Old-Fashioned Sugar Cookies with Soft Centers

Why You’ll Love This Recipe

• Classic bakery-style texture: soft, tender centers with lightly crisp, sugary edges.
• Pure vanilla flavor that tastes nostalgic and comforting.
• No-fuss method with pantry staples and consistent results.
• Beautiful sparkle thanks to a roll in coarse sugar—perfect for gifting or holidays.

Grocery List

• Produce: None
• Dairy: Unsalted butter; 1 large egg; 1 extra large egg yolk; Milk
• Pantry: All-purpose flour; Granulated sugar; Sparkling/sanding sugar; Baking powder; Baking soda; Fine sea salt; Pure vanilla extract; Parchment paper

Full Ingredients

For the cookies

• 1 cup (227 g) unsalted butter, softened to cool room temperature
• 1 1/2 cups (300 g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon (15 ml) milk (whole or 2%)
• 2 3/4 cups (330 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

For rolling

• 1/2 cup (100 g) sparkling or sanding sugar (turbinado works too)

Step-by-Step Instructions

Step 1: Preheat and prepare pans

Position a rack in the center of the oven and heat to 350°F (175°C). Line two light-colored baking sheets with parchment paper. If you only have one pan, let it cool completely between batches to prevent excess spreading.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisking evenly disperses the leaveners for consistent rise and those signature crinkly tops.

Step 3: Cream butter and sugar

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat the softened butter and granulated sugar on medium speed until pale and fluffy, 2–3 minutes. Proper creaming traps air, which helps the cookies bake up tender with crisp edges.

Step 4: Add egg, yolk, vanilla, and milk

Beat in the egg, then the egg yolk, scraping the bowl as needed. Mix in the vanilla and milk until smooth. The extra yolk adds richness and chew while the milk keeps the centers soft.

Step 5: Combine into a soft dough

Add the dry ingredients to the mixer bowl. Mix on low just until no dry streaks remain, 20–30 seconds. Avoid overmixing, which can toughen the cookies. If the dough is very warm or sticky, cover and chill 20–30 minutes for thicker cookies.

Step 6: Portion and coat in sparkling sugar

Use a #40 scoop (about 1.5 tablespoons/30 g) to portion dough. Roll each piece into a smooth ball, then roll generously in sparkling/sanding sugar to fully coat. Arrange on prepared sheets, 2 inches apart. Gently press each ball to about 1/2-inch (1.3 cm) thick for even baking and defined edges.

Step 7: Bake, cool, and enjoy

Bake one sheet at a time for 10–12 minutes, rotating once halfway. Cookies are done when edges are set and lightly golden and the centers are pale, slightly puffy, and just beginning to crack. Do not overbake. Cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling. The centers will settle into soft, tender cookies with crisp, sugary rims.

Pro Tips

• For soft centers, pull cookies when the middle looks slightly underdone and just cracked; they finish setting on the sheet.
• Weigh flour if possible (330 g). Too much flour prevents spreading and can make cookies cakey.
• Room-temperature butter should be cool and pliable, not greasy. Over-soft butter leads to excessive spread.
• Coarse sparkling or sanding sugar gives the best sparkle and crunch; granulated works in a pinch.
• Bake on parchment and use light-colored pans; dark sheets brown the edges faster.

Variations

• Vanilla Bean: Split and scrape 1 vanilla bean; beat the seeds in with the butter and sugar for speckled, aromatic cookies.
• Lemon-Vanilla: Rub 1 tablespoon finely grated lemon zest into the granulated sugar before creaming to release oils; proceed as directed.
• Cinnamon-Sugar: Swap the sparkling sugar for 1/2 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon for a snickerdoodle vibe (same bake time).

Storage & Make-Ahead

Store cooled cookies in an airtight container at room temperature for 4–5 days. To freeze baked cookies, cool completely, then freeze in layers separated by parchment for up to 2 months; thaw at room temperature. For make-ahead dough, scoop, roll in sugar, and freeze on a sheet until solid; transfer to a freezer bag up to 2 months. Bake from frozen at 350°F (175°C) for 12–14 minutes. The dough also refrigerates (covered) up to 3 days; let warm slightly before scooping if firm.

Nutrition (per serving)

Approximate per cookie (1 of 30): 150 calories; 6.5 g fat; 21 g carbohydrates; 1.5 g protein; 12 g added sugars; 100 mg sodium.