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This classic soft sugar cookie recipe has become my go-to for everything from holiday gatherings to weekend treats. The perfect combination of chewy centers and slightly crisp edges makes these irresistible for cookie lovers of all ages.
I discovered this recipe during a snowstorm last winter when my kids were craving something sweet. We've made them at least monthly since, experimenting with different colored sugars for each season and celebration.
Ingredients
- Unsalted butter melted and cooled allows for better incorporation with the sugars
- Granulated sugar provides the classic sweetness sugar cookies are known for
- Brown sugar adds depth of flavor and helps create that perfect chewy texture
- Vanilla extract use pure extract for the most authentic flavor
- Egg plus egg yolk the extra yolk contributes richness and tenderness
- Decorators sugar adds sparkle and a delightful crunch to the exterior
- Cake flour helps create a more tender cookie crumb compared to using all purpose alone
- All purpose flour provides structure while balancing with the cake flour
- Kosher salt enhances all the flavors without making the cookies taste salty
- Baking soda provides just enough lift for that perfect cookie texture
Step-by-Step Instructions
- Cream Butter and Sugars
- Use your stand mixer to combine the melted butter with both sugars at medium low speed until fully incorporated. The mixture should come together smoothly but not become overly aerated.
- Add Wet Ingredients
- Mix in the egg, egg yolk, and vanilla extract until just combined. Be careful not to overmix at this stage to maintain the perfect texture.
- Incorporate Dry Ingredients
- Combine the cake flour, all purpose flour, kosher salt, and baking soda in a separate bowl. Add this mixture to your wet ingredients and mix just until no flour streaks remain. Overmixing will develop too much gluten and result in tough cookies.
- Shape and Freeze
- Form the dough into golf ball sized portions and roll each in your decorator's sugar of choice. Place them on a lined baking sheet and freeze until completely solid. This crucial step prevents over spreading and helps develop the perfect texture.
- Bake to Perfection
- Preheat your oven to 375°F and arrange 12 frozen cookie balls per baking sheet, allowing space between each. Bake for 10 to 12 minutes until the bottoms are just turning light golden while the tops remain pale and puffy.
- Cool Properly
- Allow the cookies to cool completely on the baking sheet to achieve that ideal soft and chewy consistency. Patience here results in the perfect texture.
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The combination of cake flour with all purpose is truly the secret to these cookies' incredible texture. My daughter says these are better than bakery cookies, which is quite the compliment from my little cookie connoisseur who has sampled them across three states.
Storage Solutions
These cookies maintain their soft texture for up to 5 days when stored in an airtight container at room temperature. Place a small piece of bread in the container to help keep them extra soft. For longer storage, the baked cookies freeze beautifully for up to 3 months. Simply thaw at room temperature for about an hour before serving.
Customization Options
While these cookies are perfect in their classic form, they welcome creative variations. Try adding lemon or almond extract in place of some of the vanilla for a flavor twist. During holidays, mix colored sugars to match the season or fold in 1/2 cup of festive sprinkles for a funfetti effect. You can also sandwich two cookies with buttercream frosting for a special treat.
Why Freezing Matters
The freezing step might seem inconvenient, but it's actually the secret to these cookies' perfect texture. When cookie dough freezes solid before baking, the fats solidify completely. This means when the cookies hit the hot oven, they spread more slowly and evenly, resulting in thicker, chewier cookies with that slightly crisp edge. I've tested skipping this step, and the difference is remarkable.
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Common Questions Answered
- → Why do these cookies need to be frozen before baking?
Freezing the cookie dough balls before baking helps control spread during baking, resulting in thicker, chewier cookies with the perfect texture. It also helps develop flavor and ensures even baking.
- → Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour for cake flour, the texture won't be quite the same. The cake flour contributes to the soft, tender quality of these cookies. If substituting, use 1½ cups all-purpose flour minus 3 tablespoons, plus 3 tablespoons cornstarch.
- → What kind of decorator's sugar works best?
Any coarse sugar works well for coating these cookies. Traditional white sparkling sugar, colored sugar, or even a cinnamon-sugar mixture are excellent options. The coarser texture adds a pleasant crunch against the soft cookie interior.
- → How do I know when these cookies are properly baked?
These cookies should look pale and puffy on top with light golden bottoms after 10-12 minutes. They may appear slightly underdone in the center, but will set up perfectly as they cool. Overbaking will result in crispier, less chewy cookies.
- → How should I store these cookies to maintain their softness?
Store cooled cookies in an airtight container at room temperature with a slice of bread to maintain moisture. They'll stay soft and chewy for up to 5 days. You can also freeze baked cookies for up to 3 months.
- → Can I add other flavors to this cookie base?
Absolutely! This soft cookie base works well with different extracts like almond or lemon instead of (or alongside) vanilla. You can also add citrus zest, spices like cinnamon, or fold in ingredients like sprinkles or small chocolate chips.