classic buttery sugar cookies — thick, tender, and slightly crackled on top. Here’s a full, reliable recipe to recreate them:
Soft & Buttery Sugar Cookies
🥣 Ingredients
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1 cup (226g) unsalted butter, softened
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1 1/2 cups (300g) granulated sugar
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1 large egg
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1 large egg yolk (for extra softness)
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2 tsp vanilla extract
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2 3/4 cups (345g) all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1/4 cup sugar (for rolling)
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2️⃣ Cream Butter & Sugar
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Beat butter and sugar together for 2–3 minutes until light and fluffy.
3️⃣ Add Wet Ingredients
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Mix in egg, egg yolk, and vanilla until smooth.
4️⃣ Add Dry Ingredients
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In a separate bowl, whisk flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into wet ingredients until just combined.
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Do not overmix.
5️⃣ Shape
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Scoop about 1½ tablespoons of dough.
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Roll into balls and roll in granulated sugar.
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Place on baking sheet about 2 inches apart.
6️⃣ Bake
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Bake 9–11 minutes.
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Edges should be lightly golden; centers will look slightly underdone.
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Let cool on pan for 5 minutes before transferring.
✨ Tips for Extra Soft Cookies
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Do not overbake — they continue cooking on the pan.
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For thicker cookies, chill dough 30–60 minutes.
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For a slight crisp edge, bake 1 minute longer.
If you’d like, I can also give you:
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A chewy bakery-style version
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A no-spread thick version
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A lemon or almond flavored variation
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Or a small batch recipe 🍪