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To make these soft and chewy sugar cookies, you will need: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated white sugar - 1 large egg - 1 teaspoon pure vanilla extract - ½ teaspoon salt You can add a special twist with these optional ingredients: - ½ teaspoon almond extract (for a hint of nuttiness) - Powdered sugar (for dusting on top) When measuring flour, spoon it into your measuring cup and level it off. This helps avoid using too much flour, which can make the cookies dry. For butter, make sure it is softened, not melted. Softened butter mixes better, giving you that light and fluffy texture. Always use fresh ingredients for the best flavor. {{ingredient_image_2}} Start by gathering your tools. Grab a mixing bowl, electric mixer, and a spatula. You will also need a cookie scoop or tablespoon for portioning dough. Don’t forget to line your baking sheets with parchment paper. This keeps cookies from sticking and makes cleanup easy. In a medium bowl, add the all-purpose flour, baking soda, baking powder, and salt. Use a whisk to blend these dry ingredients well. This step is important for even mixing. Set the bowl aside for later use. In a larger bowl, put the softened butter and granulated sugar. Use an electric mixer on medium speed. Beat them together for 2 to 3 minutes. The mixture should look light and fluffy. This is key to getting that soft texture in your cookies. Now, add the egg to your creamed mixture. Mix until it’s fully blended. Next, pour in the vanilla and almond extracts. Stir until smooth. Gradually add the flour mixture to this wet mixture. Use a spatula or wooden spoon to mix gently. Stop mixing when you see only a few small flour streaks. Using a cookie scoop or spoon, form rounded balls of dough. Place them on your prepared baking sheets, spaced about 2 inches apart. Preheat your oven to 350°F (175°C) and bake for 8 to 10 minutes. Keep an eye on them. They should have golden edges but soft centers. After baking, let them cool on the sheets for 3 to 5 minutes before moving them to a wire rack. Once cool, dust with powdered sugar for a sweet finish. To get that soft and chewy texture, start with room temperature butter. This helps it mix well with sugar. Aim for a light and fluffy mixture when creaming butter and sugar. The egg adds moisture, so don’t skip it. Also, mix the dough until just combined. Overmixing can make the cookies tough. Bake them until the edges are golden but the centers look soft. This keeps them chewy. Many people make a few common mistakes. One big one is using cold butter. Always let it sit out first. Another mistake is not measuring flour properly. Too much flour leads to dry cookies. Use the spoon-and-level method for accuracy. Also, don’t skip the cooling time. If you move them too soon, they may break apart. Lastly, watch the baking time closely. Check them a minute early; every oven is different. Having the right tools makes baking easier. Here are my must-haves: - Electric mixer for creaming butter and sugar - Mixing bowls in various sizes - Cookie scoop for even portions - Parchment paper for easy cleanup - Wire rack for cooling cookies With these tools, you’ll find baking a breeze! Pro Tips Use Room Temperature Ingredients: Ensure that your butter and egg are at room temperature for better incorporation and a smoother batter. Don't Overmix the Dough: When combining wet and dry ingredients, mix just until combined to keep the cookies tender and fluffy. Watch the Baking Time: For soft cookies, take them out when the edges are golden but the centers are still slightly underbaked; they'll continue to firm up as they cool. Experiment with Flavors: Consider adding mix-ins like chocolate chips, nuts, or dried fruits to customize your Sugar Rush Clouds to your liking! {{image_4}} You can easily add new flavors to your sugar cookies. For a bright taste, use lemon zest. Just one tablespoon of zest can add a fresh twist. If you love chocolate, add 1 cup of chocolate chips to the dough. The chips melt into pockets of gooey goodness. You can also try spices like cinnamon or nutmeg for a warm flavor. To make gluten-free sugar cookies, swap all-purpose flour for a gluten-free blend. Look for a blend that works well for baking. This change keeps the texture soft and chewy. Often, you won’t even notice the difference in taste. Just be sure to check the baking powder for gluten. Decorating your cookies can be fun! You can use royal icing or simple glaze. To make a glaze, mix powdered sugar with a bit of milk. You can color the icing with food dye for a festive look. Sprinkles or edible glitter can add sparkle and cheer. Arrange your cookies on a pretty plate to impress your guests! To keep your sugar cookies soft and chewy, store them in an airtight container. Place a piece of wax paper between layers of cookies. This helps them stay fresh longer. Avoid leaving cookies out in the open air. They can dry out quickly. Freezing sugar cookies is simple. First, cool them completely. Then, place them in a single layer on a baking sheet. Freeze until firm, about 1-2 hours. After that, transfer them to a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. You can freeze cookies for up to three months. Baked sugar cookies last about one week at room temperature. If stored in an airtight container, they will stay soft. For longer storage, freeze them as mentioned above. Just remember to thaw them before eating. Enjoy them fresh and soft! To make your sugar cookies softer, use more butter and less flour. You can also chill the dough for 30 minutes before baking. Chilling helps the cookies spread less, keeping them thick. Another tip is to bake them for a shorter time. Remove them from the oven when they look slightly underbaked. They will continue to cook on the tray. Baking soda is a base. It needs an acid, like vinegar or lemon juice, to work. It helps cookies spread. Baking powder has both the base and acid. It works on its own. Baking powder makes cookies rise and stay fluffy. Use baking soda for chewy cookies and baking powder for softer, thicker ones. Yes, you can use margarine instead of butter. It works well and gives a similar taste. Coconut oil is a good choice too. If you use coconut oil, melt it first. This change may alter the texture slightly, making them a bit less chewy. Always choose unsalted versions to keep flavors balanced. You now have all the tools to bake perfect sugar cookies. We explored key ingredients, and you learned about optional flavors and measurements. The step-by-step guide walked you through mixing, baking, and cooling. With tips for soft, chewy cookies, you can avoid common mistakes. Variations allow you to get creative, whether with flavors or decorations. Lastly, proper storage keeps your cookies fresh. Enjoy baking and sharing your delicious treats!

