Who would have thought that such basic cookies could taste oh so yummy? They are perfect on their own. They don’t need fancy toppings such as chocolate chips, fruit jams, and candy sprinkles to taste phenomenal. Sugar cookies are also irresistibly addictive, too! So I suggest you make large batches of this recipe because these will be a sure hit not just with the kids but the grown-ups as well.
Soft & Chewy Sugar Cookies
This is the last sugar cookie recipe you’ll ever need. Better than mom’s. Better than grandma’s. And if I dare say so, better than any bakery. Especially when you’re able to enjoy them fresh from the oven. Oh, and did I mention they’re easy to make?
Tips & Tricks
The key to success is to use high-quality ingredients, particularly butter and vanilla. Regular butter has a higher fat content than margarine or butter-flavored shortening – so don’t use these substitutes.
The key to soft cookies lies in the butter. Always use softened butter, not melted nor cold. Take out the butter from the fridge 20 minutes prior so it softens to room temperature.
The key to soft and chewy sugar cookies is the combination of baking soda and baking powder. The absolute perfect formula is 1 teaspoon of baking soda and ½ teaspoon of baking powder. If you only use baking powder, you’ll get thick cookies that are too cake-like. If you only use baking soda, the cookies will be too thin.
With that said, you also need to be sure that these leavening agents are fresh. Expired baking powder and baking soda will make your cookies flat.
Another good technique to make sugar cookies chewier is to add moisture. This recipe calls for only white sugar, but you can swap just two tablespoons of white for brown sugar and you’ll see a big difference. You see, brown sugar contains molasses, which gives it more moisture than white.
Just like in any cookie recipe, do not over-mix the batter. Doing so will yield tough cookies. So, the technique is to mix the ingredients just enough until combined.
Not a requirement, but it’s better to chill the dough for 30 minutes before baking to prevent it from spreading.
Want to freeze your sugar cookies? Here’s how: let your freshly baked sugar cookies cool. Then, place them in an air-tight container, with pieces of parchment paper separating each cookie.
You can also freeze the unbaked cookie dough as well. Place the batter in a zip-top bag and freeze. The cooked cookies and the pre-baked dough will both last for 30 days in the freezer.
Cream together the butter and sugar until you form a fluffy mixture. This takes several minutes to achieve. You’ll know it’s done once the mixture doesn’t look grainy anymore – which means the sugar has dissolved in the butter.
To get extra delicate sugar cookies, sift your dry ingredients after measuring them.
Coat the dough balls in white sugar right before baking to give them that beautiful glistening surface.
Pay attention to the cookies as they bake. Take them out of the oven as soon as the edges look golden. They may seem undercooked, but don’t let this fool you! That’s how they’re supposed to look. They will firm up as they cool, so don’t worry.
This recipe makes soft, delicate sugar cookies – they’re not meant to be cut into shapes. But they are oh so delish!
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