As the cookies dry out, the flavors become more and more concentrated. Reason number two is the flavor which also comes back to the excess water. Chilled dough takes longer to spread and heat up in the middle, so the center is just barely baked. It’s also what gives you that chewy outside and soft and doughy inside. This allows the cookies to spread nice and even in the oven. It’s both evaporating and also absorbing into the flour. As they chill, they’re also losing some of the excess water in dough. The butter and sugar require medium-high speed, the eggs and vanilla require medium speed, and the flour requires medium-low speed.ĭo not skip this step! Chilling the dough is the secret to delicious sugar cookies.įirst, chilling the dough gives cookies the perfect texture. See, super easy! Also note that you’ll be decreasing the mixer speed for each step. Lastly, mix in the dry ingredients, 1/3 of the mixture at a time.Īll that’s left to do is scoop and chill. That extra egg yolk provides richness for the perfect texture.
#EASY SUGAR COOKIE RECIPES HOW TO#
See below for instructions on how to swap the cake flour. I don’t recommend subbing it unless you’re in a pinch. Cake flour is what gives these cookies that perfect soft texture. Dry Ingredients – Start by mixing together the cake flour, all purpose flour, salt, and baking soda in a bowl and set aside.Switch to a rubber spatula or wooden spoon when adding in the dry ingredients. If by hand, use a whisk for all steps minus the very last.
If using a hand mixer, use the beaters that it typically comes with. If using a stand mixer, use the paddle attachment. Equipment – You can make this cookie dough by hand, but an electric or stand mixer makes it much easier.We’ll get to that part a little later but for now, here’s how you make the cookie dough:
The process of making the cookie dough is very simple, but the magic is all in the ingredients and the refrigeration.
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