Soft and Chewy Sugar Cookies
Updated Sept. 26, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups/256 grams all-purpose flour, spooned and leveled
- ¾teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Crystal)
- 12tablespoons/170 grams salted butter (1½ sticks), at room temperature
- 1cup/200 grams plus 2 tablespoons sugar
- 1large egg, at room temperature
- 1large egg yolk, at room temperature
- 1tablespoon pure vanilla extract
Nutritional analysis per serving (18 servings)
177 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 2 grams protein; 118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt.
- Step 2
In the bowl of an electric mixer, beat together the butter and 1 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg and egg yolk until creamy, then add the vanilla, again scraping down the sides of the bowl. Add the flour mixture to the butter mixture and beat on low until just combined.
- Step 3
In a small bowl, place the remaining 2 tablespoons sugar. Roll the dough into golf-ball-size balls (about 2 tablespoons each), then roll each one in the sugar.
- Step 4
Transfer the dough to parchment-lined baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
Private Notes
Comments
This recipe is bonkers good. I used salted Amish butter and it was completely worth it- I’m not sure it would be without a good quality butter. My cookies took 14 minutes to bake and were the perfect texture- soft and chewy like promised. I rolled mine in Sugar in the Raw before baking (rather than regular granulated sugar) which lended a nice crunch and color. A
This recipe is a historical event. I’ve never eaten let alone made a better sugar cookie. I couldn’t find high-quality butter that was salted, only unsalted, so I just doubled the salt in the flour mixture. Otherwise I followed the recipe exactly. Perfection.
I made these with monk fruit sweetener, vegan butter, and organic, whole wheat flour. I was nervous to substitute all that. But, my god, they are delicious and a fraction of the calories, I believe. I made 8 and froze the rest. I’m also a terrible baker, but these came out absolutely top notch.
Made the recipe just as written and weighed out the amounts. Came out beautifully! Easy enough to bake frequently and have my 4 year old helped. We rolled some in sprinkles and they also came out perfect
A full tablespoon of vanilla extract yields an absolutely vile result. I will try with a teaspoon next time.
Complete and pure perfection. Simple, unfussy, and very similar to my grandmother's recipe (although she used only egg yolks, no whites at all). I have made this exact recipe at least 20 times. I've done it a couple of times with some lemon zest (added to the sugar by rubbing with fingertips and letting sit for a bit before creaming with the butter) and also a few times with a splash of almond extract added in with the vanilla. Yum yum yum!
Advertisement