Classic sugar cookies that you are going to fall in love with. They are light, soft and made with delicate vanilla flavor.
Sugar cookies are one of my all time favorites because it is easy and quick to make with minimal ingredients. You only need flour, sugar, vanilla extract, butter, some baking leavener to whip up these cookies. You will want to add extra chocolate chips (yes please!) or other flavors such as cocoa powder, matcha green tea powder, coconut flakes or decorate on top with icing to turn them into fancier cookies but trust me, classic makes it perfect. These sugar cookies have a delicate vanilla flavor and soft texture that you will not be able to stop at one bite.
NO CHILLING TIME
Unlike my cut out sugar cookies, you don’t need to chill them in the fridge in this recipe. After mixing until dough is combined, just scoop out the dough, coat them with sugar, place onto a baking sheet and bake right away until the edges begin to turn brown. Cut out sugar cookies yield super sharp edged cookies, mostly perfect for decorating while these sugar cookies call for the soft and chewy texture.
HOW TO MAKE CLASSIC SUGAR COOKIES
Only 20 minutes stand between you and these cookies. To start off, sift all dry ingredients in a medium bowl. In another mixing bowl you will mix room temperature butter with sugars until it’s light and fluffy. Add the eggs and vanilla extract and keep mixing until combined. Mix in dry ingredients and do not forget to scrape down the sides of the bowl. Use an ice cream scoop to scoop out the dough ball, then roll them in granulated sugar before placing them on a baking sheet. Coating with sugar will bring your cookies to another level of sweetness and flavor.
Butter and eggs should be at room temperature. This would help the creaming process perform smoothly to get the right texture for cookies.
Measure dry ingredients correctly. You will want soft and chewy cookies, not cakey-texture cookies.
Do not over mix. In any soft and chewy cookie recipe, overmixing is the number one reason for cakey cookies.
Do not over bake because you want them to have a soft and chewy texture in the center.
Soft Sugar Cookies
- 1 3/4 cups (230g) all-purpose flour
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (2.5g) baking powder
- 1/4 teaspoon salt
- 1/2 cup and 2 tablespoon (1 1/4 sticks/141 g) unsalted butter room temperature
- 2/3 cup (133g) granulated sugar, plus 1/3 cup (67g) for rolling
- 1 large egg room temperature
- 1 teaspoon (5ml) vanilla extract
- Preheat oven to 350°F/175°C. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, sift together flour, salt, baking soda and baking powder. Set aside.
- In a medium bowl, use a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 1 minute until light and fluffy. Beat in egg and vanilla extract just until combined. Scrape down the sides and up the bottom as needed. Add dry mixture and beat just until combined. Do not overmix.
- Pour 1/3 cup sugar in a small bowl to make cookie coating. Using the cookie or ice cream scoop, scoop the dough out into balls and roll them in the granulated sugar before dropping them onto prepared baking sheet. Make sure to leave 2-inches space between them for spreading. Bake for 11-12 minutes until cookies begin to brown at the edges, but the center is still soft. Do not over bake. Allow cookies to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.