Sugar Rush Clouds

Deliciously soft and fluffy cookies with a hint of nuttiness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 cup unsalted butter, softened to room temperature
  • 1.5 cups granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon almond extract (optional, for a hint of nuttiness)
  • 0.75 cups powdered sugar, for dusting
  • 0.5 teaspoon salt

Instructions
 

  • Preheat your oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
  • Mix dry ingredients: In a medium mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk them together thoroughly until the mixture is well combined. Set aside.
  • Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and evenly blended. This should take about 2-3 minutes.
  • Incorporate egg and extracts: Add the egg to the creamed mixture, and continue to mix until fully incorporated. Next, pour in the vanilla extract and almond extract (if using), blending until the mixture is smooth and homogenous.
  • Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients. Use a spatula or wooden spoon to gently stir until just combined. Be careful not to overmix; it’s okay if a few small streaks of flour remain visible.
  • Form and place dough: Using a cookie scoop or a tablespoon, portion out rounded balls of dough and place them onto the prepared baking sheets, ensuring they are spaced about 2 inches apart for even baking.
  • Bake the cookies: Carefully place the baking sheets in the preheated oven. Bake for 8-10 minutes, keeping an eye on them. The cookies should have lightly golden edges while the centers remain soft and slightly underbaked.
  • Cool the cookies: Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheet for about 3-5 minutes. After this, transfer the cookies to a wire rack to cool completely.
  • Dust for sweetness: Once the cookies are fully cooled, sprinkle them generously with powdered sugar for a delightful finishing touch that adds a sweet and elegant flair.

Notes

Arrange the cookies on a decorative platter or tiered stand for a beautiful display. Consider serving with a side of fresh berries or a scoop of vanilla ice cream for an indulgent treat!
Keyword cookies, dessert, sweet