Description
These Soft and Chewy Sugar Cookies are a classic treat with a delightful texture, featuring a tender crumb and a slight crunch from the sugar coating. Perfect for any occasion, they combine vanilla and almond extracts for a subtle, rich flavor that complements the buttery dough.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For Rolling
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and 1 1/2 cups of granulated sugar together using an electric mixer or whisk until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg: Add the egg to the butter-sugar mixture and beat until fully incorporated, which helps to bind the ingredients.
- Add Extracts: Mix in the vanilla extract and almond extract, continuing to beat until the mixture is smooth and fragrant.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Avoid Overmixing: Be careful not to overmix as this can make the cookies tough instead of soft and chewy.
- Shape Dough: Scoop tablespoon-sized portions of dough and roll them into balls using your hands, preparing them for sugar coating.
- Roll in Sugar: Roll each dough ball in the remaining 1/4 cup of granulated sugar until evenly coated, which adds a sweet crust.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto an ungreased baking sheet, spacing them about 2 inches apart for room to spread.
- Flatten Dough Balls: Gently press each dough ball down with the bottom of a glass or your fingers to slightly flatten them, allowing even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn golden brown, indicating they are perfectly baked.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Do not overmix the dough to maintain a soft, chewy texture.
- Use room temperature butter for easier creaming and better dough consistency.
- Spacing cookies about 2 inches apart helps prevent them from sticking together during baking.
- The slight flattening of the dough balls ensures even cooking and a uniform shape.
- Almond extract enhances the flavor but can be omitted or substituted with additional vanilla extract if preferred.
