Wondering how to make soft and chewy sugar cookies? Then you have to try this easy cookie recipe. These simple sugar cookies don’t need to be chilled and stay wonderfully soft & chewy for DAYS! It’s my best sugar cookie recipe.
So I sense that I’m a slight bit late with these treats, since I just missed Christmas and all, however actually sugar treats are acceptable lasting through the year. Truth be told, close to a decent Snickerdoodle, chewy sugar treats are a complete top choice of mine anytime. I feel like Cutout Sugar Cookies are the Christmas rendition of a sugar treat while an exemplary drop treat, similar to this one, is the all year form, you know?
Also, likewise with any work of art, basic treat that doesn’t take cover behind icing or anything, it actually should be perfect. Delicate and chewy for quite a long time, my companions. I don’t need some treat that is incredible for a day or something like that and afterward you need to throw them. No, these will call to you from the kitchen counter until they’re completely eaten – and it very well may be 4 or after 5 days (in the event that they keep going that long).
I tried SO numerous renditions of these sugar treats, I’m almost certain my mother by marriage (who watches the twins while I work), thought I was losing my brain. I’d be all, “Only one more form!” and afterward seven days after the fact there’s still new bunches on the counter.
INGREDIENTS
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup sugar (additional for rolling).
INSTRUCTIONS
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
NOTES
The sugar amounts are important for these cookies. If you chose to use all granulated sugar, rather than a little brown sugar, the cookie won’t spread quite as much and will be a little thicker and a little less soft.
Be sure to measure the flour accurately. The best way is by weight with a food scale, but if you don’t have one, give your flour a stir, then scoop it out with a measuring scoop. Do not pack it into the measuring cup.
