Soft Sugar Cookies – Best Easy Recipe

soft sugar cookies Are more than just a sweet treat; They are gateways to fond memories and simple pleasures. Imagine biting into a cookie that is so tender it practically melts in your mouth, with a sweet, buttery flavor and a hint of vanilla that hits your taste buds. It’s no surprise that this classic is a perennial favorite, often the star of holiday celebrations, birthday parties, or simply an afternoon pick-me-up. What really sets these exceptionally soft sugar cookies apart from the rest is their incredible texture – a delicate crumb that is never dry or crumbly, achieved through a carefully balanced recipe and a secret technique that I’m thrilled to share with you today. Get ready to fall in love with baking all over again as we create the ultimate soft sugar cookies that will have everyone asking for your recipe!

Material:

3/4 cup salted butter, softened (1 and 1/2 sticks)
4 ounces cream cheese, softened
1 and 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1 and 3/4 teaspoon almond extract
1 teaspoon salt
3 cups flour, leveled with a spoon

Creaming Butter and Cream Cheese

The foundation of truly soft sugar cookies lies in the creaming process. This is where we incorporate air into the fat, which will contribute to a tender crumb and light texture. Start by making sure your salted butter and cream cheese are very soft. They should be flexible and able to withstand slight pressure, but not so soft that they appear melted. In a large mixing bowl, or the bowl of your stand mixer with the paddle attachment, add the softened butter and cream cheese. Beat them together on medium speed until they are completely smooth and well combined, and there are no lumps left. This usually takes about 2-3 minutes. Scrape the sides of the bowl with a spatula occasionally to make sure everything is evenly incorporated.

Mixing Sugar and Wet Ingredients

Once your butter and cream cheese mixture is beautifully smooth, it’s time to add the granulated sugar. Gradually add 1 and 1/2 cups granulated sugar to the creamed mixture and beat on medium speed. Continue beating for another 3-5 minutes, or until the mixture becomes light and fluffy. This is another important step to achieve the desirable soft texture. You will notice that the color of the mixture will become lighter and the volume will increase significantly. Next, crack your eggs and add the flavorings: 1 teaspoon vanilla extract and 1 and 3/4 teaspoon almond extract. The almond extract, in particular, provides a wonderful depth of flavor that complements the sweetness of the sugar cookies beautifully. Beat on medium-low speed until the egg is completely incorporated. Be careful not to overmix at this stage, as this may cause the cookies to become tough.

Incorporating Dry Ingredients

In a separate medium bowl, whisk together the dry ingredients: 1 teaspoon salt and 3 cups of the flour you’ve carefully spooned into your measuring cup and leveled off. Beating them together ensures that the salt is evenly distributed throughout the dough, leaving your cookies with no saltiness. Now, it’s time to add the dry ingredients to the wet ingredients. It’s best to do this in batches to avoid overworking the dough and ensure even mixing. Add about one-third of the flour mixture to the creamed butter and sugar mixture. Mix on low speed until completely mixed. Repeat this process with the remaining flour, adding two more additions, mixing only until there are no dry streaks of flour left. Again, avoid excessive mixing; A slightly shaggy dough is perfectly fine at this point.

Chilling and shaping the dough

This step is essential to handling cookie dough, especially when it contains cream cheese, and to obtain well-formed cookies. Turn the dough out onto a lightly floured surface. The dough will be quite soft and slightly sticky. Gently bring the dough together with your hands to form a cohesive ball. Divide the dough in half. Shape each half into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap. Refrigerate the dough for at least 2 hours, preferably 4 hours, or overnight. Chilling the dough not only makes it easier to handle, but also allows the flavor to melt and the fat to solidify, which is important to keep the cookies from spreading too much during baking. You want those beautifully shaped cookies to keep their shape.

baking soft sugar cookies

When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This not only prevents sticking but also makes cleaning easier. Take a disk of cold dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. If the dough becomes so soft while rolling that it becomes difficult to work with, put it in the refrigerator for a few minutes. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to the prepared baking sheet, leaving about 1 inch of space between them. Bake for 8-10 minutes or until the edges are light golden brown. The center should still look slightly soft. This is important to achieve that characteristic soft texture. Overcooking will result in crispier cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These soft sugar cookies are delightful on their own, or you can get creative with frosting and sprinkles after they’ve cooled.

conclusion:

I hope you enjoy learning how to make these incredibly delicious soft sugar cookiesThis recipe is all about achieving the perfect melt-in-your-mouth texture with a delightful subtle sweetness. They are surprisingly simple to prepare, making them an ideal baking project for beginners and experienced bakers alike. Once you’ve mastered the basic recipe, you’ll find yourself turning to it again and again for special occasions or just to brighten your day.

These delicious cookies are great on their own, but they also shine when served with a glass of cold milk, a cup of coffee, or even as the base for a simple ice cream sandwich. For a festive touch, consider decorating them with light royal icing and sprinkles after they’ve cooled completely. Don’t be afraid to experiment with different extracts – a touch of almond or lemon peel can add a wonderful twist to the classic flavor.

Baking is all about embracing the process, so enjoy it! Even if your first batch isn’t perfect, I guarantee they will still be delicious. Enjoy sharing these amazing soft sugar cookies With your loved ones!

Frequently Asked Questions:

Why aren’t my sugar cookies soft?

Making sure your sugar cookies are soft often depends on a few key factors. Overcooking is the most common culprit; Keep a close eye on them and remove them from the oven when the edges start to turn golden, even if the center looks a little dull. They will continue to bake on the hot baking sheet. Also, be careful not to cream the butter and sugar for too long, as this may incorporate too much air, which will cause the cookie to become crumbly. Finally, measuring your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping it straight out of the bag prevents adding too much flour, which can result in dry cookies.

Can I make these soft sugar cookies ahead of time?

Absolutely! in soft sugar cookies It can be baked and stored in an airtight container at room temperature for 3-4 days. For long-term storage, you can freeze baked and cooled cookies for up to 3 months. If you want to bake them from frozen, simply place them on a baking sheet and bake for a few extra minutes until heated through.