Description
Bakery-style sugar cookies with crisp edges, soft centers, and dependable spread—no chilling, no fuss.
Ingredients
- 2 3/4 cups (358 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (224 g) unsalted butter, room temp
- 1 cup + 2 Tbsp (233 g) granulated sugar
- 2 Tbsp (28 g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- Prep pans. Heat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
- Combine dry. In a bowl whisk flour, baking soda, baking powder, and salt.
- Cream. Beat butter, granulated sugar, and brown sugar on medium until pale and fluffy, 2–3 minutes; scrape bowl.
- Egg & vanilla. Beat in egg, then vanilla, until fully incorporated.
- Add dry. Mix in dry ingredients on low just until a soft, thick dough forms—do not overmix. If needed, finish bringing dough together with a spatula.
- Portion. Scoop 1½ Tbsp mounds (about 30–32), roll into balls, then roll each in the 1/4 cup sugar. Arrange 2 inches apart.
- Bake. Bake 7–8 minutes, until edges look set and centers appear soft but not wet. Remove before edges brown.
- Cool. Let cookies rest on the sheet 4–5 minutes (they’ll deflate slightly), then transfer to a rack to cool.
Notes
Flour accuracy: Weigh flour when possible; if using cups, fluff, spoon, and level to avoid dry, crumbly dough. Sugar balance: Keep the 2 Tbsp brown sugar—its extra moisture ensures chew and longer softness. Uniform size: 1½ Tbsp portions give ideal spread; larger scoops need +1–2 minutes.
- Prep Time: 30
- Cook Time: 8
- Category: Dessert
- Method: Baking
- Cuisine: American