Description
Delight in these Soft Sugar Cookies that boast a tender, melt-in-your-mouth texture with a perfect balance of sweetness. Rolled in granulated sugar before baking, these classic cookies are slightly crisp on the edges and soft at the center, making them an irresistible treat for any occasion.
Ingredients
Scale
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 blends the leavening agents evenly and disperses the salt for balanced 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, approximately 3-4 minutes. This step incorporates air to give the cookies a soft texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until thoroughly combined, enhancing moisture and flavor in the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, stirring just until combined. Avoid overmixing to keep the cookies tender and prevent toughening.
- Shape the Cookies: Scoop the dough into 1.5-tablespoon-sized balls and roll each ball in the additional granulated sugar to coat completely, which adds a slight crunch and sweetness on the exterior.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Gently press each ball down slightly with the bottom of a glass or your palm to create a flatter cookie shape that bakes evenly.
- Oven Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and just beginning to turn golden brown, while the centers remain soft and appear slightly underbaked for optimal softness.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to wire racks to cool completely, which helps them finish firming up without becoming hard.
Notes
- Ensure butter is softened to room temperature for easy creaming and uniform texture.
- Do not overmix dough after adding dry ingredients to keep cookies soft.
- Use parchment paper or silicone mats to prevent sticking and promote even cooking.
- Cookies will seem soft when removed but will firm up as they cool.
- Store cooled cookies in an airtight container to maintain softness for up to 5 days.
