Soft & Chewy Sugar Cookies

Something about the start of the holidays leaves me craving all the comforting, nostalgic baked goods that shoot me straight back to my childhood. Well, I’ve been busy in the kitchen and you’re in for a real treat today bakers. Let’s all give a warm welcome to the best ever soft and chewy sugar cookies. Dare I say they are better than mom used to make. Heck, they’re better than grandma used to make {love you grammy!}. These quick and easy cookies have deliciously crispy edges and super chewy centers that will keep you coming back for more. If you’re looking to satisfy your cookie cravings, look no further.

Ingredients:
1¾ cups (218 g) all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (200 g) granulated sugar, plus ¼ cup (50 g) for rolling
½ cup (113 g) unsalted butter, room temperature
1 large egg, room temperature
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)

Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
Add the egg and mix until well combined.
Add the vanilla and almond extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not over mix.
Scoop 2-ounce (3 tablespoons) portions of the cookie dough and use your hands to roll the dough into balls. Roll the dough in a small bowl filled with the 1/4 cup granulated sugar and coat all sides.
Place the cookie dough balls on a parchment lined baking sheet and chill for 30 minutes. While the dough chills, preheat the oven to 350°F. When the dough is chilled, place the balls on a separate parchment lined baking sheet, spacing them 2 to 3 inches apart.
Bake for 11 to 12 minutes or until the edges are set and begin to turn a golden brown. The tops of the cookies should by puffy and cracked. Do not over bake. Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before using a spatula to transfer the cookies to a wire cooling rack.

Notes:
– Store cookies tightly covered at room temperature for up to 5 days.
– Cookies may be frozen. To freeze the cookie dough, freeze the cookie dough balls on a parchment lined baking sheet until firm. Place the frozen dough in a large plastic freezer bag or storage container and freeze for up to 3 months. Bake the cookies directly from the freezer and add 1 to 2 minutes of baking time.
– To freeze baked cookies, cool completely and then store flat in a large plastic freezer bag or storage container for up to 3 months. Defrost at room temperature before serving.

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