'Tis the Season for Easy, Perfect Sugar Cookies!

Hey, baking buddies! 'Tis the season for some serious kitchen fun! My holiday baking marathon is in full swing, and guess what I've got? The easiest, yummiest sugar cookie recipe ever!

These cookies? They're soft, chewy, and as thick as holiday cheer. Without further ado, or a whole long blog post that no one wants to read – here is the recipe!

SOFT AND CHEWY CHRISTMAS SUGAR COOKIES

Ingredients:

• 2 3/4 cups (358g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup (224g) unsalted butter, room temperature

• 1 cup + 2 tbsp (233g) granulated sugar

• 2 tbsp (28g) light brown sugar

• 1 large egg

• 2 tsp vanilla extract

• 3-4 containers of multi-color festive decorative sugar crystals (additional for rolling) I used white, red, blue and green.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside.

3. Cream Butter and Sugars: In a large bowl or using a stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

5. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing, as this can make the cookies tough.

6. Chill Dough: Form the dough into a ball and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 1 hour or until firm. Chilling helps the cookies hold their shape better during baking.

7. Prepare for Baking: Once chilled, take the dough out of the refrigerator. Scoop out dough using a cookie scoop or spoon and roll into 1.5-inch balls.

8. Roll in Sugar Festive Sugar Crystals: Roll each ball of dough in the additional sugar crystals until coated completely.

9. Place on Baking Sheet: Arrange the sugar-coated dough balls on the prepared baking sheets, leaving space between each cookie for spreading.

10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Avoid overbaking for a softer, chewier texture.

11. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tag me on instagram @celebrationdaystudio if you make these and I will feature you on my page! I would love to see your creations!