Colorful Soft Sugar Cookie Recipe
Your old traditional soft sugar cookie recipe gets a new makeover with colorful sugar sprinkles making it incredibly festive! It’s soft, crumbly and chewy in the center, perfect cookies for parties. Don’t forget to add these to your holiday cookie exchange.
Servings: 20 cookies
- 2 ½ cups all purpose flour
- 1 ½ stick salted butter ¾ cup , cut into small cubes and softened to room temperature
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ¼ cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- ½ cup sparkling sugar I used red, green and mix of red-green-white sugar sprinkles
Pre-Prep : You’ll need to have room temperature butter for this recipe. Plan ahead and leave butter on the counter for at least an hour.Pre-heat oven tat 350 degree Fahrenheit.Line baking tray with parchment paper or silicon mat.
Dry Ingredients: Sieve flour, baking powder, baking soda into a dry bowl.
Wet Ingredients: Using stand mixer or hand blender beat softened butter and granulated sugar in large bowl. Beat until well combined.Add egg yolks and pure vanilla extract, beat until just combined.
Mix-In Dry Ingredients: Add flour in parts and mix until just combined. Do not over beat.
Scoop & Roll: Using ice cream scoop, scoop cookie dough and roll it in sugar.TIP : To make it easy to roll in sugar, I lightly shaped the cookie dough into round balls using gentle palm.Roll in just white granulated sugar or to make it fancier and apt-for-holidays use red, green and a mix of red-green-white sugar sprinkles. Bake: Place sugar coated cookie dough onto a baking tray lined with parchment paper or silicon mat. Bake in pre-heated oven at 350 degree Fahrenheit for about 9 to 11 minutes.NOTE : Baking time can vary. If you are after soft chewy cookies bake until just cookies start to crack. If you want crumbly cookies, bake a bit longer. Baking time will also differ depending on size of the cookie. Cool & Store: Once baked, remove baking tray from oven. Allow cookies to rest on the baking tray for about 5 minutes, until it’s safe to handle without breaking cookies. Place cookies on wire rack and cool completely.To store cookies, first let it cool completely. Then store in air tight containers sealed properly for about 4 days at room temperature.NOTE : if not sealed properly, cookies will turn hard.You can freeze cookie dough for about 3 months.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutritional values mentioned here are for one cookie. Depending on your cookie size, these values may vary.
- Use softened butter to make sugar cookies. You’ll get soft chewier cookies.
- Do not over-mix the dough.
- If you want cookies to spread, give them a little nudge. I did not press down my cookies, as I didn’t want them to spread.
- For uniform sized cookies, use ice cream scoop. Using ice cream scoop will ensure all cookies are portioned evenly and they bake evenly in oven.
- Roll in sanding sugar is optional step, but it does add a crunch on the outer. I reduced sugar added to cookies by ¼ cup as I rolled them in sugar before baking. If you skip rolling in sugar add that ¼ cup sugar while making dough.
Calories: 195kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 104mg | Potassium: 42mg | Fiber: 1g | Sugar: 18g | Vitamin A: 251IU | Calcium: 17mg | Iron: 1mg