Soft and Chewy Sugar-Doodle Vanilla Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
9 mins
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Chill Time
3 hrs
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Total Time
3 hrs 19 mins
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Servings
12
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Calories
224 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Sugar-Doodle Vanilla Cookies
Description
Soft and Chewy Sugar-Doodle Vanilla Cookies feature a mix of all-purpose and bread flour, which adds chewiness and better rise. The dough is creamed with butter, granulated sugar, and light brown sugar, then combined with egg, vanilla, and cream to create a rich batter. Chilling the dough helps control spread and develops flavor. Baking at 350°F produces cookies with tender centers and softly crisp edges. Using a 2-ounce scoop ensures generous, uniform cookies.
The subtle vanilla and creamy notes, balanced with a soft texture and slight chew, make these cookies enjoyable on their own or with coffee or milk. They hold their texture well and provide a classic sugar cookie experience with added depth from the bread flour and cream.
Note that adjustments in flour amount may be needed based on humidity or dough moisture to maintain texture and shape. Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage. The dough itself can be refrigerated up to five days, allowing baking in batches as desired.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
- 2 tablespoons cream or milk
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup bread flour*
- 1 teaspoon baking soda
- ¼ teaspoon salt optional and to taste
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
- Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
- Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray.
- Using a 2-ounce cookie scoop, form heaping mounds weighing 2¼-ounces each (weighed on a scale, which is approximately a scant ¼-cup measure) and place them on the baking sheet, spaced at least 2 inches apart.
- Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 3 minutes).
- Allow cookies to cool on the baking sheet for 10 minutes before removing.
Notes
- You can substitute all-purpose flour alone, but expect less chewiness and rise compared to the mix with bread flour.
- Adjust flour slightly if your dough feels too moist or loose to help cookies stay puffy while baking, especially in more humid conditions.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Cookie dough can be refrigerated for up to 5 days; bake only the desired amount of cookies and save the rest of the dough for later baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 224kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 40mg | 13% |
| Sodium | 170mg | 7% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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