The Best Soft & Chewy Sugar Cookies with a secret ingredient.
I’m kind of a sugar cookie fanatic. I love cakes, brownies, & other kinds of desserts but sugar cookies are my favorite! I’m just guessing here but I’ve probably made at least 50 different kinds of sugar cookie recipes. Out of all the recipes I’ve tried I probably only have 5 saved in my recipe box because I only keep the very best ones, the ones that I could make 5 times in a row & still not be sick of.
If you think about it there are so many different kinds of sugar cookies…the soft & gooey ones, the thin & crispy ones, etc. I feel like I have a favorite recipe for each different type of sugar cookie. This year I found a new favorite, a soft & chewy sugar cookie that didn’t need any frosting. They actually remind me of the sugar cookies that Sam’s Club sells in their bakery section. The secret ingredient in this recipe is brown sugar, the recipe only calls for a little bit but it makes a big difference in the taste & texture of the cookie. The brown sugar really brings out the vanilla flavoring & it keeps the cookie moist & chewy.
I’ve made this recipe many times now & how thick or thin you want the cookies to be really depends on your personal preference. The first time I made these cookies I pressed them down too much & they came out on the thin side but they still tasted great. I like mine thicker so now I only press them down slightly so they are about 3/4″ tall before baking. Sprinkles are optional, you could also just sprinkle them with sugar.
- 2 cups All-purpose flour
- ½ teaspoon baking powder
- 1 cup (2 sticks) salted butter (if your using unsalted, add ¼ tsp. salt to recipe)
- 1 cup granulated sugar
- 1 tablespoon light brown sugar, packed
- 1 large egg
- 1½ teaspoon vanilla extract
- Sprinkles (optional)
- Grease cookie sheets or line with parchment paper. Preheat oven to 375 degrees.
- Whisk flour & baking powder together, set aside.
- Using an electric mixer, cream butter & sugars together. Add egg & vanilla & mix. Add dry ingredients & mix until just combined.
- Scoop into 1½" balls (approx. 1½ Tablespoons), drop onto cookie sheet about 2" apart. Using a drinking glass coated with sugar on the bottom, flatten cookies to ¾" thickness. Top with sprinkles.
- Bake at 375 degrees for 10-13 minutes or until the edges are just starting to turn golden brown.
Recipe source: The New Best Recipe Cookbook