Description
These Soft and Chewy Sugar Cookies are perfectly tender with a delightful melt-in-your-mouth texture. Rolled in sugar for a slight crunch on the outside and baked to golden perfection, they make an irresistible treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 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
- 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly mixed. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer with a paddle attachment on medium-high speed to beat the unsalted butter and 1¼ cups granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed for even mixing.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter mixture. Beat until well combined, scraping the bowl down as necessary to incorporate all ingredients fully.
- Incorporate dry ingredients: Slowly add the flour mixture to the wet ingredients, beating on low speed until just combined to form a soft dough.
- Shape and coat the dough balls: 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 ball evenly in the sugar to coat.
- Arrange and flatten dough balls: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the bottom of a measuring cup to ensure even baking and shape.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and just beginning to brown around the edges.
- Cool and store: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure the butter is at cool room temperature to achieve the best creaming results.
- Do not overmix once the flour is added to keep cookies tender and soft.
- The 3-tablespoon scoop helps to keep cookie sizes uniform for even baking.
- Flipping the baking sheet halfway through baking is optional but can help ensure evenly browned bottoms.
- For softer cookies, bake closer to 10 minutes; for slightly crispier edges, bake up to 12 minutes.
- Cookies can be frozen before baking; bake directly from frozen with an added minute or two to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
