SOFT SUGAR COOKIES + How To Avoid The Most Common Mistakes When Making Them

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1.5 cups Granulated Sugar (1 cup for dough, 0.5 cup for coating)
• 2 Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla preferred)
• 2.5 cups All-Purpose Flour (spooned and leveled; weigh for best results)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 0.5 cup Crystallized Ginger (chopped into thin strips)
• 1 teaspoon Ground Ginger

Instructions

1. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar together on medium speed until the mixture turns light in color and becomes fluffy, about 5 minutes.

   Time: PT5M

2. Add Eggs and Vanilla

   Add the two eggs, one at a time, and the vanilla extract to the creamed butter. Mix on low speed until just incorporated, about 2 minutes.

   Time: PT2M

3. Combine Dry Ingredients

   In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.

   Time: PT2M

4. Incorporate Dry Ingredients

   Gradually add the dry mixture to the butter‑egg mixture, mixing on low speed just until the flour disappears, about 3 minutes.

   Time: PT3M

5. Fold in Crystallized Ginger

   Gently fold the chopped crystallized ginger strips into the dough with a rubber spatula, ensuring even distribution without over‑mixing, about 2 minutes.

   Time: PT2M

6. Chill the Dough

   Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes to firm up, which makes scooping easier.

   Time: PT15M

7. Prepare Ginger‑Sugar Coating

   In a shallow dish, combine the remaining 0.5 cup of granulated sugar with 1 teaspoon ground ginger. Stir until evenly mixed.

   Time: PT2M

8. Shape and Coat Cookies

   Scoop tablespoon‑sized portions of dough, roll each ball in the ginger‑sugar mixture, and place them 2 inches apart on a parchment‑lined baking sheet.

   Time: PT5M

9. Bake

   Bake in a pre‑heated oven at 350°F until the edges are set and the tops are lightly golden, about 12 minutes.

   Time: PT12M

   Temperature: 350°F

10. Cool

    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 5 more minutes.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g