Description
Enjoy soft and chewy sugar cookies with a lightly crisp edge and a puffy, cracked top. These classic cookies are flavored with vanilla and a hint of almond extract, rolled in sugar for an extra sweet finish, and perfectly baked for a tender bite that melts in your mouth.
Ingredients
Dry Ingredients
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) for rolling
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup of granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg: Add the egg to the creamed butter and sugar mixture and beat until fully combined.
- Add Flavors: Mix in the vanilla and almond extract (if using) on low speed until incorporated. Scrape down the sides of the bowl again to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening and salt throughout the flour.
- Mix Dry into Wet: Add the dry ingredients to the wet mixture and mix on low speed for about 20 to 30 seconds, just until the dough starts to come together. Avoid over mixing to keep cookies tender.
- Form Dough Balls: Scoop out 2-ounce (approximately 3 tablespoons) portions of dough and roll them into balls using your hands.
- Coat in Sugar: Roll each dough ball in the remaining 1/4 cup granulated sugar, coating all sides for a sweet crunchy exterior.
- Chill Dough: Place the coated dough balls on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to help maintain shape during baking. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare to Bake: After chilling, transfer the dough balls to a separate parchment-lined baking sheet, spacing them 2 to 3 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 11 to 12 minutes or until the edges are set and starting to turn golden brown, and the tops are puffy and cracked. Do not over bake to retain softness.
- Cool: Remove the cookies from the oven and let cool on the baking sheet for 10 minutes to firm up, then use a spatula to transfer them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent excessive spreading and to maintain the chewy texture.
- Do not over mix the dough after adding flour to avoid tough cookies.
- Almond extract is optional but adds a lovely depth of flavor.
- Use room temperature butter and egg for best creaming results.
- These cookies keep well in an airtight container at room temperature for up to 5 days.
- If you want softer cookies, slightly underbake by reducing baking time by 1 minute.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
