old fashioned sugar cookie on a plate

Sugar Cookies

Sugar Cookies

Dawn Arnold

Servings

15

Prep Time

15 minutes

Cook Time

12 minutes

Cuisine

American

Category

Cookies

These soft and chewy sugar cookies are a bakery-style treat with a perfectly sweet, buttery flavor and a delicate texture that melts in your mouth. Made with simple ingredients, these cookies have lightly crisp edges and a soft, pillowy center that stays moist for days.
Sugar Cookies

Ingredients

    blank

    • 1 Stick Unsalted Butter, room temp 113.4 grams or 8 tablespoons

    • 1 cup Sugar, (210 grams)

    • 2 teaspoons Glucose Syrup (14 grams)(i.e. you can substitute Corn syrup or Karo Syrup if you don’t have glucose)

    • 1 tablespoon Vanilla Extract (McCormick Culinary Clear Imitation Vanilla is recommended or you can use regular)

    • 1 Large Egg

    • 2 teaspoons White Vinegar

    • 1 and 3/4 cups AP Flour, (228 grams) Fluff flour then spoon into measuring cup and level with a flat knife or use a scale for the accurate weight)

    • 1/4 cup Milk Powder, (21 grams) (optional, but I highly recommend)

    • 3/4 teaspoon Baking Soda

    • 3/4 teaspoon Kosher Salt

    • 1/4 cup Sugar, for rolling cookies before baking

    blank

    • 2 Sticks Unsalted Butter, room temp (227 grams or 16 tablespoons)

    • 2 cups Sugar, (420 grams)

    • 4 teaspoons Glucose Syrup (28 grams)(i.e. you can substitute Corn syrup or Karo Syrup if you don’t have glucose)

    • 2 tablespoons Vanilla Extract (McCormick Culinary Clear Imitation Vanilla is recommended or you can use regular)

    • 2 Large Eggs

    • 4 teaspoons White Vinegar

    • 3 ½ cups AP Flour, (456 grams) Fluff flour then spoon into measuring cup and level with a flat knife or use a scale for the accurate weight)

    • ½ cup Milk Powder, (42 grams) (optional, but I highly recommend)

    • 1 ½ teaspoons Baking Soda

    • 1 ½ teaspoons Kosher Salt

    • ½ cup Sugar, for rolling cookies before baking

    Directions

    1. Preheat oven to 350°F. Line baking sheet with parchment paper.

    2. Using a hand mixer or stand mixer, beat the butter, sugar, and corn syrup together until combined.

    3. Add the eggs and vanilla and beat until the mixture is fluffy and lighter in color (approximately 3 minutes) stopping occasionally to scrape down the sides of the bowl.

    4. Once the butter and eggs are creamed and the mixture is light and fluffy, add the white vinegar and beat until just combined.

    5. In a separate bowl, combine the flour, milk powder, baking soda, and salt together and stir/whisk until the are mixed well.

    6. Add the flour mixture to the sugar mixture and beat until just barely combined. You can finish incorporating the dry ingredients with a spatula to avoid overbeating the dough.

    7. Scoop cookies and roll into the sugar. Place onto a parchment-lined cookie sheet, approximately 2-3 inches apart. I like my cookies to be between golf ball and baseball-size portions or (100 grams). This recipe yields 6 jumbo cookies, or you can make them smaller. I personally think the texture is better when they are larger. These cookies can be baked immediately.

    8. Remove from the oven once the cookies have lightly golden edges and no they no longer look wet on top. They should be slightly brown on top (8-12 minutes).

    9. Once they are cool enough to eat....Enjoy!

    10. *Cookies can be frozen in their baseball-size shape and baked at a later date. They may take a little longer to bake.
    These soft and chewy sugar cookies are a bakery-style treat with a perfectly sweet, buttery flavor and a delicate texture that melts in your mouth. Made with simple ingredients, these cookies have lightly crisp edges and a soft, pillowy center that stays moist for days.
    See all articles in Cookies