Soft Sugar Cookies

Soft Sugar Cookies - made dough September 17, 2019 from Easy Family Recipes

I already have a new favorite sugar cookie recipe from Butternut Bakery that I discovered a couple of months ago so I wasn't really looking for a new one. But the pictures of Soft Sugar Cookies from Easy Family Recipes looked so good that I decided I had to make it for myself.

Turns out I have another new favorite sugar cookie recipe now. This isn't as sweet but tasted amazingly good and I loved, loved the soft texture. You get that from underbaking so please bake only until the edges are set and look golden brown. The middles might look a little raw and that's okay. Take out of the oven and let sit on the cookie sheets to bake a little longer but don't bake in the oven until it's puffy or cracks appear in the middle. They may be cooked all the way through by then and you'll miss out on the soft, dense texture.

This is my favorite kind of cookie. Make sure you use fresh butter and real vanilla. With this kind of classic simplicity, the taste is due entirely to the quality of the ingredients you use.

Really nice dough, easy to work with, not dry or crumbly, not too soft or sticky

1 cup unsalted butter
1 1/4 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract (I used 1 teaspoon vanilla extract and 1/2 teaspoon vanilla bean paste)
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the egg and vanilla; mix until just combined.
2. In a separate bowl, whisk together the flour, baking powder and salt.
3. Add the flour mixture to the butter mixture in three additions, beating until just combined after each addition. Do not overmix.
4. Portion the dough into tablespoon size dough balls. Flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space dough discs on prepared baking sheets. Bake for 9-11 minutes or until center is just set. Remove from oven and let cool on baking sheets for several minutes. Transfer to wire cooling racks to cool completely.