Soft Sugar Cookies Recipe

These sugar cookies are the perfect combination of a slightly crisp exterior and a soft and chewy center. And the best part is they come together in minutes, without having to chill or roll out the dough!

Course cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 254

Author Kim

Ingredients

2¾ cups (385g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (226g) salted butter
1½ cups (300g) granulated sugar
1 large egg
2 teaspoon vanilla extract
¼ cup (50g) granulated sugar for rolling cookies

Instructions

Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Place the butter and sugar in a large mixing bowl. Use a stand mixer fitted with a paddle attachment and cream on medium-high speed until light in color and fluffy, about 3 minutes.
Add egg and vanilla and mix on low for about 30 seconds or until fully incorporated.
Slowly add in dry ingredients, being careful not to over mix.
Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for this recipe. Roll the dough ball in sugar.
Place cookie dough balls on your lined baking sheets. Bake the cookies for 12-13 minutes. Cookies are done when the edges are light golden brown and there is some crackling along the top. Do not over bake, or your cookies will not be as chewy.
Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Butter and eggs should be cool to the touch, but not straight out of the refrigerator. I typically let them sit out for about 20-30 minutes before I begin making the cookies.

Nutrition