Soft and Fluffy Sugar Cookies

There’s nothing quite like the smell of freshly baked cookies wafting through the house, especially when those cookies are as delightful as these soft and fluffy sugar cookies. From the moment I first tried this recipe, I knew it was a keeper. My family, usually a tough crowd to please when it comes to sweets, devoured them in minutes! The perfect balance of sweetness, a melt-in-your-mouth texture, and that classic vanilla aroma makes these cookies irresistible. Whether you’re a seasoned baker or just starting out, this recipe is incredibly easy to follow and guarantees perfect results every time. Get ready to experience sugar cookie perfection – your taste buds (and your family!) will thank you!

Ingredients:

• 3 cups (360g) All-Purpose Flour: Provides structure. Spoon and level the flour, don’t scoop directly from the bag.
• 2 teaspoons Baking Powder: For that essential fluffy lift.
• ½ teaspoon Salt: Balances sweetness and enhances flavor.
• 1 cup (2 sticks or 226g) Unsalted Butter: Softened to room temperature (important for creaming).
• 1 ½ cups (300g) Granulated Sugar: For sweetness and soft texture.
• 2 Large Eggs: At room temperature if possible (helps them incorporate better).
• 2 teaspoons Pure Vanilla Extract: For classic flavor.

Equipment:

• Large mixing bowl
• Medium mixing bowl
• Electric mixer (handheld or stand mixer)
• Whisk
• Spatula
• Plastic wrap
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional, approx 1.5 tbsp size) or rolling pin & cookie cutters
• Wire cooling rack

Instructions:

1. Combine Dry Ingredients: In the medium bowl, whisk together the 3 cups (360g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Whisking ensures even distribution. Set aside.
2. Cream Butter and Sugar: In the large mixing bowl, place the 1 cup (226g) softened unsalted butter and 1 ½ cups (300g) granulated sugar. Using an electric mixer on medium speed, beat together for 2-3 minutes until the mixture is very light, fluffy, and pale yellow. Scrape down the sides and bottom of the bowl occasionally. This step incorporates air, which is key for softness.
3. Add Eggs and Vanilla: Add the 2 large eggs one at a time, beating well for about 30 seconds after each addition until fully incorporated. Scrape down the bowl again. Beat in the 2 teaspoons vanilla extract.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture in three additions. Mix on low speed just until the flour streaks disappear after each addition. Be careful not to overmix! Overmixing will develop gluten and make the cookies tough. The dough will be soft.
5. Chill the Dough (Crucial Step): Scrape the dough together, cover the bowl tightly with plastic wrap, and refrigerate for at least 30 minutes, and preferably 1 hour (or up to 2 hours). Chilling firms the butter (preventing excessive spreading), makes the dough easier to handle, and allows flavors to meld.
6. Preheat Oven & Prepare Pans: Towards the end of the chilling time, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
7. Shape the Cookies:
   • For Drop Cookies: Use a cookie scoop (about 1.5 tablespoons) or two spoons to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between them.
   • For Cut-Out Cookies: Lightly flour your work surface and rolling pin. Roll out a portion of the chilled dough to about 1/4-inch thickness. Cut out shapes using cookie cutters. Gently transfer shapes to the prepared baking sheets. Re-roll scraps gently (avoid overworking). If the dough becomes too soft, return it to the fridge briefly. Note: These cookies will puff slightly, so intricate details might soften.
8. Bake: Bake one sheet at a time in the center rack of the preheated oven for 8-10 minutes. The edges should be set and just barely starting to turn golden brown. The centers should look set but still soft (they might look slightly underdone). Do not overbake if you want soft cookies.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes – they will continue to set up. Then, carefully transfer them to a wire rack to cool completely.
10. Decorate (Optional): Once completely cool, decorate with your favorite frosting, icing, sprinkles, or enjoy them plain!

Nutrition Facts

(Per Serving – approximately 1 cookie, recipe yields about 24 cookies)

• Serving Size: 1 cookie
• Calories: Approximately 150 kcal
• Total Fat: 8g

(Note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Preparation Time

• Prep Time: 30 minutes (includes dough making and chilling)
• Bake Time: 8-10 minutes per batch
• Total Time: Approximately 1 hour (including chilling and baking)

This recipe is wonderfully efficient! The active preparation time is relatively short, with the majority of the time being hands-off chilling and baking. Perfect for fitting into busy schedules or spontaneous baking sessions!

How to Serve

These soft and fluffy sugar cookies are incredibly versatile and can be enjoyed in countless ways. Here are a few serving suggestions to inspire you:

• Classic with Milk: The quintessential pairing! A glass of cold milk perfectly complements the sweetness of the cookies.
• Tea or Coffee Time: Serve alongside a warm cup of tea or coffee for a delightful afternoon treat or a cozy evening snack.
• Dessert Platter Star: Include these sugar cookies on a dessert platter alongside brownies, cupcakes, and fruit for a crowd-pleasing spread.
• Party Favors: Package a few cookies in cellophane bags tied with ribbon for adorable and delicious party favors.
• Holiday Celebrations: Decorate them with festive frosting and sprinkles to make them perfect for Christmas, Easter, Halloween, or any holiday gathering.
• Ice Cream Sandwich: Use two cookies to sandwich a scoop of your favorite ice cream for a fun and indulgent dessert.
• Dunk in Hot Chocolate: Warm and comforting, dunking these cookies in hot chocolate on a chilly day is pure bliss.
• Simple and Elegant: Sometimes, the best way to serve them is simply on a pretty plate, allowing their soft and fluffy texture and delicious flavor to shine.

