Description
These Soft Sugar Cookies are perfectly tender and chewy with a delightful sugary crust. Made with simple pantry staples like butter, sugar, and vanilla, these cookies bake up soft in the center with lightly golden edges—ideal for a comforting treat or festive occasion.
Ingredients
Dry Ingredients
- 2 ⅛ cups (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
Wet Ingredients
- 1 cup (2 sticks/227g) unsalted butter, softened to room temperature
- ⅔ cup (130g) granulated sugar
- ¾ cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- ¼ cup (50g) granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt. This step helps to evenly distribute the baking soda and salt throughout the flour for uniform texture and flavor.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with both the granulated and powdered sugars until the mixture is light and fluffy, which should take about 3-4 minutes. This aerates the dough, leading to a softer cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the wet ingredients are fully incorporated, giving the dough moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overworking the dough which could make the cookies tough.
- Shape the Cookies: Scoop the dough into roughly 1.5-tablespoon-sized balls and roll each ball in the additional granulated sugar, coating them completely to create a sweet, crackly exterior after baking.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently press each ball down slightly with the bottom of a glass or your palm to flatten them for even baking.
- Bake in Oven: Bake in the preheated oven for 10-12 minutes, or until the edges are set and just beginning to turn golden while the centers remain soft and slightly underbaked, which keeps the cookies tender.
- Cool: 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, ensuring they maintain their soft texture.
Notes
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Rolling the dough balls in granulated sugar before baking adds a pleasant crunch and sparkle to the cookies’ surface.
- For best results, use room temperature butter and egg for better mixing and texture.
- To store, keep cookies in an airtight container at room temperature for up to one week.
