The Softest Sugar Cookies Of Your Life From The Food Charlatan. Recipe

Indulge in these magical sugar cookies crafted with timeless ingredients and a secret twist of cornstarch for unmatched softness and flavor. The perfect blend of butter, sugar, egg, and vanilla creates a delicate yet defined texture. Top with your favorite buttercream for an added burst of irresistible richness and elegance.

I recently came across this recipe from Food Charlatan that really blew my mind. These sugar cookies are seriously the softest sugar cookies youll ever taste.

What makes them so different is a secret ingredient, 2 teaspoons of cornstarch, that makes each bite extra tender yet allows the cookie to hold its shape after baking. I mix together 1 cup unsalted butter, 1 cup granulated sugar, and 1 large egg at room temperature with 1 teaspoon of vanilla extract.

Then the dry ingredients come into play with 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This blend not only packs a rich calorie profile from the butter and sugar but also maintains a nice balance of protein from the egg.

Ive made these cookies during the holidays before and they always remind me of the best Christmas sugar cookie recipes out there. Enjoy bakin!

Why I Like this Recipe

1. I love how the secret cornstarch makes my cookies super soft and full of flavor, even when they’re made in my kitchen.
2. I really like that the recipe is simple and clear, so even if I mess up a little, my cookies still turn out great and hold their shape.
3. I appreciate being able to frost them with my favorite buttercream or royal icing, which turns a good cookie into an awesome treat.
4. I enjoy how every step feels like a fun little experiment and I get to see my cookies transform from dough into sweet works of art.

Ingredients

• Unsalted butter gives a rich, creamy flavor that makes the cookies extra soft.
• Granulated sugar adds sweet taste and provides necessary carbohydrates for energy.
• Egg offers protein and acts as binder to keep the dough from falling apart.
• Vanilla extract infuses warm, inviting flavor that perfectly compliments the other ingredients.
• Cornstarch, the secret, ensures an awesome, tender crumb in every single bite.
• All-purpose flour builds the cookie structure and supplies carbohydrates for a nice chew.
• Baking powder provide a light rise and fluffy texture during baking.
• Salt heightens flavor while balancing sweetness in this super soft sugar cookie recipe.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch (this is the secret that makes them super soft)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper so the cookies dont stick.

2. In a large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy.

3. Add in 1 large egg (make sure its at room temperature) and 1 teaspoon of vanilla extract, then stir well.

4. In another bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

5. Gradually add the dry ingredients into the wet mixture and mix until just combined.

6. Do not over mix the dough, or you might end up with tough cookies instead of soft ones.

7. Scoop rounded teaspoons of dough onto the prepared baking sheet, leaving enough space between each cookie.

8. Press them down gently if you want a slightly flattened cookie that holds its shape after baking.

9. Bake the cookies in the preheated oven for about 10-12 minutes, until the edges are just lightly golden.

10. Remove from the oven, let the cookies cool on the sheet for a few minutes, then transfer them to a cooling rack. Frost with your best buttercream frosting for sugar cookies or royal icing if desired.

Equipment Needed

1. Oven – to preheat and bake the cookies
2. Baking sheet – lined with parchment paper so the cookies don’t stick
3. Parchment paper – used to line the baking sheet
4. Large mixing bowl – for beating the butter and sugar with the egg and vanilla
5. Medium mixing bowl – to whisk together the flour, cornstarch, baking powder, and salt
6. Electric mixer – to lighten and fluff up the butter and sugar mixture
7. Whisk – for evenly combining the dry ingredients
8. Measuring cups and spoons – to measure butter, sugar, flour, and other ingredients
9. Teaspoon or cookie scoop – to portion rounded teaspoons of dough onto the baking sheet
10. Spatula – to scrape and mix the dough without overworking it
11. Cooling rack – to allow the cookies to cool completely after removing them from the baking sheet

FAQ

The Softest Sugar Cookies Of Your Life From The Food Charlatan. Recipe Substitutions and Variations

• 1 cup unsalted butter: you can use 1 cup margarine or even coconut oil, but remember it might change the flavor a little
• 1 cup granulated sugar: try substituting with 1 cup light brown sugar to add a richer taste and moisture
• 1 large egg: you could replace this with 1/4 cup unsweetened applesauce if you’re looking for a dairy free or lower fat option its not exactly the same though
• 1 teaspoon vanilla extract: if you don’t have vanilla extract you can use 1/2 teaspoon almond extract since it’s stronger in flavor
• 2 1/4 cups all-purpose flour: you might experiment with half whole wheat pastry flour and half all-purpose flour to add a nutty twist while keeping a light texture

Pro Tips

1. Make sure all of your ingredients especially the butter and egg are at room temperature before you begin mixing. Cold ingredients can mess up the texture of your cookies and make them turn out too dense.

2. When creaming the butter and sugar together, beat them well enough until they are light and fluffy. This may take a bit longer than you expect; just be patient cuz it really helps with that soft bite you want.

3. Be super careful when you fold in your dry ingredients. Over-mixing can activate the gluten too much and ruin the tender texture, so mix just until everything looks combined.

4. For even more soft cookies, leave them on the baking sheet for a few minutes once they come out of the oven. This extra cooling time lets them finish setting up without getting too hard.