Description
These chewy sugar cookies boast a buttery flavor with a hint of vanilla. They’re easy to make and perfect for any occasion.
Ingredients
Units
Scale
- 2 3/4 cups (358g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons (25g) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup (50g) granulated sugar, for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Prepare Dough Balls: Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball in the additional granulated sugar to coat.
- Bake: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. The centers will look soft and slightly undercooked.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, consider adding ½ teaspoon of almond extract along with the vanilla extract.
- Ensure not to overbake the cookies to maintain their chewy texture.
- Store cookies in an airtight container at room temperature for up to a week.