Softest Sugar Cookies Ever!!

Total Time
10mins
Prep 0 mins
Cook 10 mins

Every time I make these, hubby takes a taste of the dough and declares “OMG that is SOOOO good!!” So I guess as far as tasty cookie dough goes, this recipe is also a winner. Although that’s to be expected of America’s Test Kitchen recipes. After all, they do spend a lot of time researching and testing recipe to find the perfect combination of flavor and balance.

Ingredients Nutrition

Directions

  1. Preheat to 350°F Mixed 1/2 cup of the sugar with some turbinado sugar in a small bowl for coating. Set aside. In a separate bowl, whisk flour, baking powder, and salt together. Set aside. Beat butter and rest of the sugar (1 1/2 cups) together in a large bowl using an electric mixer on medium speed until light and fluffy. Beat in the vanilla, then the eggs one at a time, until combined, only about 30 seconds. Reduce the speed to low and mix in the flour mixture until just combined. Chill the dough for about 30 minutes. Line cookie sheets with parchment. Using wet hands, roll 2 Tablespoons of dough into balls, then roll in sugar to coat. Place balls on sheets, spaced about 2 inches apart. Very slightly flatten cookies with a flat surface (the bottom of a glass, measuring cup, spatula, etc).
  2. Bake cookies until edges are set and just barely beginning to brown but the centers are still soft and puffy, about 10-12 minutes. To keep these soft, you DON'T want to overbake them! Leave cookies on baking sheet after removing from oven for 10 minutes, then transfer to a wire rack and let cool completely.
Most Helpful

These are AWESOME!!! My family could not stop eating them. Word of caution, BE SURE TO CHILL THE DOUGH VERY WELL. I stuck mine in the freezer for about 30 minutes. If you dont chill the dough the cookies go flat. So dont skip that step. The cooking time for me was 15-20 minutes on my oven. The edges will start to brown so you will know hen they are done. These cookies turn out really soft and chewy. These also are not the sugar cookies you frost seeing they are perfectly sweet without it. Thank you for this recipe, I will use it over and over again. I love it!

babesonthebay March 11, 2010