These sugar cookies are made with bread flour, which gives them a chewier, more substantial texture than the delicate, crumbly version made with all-purpose flour. The higher protein content in bread flour creates more gluten, resulting in a cookie that’s soft in the center with slightly crisp edges—a perfect canvas for frosting, sprinkles, or just a dusting of sugar. This recipe is straightforward and reliable, yielding a batch of cookies that hold their shape well and stay fresh for days.
Ingredients
- 2 ¾ cups (330 g) bread flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) milk (any kind), at room temperature
Instructions
- In a medium bowl, whisk together the bread flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla extract, and beat until well combined, about 1 minute.
- With the mixer on low, gradually add the dry ingredients, mixing until just combined. The dough will be crumbly.
- Add the milk and mix on low until the dough comes together into a cohesive ball. Do not overmix.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 3 days. Chilling is essential for preventing spreading and developing flavor.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and roll them into balls. Roll each ball in granulated sugar to coat.
- Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, until the edges are lightly golden but the centers still look slightly soft and puffy. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Measure flour correctly: Spoon the bread flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour, leading to dry, dense cookies.
- Don’t skip the chill: Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven and gives them a thicker, chewier texture. If you’re in a hurry, you can chill for 30 minutes, but the cookies will spread more.
- Use room-temperature ingredients: A cold egg or milk can seize the butter and make the dough lumpy. Let them sit out for 15-20 minutes before starting.
- Underbake slightly: Pull the cookies out when the edges are set but the centers still look slightly doughy. They will finish baking on the hot sheet, ensuring a soft center.
Serving Suggestions
These cookies are delicious on their own with a glass of cold milk or a cup of coffee. For a festive touch, frost them with a simple buttercream or royal icing and top with sprinkles. They also make a great base for ice cream sandwiches—just pair two cookies with a scoop of vanilla ice cream.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest and replace the vanilla extract with 1 teaspoon of lemon extract.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients.
- Almond Sugar Cookies: Replace the vanilla extract with 1 teaspoon of almond extract, and roll the dough balls in sliced almonds along with the sugar.
- Chocolate Chip Sugar Cookies: Fold in 1 cup (170 g) of chocolate chips or chunks after the dough comes together.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will absorb excess moisture and keep the cookies chewy. You can also freeze the unbaked dough balls for up to 3 months; bake directly from frozen, adding 2-3 minutes to the baking time. Baked cookies can be frozen for up to 2 months in a freezer-safe bag. To reheat, place a cookie on a microwave-safe plate and microwave for 10-15 seconds, or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour 1:1, but the cookies will be less chewy and more tender/crumbly. To mimic the chewiness, you can add 1 tablespoon of vital wheat gluten to the dry ingredients.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled long enough, or if the butter was too soft. Also, make sure your baking soda and baking powder are fresh—old leaveners lose their potency and can cause spreading.
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days. Just let it sit at room temperature for 10-15 minutes before scooping if it’s too hard.
How do I know when the cookies are done? Look for lightly golden edges and a matte, slightly puffy center. The center will look underdone, but it will set as it cools. If you insert a toothpick into the center, it should come out with a few moist crumbs, not wet batter.
Can I use salted butter? Yes, but reduce the added salt to ¼ teaspoon to avoid overly salty cookies.
My cookies came out dry. What went wrong? Overmixing the dough after adding the flour, overbaking, or measuring the flour too heavily are the most common culprits. Make sure to mix just until combined and pull them out of the oven at the first sign of golden edges.
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- Slow Cooker Pork Roast with BBQ Sauce Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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