I know it's a bit of a stretch to say these are perfect, but they are so amazing! Plus they are made with simple ingredients that you likely have on hand already... winner winner sugahh cookie dinnah.
These Sugar Cookies are fabulous on their own with a sprinkle of sea salt & raw sugar. However, if you are feeling festive & funky, you can easily build your dream cookie from this cookie base. Better yet, you can make 20 different cookies in one sitting by mixing in 1 tbsp of mix-ins per cookie scoop...*mind blown*!
I suggest adding 1 tbsp of mix-in's per cooking scoop.
M&Ms + Oreos
S'mores (Graham crackers + Chocolate + Mini Marshmallows)
White Chocolate Chips + Macadamia Nuts
Crushed Oreos + PB Cups
Kitchen Sink (Potato Chips + Pretzels + Chocolate Chips)
Lemon/Orange Zest + Sugar
MY FAVORITE BAKING SUPPLIES FOR MAKING THESE COOKIES
Oven - with rack positioned in the middle
1-2 Large mixing bowl(s)
Measuring cups + spoons
Electric mixer (handheld or stand) OR a whisk**
Parchment paper / silpat
Optional: cookie scoop
Oven mitt or thick towel
SOFT + CHEWY SUGAR COOKIES
yield: 20-24 cookies | ready in an hour
I N G R E D I E N T S
3 cups all-purpose flour (360g)
1 tsp salt
1 tsp baking soda
1 cup melted butter, cooled
1 cup granulated sugar
½ cup packed brown sugar
2 ½ tsp vanilla extract
1 egg + 1 egg yolk
Optional: raw sugar + flakey sea salt or fun mix-ins
M E T H O D
In a mixing bowl, combine flour, salt, baking soda. Set aside.
In a separate bowl, combine melted butter, granulated & brown sugar, vanilla, and egg + yolk. Mix for 3 minutes using an electric mixer until pale & fluffy**.
Combine dry & wet ingredients. Mix until combined, about 1 minute.
Scoop dough into 2 tbsp balls, I love using my cookie scoop for this!
OPTIONAL: Add any mix-ins you desire into the scoops & form a dough ball; use ~1tbsp of “mix-ins” per cookie. It is also delicious to keep them as simple sugar cookies.
Chill dough for 30 minutes in the freezer. While the dough chills, preheat oven to 375 F. Adjust oven rack to be in the middle of the oven.
Place 6-8 cookies on a parchment or silpat lined baking sheet. Sprinkle with a pinch of flakey sea salt and raw sugar.
Bake for 9-11minutes, until lightly golden around the edges. Cookies will be super fluffy looking but will drop as they cool. If you’d like, tap the cookie sheet on the counter a few times to slightly deflate the cookies.
Cool for 10 minutes before removing from your baking sheet.
R E C I P E N O T E S
MIXER: having an electric mixer provides a lighter cookie, but you can defiantly make delish cookies without an electric mixer! If using a hand-held whisk, mix with all your muscles for 4ish minutes—this process created the “fluff” for the cookie.
MEASURING FLOUR: use the scoop & sweep method. This ensures you won’t end up with flour-y, dense cookies.
GLUTEN FREE: Substitute all-purpose flour for a 1:1 GF Flour. I prefer Cup4Cup All-Purpose Gluten Free Flour
DAIRY FREE: substitute vegan butter for the regular butter
STORAGE: Keep in an airtight container at room temp for 2 weeks
FREEZER: Freeze scooped dough at step 6 & bake from frozen following steps 7-9. Alternatively, freeze baked cookies for 3 months.