Description
These Soft and Chewy Sugar Cookies are the perfect classic treat with a delicate texture and sweet vanilla flavor. With a buttery dough rolled in sugar and baked to golden perfection, they offer a delightful balance of softness and slight crispness around the edges, making them irresistible for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute and prepare for mixing with wet ingredients.
- Cream Butter and Sugar: In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the unsalted butter and 1¼ cups granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter mixture. Beat until fully combined, scraping the bowl down as necessary to ensure an even mixture.
- Incorporate Dry Ingredients: Slowly beat in the flour mixture to the wet ingredients until just combined, being careful not to overmix to maintain a tender cookie texture.
- Shape and Roll Cookies: Place the remaining ¼ cup granulated sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded cookie scoop, divide the dough into equal balls. Roll each ball in the sugar to coat evenly, then place them on the prepared baking sheets spaced about 2 inches apart. Flatten each dough ball slightly using the bottom of a measuring cup to help them bake evenly.
- Bake: Bake the cookies for 10 to 12 minutes, or until they are set and beginning to brown lightly around the edges.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Using cool room temperature butter helps achieve the perfect creamy mixture without melting.
- Do not overmix once the flour is added to avoid tough cookies.
- The rolling sugar adds a sweet, crunchy coating ideal for extra texture.
- Flattening the dough before baking ensures even cooking and a chewier texture.
- Store cookies in an airtight container to maintain softness for up to 3 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg
