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Best sugar cookies: 3 secrets for chew

sugar cookies

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You will make the ultimate soft and chewy cutout sugar cookies. These cookies hold their shape perfectly for decorating, making them ideal for any holiday or celebration. This recipe is straightforward and delivers consistent, delicious results every time.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart.
  9. Bake for 8 to 10 minutes, or until the edges are just barely set and lightly golden. For softer cookies, err on the shorter baking time.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely before you decorate them.

Notes

  • Chilling the dough is important for shape retention during baking.
  • Do not overbake if you want truly soft cookies.
  • For best decorating results, allow cookies to cool fully before applying royal icing.
  • This dough freezes well before rolling and cutting.

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