Softest Sugar Cookies Ever!!

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.

• Ready In: 10 mins
• Serves: 24

Ingredients

• Ingredients

• 2 1⁄2 cups all-purpose flour
• 2  cups granulated sugar
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 7⁄8 cup unsalted butter, softened
• 1  tablespoon pure vanilla extract
• 2  large eggs, room temp
• 1⁄2 cup  granulated sugar, mixed with some turbinado sugar for rolling

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.