Description
These Soft and Chewy Sugar Cookies are a delightful treat with a light, buttery flavor and a soft, pillowy texture. Perfect for any occasion or just because!
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. This usually takes about 3-4 minutes.
- Beat in the eggs, one at a time, then add the vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be soft but not too sticky.
- Roll the dough into 1-inch balls and roll each ball in the remaining 1/2 cup of sugar until fully coated.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- To make cinnamon sugar cookies, roll the dough balls in a mixture of cinnamon and sugar instead of plain sugar.
- For fun variations, add white chocolate chips, mini M&Ms, or sprinkles to the dough.
- To make gluten-free cookies, swap the all-purpose flour for a gluten-free flour blend.
- For a special touch, try frosting the cookies with a simple buttercream frosting.
- Store in an airtight container at room temperature for up to a week, or refrigerate for up to 10 days.
- Freeze extra cookies for up to 3 months, ensuring they are tightly wrapped or in a freezer bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
