If you love chewy sugar cookies, you are going to ADORE these buttery Springtime Sugar Cookies with Buttercream Frosting! These are chewy and thick bakery-style sugar cookies that you will fall in love with, bite after bite! Topped with springtime buttercream frosting flowers, these taste even more special than they look!
This easy sugar cookie recipe turns out perfect sugar cookies that melt in your mouth, and are soft and chewy at the same time. The best part about these old-fashioned sugar cookies is that they're amazing with Vanilla Bean Buttercream Frosting, but they're also good plain.
QUALITY INGREDIENTS FOR QUALITY COOKIES...
Explaining why these are the best soft sugar cookies requires that we talk a little bit about cookie science. I think it’s important to understand why these are the best. But…if you don’t care about cookie science, then just scroll through the pretty pictures!
WHAT IS THE SECRET TO A SOFT & CHEWY SUGAR COOKIE?
I’ve done so much research and tested so many different recipes to make my soft sugar cookies chewy and not cake-like, and I found the secret ingredients:
Egg Yolk, Cream of Tartar, and Cornstarch! That’s it! This is the killer combination for the most perfect, soft and chewy sugar cookies ever!
In baking, eggs provide structure. Egg yolks add fat, egg whites add the structure.
Two eggs in a sugar cookie is just too much egg - it makes it more cake-like than a cookie. One egg in this recipe makes a soft sugar cookie, but it’s not chewy. One egg plus an egg yolk is the perfect ratio of egg for the perfect chewy sugar cookies that are still soft and pillowy.
Cream of tartar is normally used with egg whites in meringue, but it's also a great addition to sugar cookie recipes. When combined with baking soda, cream of tartar acts like a double-acting baking powder.
Combined with the magic of cornstarch, which helps bind everything together and prevents spread, these are the keys to the chewiness of these cookies.
1 cup (8 oz.) unsalted butter (softened)
1-1/2 cups (320g) granulated sugar
1 large egg + 1 large egg yolk (room temperature)
1-1/2 teaspoon Rodelle Pure Vanilla Extract
2-3/4 cups (390g) all-purpose flour (sifted & spooned to measure)
1 tablespoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon baking powder
1/2 teaspoon salt
½ cup granulated sugar (for rolling)
VANILLA BUTTERCREAM FROSTING: See recipe at Snowflakes & Coffeecakes
HOW I MAKE THESE:
YIELD: 36 cookies
NOTES: These freeze well for up to 2 months – simply layer in single layers on parchment paper – I usually use the same parchment paper that these baked on – simply cut to the size of your container and load it up!
Originally posted June 2012; revised and reposted April 2020.
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