Description
Soft and buttery sugar cookies with lightly crisp edges and tender centers. Simple pantry ingredients come together to create a timeless, crowd-pleasing treat that is perfect for any occasion.
Ingredients
Units
Scale
- 2 3/4 cups (345 grams) all purpose flour
- 1 cup (226 grams) unsalted butter, softened
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (50 grams) extra granulated sugar for rolling, optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Place the extra 1/4 cup granulated sugar in a small bowl if rolling the cookies.
- Scoop tablespoon sized portions of dough and roll into balls. Roll each ball in granulated sugar if desired.
- Place the dough balls 2 inches apart on the prepared baking sheet and gently flatten slightly with the bottom of a glass.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers are set but still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Chill the dough for 30 minutes if it feels sticky before baking.
- Slightly underbake for softer centers.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg