National Sugar Cookie Day
Soft and Chewy Sugar Cookies
From Brown Eyed Baker
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened but still cool
1 1/2 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
- Adjust the oven racks to the upper and lower middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray as set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Cream the butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat at medium speed until combined. Add the flour mixture and beat at low speed until just combined, scraping down the sides of bowl as needed.
- Place the remaining sugar in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess. Roll dough into 1 1/2-inch balls between moistened palms, roll the balls in the sugar, and then place it on the prepared baking sheet. Space the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the balls with the bottom of the glass until they are about 3/4- inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
- Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes then transfer the cookies from the pans to a wire rack and cool to room temperature. Store in an airtight container at room temperature.