Can these cookies be frozen?

Yes! You can chill the dough before baking the cookies by freezing the cookie dough balls on a baking sheet until firm. Then pop them in a plastic freezer bag and freeze for up to 3 months. Place them directly on a parchment lined cookie sheet and bake for an additional 1 or 2 minutes. To freeze baked cookies, cool them completely and then place them flat in a freezer bag or storage container. Freeze for up to 3 months. Defrost at room temperature before serving.

Why are my cookies flat?

Your cookies may bake up flat for several reasons. Be sure to use room temperature butter that is not too soft. For best results, measure the flour using a digital kitchen scale. And finally, check that your oven isn't running too hot with an oven thermometer. If needed, chill the dough longer to help prevent the cookies from spreading too much in the oven.

Can I use a hand mixer to make the dough?

Absolutely! A hand mixer will work just as well as a stand mixer.

Can I use salted butter?

I recommend using unsalted butter for this recipe as that will allow you to better control the amount of salt going into the cookie dough. If you only have salted butter on hand, omit the additional salt listed in the ingredients.

How do I make my cookies perfectly round?

As they bake, these cookies will hold a fairly uniform circle shape. To make the cookies perfectly round, use a biscuit cutter or large round cookie cutter to "swirl" around the outside edges of each cookie immediately after they come out of the oven. This helps to nudge the edges of the cookies in towards the center making picture-perfect circles. You can also use the inside arch of a fork to work your way around the edges of each cookie.

Soft and Chewy Sugar Cookies - Browned Butter Blondie

Description

These classic soft and chewy sugar cookies are so easy and so delicious that they’re bound to be your new favorite cookie. Made with a handful of simple ingredients, they bake up perfectly every time.

Ingredients

Units Scale

1 3/4 cups (218 g) all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) for rolling
1/2 cup (113 g) unsalted butter, room temperature
1 large egg, room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
Add the egg and mix until well combined.
Add the vanilla and almond extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not over mix.
Scoop 2-ounce (3 tablespoons) portions of the cookie dough and use your hands to roll the dough into balls. Roll the dough in a small bowl filled with the 1/4 cup granulated sugar and coat all sides.
Place the cookie dough balls on a parchment lined baking sheet and chill for 30 minutes. While the dough chills, preheat the oven to 350°F. When the dough is chilled, place the balls on a separate parchment lined baking sheet, spacing them 2 to 3 inches apart.
Bake for 11 to 12 minutes or until the edges are set and begin to turn a golden brown. The tops of the cookies should by puffy and cracked. Do not over bake. Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before using a spatula to transfer the cookies to a wire cooling rack.

Notes

Store cookies tightly covered at room temperature for up to 5 days.

Cookies may be frozen. To freeze the cookie dough, freeze the cookie dough balls on a parchment lined baking sheet until firm. Place the frozen dough in a large plastic freezer bag or storage container and freeze for up to 3 months. Bake the cookies directly from the freezer and add 1 to 2 minutes of baking time.

To freeze baked cookies, cool completely and then store flat in a large plastic freezer bag or storage container for up to 3 months. Defrost at room temperature before serving.