Starrs Soft Sugar Cookies

Classic soft sugar cookies, a staple of childhood memories and sweet treats! These tender, chewy cookies are a delight to make and devour. With a simple ingredient list and easy-to-follow instructions, you’ll be whipping up batches of these sweet treats in no time, perfect for snacking or sharing with friends and family.

Ready Time

1 hrs 45 mins

Yields

5 servings

Ingredients

1 1/2 sticks (6 1/2 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
1 large egg
1 1/4 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Colored sugar or sprinkles for decorating, optional

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

If desired, decorate with colored sugar or sprinkles. Yield: 5 soft sugar cookies

Notes

Make sure to use room temperature butter for the best results – it will make creaming the butter and sugar a breeze. Use a high-quality vanilla extract for the best flavor, as it makes a big difference in the taste of the cookies.

When mixing the dry ingredients into the wet ingredients, be gentle to avoid overmixing, which can lead to tough cookies.

Chill the dough for at least 30 minutes to allow the flour to hydrate and the butter to firm up, making it easier to roll out. If you’re having trouble getting the dough to come together, try warming your hands by washing them in warm water and then drying them thoroughly – this can help soften the butter just enough to make the dough more pliable.

For a crisper cookie, bake for 12-14 minutes, but keep an eye on them to avoid overcooking.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.