Classic Soft and Chewy Sugar Cookies
Classic vanilla sugar cookies with a sparkly sugar crust and a soft, buttery, chewy center. Simple enough for a Sunday afternoon and pretty enough for a holiday cookie tin.
Equipment
- 1 Stand Mixer (or Hand Mixer)
- Baking sheets
- Parchment paper
- 1 Shallow bowl for rolling
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 1/2 cups granulated sugar for the dough
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar for rolling
Instructions
- Melt the butter and let it cool for about 5 minutes. Using a stand mixer or hand mixer, beat the melted butter with the 1½ cups of granulated sugar and the brown sugar. Add the eggs and vanilla and beat just until smooth.
- In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Add the dry ingredients to the butter mixture and mix just until the last streaks of flour disappear. Cover and chill for at least 1 hour.
- Preheat the oven to 350°F and line a cool baking sheet with parchment paper. Put the remaining ½ cup of granulated sugar in a shallow bowl.
- Scoop 2 to 3 heaping tablespoons of dough per cookie and roll into balls. Roll each ball in the sugar, then space them a few inches apart on the prepared baking sheet. Bake 6 to 8 cookies per sheet so they have room to spread.
- Bake for 12 to 16 minutes, checking smaller cookies at 12 minutes. The edges should be set and just beginning to turn golden, with soft, slightly puffed centers. Let the cookies cool completely on the baking sheet.
Notes
Make ahead: Refrigerate the covered dough for up to 3 days.
Storage: Store fully cooled cookies in an airtight container at room temperature for several days.
Holiday batch: Roll the dough balls in colored sanding sugar before baking.