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These buttery, melt-in-your-mouth Sugar Cookies hit that sweet spot between soft and chewy. I whipped up this quick treat using basic stuff you probably already have in your pantry. After testing for several weeks to get them just right, everyone who's tasted them can't get enough!
What Makes These Cookies Special
You don't need to chill the dough for these easy-to-make treats. They work great for everything from holiday gift boxes to making fancy ice cream sandwiches. You'll find this recipe in my cookbook too. It lets you create cookies that taste like they're from a fancy bakery without much fuss.
Key Ingredients You'll Need
- All-purpose flour: Get your measurements right or you might end up with cookies that are too thick or dry.
- Baking powder: Helps cookies rise and controls how much they brown and flatten.
- Fine sea salt: Cuts through sweetness and brings out all the flavors.
- Unsalted butter: Make sure it's slightly cool but soft for the best cookie shape.
- Granulated sugar: Gives sweetness and helps with texture. Don't try to cut back.
- Eggs: We use a whole egg plus just a yolk for extra richness and chewiness.
- Vanilla extract: You can't skip this. It gives that classic sugar cookie taste.
How To Make These Cookies Step By Step
- Mix Your Base
- Beat the butter and sugar until smooth and fluffy. Add eggs and vanilla bit by bit, then mix in your dry stuff.
- Form Cookie Balls
- Scoop about 3 tablespoons of dough for each cookie and roll them into balls so they bake evenly.
- Sugar Coating
- Roll each ball in granulated sugar to create a crunchy outside layer.
- Bake Them Right
- Pop them in a 350°F (180°C) oven for 10-12 minutes. Take them out when the edges turn golden but the middle still looks a bit soft.
Fixing Common Cookie Problems
When cookies spread too much, your butter might be too warm. It should feel cool to touch but still soft (around 67°F). Also, check if your baking powder is fresh. It helps cookies puff up and get those nice crackly tops. Don't use cooking spray on your pans. It'll make your cookies spread too much and get too brown.
Getting Those Crackly Cookie Tops
Don't skip rolling your dough in sugar. It pulls moisture from the surface while baking, which creates those pretty cracks on top. Your butter temperature and fresh baking powder also play a big part in getting that cool crackly look everyone loves.
Tools That Help Your Cookies Turn Out Better
Light-colored aluminum baking sheets work best because they heat up evenly. Dark pans can make parts of your cookies burn. I always go with parchment paper instead of silicone mats. It stops the cookies from spreading too much and keeps them looking nice.
Why You Should Get a Cookie Scoop
A cookie scoop makes baking so much quicker. It gives you same-size cookies that cook at the same rate. For this recipe, grab a 3-tablespoon scoop. You'll get cookies with soft middles and crispy edges that look great on a plate.
Cool Your Dough For Even Tastier Results
You don't have to wait to bake these cookies, but letting the dough sit in the fridge for 1-3 days makes them taste even better. Just wrap it up tight, refrigerate it, and let it warm up a bit before scooping. You'll get thicker cookies with an even chewier texture.
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Frequently Asked Questions
- → Why’s cooler butter ideal?
- Slightly firm but spreadable butter gives you a balance—it helps the cookies stay soft while keeping them from spreading too much in the oven.
- → Is chilling the dough important?
- You don’t have to unless it’s hot or humid, or if you like thicker cookies. Chill pre-formed dough balls to make sure the cookies bake evenly.
- → What’s the reason for an extra yolk?
- Adding an additional yolk makes a richer dough, giving the cookies more chew and softness thanks to the extra fat content.
- → Can I store these in the freezer?
- Absolutely! Put baked cookies in the freezer for 3 months max, or freeze dough already shaped into balls and bake directly from frozen—just bake 1-2 minutes longer.
- → How does flattening cookies help?
- Pressing them down lets you control how thick they’ll be and helps cook them evenly. A flat surface also bakes up with a smooth, even finish.