Description
These Soft and Chewy Sugar Cookies are a delightful treat with a perfect balance of sweetness and a tender texture. Made with simple ingredients like all-purpose flour, butter, and sugar, these cookies are rolled in extra sugar for a delightful crunch and baked to perfection. They’re perfect for any occasion, easy to make, and guarantee a soft bite every time.
Ingredients
Scale
Dry Ingredients
- 2½ cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- ¾ 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 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, and fine sea salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the unsalted butter and 1¼ cups sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. This step helps to incorporate air, contributing to the cookies’ soft texture.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter and sugar. Beat until just combined, scraping the sides of the bowl as needed to ensure everything is evenly mixed.
- Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, beating slowly until the dough comes together. Avoid overmixing to keep the cookies tender.
- Form and Sugar Coat Dough Balls: Pour the remaining ¼ cup sugar into a shallow dish. Using a 3-tablespoon spring-loaded scoop, portion the dough into balls, then roll each ball generously in the sugar to coat.
- Prepare for Baking: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Flatten each ball slightly with the bottom of a measuring cup to ensure even baking and shape.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the cookies begin to turn golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
Notes
- For even softer cookies, slightly underbake them by removing from the oven at 10 minutes.
- If you don’t have a spring-loaded scoop, use a regular tablespoon to portion the dough evenly.
- Make sure the butter is at cool room temperature to achieve proper creaming with sugar.
- Rolling the dough balls in sugar before baking adds a pleasant crunchy crust.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 1 month.
Nutrition
- Serving Size: 1 large cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
