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Soft Sugar Cookies (No-Chill)

Soft Sugar Cookies (No-Chill)

Soft-centered sugar cookies with lightly crisp edges, rolled in sugar and baked without a required dough chill.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour 318 g
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup unsalted butter cool room temperature (226 g)
  • 1 1/4 cups granulated sugar 250 g
  • 1/4 cup granulated sugar for rolling (50 g)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Equipment

  • 2 Light-colored baking sheets Use cool sheets for each batch
  • 2 sheets Parchment paper Line the baking sheets
  • 1 Medium mixing bowl, Whisk the dry ingredients
  • 1 Large mixing bowl Cream butter and sugar; finish the dough
  • 1 Hand mixer or stand mixer Use the paddle attachment if available
  • 1 Digital Kitchen Scale Weigh flour for consistency
  • 1 3-tablespoon cookie scoop Portion uniform cookies
  • 1 Shallow bowl Hold the sugar used for rolling
  • 1 Wire cooling rack Cool cookies after their pan rest

Method
 

  1. Preheat the oven to 350°F (175°C). Line light-colored baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and fine sea salt.
  3. In a large bowl, beat the cool room-temperature butter with 1 1/4 cups granulated sugar for 2 to 3 minutes, until lighter and fluffy. Scrape down the bowl as needed.
  4. Add the whole egg, egg yolk, and vanilla extract. Beat until combined.
  5. Add the flour mixture on low speed and mix just until no dry streaks remain. Do not overmix.
  6. Scoop the dough into equal portions using a 3-tablespoon scoop. Roll each portion in the reserved 1/4 cup sugar.
  7. Place the dough balls several inches apart on the prepared sheets and flatten each slightly.
  8. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. Check early because ovens and cookie sizes vary.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

Notes

Source note: This TotalTastes version is an adaptation of Handle the Heat’s Soft and Chewy Sugar Cookies. See the source recipe at https://handletheheat.com/soft-chewy-sugar-cookies/. Do not describe this formula as independently developed or tested unless that is accurate. Butter: Use cool room-temperature butter, not melted butter. If it looks shiny or greasy, cool it briefly before mixing. Flour: Weigh the all-purpose flour if possible. If using cups, spoon it into the measuring cup and level it rather than scooping directly from the bag. Mixing: Once the flour is added, mix only until no dry streaks remain. Overmixing may make the cookies tougher. Baking: The current post lists 10–12 minutes at 350°F (175°C). Check the first tray early and record the actual bake time and texture before making a guaranteed-softness claim. Cooling: Let the cookies rest on the sheet for 5 minutes before transferring them to a rack. Servings and yield: The live post lists 24 cookies. WPRM Servings is set to 8 per site convention; verify the yield and portion size before treating three cookies as one serving. Advanced Servings remains blank.