Soft-Baked Sugar Cookies

I actually adapted this recipe from a funfetti recipe, but I was desperate to find a really yummy SOFT and CHEWY sugar cookie recipe. I personally just hate those cookies that crunch. Anyway, hope you like these! We loved them.

Makes 15 cookies. Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

            1/2 cup (1 stick) unsalted butter, softened to room temperature*

            3/4 cup sugar

            1 large egg, at room temperature*

            1 teaspoon vanilla extract

            1 and 1/2 cups spoon & leveled all-purpose flour

            1/4 teaspoon salt

            1 teaspoon baking powder

            1/2 teaspoon baking soda

            1 teaspoon cream of tartar (can not be omitted)

1.             In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

2.            In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.

3.            Scoop out large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide.

4.            Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.* This step will prevent spreading in the oven.

5.             Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

6.            Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

*If you're in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds. *Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready. *Recipe retested on 4/29/13 to add 1/4 cup more flour to resolve spreading issues. Use 1 and 1/2 cups total flour, which will aid in the spreading issues. *Chilling dough is mandatory.

Recipe Credit: sallysbakingaddiction.com