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- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 cup unsalted butter, softened - 1 ½ cups white sugar - 1 egg - 1 teaspoon vanilla extract - ½ teaspoon almond extract - 3 tablespoons milk - A pinch of salt - ½ cup powdered sugar for dusting (optional) When you bake, use standard measurement units for accuracy. - Cups for dry ingredients like flour and sugar - Teaspoons for smaller amounts like baking soda and extracts - Tablespoons for ingredients like milk You can add powdered sugar for a sweet finish. It gives the cookies a nice touch. If you want a twist, try adding chocolate chips or nuts. These options add flavor and fun to your cookies. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is very important. It helps the cookies bake evenly. Next, grab a baking sheet and line it with parchment paper. This keeps the cookies from sticking. In a medium bowl, whisk together your dry ingredients. Combine 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and a pinch of salt. Mixing these well helps create a nice texture. Now, take a large mixing bowl. Cream together 1 cup of softened unsalted butter and 1 ½ cups of white sugar. Mix until it feels smooth and creamy. Then, beat in 1 egg. Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract. This gives your cookies a lovely flavor. Gradually add in the dry ingredients. Mix until everything is just combined. Be careful not to overmix. Finally, stir in 3 tablespoons of milk. Keep mixing until your dough feels fluffy and ready. Now it's time to shape your cookies! Use a tablespoon or a cookie scoop to drop rounded balls of dough onto your prepared baking sheet. Make sure to leave space between each ball. They need room to spread. Bake in your preheated oven for 8-10 minutes. Look for lightly golden edges, but keep the centers soft. This is key for that chewy texture we all love. Once they are done baking, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. This helps them set. After that, transfer the cookies to wire racks to cool completely. If you want to add a special touch, dust the cooled cookies with ½ cup of powdered sugar. This makes them look fancy and adds a nice sweetness. Enjoy your warm, soft, and chewy sugar cookies! To get soft and chewy sugar cookies, start with room-temperature butter. This helps the sugar blend well. Cream the butter and sugar until smooth and fluffy. This step adds air, which makes cookies light. Use both baking soda and baking powder for the right lift. The baking soda gives a soft bite, while the baking powder helps them rise. Don’t overmix the dough; mix until just combined. This keeps your cookies soft. Finally, bake the cookies until the edges are golden, but the centers look soft and puffy. One common mistake is using cold butter. Cold butter leads to hard cookies. Always soften your butter before mixing. Another mistake is overbaking. Watch your cookies closely. If you bake them too long, they will turn crisp. Make sure to leave space between the dough balls on the baking sheet. This allows them to spread properly. Lastly, don’t skip the milk. It adds moisture and keeps the cookies chewy. To boost the flavor, use high-quality vanilla and almond extracts. These give a lovely depth to your cookies. Try adding a pinch of salt. It enhances sweetness and balances the flavors. You can also mix in chocolate chips or nuts for added texture. For a fun twist, sprinkle some lemon zest into the dough. This brightens the flavor and adds a nice touch. Remember to dust cooled cookies with powdered sugar for a sweet finish. Pro Tips Chill the Dough: For even chewier cookies, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Measure Flour Accurately: Use the spoon and level method to measure flour. This prevents your cookies from becoming dry and crumbly. Experiment with Extracts: Feel free to swap almond extract with lemon or orange extract for a unique twist on flavor. Just a little change can give your cookies a whole new personality! Timing is Key: Keep an eye on the cookies while baking. They should be lightly golden around the edges but still soft in the center; they will continue to cook slightly after being removed from the oven. {{image_2}} You can easily change the taste of your sugar cookies. Adding chocolate chips makes them rich and sweet. Try mixing in nuts for a nice crunch. Walnuts or pecans work great. You can also add sprinkles for color and fun. If you want a twist, use lemon or orange zest for a fresh flavor. If you need gluten-free cookies, swap the all-purpose flour for a gluten-free mix. Look for a blend that has a good texture. Many stores sell these mixes now. You can also use almond flour or coconut flour. Just remember, these flours may change the cookie’s taste and texture. You might need to adjust the liquid a bit too. Seasonal changes can inspire fun cookie twists. For fall, add pumpkin spice for a warm flavor. In winter, try peppermint extract for a festive touch. For spring, mix in some dried fruit like cranberries or cherries. Summer is perfect for citrus zest or even a splash of coconut. Each season gives you a chance to be creative with your cookies! To keep your soft and chewy sugar cookies fresh, store them in an airtight container. I recommend using a plastic or glass container with a tight lid. You can also layer parchment paper between cookies. This helps prevent them from sticking together. Store the cookies at room temperature. Avoid putting them in the fridge, as this can make them dry. When stored properly, these cookies last about one week. They remain soft and chewy for the first few days. After that, they may lose some moisture but will still taste great. If you notice any signs of drying, it is best to enjoy them quickly. You can freeze these cookies for up to three months. To freeze, let the cookies cool completely. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible to avoid freezer burn. When ready to enjoy them, thaw at room temperature for a couple of hours. You can also warm them in the oven for a few minutes. This brings back their soft and chewy goodness. The key to soft and chewy cookies lies in the fat and moisture. Using unsalted butter adds rich flavor and helps create that perfect texture. Also, adding milk to the dough keeps it moist. Baking at a lower temperature helps to set the edges while keeping the center soft. This balance between ingredients and baking time is crucial for the soft and chewy effect. Yes, you can use brown sugar instead of white sugar. Brown sugar adds moisture and a slight caramel flavor, which enhances chewiness. You may also mix both sugars for a unique taste. Just keep in mind that changing the sugar type can affect the final texture and flavor of the cookies. To stop cookies from spreading too much, chill the dough for at least 30 minutes before baking. This helps the fat solidify, which slows down spreading. Also, ensure you don't overmix the dough after adding the dry ingredients. Keeping the dough balls a bit larger will also help maintain their shape during baking. Yes, you can use margarine instead of butter. However, the texture may change slightly. Margarine often contains more water, which can make the cookies spread more. Choose a stick margarine for the best results. Just like with butter, make sure it’s softened to create a smooth dough. This blog post covered all you need to bake perfect cookies. We explored essential ingredients, measurements, and optional extras. I shared step-by-step instructions for preparing, baking, and cooling. You learned tips for a soft, chewy texture and common baking mistakes to avoid. We also discussed fun variations and proper storage methods. Remember, baking is both a science and an art. Experiment with flavors and enjoy the process. Happy baking!

Soft & Chewy Sugar Cookies

Deliciously soft and chewy sugar cookies that are perfect for any occasion.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1.5 cups white sugar
  • 1 unit egg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 3 tablespoons milk
  • 0.5 cup powdered sugar for dusting (optional)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and white sugar until smooth.
  • Beat in the egg, followed by the vanilla extract and almond extract until well combined.
  • Gradually blend in the dry ingredients, mixing until just incorporated.
  • Add the milk to the dough and mix until the dough comes together and is fluffy.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each for spreading.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look soft.
  • Remove from the oven and let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
  • If desired, dust the cookies with powdered sugar once they have cooled.

Notes

Arrange the cookies on a decorative plate and sprinkle with a light dusting of powdered sugar. Garnish with a few fresh mint leaves for color.
Keyword cookies, dessert, sugar cookies