Description
These Soft and Chewy Sugar Cookies are perfectly tender with a delightful chewiness and a crisp edge. Rolled in sugar before baking, they have a beautiful sweet crust that complements their soft centers. Ideal for a classic homemade treat that’s easy to make and sure to please a crowd.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For Rolling
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light in color and fluffy in texture. This usually takes about 3-5 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to maintain a tender texture.
- Prepare Dough Balls: Using a tablespoon or cookie scoop, form dough into balls. Roll each ball in the 1/4 cup granulated sugar to create a sweet, crisp exterior after baking.
- Shape and Bake: Place the sugared dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each slightly with the palm of your hand or bottom of a glass. Bake for 8-10 minutes, until the edges turn golden while the centers remain slightly soft for the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and allows the cookies to firm up.
Notes
- For even softer cookies, remove from oven when the centers still look slightly underbaked.
- Use room temperature butter for easier creaming and better texture.
- If you want extra flavor, try adding a teaspoon of almond extract alongside the vanilla.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls before baking; just add a couple extra minutes to baking time if baking from frozen.
