Best Soft Sugar Cookies
This soft sugar cookie recipe are melt-in-your-mouth, soft and chewy cookies, perfect for snacking, sharing, and leaving out for Santa! They're made with simple ingredients, coated in sugar and perfect to customize for any holiday!
Servings 24 cookies
Calories 103kcal
Ingredients
Wet ingredients
- 1 cup white granulated sugar
- ½ cup unsalted butter 1 stick, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Sanding sugar to roll in red and green for the holidays or any other color
Instructions
- Line a cookie sheet with parchment paper or use a silicon mat.
- In the large mixing bowl, add the softened butter and sugar and cream together with an electric mixer for about 2 minutes until fluffy. (you can also use the bowl of a stand mixer with the paddle attachment)1 cup white granulated sugar, ½ cup unsalted butter
- Add in the egg and vanilla extract and blend unti; combined.1 large egg, 1 teaspoon vanilla extract
- In another separate bowl, add the flour, baking soda, baking powder and salt and whisk to combine.1 ¾ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda
- Add the flour mixture into the butter mixture and blend until the flour is just barely incorporated. Be careful not to over-mix the dough.
- Place the sprinkles in shallow bowls or on plates.
- Scoop the dough with a 1 ½ tablespoon cookie scoop and roll the dough into balls.
- Place each ball in the in sugar and roll to coat all sides very well. Then place them on the prepared baking sheet.Sanding sugar to roll in
- After the cookies are all rolled in the sugar, place the entire tray in the freezer for about 20 minutes to keep them from spreading too much when baking.
- While they are in the freezer, preheat the oven to 350° F.
- After the dough balls have chilled, place them in the oven and bake for 12-15 minutes until they have crinkles in the tops.
- Remove from oven allow them to cool on the sheet for 2-3 minutes and then transfer them to a wire cooling rack to cool completely.
Notes
Store in an airtight container for up to 5 days.
You can free them after baking in an airtight baggie or container. You can also freeze unbaked cookie dough balls
too. After flash freezing them on the baking sheet, place them in freezer bags with parchment paper in between layers so they don't stick together and freeze for up to 3 months! Bake as directed and add 1-2 more minutes to the baking time. Roll them in any favorite sprinkles. Add ½ teaspoon of almond extract. Swap the regular butter for vegan butter like Miyokos brand.
too. After flash freezing them on the baking sheet, place them in freezer bags with parchment paper in between layers so they don't stick together and freeze for up to 3 months! Bake as directed and add 1-2 more minutes to the baking time. Roll them in any favorite sprinkles. Add ½ teaspoon of almond extract. Swap the regular butter for vegan butter like Miyokos brand.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 129IU | Calcium: 7mg | Iron: 0.5mg
