Description
These massive, bakery-style sugar cookies are incredibly soft and pillowy with a thick, gooey center. Coated in a sparkling sugar crust, they offer a perfect balance of buttery richness and nostalgic vanilla flavor in every oversized bite.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, cool room temperature
- 1 1/4 cups granulated sugar, plus 1/4 cup for rolling
- 1 large egg
- 1 extra egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and sea salt until well combined.
- Using an electric mixer with a paddle attachment, cream the cool room temperature butter and 1 1/4 cups of sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
- Scrape down the sides of the bowl and add the large egg, extra egg yolk, and vanilla extract, beating until the mixture is smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no white streaks remain and avoiding overmixing.
- Use a large 3-tablespoon scoop to portion the dough, roll into balls between your palms, and coat thoroughly in the remaining 1/4 cup of sugar.
- Place the dough balls on the prepared baking sheets, flatten slightly with the bottom of a measuring cup, and bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft.
Notes
To ensure the softest possible texture, avoid over-baking these cookies; they should look slightly underdone in the center when removed from the oven as they will finish setting on the hot pan. Using cool room temperature butter—meaning it is soft enough to indent but still holds its shape—is crucial for preventing the cookies from spreading too thin during the bake.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American