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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Best Soft and Chewy Sugar Cookies Recipe

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This recipe for Best Soft and Chewy Sugar Cookies is from Jessi's Cookbook, Our family History Passed Down with Recipies , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cups (358) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (224g) unsalted butter room temperature
1 cup + 2 tbsp (233g) granulated sugar
2 tbsp (28g) light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (additional for rolling)
Directions:
Directions:
Preheat oven to 350 degrees. 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. 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.
Personal Notes:
Personal Notes:
The sugar amounts are important for these cookies. If you chose to use all granulated sugar, rather than a little brown sugar, the cookies won't spread quite as much and will be a little less soft.

Be sure to measure the flour accurately. The best way is by weight with a food scale, but if you don't have one, give your flour a stir, then scoop it out with a measuring scoop. Do not pack it into the measuring cup.

 

 

 

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