Description
These easy, chewy sugar cookies are ready in under an hour! Melted butter brings this batter together quickly, and no chilling is required.
Ingredients
- 53 grams (1 stick, or ½ cup) unsalted butter, melted
- 2 eggs
- 250 grams granulated sugar (1 ¼ cups)
- 8 grams vanilla extract (2 teaspoons)
- ¼ teaspoon almond extract (measure this by volume - it’s such a small quantity that most kitchen scales won’t register it)
- 300 grams all purpose flour (about 2 ½ cups when measured by scooping and leveling)
- 4 grams kosher salt (1 teaspoon)
- 6 grams baking soda (1 teaspoon)
- 2/3 cup rainbow sprinkles (optional)
Instructions
- Heat oven to 375° Fahrenheit. Line a large baking sheet with parchment paper.
- Stir melted butter, eggs, sugar, vanilla, and almond extract together in a large mixing bowl until smooth.
- Add flour, salt, and baking soda. Stir until you have a smooth, soft dough. If you're using rainbow sprinkles, mix them in now.
- Use a large cookie scoop (we recommend a 3-Tablespoon scoop) to portion out cookie dough. Put each cookie dough scoop on your prepared sheet pan, leaving at least one inch of space between each cookie. Note: Depending on the size of your pan, you will likely need to bake in batches.
- Bake at 375° F for 9-12 minutes, until cookies have spread and developed a slightly wrinkly texture with a puffy, domed center. You may also notice some very slight browning around the edges.
- Remove cookies from oven and let them cool right on the baking sheet for a minute or two, then remove to a wire rack. Cookies may look a bit puffy right out of the oven, but the centers will sink down as they cool to form a beautiful, chewy texture. Serve immediately or store cooled cookies in an airtight container on the counter for up to 5 days.
Notes
Use a kitchen scale! Measuring dry ingredients by volume (with cups) is notoriously unreliable; for perfect-every-time measurements, use a kitchen scale to measure by weight and follow the gram measurements in the recipe above. If you don't have a scale, be sure to measure your flour with the scoop and level method for best results.
Substitutions and Additions. Swap the melted butter for vegetable oil, canola oil, or melted coconut oil. For extra texture, roll each cookie dough ball in a bit of sugar or turbinado sugar before baking. If you don’t have any almond extract, just leave it out. Cookies will still be great!
What size cookie scoop should I use? We used a 3-Tablespoon cookie scoop to portion the dough in these photos, which gives us about 20 cookies, each about 3" in diameter. If you use a different sized cookie scoop, you'll likely need to adjust the bake time.
