Soft and Chewy Sugar Cookies
User Reviews
4.9
Soft and Chewy Sugar Cookies
Description
Soft and Chewy Sugar Cookies use a combination of all-purpose flour, baking powder, salt, butter, sugar, egg, and vanilla to create a tender dough. The baking powder provides gentle lift, contributing to a light yet chewy texture. Rolling the dough balls in extra sugar adds a lightly crunchy exterior once baked. The method involves creaming the butter with sugar until fluffy, incorporating eggs and vanilla, and gradually mixing in the dry ingredients.
After shaping and sugar coating, the cookies bake at 350°F until set and slightly browned around the edges, signaling a soft center. Cooling briefly on the sheet before transferring to a rack helps maintain firmness and ease of handling.
They store well in airtight containers and can be customized by chilling the dough balls before baking to control spread, especially in warmer conditions.
Ingredients
- 2½ cups all-purpose flour 318 grams
- 2 teaspoons baking powder
- 3/4 teaspoon salt fine sea salt
- 2 unsalted butter at cool room temperature, sticks, 226 grams
- 1¼ cups granulated sugar plus ¼ cup (50 grams) for rolling, 250 grams
- 1 egg large plus 1 yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt to combine.
- In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
- Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
- Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Chilling dough balls before baking can prevent excessive spread and yield thicker cookies, particularly in warm or humid climates.
- Cookies should be baked until set and just beginning to brown around the edges for optimal texture.
- Store cookies in an airtight container to maintain softness for several days.
User Reviews
Overall Rating
4.9
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