The Best Soft and Chewy Sugar Cookies You Will Ever Make
Indulge in the ultimate cookie experience with "The Best Soft and Chewy Sugar Cookies You Will Ever Make." These irresistible treats boast a delicate balance of buttery richness and a melt-in-your-mouth texture, all thanks to simple pantry staples like unsalted butter, vanilla extract, and a hint of almond extract for a subtle, nutty twist. Rolled in a glistening layer of sugar before baking, each cookie emerges perfectly golden with soft centers and lightly crisp edges. Ready in under 30 minutes and ideal for any occasion, this recipe is foolproof and perfect for satisfying sweet tooth cravings. Whether you're serving them fresh from the oven or saving them in an airtight container for later, these classic sugar cookies promise to be a hit with kids and adults alike.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 1 unit large egg
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the butter-sugar mixture, and mix well until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls using your hands.
Roll each dough ball in the additional granulated sugar to coat evenly.
Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. The centers should still look soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
