Easy & delicious sugar cookies that stay soft for days!
The holiday season is upon us! Don’t forget to add these soft sugar cookies to your holiday baking list!
The cookies have a soft, smooth texture that gets a little chewier as time passes but doesn’t get hard. Add some sprinkles or sugar on the top if you like & enjoy these big soft sugar cookie treats with a glass of milk š„
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Easy Soft & Chewy Chocolate Chip Cookies
Video Instructions:
Ingredients in Soft Sugar Cookies:
Unsalted Butter
Granulated Sugar
Brown Sugar
Vegetable Oil
Egg
Vanilla Extract
All Purpose Flour
Cornstarch
Baking Soda
Baking Powder
Salt
Rainbow Sprinkles (optional)
How to Make Soft Sugar Cookies:
1) Preheat your oven to 350 degrees F.
2) Place the butter in a large, microwave-safe mixing bowl then microwave it just until the butter is melted and warm (45 seconds – 1 minute). Add granulated sugar to the warm butter, then stir constantly for 2 minutes to help the sugar dissolve. (Don’t worry, not all the sugar will dissolve but this will help the cookies not to have a grainy texture). Set bowl aside and allow butter to cool for about 10 minutes while you measure the dry ingredients.
3) In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, then set bowl aside.
4) Once butter mixture has cooled, add the brown sugar and stir well to eliminate lumps.
5) Add egg, vegetable oil, and vanilla extract to wet ingredients. Stir until smooth.
6) Add half of the flour mixture to the wet ingredients and mix well. Then, add the other half and mix until fully incorporated.
7) Line a large cookie sheet with parchment paper. Use a 1/4 measuring cup to scoop out the dough. Level off the dough and keep it a flat disc shape, about 1 inch – 1.25 inches tall. Don’t shape the dough into a ball because it may not cook all the way through in the middle. Place the cookie dough discs on a large cookie sheet at least 3 inches apart.
8) Gently press rainbow sprinkles or coarse sugar into the tops of cookies (optional).
9) Bake for 12-15 minutes, just until the edges have slightly browned. Remove from oven and cool cookies undisturbed on cookie sheet for at least 10 minutes before serving (don’t pick them up early or they will fall apart). Enjoy!
Products Used in this Recipe:
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Soft Sugar Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 Tablespoon vegetable oil
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all purpose flour (fluffed, spooned & leveled*)
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- rainbow sprinkles or coarse sugar (optional)
Instructions
- Preheat oven to 350 degrees F
- Place butter in a large, microwave-safe mixing bowl then microwave it just until butter is melted and warm (45 seconds – 1 minute). Add granulated sugar to the warm butter, then stir constantly for 2 minutes to help sugar dissolve. (Not all the sugar will dissolve). Set aside and allow butter to cool for about 10 minutes while you measure the dry ingredients.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Once butter mixture has cooled to room temperature, add brown sugar and stir well to eliminate lumps.
- Add egg, oil, and vanilla extract to wet ingredients. Stir until smooth.
- Add half of the flour mixture to the wet ingredients and mix well. Add the other half and mix until fully incorporated.
- Line a large cookie sheet with parchment paper. Use a 1/4 measuring cup to scoop out the dough. Level off the dough and keep it a flat disc shape (about 1 inch – 1.25 inches tall); don't shape the dough into a ball. Place cookie dough discs on cookie sheet at least 3 inches apart.
- Gently press rainbow sprinkles or coarse sugar into the tops of cookies (optional)
- Bake for 12-15 minutes, just until the edges have slightly browned. Remove from oven and cool cookies undisturbed on tray for at least 10 minutes before serving (they will fall apart if removed too early). Enjoy!
I just tried this delicious recipe. I only had dark brown sugar so mines were a bit darker but the taste was still amazing. I also did half the batch with sprinkles just incase, they were great. The cookies came out yummy and soft. I will be baking more!
Yum!! We will have to try them with dark brown sugar, that sounds delicious! Thank you so much for your comment TaĆ©!š