Here at Delish, we love all cookies *equally*—but we hold a special place in our hearts for soft sugar cookies. There are countless sugar cookie recipes out there, but our tried-and-tested recipe nails the perfect texture and flavor of this classic dessert. Crisp around the edges and soft and chewy in the center, these simple, classic treats are hard to beat. Ready to make perfect sugar cookies? Keep reading on for all of our top tips:
How to make the best sugar cookies:
In a universe full of sugar cookies that are either super-thin and crunchy or overly thick and cakey, our goal was to strike a perfect balance between the two. Butter and granulated sugar help achieve those crispy edges, while an extra egg yolk and an equal combination of baking powder and baking soda give us that slightly thicker, fudgy center. Separating an egg for a simple cookie dough may seem annoying—but trust us, it’s worth it.
Our top tip for making sugar cookies:
Beyond the ingredients, the key to textural success with these cookies is starting with cool room temperature ingredients. The butter should give slightly when you press on it: If it smushes, it’s too soft and will probably result in cookies that spread too far while they’re baking. A quick and easy way to ensure your butter is an even, cool room temperature is to slice chilled butter into tablespoon-sized chunks, then let it sit in the mixing bowl at room temperature for 10 minutes before adding the sugar. Smaller chunks will warm to that cool room temperature more quickly and evenly than a larger stick would—and even if they’re still a little hard, they’ll incorporate more quickly and easily with the sugar once you start mixing.
Storage:
These cookies are best fresh but can be stored in an airtight container for up to 3 days. The dough can also be made and refrigerated for up to 3 days or formed into balls and frozen for up to 1 month in an airtight container or resealable plastic bag. If you opt for this, we recommend forming the dough into balls before chilling, then rolling the chilled balls in the sugar just before baking. If you’re baking dough that has been chilled or frozen, you might need to add 1 to 2 minutes to the bake time. The cookies will also be slightly puffier and a little chewier, and the flavor will be slightly richer—which several of our tasters preferred.
Made this recipe? Let us know what you think in the comments below!
- Yields:
- 32
- Prep Time:
- 5 mins
- Total Time:
- 55 mins
Ingredients
- 1 c.
(2 sticks) unsalted butter, room temperature
- 1/4 c.
(50 g.) packed light brown sugar
- 3/4 tsp.
kosher salt
- 1 3/4 c.
(350 g.) granulated sugar, divided
- 1
large egg, room temperature
- 1
large egg yolk, room temperature
- 2 tsp.
pure vanilla extract
- 1/2 tsp.
baking powder
- 1/2 tsp.
baking soda
- 2 3/4 c.
(330 g.) all-purpose flour, divided
Directions
- Step1Place a rack in center of oven; preheat to 350°. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter, brown sugar, salt, and 1 1/4 cups (250 g.) granulated sugar until light and creamy, 1 to 2 minutes. Add egg, egg yolk, and vanilla and beat, scraping down bowl with a spatula, until just combined. Add baking powder and baking soda and beat until incorporated.
- Step2Reduce mixer speed to low and add half of flour. Beat until only a few streaks remain, then add remaining flour and beat until incorporated.
- Step3Place remaining 1/2 cup granulated sugar in a small shallow bowl. Using a 1-ounce cookie scoop or 2 spoons, scoop dough into balls about 2 tablespoons (1 ounce) each. Roll half of the balls in granulated sugar (reserve sugar for remaining dough) and arrange on 2 parchment-lined baking sheets, spacing at least 2" apart. Refrigerate remaining unsugared dough balls until ready to bake. (You can also refrigerate all dough balls before coating in sugar in an airtight container at least 1 hour or up to 2. This gives them a richer flavor.)
- Step4Bake sugar cookies, rotating sheets top to bottom after 7 minutes, until just tinged with golden brown around the edges, 10 to 14 minutes.
- Step5Let cookies cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Repeat with remaining dough and reserved granulated sugar.
- Step6Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.
