perfect treat for any occasion, featuring a tender crumb with a slight crisp on the edges. Rolled in sugar and baked to golden perfection, they offer a delightful balance of buttery sweetness and a soft, chewy texture that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 2½ cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the 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 flour, baking powder, and salt, ensuring the leavening agents and salt are evenly distributed for consistent texture.
- Cream Butter and Sugar: In a large bowl, use an electric mixer with a paddle attachment on medium-high speed to beat the unsalted butter and 1¼ cups sugar until light and fluffy, which should take about 2 to 3 minutes. Scrape down the sides and bottom of the bowl to combine everything evenly.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated, scraping down the bowl as needed for uniformity.
- Combine Wet and Dry: Slowly add the flour mixture to the wet ingredients, beating on low speed until just combined to avoid overmixing, which can toughen the dough.
- Shape the Cookies: Place the remaining ¼ cup sugar in a shallow dish. Using a large 3-tablespoon spring-loaded scoop, form the dough into balls. Roll each ball in the sugar to coat evenly, then place on the prepared baking sheets spaced about 2 inches apart. Slightly flatten each dough ball with the bottom of a measuring cup to help them spread evenly during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they set and the edges begin to brown, signaling that they are perfectly baked yet soft inside.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage while still warm.
- Store: Store cookies in an airtight container at room temperature for up to 3 days to retain their soft and chewy texture.
Notes
- Butter should be at cool room temperature to ensure proper creaming and texture.
- Do not overmix after adding flour to keep cookies tender.
- Spacing cookies 2 inches apart prevents them from spreading into each other during baking.
- Using a spring-loaded scoop helps create evenly sized cookies for consistent baking.
- For extra flavor, you may add a pinch of cinnamon or almond extract to the dough.
- If you prefer crispier cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
