Soft Sugar Cookies
Soft and chewy sugar cookies. Perfect for any occasion as they can be dressed up or down! Whether they're slathered in icing, dipped in sprinkles, or totally plain, these cookies will bring a wave of nostalgia and a smile to anyone's face.
Servings: 20 cookies
Ingredients
For the Cookie Dough:
- 1¼ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ teaspoon Kosher Salt
- ½ cup Unsalted Butter (softened to room temperature)
- ¾ cup Granulated Sugar
- 1 Egg
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
For the Toppings:
- ¼ cup Granulated Sugar
- ¼ cup Sprinkles (optional)
Instructions
- Preheat your oven to 350°F and line a baking tray with parchment paper.
- In a medium bowl, add your flour, baking soda, cream of tartar, and salt. Whisk to combine and set aside.
- Using a hand mixer in a large bowl (or in the bowl of a stand mixer with the paddle attachment), cream together your butter and sugar. Make sure they are fully combined and a little fluffy. This will take 2-3 minutes.
- Add the egg, vanilla, and almond extract. Beat well until the entire mixture is homogeneous.
- Pour the dry ingredients into the wet ingredients and beat together until no dry flour remains in the batter.
- Using a cookie scoop (or your hands), scoop out cookie dough balls. I use a tablespoon-sized cookie scoop, and this recipe made 20 cookies for me.
- Pour the ¼ cup of granulated sugar for the toppings into a small bowl, and if you are using any other toppings like sprinkles or something of the like, pour those in a separate small bowl as well.
- If you are adding sprinkles or another topping, dip the top of the cookie dough balls in there first. Then, once you have your desired amount of sprinkles on top, roll the dough ball in the sugar and coat completely. If you are not using sprinkles/toppings, skip the first part and just roll every dough ball in sugar to coat it.
- Once all of your dough balls are coated in sugar and your toppings have been added if so desired, place dough balls on the lined baking tray and bake in the preheated oven for 8-10 minutes.
- Take out of the oven, the edges should just barely be browning. Allow to cool before eating. They will last in a container at room temperature for 3 days.
Notes
I made this recipe as a small batch recipe because I know often times you don't need 40-60 cookies from one batch of dough. This dough recipe makes about 20 three inch diameter cookies, but you can easily double the recipe to make more if you need to! Since the recipe makes so few cookies, I cannot recommend trying to half this recipe.