1

Preheat the oven to 375°F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.

2

In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.

3

Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.

4

In another bowl, whisk together the flour, baking powder, baking soda and salt.

5

Add the dry ingredients to the wet ingredients and mix until combined.

6

Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I used a #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).

7

Bake for 8-10 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).

8

Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Category,

Ingredients

Directions

1

Preheat the oven to 375°F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.

2

In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.

3

Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.

4

In another bowl, whisk together the flour, baking powder, baking soda and salt.

5

Add the dry ingredients to the wet ingredients and mix until combined.

6

Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I used a #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).

7

Bake for 8-10 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).

8

Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Soft and Chewy Sugar Cookies