Description
Soft, tender, and delightfully chewy sugar cookies with a subtle vanilla flavor—perfect for any occasion and easy to decorate.
Ingredients
- 2 ½ cups (312 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ tsp almond extract (optional for extra depth)
- ½ cup sanding sugar or granulated sugar for rolling
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla (and almond extract if using).
- Gradually add dry ingredients to wet, mixing until just combined and dough forms.
- Chill dough in refrigerator for at least 30 minutes (up to 2 hours) to firm up.
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- Portion dough by the tablespoon (about 1 ¼″ balls), roll each in sanding sugar, and place 2 inches apart on prepared sheets.
- Bake 9–11 minutes until edges are set but centers are slightly soft.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For thicker cookies, chill dough longer or refrigerate shaped balls before baking.
- For extra chewiness, swap half the granulated sugar with light brown sugar.
- Decorate with royal icing or sprinkles once cookies have cooled.
- Cookies stay soft when stored in an airtight container with a slice of bread to maintain moisture.