I think I finally mastered making soft sugar cookies! I know, I know, they’re one of the most basic things to bake, but I’ve always made them too crispy on the bottom, or too tall and oddly shaped.
Look how round these are! How the bottoms are the same color as the tops! The only differences between the top batch and the bottom batch are that I added less baking soda, and we covered the top ones with sugar prior to baking. This gave it a more caramel-y taste compared to the bottom batch.
You can do this with one spoon, one bowl, and one 1-cup measurer (or just eyeball it?)
Ingredients (not precise, which is totally fine):
2 sticks butter, room temp
1.5 c white sugar (use less for the sugar coated ones)
0.5 tsp baking soda... but it could’ve been about 1 tsp
Extra sugar for coating (~0.4 c)
Mix in baking soda and flour by the cup. You can actually do this without touching the dough with your hands!
Roll balls of dough about the size of a quarter/meatball. I ended up with about 35 cookies. Lightly squish them until they’re about 1cm tall. Cover in sugar. It’s easiest to put the sugar in the 1-cup measurer and dropping the cookie ball into that. Top with a candy corn, red date, or whatever!
Bake on middle and top rack of preheated 375F oven for 8-10 minutes. When the tops look sorta cooked, the cookie is probably done. It hardens a tiny bit more when it cools. 8 minutes will yield soft crumbly cookies and 10 will yield soft chewier ones.
