Description
These Soft and Chewy Sugar Cookies offer a delightful balance of tender texture and sweet flavor, perfect for any occasion. Made with classic ingredients like butter, sugar, and vanilla, these cookies are easy to prepare and bake to perfection, resulting in a soft, chewy treat with a slight crisp edge.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 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
- 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). 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, and fine sea salt until well combined. This ensures the leavening agent and salt are evenly distributed.
- Cream butter and sugar: In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the softened butter and 1¼ cups of granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until combined, scraping the bowl as needed to ensure a uniform mixture.
- Incorporate dry ingredients: Slowly beat the flour mixture into the wet ingredients until just combined, taking care not to overmix to maintain the tender texture of the dough.
- Form and coat dough balls: Pour the remaining ¼ cup of granulated sugar into a shallow dish. Using a large 3-tablespoon spring-loaded scoop, divide the dough into balls. Roll each ball evenly in the sugar to coat thoroughly.
- Arrange and flatten cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Slightly flatten each ball with the bottom of a measuring cup to create an even thickness.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and the edges begin to brown lightly. Avoid overbaking to keep them soft and chewy.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- The butter should be at cool room temperature to achieve the ideal creaming consistency.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Flattening the dough balls before baking helps achieve even thickness and texture.
- Use parchment paper to avoid sticking and make cleanup easier.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
