Soft sugar cookies

Votes: 8

Time: 1 hour 35 minutes
Complexity: easily
Quantity: 30 cookies

Unlike traditional crispy sugar cookies, these cookies are softer. The dough is made from flour, butter, sugar, egg, and baking powder, while natural vanilla extract imparts a wonderful aroma. The resulting thick dough is rolled into balls and rolled in sugar before baking (you can use colored sugar for a festive treat). The finished cookies are moderately sweet, with a crunchy sugar crust that complements their soft texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups premium flour
0.5 tsp baking powder
0.5 tsp fine salt
1.5 cups sugar + extra for coating
220 g unsalted butter, room temperature
1 tsp vanilla extract
1 large egg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, premium flour, eggs

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven and preheat to 190°C. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder and salt.

In a large bowl, beat the sugar and butter with a mixer on medium speed until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until smooth. Add the flour mixture in two additions and mix on low speed until combined.

Place a small amount of sugar in a small bowl. Scoop out 1 heaping tablespoon of dough, roll into balls, and roll in sugar. Place the balls on the prepared baking sheets, about 5 cm apart. You'll have some dough left over for a second batch.
Bake until the cookies are golden brown around the edges, 12-14 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once the baking sheets are cool, repeat with the remaining dough. Cookies can be stored in an airtight container for up to 3 days..

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.