Soft Sugar Cookies
These soft sugar cookies melt in your mouth with a perfectly tender texture—softer, chewier, and even better than what you’d find at a bakery. Buttery and classic, they deliver everything you crave in a homemade sugar cookie!
Equipment
Ingredients
- 2 2/3 cups all-purpose flour *See notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 teaspoon cream of tartar
- 14 tablespoons unsalted butter cool room temperature
- 1 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tablespoons heavy cream room temperature
- 2 teaspoons vanilla bean paste or extract
- 1/2 cup sprinkles if using
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set aside.
- In a stand mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
- Scrape down the bowl, then mix in the egg, egg yolk, heavy cream, and vanilla.
- Scrape down the bowl again and mix in the flour mixture and sprinkles, if using.
- Cover the top of the bowl with plastic wrap and chill it in the fridge for 30 minutes.
- Once chilled, scoop the mixture into two tablespoon-sized balls, roll each between your palms, and place them on the prepared baking sheet.
- Wrap the pan tightly with plastic wrap and chill the cookie dough in the fridge for at least 3-4 hours, preferably overnight for thicker centers.
- When ready to bake, preheat the oven to 350°F/180°C.
- Bake the cold cookies on a parchment-lined baking sheet for 8-9 minutes or until the centers look puffy and no longer wet.
- Let the pan cool on a wire rack, and then enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on butter: It's important to use cool room temperature butter (66°-68°F). Butter that is too warm, even after chilling, will spread more!
Storage: Keep in an airtight container at room temperature for up to 4 days.
