Description
These Chewy Sugar Cookies are soft, sweet, and perfectly chewy, making them a delightful treat for any occasion. Featuring a buttery dough enriched with vanilla and a slight crisp from a sugar coating, they bake up golden and delicious every time.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened)
- 1 1/4 cups granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Additional granulated sugar for coating the dough balls
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring proper incorporation for a tender texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined for added moisture and flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and salt, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Shape Dough Balls: Roll the dough into 1-inch balls, then coat each ball in granulated sugar to add a sweet, crunchy exterior.
- Bake Cookies: Place the sugar-coated dough balls on the prepared baking sheet, and bake in the preheated oven for 10-11 minutes, until the cookies are set but still soft in the center for that perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely, helping them set properly and preventing breakage.
Notes
- Do not overmix the dough once the flour is added to maintain chewy texture.
- Use softened butter to ensure proper creaming and texture.
- Rolling the dough balls in sugar not only adds sweetness but also creates a delightful slight crunch on the outside.
- For more flavor variation, consider adding a pinch of cinnamon or substituting vanilla extract with almond extract.
- Allow cookies to cool fully before storing in an airtight container to keep them soft.
