Soft Sugar Cookies
Soft Sugar Cookies create a delightful experience that combines comfort and sweetness in every bite, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Ensures a perfect balance of lightness and structure.
- 1 teaspoon baking soda To give your cookies that soft rise.
- 1/2 teaspoon baking powder Adding a bit more lift to your treats.
- 1/2 teaspoon salt Enhances the flavors beautifully.
Wet Ingredients
- 1 cup unsalted butter, softened For easy mixing.
- 1 1/2 cups granulated sugar To provide essential sweetness.
- 1 large egg Adds richness and binds the dough.
- 1 teaspoon pure vanilla extract Offering aromatic warmth.
- 1/4 teaspoon almond extract (optional) Bringing a delightful twist of flavor.
- 3-4 tablespoons milk To adjust the dough consistency.
Toppings
- Colored sugar or sprinkles For topping, adding a fun, festive flair.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 2-3 minutes until light and fluffy.
- Add the egg, pure vanilla extract, and almond extract (if using) to the butter and sugar mixture and beat until smooth.
- Gradually add the dry ingredients to the wet mixture on low speed, being careful not to overmix.
- If the dough seems too stiff, add milk one tablespoon at a time until a soft dough is achieved.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet and flatten the tops slightly.
- Sprinkle colored sugar or sprinkles on top of each cookie.
Baking
- Bake in the preheated oven for 8-10 minutes, until the edges are barely golden.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Use softened butter for better mixing, don’t overmix the dough, and watch the baking time for soft, chewy cookies. You can make the dough ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.