Soft And Chewy Sugar Cookies Recipe

I discovered a Chewy Sugar Cookie Recipe that makes for irresistible soft and tender treats. With a perfect blend of buttery richness and subtle vanilla, these cookies captivate the senses and deliver an unforgettable treat experience. This recipe feels like a hidden gem I cannot wait for you to see.

I’ve always been drawn to recipes that deliver a perfect texture and flavor without too much fuss. My Soft And Chewy Sugar Cookies recipe is exactly that – rich, buttery, and full of warm vanilla goodness.

I start by mixing together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder with a pinch of salt before adding in 1 cup of softened unsalted butter and 1 1/2 cups granulated sugar. Then, I incorporate a large egg at room temperature along with 2 teaspoons of vanilla extract to boost the flavor profile.

These cookies have earned quite the reputation as some of the best soft and chewy treats out there. There’s just something magical about a batch of freshly baked, soft cakey sugar cookies that completely transforms your day even if you’re not in the mood for the usual dough chilling techniques.

You simply have to try them for yourself!

Why I Like this Recipe

I really like this recipe because it’s super easy to follow, and I dont have to chill the dough which saves me so much time. I love that it always comes out soft and chewy, leaving a yummy buttery taste with a hint of warm vanilla that takes me back to simpler times. Also, I appreciate that the instructions remind me not to overmix the dough, which helps keep the cookies perfect every time.

Ingredients

• All-purpose flour gives structure, mostly carbs and a bit protein for the cookies.
• Baking soda helps the cookies rise with a simple chemical reaction.
• Baking powder adds extra lift to make the texture lighter and airier.
• Salt boosts flavor by balancing the overwhelming sweetness in every bite.
• Unsalted butter brings rich taste and moisture even though it’s high in fat.
• Granulated sugar sweetens and creates a soft, chewy texture for each cookie.
• A large egg binds everything together while adding protein and moisture.
• Vanilla extract enhances aroma and flavor in a subtle, warming way.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, mix together 2 3/4 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon salt.

3. In a separate, larger bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until it’s smooth and a little fluffy.

4. Beat in 1 large egg (make sure it’s at room temperature) and 2 teaspoons vanilla extract until everything is well combined.

5. Gradually add the dry ingredients to the butter mixture, stirring until just mixed; dont overmix cause that can make the cookies tough.

6. Use a tablespoon or small ice cream scoop to drop the dough onto the baking sheet about 2 inches apart.

7. Slightly flatten the dough balls with the back of a spoon because they wont spread much during baking.

8. Bake for 8 to 10 minutes until the edges are set and just beginning to get light golden.

9. Keep an eye on them as overbaking will make them too hard, we want soft and chewy cookies!

10. Let the cookies cool on the baking sheet for few minutes before transferring to a rack to cool completely and enjoy.

Equipment Needed

1. Preheated oven (375°F) and baking sheet lined with parchment paper
2. Two mixing bowls (one for dry ingredients and a larger one for butter and sugar)
3. Measuring cups and spoons for all the ingredients
4. Electric mixer or a whisk for beating butter and sugar
5. Tablespoon or a small ice cream scoop for portioning the dough
6. Spoon for gently flattening the dough balls
7. Cooling rack for letting the cookies cool completely

FAQ

Soft And Chewy Sugar Cookies Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using a gluten free all-purpose flour blend in the same amount, though the texture might be a bit different.
• You can replace unsalted butter with salted butter. Just reduce the added salt in the recipe slightly to avoid an overly salty taste.
• If you’re out of granulated sugar, coconut sugar is a decent swap. It gives a slightly different flavor and may need slight adjustments in baking time.
• For the egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes to thicken. This flax egg works well as an alternative.
• If you don’t have vanilla extract, almond extract can be used instead but use only about half the amount since it’s a stronger flavor.

Pro Tips

1. Make sure your butter and egg are really at room temperature before mixin them together. If they’re too cold it can throw off the whole texture of your cookies.
2. Don’t overmix the dough once you combine the wet and dry ingredients cause that can lead to tough cookies. Mix just until u see everything blended together.
3. Use a scoop or even a spoon to get even sized balls – that way every cookie bakes uniformly and you dont end up with some burnt edges or undercooked centers.
4. If you like your cookies extra chewy, take them out just shy of complete doneness, since they’ll continue to firm up up as they cool.