Melt-In-Your-Mouth Sugar Cookies
The ultimate recipe for thick, pillowy-soft cookies with a classic buttery flavor.
Ingredients
- 2 2/3 cups 345g all-purpose flour
- 3/4 tsp baking soda
- 1 tsp fine sea salt
- 1/2 tsp cream of tartar
- 1/4 tsp baking powder
- 14 tbsp 196g unsalted butter, cool room temperature
- 1 1/4 cups 250g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tbsp heavy cream room temperature
- 2 tsp vanilla extract or vanilla bean paste
- Optional: 1/2 cup sprinkles
- Optional: Extra granulated sugar for rolling
Instructions
- Flour Measurement: Always spoon and level the flour or use a kitchen scale to ensure the cookies do not become dry or crumbly.
- Temperature Matters: Ensure the butter is cool to the touch (around 67°F) to prevent the cookies from spreading too flat in the oven.
- Don't Overbake: Pull the cookies out while they still look slightly underdone; they will finish setting as they cool on the hot pan
Notes
• Flour Measurement: Always spoon and level the flour or use a kitchen scale to ensure the cookies do not become dry or crumbly.
• Temperature Matters: Ensure the butter is cool to the touch (around 67°F) to prevent the cookies from spreading too flat in the oven.
• Don't Overbake: Pull the cookies out while they still look slightly underdone; they will finish setting as they cool on the hot pan
• Temperature Matters: Ensure the butter is cool to the touch (around 67°F) to prevent the cookies from spreading too flat in the oven.
• Don't Overbake: Pull the cookies out while they still look slightly underdone; they will finish setting as they cool on the hot pan