Soft Sugar Cookies
The secret to a sugar cookie that yields instead of snaps is cold butter and minimal flour. You want a dough that holds its shape without turning into a cracker.
Watch the color, not the clock.
The cookies are done when the centers look set but the edges remain white. Any browning on the bottom means they will firm up too much once cooled.
- Electric hand mixer
- Large mixing bowl
- Baking sheets
- Parchment paper
- Rolling pin
What goes in.
- 1 cupunsalted butter, softened
- 1 1/4 cupsgranulated sugar
- 1large egg
- 1 tspvanilla extract
- 2 1/4 cupsall-purpose flour
- 1/2 tspbaking powder
- 1/4 tspsalt
Don't skip the refrigeration
The dough must be cold before it hits the oven. Chilling solidifies the fat, preventing the cookies from spreading thin and becoming greasy.
The method.
Cream the butter and sugar
Beat the butter and sugar on medium speed until the mixture is pale and light, about 3 minutes. Do not rush this; you are aerating the butter.
Add liquids
Add the egg and vanilla. Mix until just combined, scraping down the sides of the bowl to ensure a uniform dough.
Mix dry ingredients
Whisk the flour, baking powder, and salt together in a separate bowl. Gradually add this to the butter mixture on low speed until the dough just pulls away from the sides.
Chill the dough
Divide the dough into two discs, wrap in plastic, and refrigerate for at least 45 minutes.
Roll and cut
Roll the dough out to 1/4-inch thickness on a floured surface. Cut into shapes and arrange them on a parchment-lined sheet.
Bake
Bake at 350°F for 8-10 minutes. Remove from the oven while the centers are still soft to the touch.
Other turns to take.
Almond Infusion
Replace half the vanilla extract with almond extract for a classic bakery aroma.
Citrus Zest
Rub the zest of one lemon into the sugar before creaming with the butter to brighten the flavor.
When it doesn't go to plan.
Measure flour by spooning it into the cup rather than scooping, or you will end up with too much flour and a dry cookie.
If the dough gets too sticky while rolling, pop it back in the fridge for ten minutes.
Leave at least two inches between cookies on the sheet to allow for even airflow.
The ones that keep coming up.
Why are my cookies spreading too much?
The butter was likely too warm or the oven was not fully preheated. Always use cold dough.
Can I freeze the dough?
Yes, it keeps for up to a month in the freezer. Thaw it in the refrigerator overnight before rolling.