Soft Sugar Cookies
If you find that most sugar cookies are either too crisp or lack flavor, this recipe is the solution. The use of heavy cream and an extra egg yolk creates a soft, chewy texture that holds up for days, unlike typical recipes that dry out quickly.
Print
Pin
Ingredients
Ingredients (~24 cookies)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 tsp cream of tartar
- 1 cup unsalted butter cool room temperature
- 1 cup + 2 tbsp granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tbsp heavy cream room temperature
- 2 tsp vanilla bean paste or extract
- 1/2 cup granulated sugar for rolling
Instructions
- Whisk flour, baking soda, salt, and cream of tartar in a medium bowl.
- Cream butter and sugar in stand mixer until light and fluffy, about 3 minutes.
- Add egg, egg yolk, heavy cream, and vanilla to mixer. Beat until combined.
- Mix in dry ingredients until just combined.
- Chill dough 30 minutes.
- Scoop into 2-tablespoon balls, roll between palms.
- Place on parchment-lined baking sheet, wrap with plastic, and chill 4 hours or overnight.
- Preheat oven to 350F.
- Bake cold cookies 8-9 minutes until centers are puffy and set.
- Cool on pan on wire rack.
Notes
Use cool room temperature butter for best results. Longer chill time produces thicker cookies with gooier centers.
Tried this recipe?Leave a comment below & let me know!