Description
Bake these soft and chewy sugar cookies! My simple recipe brings a delightful sweetness and a hint of vanilla, perfect for any occasion.
Ingredients
Scale
- Baking Essentials:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- Flavor Foundation:
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Finishing Touches:
- Extra granulated sugar for rolling (optional)
- Sprinkles (optional)
Instructions
- Cream the Good Stuff:: First things first, grab your unsalted butter, softened, and that granulated sugar. Pop them into a stand mixer, or use a hand mixer if that’s your jam. Cream them together on medium-high speed until they’re light and fluffy, almost pale yellow, about 3-5 minutes. You want to see it transform, getting all aerated and wonderful. This step is crucial for that tender crumb! I used to under-cream and ended up with denser cookies, oops.
- Add the Wet Ingredients:: Now, crack in those eggs, one at a time, mixing well after each addition until just combined. Then, pour in your vanilla extract. Scrape down the sides of the bowl with a spatula – don’t miss those bits! Keep mixing until everything is fully incorporated. It should look smooth and creamy. I’ve definitely added the eggs too fast before and had a bit of a scramble, so take your time here.
- Whisk the Dry Bits:: In a separate medium bowl, whisk together your all-purpose flour, baking powder, baking soda, cream of tartar, and salt. Give it a good whisk to make sure everything is evenly distributed. This prevents pockets of leavening agents later, which is never fun. I once forgot the salt entirely and the cookies were just… sweet, without that balanced flavor pop.
- Combine and Chill:: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing develops gluten, making your cookies tough. The dough will be soft. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours, or even overnight. This is where the magic happens for texture and prevents spreading. I know, patience, right? But it’s worth it!
- Roll and Bake:: When you’re ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll them into balls. If you want a little extra sparkle, roll them in extra granulated sugar or sprinkles now. Place them about 2 inches apart on your prepared baking sheets. Don’t crowd the pan, they need their space to spread just a little.
- The Big Reveal:: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft and slightly puffed. They might look underbaked, but trust your gut! They’ll firm up as they cool. Overbaking is the enemy of perfectly soft and chewy cookies. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The smell, oh my gosh, it’s pure bliss!