These soft sugar cookies are so good! They are really simple yet so flavorful at the same time. They are buttery and sugary, and all things good. They are chewy on the inside and yes, they are really, incredibly soft, which is why we call them soft sugar cookies.Jump to recipe
These are not the typical sugar cookies that we decorate with royal icing and we cut out with cookie cutters. These are the soft kind. They have a homemade feel to them that is charming. I swear, when you make them, your kitchen will smell so good!
The key to making great cookies all the time is getting the baking right. You should never ovrebake cookies. When you think they are not done and feel like need a few more minutes? they don’t, most of the time this is when you should take them out of the oven. Now, when you take them out of the oven let them rest for a few minutes still on the baking sheet, to cool down a bit. Them place them on a cooling rack to fully cool down.
Another important thing is the butter. It should be at room temperature. But since we all live in different parts of the world, we use “room temperature” to say not too warm, but not too cold either. The butter should be just right, soft but not melting, nor too cold.
If you like this recipe, then you should definitely go see our double chocolate cookies.
Soft sugar cookies
- 1 C (225 gr) unsalted butter, at room temperature
- 3/4 C (150 gr) granulated white sugar
- 3/4 C (92 gr) confectioners sugar
- 1 egg, big
- 2 tsp (10 ml) vanilla extract
- 2 1/4 C (292 gr) all purpouse flour
- 3/4 tsp (3.7 gr) baking soda
- 1/4 tsp (1.2 gr) baking powder
- 1/2 tsp (2.5 gr) salt
- 1/4 C (50 gr) granulated white sugar, to coat
- Preheat the oven to 375º F (180º C). Line a big baking sheet with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt.
- In a big bowl, using an electric mixer or a hand whisk, cream together the butter and two types of sugar for 3 minutes until you get a lighter in color and fluffy mixture.
- Add in the egg and vanilla extract and beat for one more minute until combined.
- Mix in the flour mixture using a rubber spatula, from the outside in until you get a soft dough.
- Portion the dough in 30 balls of 2 tbsp each one, then roll each ball in some granulated whute sugar and place them on the baking sheet separated by at least (5 cm) from each other, since they grow and expand while baking.
- Bake the cookies for 8 to 10 minutes until they look firm and start to turn golden brown on the edged but still look soft in the middle. Take them out of the oven and let them cool down completely on a cooling rack.
- You can store the cookies in a container with a lid for up to one week.