In my hiatus from my blog, I started getting the itch to bake again. However, with working nights, I didn't want to go to the grocery store in my limited time home (Due to working 14+ hour night shifts, and with my commute, I'm maybe home 8-9 hours, during which time I have to get my sleep, walk my dog & shower).
So, I was limited to what was in my cupboards for ingredients. And I always have what I need for basic sugar or chocolate chip cookies. I've been looking for a *good* drop sugar cookie recipe to make my go-to recipe, and I think this will be it! (For now!) The nurses at work quickly devoured them, and commented that they were perfect - slightly golden, soft & chewy.
Soft Sugar Cookies (Adapted from Delish)
Originally from America's Test Kitchen
Yield approx 4 doz cookies
2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, softened
1 Tbsp vanilla extract
2 large eggs
Set oven rack in middle of the oven. Preheat oven to 350°F. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside.
In a separate bowl, whisk the flour, baking powder, and salt together and set aside.
Beat softened butter, vanilla and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed.
Reduce mixer speed to low and slowly mix in the flour mixture until combined. Give the dough a final stir with a rubber spatula to make sure dough is combined.
Line large baking sheets with parchment paper. Using a 1 1/4 inch cookie scoop, scoop dough into balls, then roll in sugar to coat. Place balls on parchment-lined baking sheets, spaced 2 inches apart. Flatten cookies slightly.
Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes. Cool on pan for 10 minutes. Serve warm or transfer to a wire rack and let cool completely. (They are softer if cooled on the pan! Trust me - they still taste good, but are definitely better if cooled on the pan!)