Fluffy Sugar Cookies
These are the chewiest fluffy sugar cookies, rolled in sparkling sugar and best straight out of the oven.
Servings: 18 cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 1/2 cups (335g) granulated sugar divided
- 2 large eggs at room temperature
- 1 Tbsp vanilla bean paste or use pure vanilla extract
- 2 3/4 cups (387g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 3/4 tsp kosher salt
Instructions
- Beat the butter and 1 cup (221g) of the sugar in the bowl of a stand mixer 2 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the bowl and beat in the vanilla bean paste.
- Whisk flour, baking soda, cream of tartar, and salt in a separate large bowl. Gradually beat into butter mixture until fully combined (I do this in 2 additions), being careful to not overmix.
- Cover the cookie dough and chill at least 2 hours or up to 2 days.
- Preheat oven to 375°F. Add remaining 1/2 cup sugar to a small shallow bowl.
- Roll cookie dough into 1-inch balls, drop in sugar and roll to evenly coat. Place cookie dough balls on a parchment paper-lined baking sheets about 2 inches apart.
- Use the bottom of a glass to gently press down on each cookie dough ball (they don't spread very much in the oven so they need a little bit of help on the front end).
- Bake 10 to 12 minutes or until edges are just slightly golden brown; cool 2 minutes on pans before moving to cool completely on wire racks.
- You can store these cookies at room temperature in an airtight container or plastic bag for up to 3 days.