The Best Thick and Chewy Sugar Cookies
Thick golden brown sugar cookies with an extra chewy center covered in festive rainbow sprinkles
Ingredients
- ½ cup Unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar 1/4 for cookie dough and 1/4 to roll dough in before baking
- 1 large Egg
- ½ tsp vanilla extract
- 2 cups all Purpose Flour
- ½ tsp Salt - Kosher Salt
- ½ tsp baking powder
- 2 tsp cornstarch
Instructions
- Preheat oven to 375 degrees
- In the bowl of a stand mixer with a paddle attachment or an electric mixer, beat on medium-high speed; cream the butter, 1/4 cup sugar, and brown sugar until light and fluffy (2 minutes)
- Add the egg and vanilla and mix until well combined (about 1 minute)
- Whisk flour, baking powder, cornstarch, and salt in a medium bowl.
- Add the flour mixture to the wet ingredients and mix on low speed until the dough comes away from the side of the bowl and is well combined, scraping down the sides of the bowl.
- Cover the bowl with plastic wrap and chill the sugar cookie dough in the refrigerator for 1-2 hours (the longer, the better, as the flavor will absorb more). This also helps to make the cookies taller.
- Using a large cookie scooper, add cookie dough to a greased baking sheet or use a silicone mat
- Roll cookies in remaining sugar
- Bake cookies in the oven at 375 degrees for 14-16 minutes. Remove when the center still seems slightly underdone. Leave them on the baking sheet for 15 minutes. They will continue cooking, remove them from the pan and transfer them to a cooling rack.
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