Sugar Cookie Recipe
These soft and chewy sugar cookies are so easy to make thanks to the no-chill cookie dough! The edges are crisp and the center is tender, soft, and chewy.
Servings: 16 large cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 1/4 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon almond extract
- Sparkling sugar or sprinkles optional
Instructions
- Preheat oven to 350° F. and line a rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer add the butter and sugar. With the paddle attachment, beat on medium-high speed for 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl at least once.
- Add in the egg, egg yolk, vanilla bean paste, and almond extract then beat again until thoroughly combined, about 1 minute. Scrape down the sides of the bowl once.
- Pour the dry ingredients into the mixer bowl. Beat on low to start then increase the speed slightly. Beat just until the flour is incorporated and you can no longer see it. Scrape down the sides of the bowl as needed.
- Pour 1/4 cup of granulated sugar into a small bowl. Use a 3 tablespoon cookie scoop to scoop out balls of cookie dough. Use clean hands to roll it into a ball then roll it in the sugar until completely coated.
- Place the cookie dough ball onto the prepared baking sheet. Use the bottom of a measuring cup to flatten slightly. Space the cookies 2 inches apart on the baking sheet. Sprinkle with sparkling sugar or sprinkles if desired, gently pressing them into the top of the cookie dough.
- Bake on the middle rack of the oven for 10-12 minutes or until the cookies are set and just starting to brown around the edges. Be careful not to overbake them or they won't be soft and chewy. Cool on the baking sheet for 5 minutes before removing them onto a wire rack to finish cooling.
Notes
The sugar cookies will keep in an airtight container at room temperature for up two 3 days. You can also freeze them for up to 3 months.
Nutrition
Calories: 243kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 176mg | Potassium: 30mg | Fiber: 1g | Sugar: 16g | Vitamin A: 386IU | Calcium: 24mg | Iron: 1mg