Description
These soft sugar cookies are chewy drop cookies with crisp, buttery edges. They’re a simple alternative to cut-out sugar cookies! Decorate your them with icing or sprinkles for any holiday.
Ingredients
- 1 cup (226g) unsalted butter, softened (see notes)
- 1½ cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- Additional 1/2 cup granulated sugar for finishing
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the dough and beat on medium-low speed until well combined and dough forms.
- Use a large cookie scoop and portion the dough. Roll each ball of dough in granulated sugar and then place each one about 2 inches apart.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
Notes
- Butter temperature: Either allow butter to come to room temperature or soften cold butter in the microwave for 10-12 seconds.
- Cream of tartar substitute: If needed, replace the ½ teaspoon of cream of tartar in this cookie recipe with 1 teaspoon of lemon juice or vinegar.
- Decorate these cookies: Roll in granulated sugar, sanding sugar, or sprinkles. Or top these with Perfect Vanilla Frosting or Easy Sugar Cookie Icing.
- Mix ins: Add 1 cup M&Ms or 1/2-3/4 cup sprinkles. Roll them in a mixture of cinnamon and sugar for Snickerdoodle
- Make ahead and storage options: Prepare the dough ahead of time and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw to room temperature prior to baking. Finished cookies can be frozen and stored in an airtight container.
- Storing finished cookies: These can be stored at room temperature for 7 days or in the freezer for up to 2 months.
Nutrition Information:
1 cookies
196
8.2g
57.9mg
8.2g
4.9g
28.7g
.4g
2.2g
35.8mg
- Category: Cookies
- Method: Oven
- Cuisine: American
