Description
Delicious and soft bakery-style sugar cookies that stay chewy even the next day.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened at room temperature
- 1 and 1/4 cups (250 g) granulated sugar, plus more for rolling
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla plus 1 teaspoon almond extract
- 2 and 3/4 cups (330 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons cornstarch (optional)
- Sparkling or sanding sugar for rolling
Instructions
- Set out butter until it is cool but soft enough to press a finger into. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
- Beat softened butter and sugar together until creamy and fluffy, about 2 to 3 minutes.
- Mix in the egg, extra yolk, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cornstarch if using. Add dry mix to wet in two additions, mixing on low just until combined.
- Cover and chill the dough for 30 to 45 minutes.
- Scoop 1.5 tablespoon balls, roll in sugar, and place 2 inches apart on prepared sheets.
- Bake for 8 to 10 minutes until edges are set and centers look pale and puffy. Let cool on sheet for 5 minutes before transferring to a rack.
Notes
For chewier cookies, chill dough and do not overbake. Use room temperature butter and measure flour carefully.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg