Description
These Soft and Chewy Sugar Cookies are a classic treat featuring a tender, buttery texture with a sweet vanilla flavor. Rolled in sugar before baking, they develop a delightful slightly crisp edge while remaining soft and chewy inside. Perfect for any occasion, these cookies are simple to make and yield 24 delicious servings.
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
Additional
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using an electric mixer or by hand until the mixture is light, fluffy, and smooth.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well combined and homogeneous, ensuring an even flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients bowl, mixing gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Prepare Dough Balls: Using a tablespoon or cookie scoop, portion out the dough into balls. Roll each ball in the 1/4 cup granulated sugar to create a sweet, crunchy coating on the exterior of the cookies.
- Shape and Bake: Arrange the sugar-coated dough balls on the prepared baking sheet about 2 inches apart. Slightly flatten each dough ball with the palm of your hand or the bottom of a glass. Bake in the preheated oven for 8 to 10 minutes, or until the edges turn golden but the centers still appear slightly underbaked to keep them soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven. This allows them to set. Then transfer to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbaking is key; do not overbake.
- Using parchment paper or a silicone baking mat helps prevent sticking and promotes even baking.
- Make sure butter is softened but not melted to achieve the best texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- You can add sprinkles or cinnamon sugar instead of granulated sugar for a fun variation.
