BEST SOFT AND CHEWY SUGAR COOKIES
If you're wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!
Provided by Lindsay
Categories Cookies
Time 37m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it's ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn't be sticky. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 126 calories, Sugar 8.4 g, Sodium 79.3 mg, Fat 6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 0.3 g, Protein 1.4 g, Cholesterol 21.1 mg
SOFT AND CHEWY DROP SUGAR COOKIES
Steps:
- Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
- Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).
- Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 108 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 100 mg, Fiber 1 g, Sugar 7 g
SOFT SUGAR COOKIES
A soft and tender version of traditional roll-out sugar cookies--thanks to an extra egg. For a sparkly option, roll the dough in colored sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 7
Steps:
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.
- Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
DROP SOFT SUGAR COOKIES
Make and share this Drop Soft Sugar Cookies recipe from Food.com.
Provided by Parsley
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Lightly grease cookie sheets.
- In a large mixing bowl, beat together oil, sugar and vanilla until crumbly. Beat in egg.
- Gradually add in flour, salt, baking soda, and milk. Beat until well-mixed.
- Drop by Tbsp on to lightly greased cookie sheets 2" apart.
- Slightly flatten each with a flat-bottom glass dipped in sugar (or colored sugar).
- Bake at 400 for 6-8 minutes or until edges barely begin to brown.
Nutrition Facts : Calories 77.7, Fat 2.3, SaturatedFat 0.4, Cholesterol 5.4, Sodium 69, Carbohydrate 13, Fiber 0.2, Sugar 6.3, Protein 1.1
SOFT DROP SUGAR COOKIES
Happily surprise everyone with a batch of our Soft Drop Sugar Cookies. Sprinkle these Soft Drop Sugar Cookies with colored sugar for some extra appeal.
Provided by My Food and Family
Categories Home
Time 1h27m
Yield 72 servings
Number Of Ingredients 10
Steps:
- Mix sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in 1/2 tsp. cinnamon, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 min.
- Heat oven to 350ºF. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet sprayed with cooking spray.
- Bake 10 to 12 min. or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely.
- Mix powdered sugar, remaining cinnamon and milk until blended; spread onto cookies. Let stand until frosting is firm.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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SOFT SUGAR COOKIES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
4.9/5 (356)Calories 141 per servingCategory Dessert
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or coat with non-stick spray.
- In a large bowl, cream together butter and sugar until light and fluffy about 1 minutes. Add in egg and vanilla extract. Beat until combined.
- Next, add in the baking soda, baking powder and salt. Mix until just combined. Gradually add flour mixing as you go. Make sure to scrape the side of the bowl every once in a while.
- If you want you can roll the dough into 1'' balls and roll into granulated sugar, place about 2'' apart on prepared baking sheet. Your other option is to drop tablespoons of dough onto cookie sheet about 2'' apart if you don't want sugar on them.
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4.9/5 (89)Category Dessert
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
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