Soft and Chewy Sugar Cookies
Soft and chewy no-chill sugar cookies with crisp edges and crackly tops. Ready in 30 minutes with 7 simple ingredients.
Servings 16 large cookies
Ingredients
- 2½ cups (318 grams) all-purpose flour*
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Avoid dark-colored baking sheets, which may cause too much browning.
- 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, about 3 minutes. The mixture should increase in volume and become paler in color.
- 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 until just combined. Don't overmix.
- 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 edges are set and very lightly brown, but the centers still look soft or 'wet'. Do not wait for the centers to brown unless you want a crisper texture.
- 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.
Video
Notes
*Measure your flour with a digital kitchen scale for BEST results. Otherwise, use the spoon-and-level method to ensure you don't compact additional flour into your measuring cup. This creates cakey or even dry cookies that don't spread properly.
If you live in a warmer/humid climate, or if you prefer a thicker cookie, feel free to chill the dough balls prior to baking.
Recipe Link
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