Description
Soft and chewy sugar cookies that are perfect for any occasion. These cookies feature a tender crumb with a slightly crisp edge, achieved by rolling the dough balls in sugar before baking. They are easy to make and deliver a classic vanilla flavor with a melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 2½ 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
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until thoroughly combined. This ensures even distribution of leavening and seasoning.
- 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 together until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until everything is combined smoothly, scraping the bowl down again to ensure even mixing.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Mix just until combined, being careful not to overmix which can toughen the cookies.
- Shape Dough Balls: Pour the remaining ¼ cup of granulated sugar into a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, portion the dough into balls. Roll each ball thoroughly in the sugar to coat evenly.
- Prepare for Baking: Place the sugar-coated dough balls on the prepared baking sheets with spacing of about 2 inches apart to allow for spreading. Flatten each ball slightly using the bottom of a measuring cup to help them bake evenly.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and begin to show a light golden brown at the edges.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days to maintain softness.
Notes
- For best results, ensure butter is at cool room temperature, not melted or too soft.
- Do not overmix the dough after adding the flour to keep cookies tender.
- The additional egg yolk helps add richness and chewiness to the cookie texture.
- You can freeze shaped dough balls for later baking; just add a minute or two to the baking time.
- Store cookies in an airtight container to keep them soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
