Soft & Chewy Sugar Cookies
Puffy sugar cookies that are soft on the insides with a nice textural crunch on the outside.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Dessert
Cuisine American
- 50 g unsalted butter room temperature
- 60 g cane sugar
- 12 g egg about 1/2 egg
- 1/2 tsp vanilla extract
- 1 tbsp sour cream or greek yogurt
- 90 g all purpose flour
- 1/4 tsp baking soda
- pinch salt
- coarse sugar for rolling cookies
Preheat the oven to 350ºF.
Cream together butter and sugar and then egg and beat until light and fluffy. Mix in sour cream and vanilla extract.
Mix together flour, baking soda and salt and fold into the butter mixture. Using a spoon, take a scoop the batter and shape into balls, about 6. Roll it in coarse sugar and place it on a parchment lined baking sheet. Repeat with the rest of the batter, leaving about 4" gap in between each cookie ball.
Bake for about 10 minutes or until the edges begin to look golden. Remove and let cool before transfering to a cooling rack. Enjoy!
*sour cream or greek yogurt: add sour cream or greek yogurt for fluffier softer, almost scone like cookies.
*baking soda: when using sour cream, it introduces an acidic element to the mix which causes the baking soda to be even more reactive. The cookie would call for 1/4 tsp baking powder but to balance that out the chemistry, I omitted this.
Recipe adapted from Live, Love & Sugar.