Description
These Soft and Chewy Sugar Cookies are a delightful treat featuring a tender, fluffy texture with a slightly crisp edge. Made with classic ingredients like butter, vanilla, and a hint of almond extract, these cookies are easy to prepare and perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) for rolling
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg: Add the egg to the creamed mixture and mix until well combined, blending the ingredients smoothly.
- Add Extracts: Incorporate the vanilla and optional almond extract by mixing on low speed until fully combined. Scrape down the bowl sides again to mix all completely.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients and mix on low speed for about 20 to 30 seconds, just until the dough begins to come together. Be careful not to overmix to maintain the cookie’s softness.
- Form Dough Balls: Scoop 2-ounce portions (about 3 tablespoons) of cookie dough. Roll each portion into a ball using your hands. Then roll each ball in the 1/4 cup granulated sugar, coating all sides evenly.
- Chill Dough: Place the sugar-coated dough balls onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. During this time, preheat your oven to 350°F (175°C).
- Prepare for Baking: After chilling, transfer the dough balls to a separate parchment-lined baking sheet, spacing them 2 to 3 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 11 to 12 minutes, or until the cookie edges are set and just starting to turn golden brown. The tops should appear puffy and cracked. Avoid overbaking to keep them soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Room temperature ingredients help achieve a smooth dough and even mixing.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Chilling the dough is key to prevent excessive spreading during baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Almond extract is optional but adds a lovely nutty aroma and flavor.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
