Easy Sugar Cookies
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.36 out of 5 stars
(187)
Ingredients
23 cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at cool room temperature
- 1 3/4 cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1/2 cup granulated sugar, for rolling cookies in
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add the granulated sugar (1 ¾ cups) and beat until light and fluffy, about 2 to 3 minutes. Stop once to scrape down the sides of the bowl with a spatula and continue mixing.
Step 4
Add the egg, egg yolk, vanilla extract and mix until well combined.
Step 5
Add the dry ingredients and mix on low until just combined. The dough might look a little crumbly at first, but it will come together and be just fine.
Step 6
Put the remaining sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
Step 7
Bake for 10 to 14 minutes or until the bottoms are light golden brown and the cookies start to crack. Check early, as every oven is different. Don’t over bake or the cookies won’t be soft and chewy.
Step 8
Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Step 9
Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.
Step 10
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Chef's notes
Make sure your butter is at COOL room temperature. It shouldn’t be super cold, but cool to the touch and NOT warm or greasy.
Don’t pack your flour when measuring. Fluff the flour, spoon it into the measuring cup, and level.
Use a large egg and large egg yolk. Adding a yolk will make the cookies extra chewy.
Don’t be shy with the vanilla extract. I use 1 tablespoon, it’s not a typo.
After you add the dry ingredients, don’t over mix. Mix on low until just combined. It is ok if there are still a few flour streaks.
Roll the cookie dough balls in sugar before baking. The sugar will give the cookies extra flavor and pretty crackly tops!
Don’t over bake the cookies! You want them to be soft and chewy! Check the cookies early to be safe, every oven is different.
