Valentine’s Bakery Sugar Cookies: Soft, Chewy & Buttery Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the egg and egg yolk to room temperature if possible. Melt the butter and let it cool slightly so it doesn't cook the egg when combined.

Line a baking sheet with parchment paper. Have a cookie scoop or two spoons ready for portioning the dough. Clear space in the refrigerator for chilling the cookie dough balls.

Instructions

Make the Dough

1. 1Whisk the Wet Ingredients
   In a large glass bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Whisk in the egg, egg yolk, and vanilla bean paste. Continue whisking for about 2 minutes until the mixture is pale and smooth.
   Look for The mixture should look glossy and slightly thickened, with the sugar fully dissolved.
   Tip Whisk vigorously to help create a shiny top on the baked cookies.
2. 2Add the Dry Ingredients
   Sift the all-purpose flour, cornstarch, baking soda, and salt into the wet mixture. Fold gently with a rubber spatula until just combined. Be careful not to overmix, as that can make the cookies tough.
   Look for The dough should be soft and cohesive with no dry streaks of flour.
   Tip Sifting aerates the flour and ensures even distribution of leavening.
3. 3Fold in Sprinkles
   Gently fold the pink and red sprinkles into the dough with a spatula. Stir just until they are evenly distributed, taking care not to overmix.
   Look for The sprinkles should be scattered throughout the dough without streaks.
   Tip Overmixing can cause the sprinkles to bleed their color into the dough.

After whisking, the wet mixture should be pale, glossy, and smooth. When the flour is folded in, the dough should be soft, cohesive, and free of dry spots. The sprinkles should be evenly distributed without streaks of color. The dough will be quite soft but manageable.

Shape and Chill

4. 4Scoop and Roll
   Scoop the dough into 12 equal balls, about 2 tablespoons each. Roll each ball in the granulated sugar until fully coated. Place them on a parchment-lined baking sheet.
   Look for The balls should be uniformly sized and evenly coated with sugar.
   Tip Use a cookie scoop for even, round balls.
5. 5Chill the Dough
   Refrigerate the cookie dough balls for at least 30 minutes. Chilling solidifies the butter, which helps the cookies spread less and stay thick and soft.
   Look for The dough should feel firm and cold to the touch.
   Tip Chilling is essential for the best texture; do not skip it.

The dough balls should be uniform in size, about 2 tablespoons each, and evenly coated with granulated sugar. After chilling for 30 minutes, they should be firm to the touch and hold their shape. This step is essential for thick, soft cookies.

Bake to Perfection

6. 6Bake the Cookies
   Preheat the oven to 350°F (175°C). Bake the chilled cookies for 13 minutes, until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
   Look for The edges should be lightly golden, and the centers should look puffed and soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake on the middle rack for even heat distribution.
7. 7Cool and Serve
   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will firm up as they cool, leaving a soft and chewy texture.
   Look for The cookies should be slightly domed with a crackly sugar top.
   Tip For extra softness, store in an airtight container with a slice of bread.

The cookies should emerge from the oven with lightly golden edges and puffy, soft centers. They will look slightly underdone in the middle, which is perfect.

The aroma of butter and vanilla will fill the kitchen. Let them cool briefly before transferring to a wire rack.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which can make the cookies tough. Another is skipping the chilling step, leading to cookies that spread too thin.

Also, be sure to use room-temperature eggs to help the dough come together smoothly. Overbaking is another pitfall; remove the cookies from the oven when the centers are still soft. Finally, use a light-colored baking sheet to prevent over-browning on the bottom.

How to tell it’s done

The cookies are done when the edges are lightly golden and set, while the centers still look slightly soft and puffy. They will continue to bake from residual heat as they cool on the baking sheet.

For a firmer cookie, bake for an additional 1-2 minutes, but be careful not to overbake, as they will lose their softness. The internal temperature of the cookies should reach 160°F (71°C) to ensure the eggs are fully cooked.

• Egg dishes: 160°F (71°C) in the thickest part