Description
These Chewy Sugar Cookies are a perfect blend of softness and sweetness. With a light crinkle on top and a touch of vanilla, they make a delightful treat.
Ingredients
Scale
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For the Cookie Dough:
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
For Rolling:
- 1/4 cup (50 g) granulated white sugar
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes.
- Combine wet and dry ingredients: Gradually add the dry ingredients, mixing on low speed just until combined.
- Form dough balls: Scoop out dough with a 2 tbsp cookie scoop and roll into balls. Roll each ball in granulated sugar.
- Place dough on baking sheets: Space the dough balls 2 inches apart on the prepared baking sheets. Slightly flatten each ball into a circle.
- Bake: Bake for 9-10 minutes, then let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Make sure the butter is very softened to get that light, fluffy texture.
- Rolling the dough balls in sugar before baking gives the cookies a nice, sugary crunch on top.
- For the best results, don’t overcrowd the baking sheet; bake about 6-8 cookies at a time.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg