Perfect Soft Vanilla Sugar Cookies
Ingredients:
2½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup sugar
¾ cup unsalted butter, softened
2 large eggs (room temperature)
2 tsp vanilla extract
1–2 tbsp milk (only if needed for dough consistency)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer (or vigorous hand mixing) until light and fluffy (about 2 minutes).
Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and blend until smooth.
Make Dough: Gradually add the dry ingredient mixture into the wet mixture. Mix on low speed (or stir by hand) just until a soft dough forms. If the dough seems too dry or crumbly, mix in milk 1 tablespoon at a time. The dough should be soft and a bit sticky, but firm enough to handle.
Shape Cookies: For drop cookies, scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. For a classic round shape, you can gently roll each scoop of dough between your palms into a ball. (If the dough is too sticky to handle, refrigerate it for 20 minutes first.) Lightly flatten the tops of the dough balls with your fingers.
Bake: Bake the cookies for 8–10 minutes, until the edges are just set and barely starting to turn golden. Do not overbake – the centers will look pale and soft, but they will set as the cookies cool. This is the key to keeping them super soft.
Cool & Serve: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these Perfect Soft Vanilla Sugar Cookies as-is, or top with a simple icing if desired. They are pillowy soft and full of vanilla flavor.
