Description
These Soft and Chewy Sugar Cookies are classic treats with a perfect balance of sweetness and a melt-in-your-mouth texture. They feature buttery dough lightly dusted in sugar, baked to golden perfection with tender centers and gently crisp edges, ideal for any occasion or snack time.
Ingredients
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, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper, avoiding dark-colored baking sheets as they may cause the cookies to brown too much.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
- 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, fluffy, and has increased in volume, about 3 minutes.
- Add Eggs and Vanilla: Scrape down the sides and bottom of the mixing bowl. Add the whole egg, egg yolk, and vanilla extract, then beat until fully combined, scraping the bowl as needed for an even mixture.
- Combine Wet and Dry Ingredients: Slowly add the flour mixture into the wet ingredients, beating just until combined. Avoid overmixing to keep the cookies tender.
- Form Cookies and Coat with Sugar: Place the remaining ¼ cup granulated sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, portion the dough into balls. Roll each dough ball evenly in the sugar, then place on the prepared baking sheets about 2 inches apart. Flatten each slightly with the bottom of a measuring cup.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set and very lightly golden brown, but the centers still appear soft or slightly ‘wet’. Avoid waiting for the centers to brown if you prefer a chewier texture.
- Cool and Store: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Notes
- Use parchment paper and avoid dark baking sheets for even, gentle browning.
- Do not overmix the dough to keep cookies soft and tender.
- Rolling the dough balls in sugar adds a subtle crunch and extra sweetness to the exterior.
- Slightly underbaking the cookies ensures a chewy, soft center.
- Cookies are best eaten within 3 days for optimal freshness but can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American