Soft Sugar Cookies
User Reviews
4.9
Soft Sugar Cookies
Description
Soft Sugar Cookies combine softened butter and granulated sugar creamed until fluffy, which creates a light texture. Adding egg and vanilla deepens the flavor, while a mix of baking soda, baking powder, and salt ensures the right rise and tenderness. The flour is added gradually to make a soft dough that can be rolled in sugar for extra texture. Baking at 350 degrees for about 10-11 minutes produces cookies that are set but still soft, avoiding over-baking to maintain chewiness. The cookies can be decorated with homemade frosting or served plainly.
The cookies' softness depends on the dough temperature; chilling the dough before baking helps reduce spreading and yields a thicker cookie, though it's optional. Using parchment paper on the baking sheet also helps control spreading. These cookies are meant as drop cookies rather than cut outs, since they spread when baked and lack firm structure for shaping.
This recipe offers a reliable way to make soft sugar cookies with a tender crumb and versatile finishing options depending on preference.
Ingredients
- 1 c. butter softened
- 1 1/3 c. granulated sugar
- 1 egg
- 2 1/2 tsp vanilla
- 2 1/2 c. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or coat with non-stick spray.
- In a large bowl, cream together butter and sugar until light and fluffy about 1 minutes. Add in egg and vanilla extract. Beat until combined.
- Next, add in the baking soda, baking powder and salt. Mix until just combined. Gradually add flour mixing as you go. Make sure to scrape the side of the bowl every once in a while.
- If you want you can roll the dough into 1'' balls and roll into granulated sugar, place about 2'' apart on prepared baking sheet. Your other option is to drop tablespoons of dough onto cookie sheet about 2'' apart if you don't want sugar on them.
- Bake at 350 degrees for 10-11 minutes or until just set. You don't want to over bake them or they won't be chewy and soft!
- Remove from oven and cool.
- After they cool frosting them with my favorite homemade frosting or enjoy plain!
Notes
- Chilling the dough for about an hour before baking encourages thicker cookies by limiting spread.
- Use parchment paper on the baking sheet instead of a silicone mat to reduce cookie spreading during baking.
- Do not melt the butter; use it softened to room temperature to keep the cookies from spreading too much.
- This recipe is designed for drop cookies and will spread too much to be used for cut-out shapes.
- Cookies can be frosted after cooling or enjoyed without frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 81mg | 3% |
| Potassium | 26mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 165IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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