The Best Soft, Old-Fashioned Sugar Cookies

I made these sugar cookies about three weeks ago for the first time, and they came out perfectly! I was SO proud, because I definitely consider myself more of a chef than a baker. But when Eric and I filmed this recipe for my YouTube channel, the cookies came out SO wrong. The texture was terrible and I was so confused and defeated. Typically, it takes 1-3 times of making something to get the recipe just right, but this recipe took 8 trials and errors to figure out what I had done differently the first time I made these cookies compared to the second time when the cookies were super off. I finally found out what I was doing wrong…too much flour!

I have such pride in putting out only the BEST recipes. Every recipe on my blog is tested and retested until I get it just right. These cookies are truly phenomenal, and I hope you love them as much as I do!

They’re just the right mix of chewy (from the baking soda) and soft and cakey (from the baking powder). They’re light and tender yet buttery. Not to mention the incredible taste…

On a final note – I posted a Day in the Life of a Food Blogger video yesterday on my YouTube channel. The day that I filmed myself happened to be the day of the “sugar cookie disaster.” What a challenge it was to get these cookies right, but what a reward it was to pull out the best sugar cookies ever from the oven!!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 20-22 medium cookies

Prep time: 25 minutes

Cook time: 20 minutes (for 2 batches)

Total time: 45 minutes

The Ingredients

1 ¾ cups all-purpose flour

1 cup (2 sticks) salted butter, softened to room temperature

1 cup + 2 tablespoons granulated sugar*

1 tablespoon real vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt (add ¼ teaspoon if using unsalted butter)

1 large egg

*You will need an additional ¼ cup sugar to roll cookie dough in before baking

 

 

 

The Steps

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda, and salt until well incorporated.

In the bowl of a stand mixer with the whisk attachment (or another separate bowl if you’re using a hand mixer), add room temp butter, 1 cup + 2 tablespoons granulated sugar, and vanilla. Turn mixer on medium speed and cream together for 2 minutes, scraping down sides of bowl halfway through. Butter/sugar mixture should look creamy and fluffy.

Add egg, turning mixer to medium/low speed until just incorporated. Do not overmix.

Add dry ingredients to mixer, and combine until just incorporated, scraping down the sides of the bowl as needed. Do not overmix.

To refrigerate cookie dough or not?! I tested refrigerating cookie dough for 2 hours and not refrigerating cookie dough. I actually preferred not refrigerating dough for this recipe. The result was slightly softer, as opposed to chewier cookies. The choice is up to you!

To bake: Roll cookie dough into 2 tablespoon-sized balls. Roll balls in granulated sugar, and then place at least an inch apart from each other on a greased baking sheet. Dough will be sticky.

Bake for 8-10 minutes until the middle of the cookies don’t look doughy anymore and the edges of the cookies just start to turn light golden. Cookies will look puffy, but they’ll sink a bit more once they cool.

To store: Let cookies cool for 5 minutes before devouring! Store in an airtight container for up to 3 days for maximum freshness.

To freeze: Freeze any unused raw cookie dough balls in a Ziploc bag. Bake cookies right from the freezer at 350 degrees for 10-12 minutes OR let balls sit out on the counter for 30 minutes before baking and bake as usual.

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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2 Comments

  1. Lyric
    January 24, 2022 / 6:44 pm

    Could I add white chocolate chips and sprinkles to the batter?

    • TastefullyGrace
      Author
      January 24, 2022 / 6:49 pm

      Hi!

      Although I’ve never tried, I’m sure you can! I’d add 1 or 1 1/2 cups of white chocolate chips to the batter. For sprinkles, I’d probably mix in about 1/2 cup.

      Let me know how they turn out!
      Grace

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