Soft Sugar Cookies
Full-flavored, vanilla, buttery Soft Sugar Cookies with just the right amount of salt and a thick and chewy texture.
Servings: 24
Calories: 266kcal
Ingredients
FOR THE COOKIES
- 2 ⅔ cups all-purpose flour, plus extra for rolling
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
FOR THE FROSTING
- ½ cup unsalted butter room temperature
- 3 ½ cups powdered sugar
- 3 tablespoons milk or half-and-half
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
FOR THE COOKIES
- In a mixing bowl, whisk together flour, baking powder and salt. Set aside until ready to use.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1-2 minutes. Alternatively, use a large mixing bowl and a handheld mixer. Add both sugars and beat on medium-high speed once again until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and mix briefly once again. Add the egg and mix on medium speed until well incorporated. Add the vanilla and mix once more.
- Add the dry ingredients, mixing on low after each addition. Do not over-mix.
- Preheat the oven to 350°F and have ready a cookie sheet lined with either parchment paper or a Silpat.
- Divide the dough and form it into four logs and roll each log in parchment paper and twist the ends to seal. Refrigerate until chilled, no less than 1 hour.
- Using a sharp knife, cut the cookies into generous ¼" slices. Transfer the cookies to the prepared cookie sheets, spacing them at least 1 inch apart. Bake until the outer edges are just tinged with golden-brown, about 8-10 minutes. Remove from the oven and allow to cool completely before icing.
MAKE THE FROSTING
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Begin mixing on low speed, until most of the powdered sugar is mixed in, then increase the speed to medium-high. Mix until well-combined.
- Add the salt and mix once more.
- Once the cookies have completely cooled, frost the cookies, serve and enjoy!
Notes
Makes about 24 cookies and 1 ½ cup of buttercream icing.
Nutrition
Calories: 266kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 42mg | Fiber: 1g | Sugar: 28g | Vitamin A: 367IU | Calcium: 18mg | Iron: 1mg