Description
These Soft Sugar Cookies are tender, chewy, and perfectly sweetened with a delightful powdered sugar coating. Simple to make and ideal for any occasion, these classic cookies strike the perfect balance between soft centers and slightly crisp edges.
Ingredients
Scale
Dry Ingredients
- 2 â…› 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
- â…” 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 ensure the cookies do not stick and bake evenly.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt. Set this mixture aside to be incorporated later.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes and ensures a tender crumb.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies soft.
- Shape the Cookies: Scoop the dough into 1.5-tablespoon-sized balls. Roll each ball in the additional granulated sugar to coat completely, which creates a sweet, crackly exterior.
- Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down slightly using the bottom of a glass or your palm to flatten them a bit.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and begin to turn golden. The centers should still appear soft and slightly underbaked for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps the cookies firm up but remain soft inside.
Notes
- Make sure the butter is softened to room temperature for best creaming results.
- Do not overmix the flour into the wet ingredients to keep the cookies tender.
- For extra flavor, you can add a teaspoon of lemon zest or almond extract along with the vanilla.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls for up to 3 months; just bake directly from frozen adding a minute or two more baking time.
