Description
These Soft & Chewy Sugar Cookies are a classic treat, perfect for anyone craving a tender, sweet cookie with a delightful chewiness. Made with simple pantry ingredients, they bake up beautifully soft with just a hint of crispness on the edges, making them an irresistible dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons milk
Extras
- Extra granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or by hand until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and milk to the creamed butter and sugar mixture until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix to keep the cookies tender.
- Form Dough Balls and Coat: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Roll the dough balls in extra granulated sugar to give them a slightly crisp and sweet crust once baked.
- Arrange on Baking Sheets: Place the sugared dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. This ensures the cookies remain soft and chewy.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking to reduce spreading.
- For a bakery-style finish, gently press the tops of the dough balls with the bottom of a glass before baking to slightly flatten them.
- Do not overbake to maintain the soft and chewy texture; the centers should still look slightly soft when removed from the oven.