Additional Tips for Perfect Soft and Fluffy Sugar Cookies

1. Use Softened, Not Melted Butter: Softened butter is crucial for creaming properly with sugar. It should be at room temperature, easily yielding to pressure but not greasy or melted. If your butter is too cold, it won’t cream properly, and if it’s too melted, your cookies might spread too thin.
2. Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to tough cookies. Mix just until the dry ingredients are incorporated into the wet ingredients. A few streaks of flour are okay – they will disappear as you fold the dough together.
3. Chill the Dough Thoroughly: Chilling is not optional! It firms up the butter, prevents excessive spreading, and enhances the flavor. Don’t skip this step for the best texture and shape of your cookies. If you are in a rush, even 30 minutes of chilling is better than none.
4. Measure Flour Correctly: Too much flour can result in dry, crumbly cookies. Use the “spoon and level” method: spoon flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife). Avoid scooping directly from the bag, as this packs the flour and can lead to using too much.
5. Bake at the Right Temperature: Ensure your oven is preheated to the correct temperature of 350°F (175°C). An oven thermometer can be helpful to verify your oven’s accuracy. Baking at the correct temperature ensures even baking and prevents the cookies from becoming too brown on the bottom before they are cooked through.
6. Don’t Overbake: These cookies are meant to be soft and fluffy, not crispy. Bake them just until the edges are lightly golden and the centers are set. They will continue to bake slightly as they cool on the baking sheet. Overbaking will result in dry, hard cookies.
7. Use Parchment Paper or Silicone Baking Mats: These prevent sticking and ensure even baking. Parchment paper also makes cleanup a breeze. Silicone baking mats are reusable and provide excellent non-stick properties.
8. Experiment with Extracts and Flavors: While vanilla is classic, don’t be afraid to experiment! Almond extract, lemon extract, or even a hint of citrus zest can add a unique twist to your sugar cookies. Just be mindful of the strength of extracts – a little goes a long way!

Frequently Asked Questions (FAQ)

Q1: Can I make these sugar cookies ahead of time?

A: Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze baked cookies for up to 2 months.

Q2: My sugar cookies spread too much. What did I do wrong?

A: There are a few reasons why your sugar cookies might have spread too much. The most common culprit is butter that was too soft or melted. Make sure your butter is properly softened, not melted. Also, ensure you chilled the dough for the recommended time – chilling helps to firm up the butter and prevent spreading. Overmixing the dough or not measuring flour correctly (using too little flour) can also contribute to spreading.

Q3: Can I freeze the sugar cookie dough?

A: Yes, you can freeze sugar cookie dough! Scoop the dough into cookie-sized balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. You can bake them directly from frozen – just add a couple of extra minutes to the baking time. Alternatively, you can freeze a disc of rolled-out dough wrapped tightly in plastic wrap. Thaw in the refrigerator before cutting out shapes and baking.

Q4: How do I get my sugar cookies to be extra soft?

A: The key to extra soft sugar cookies is to avoid overbaking them. Take them out of the oven when the edges are just starting to turn golden brown and the centers are set but still look slightly soft. They will continue to set as they cool. Using softened butter, not overmixing the dough, and chilling the dough are also crucial for achieving a soft texture.

Q5: Can I use margarine instead of butter?

A: While margarine can be used as a substitute for butter in a pinch, it’s generally not recommended for the best flavor and texture in sugar cookies. Butter provides a richer flavor and contributes to the cookies’ tender texture. If you do use margarine, choose a high-quality stick margarine with a high fat content (at least 80%).

Q6: What’s the best way to decorate these sugar cookies?

A: The decorating possibilities are endless! For classic sugar cookies, a simple glaze made from powdered sugar and milk or water is delicious and easy. You can also use royal icing for more intricate designs. Sprinkles, colored sugars, edible glitter, and even melted chocolate are all fantastic options. Let your creativity shine!

Q7: Can I make these cookies gluten-free?

A: Yes, you can make gluten-free sugar cookies by substituting a gluten-free all-purpose flour blend for the regular all-purpose flour. Make sure to use a blend that is designed for baking and contains xanthan gum or guar gum, as these help to provide structure in gluten-free baking. Follow the recipe as written, but keep an eye on the baking time as gluten-free flours can sometimes bake differently.

Q8: My sugar cookies are cracking on top. Why is this happening?

A: Cracking on the top of sugar cookies can sometimes happen if the oven is too hot or if the dough is too dry. Ensure your oven temperature is accurate and not too high. Also, make sure you are measuring your flour correctly – too much flour can lead to drier dough that is more prone to cracking. If you find your dough is consistently cracking, you can try adding a tablespoon or two of milk to the dough to increase the moisture content.

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