Soft Sugar Cookies perfect for ice cream sandwiches!

Sugar cookie perfection...soft, doughy, and just perfectly sweet... amazing warm out of the oven or frozen with ice cream too!

For this cookie it is important, actually it is crucial for the dough to be made in advance and rest in the refrigerator overnight or up to 18 hours.... so plan ahead! The result won’t be the same if you don’t.

Ingredients:

3 cups of Bread Flour

1 1/2 teaspoons baking powder

1/2 teaspoon of baking soda

1-2 teaspoons of salt (I use 2)

2 sticks (1 cup) room temp unsalted butter

3/4 cup brown sugar very packed

1/2 cup white sugar

2 large eggs (cold is fine)

2 teaspoons vanilla

Instructions:

In a bowl mix flour with the baking powder, baking soda, and salt. Set aside.

In a large bowl beat the softened butter with the sugars until well blended, 2 minutes or so. Add eggs one at a time and mix in well. Add vanilla extract and mix in. Once all the wet ingredients are mixed, go ahead and add the dry ingredients, mixing until all the flour has been incorporated. At this point put the dough in plastic wrap or a ziplock bag or leave it in the bowl and cover the bowl with plastic wrap and set the dough in the refrigerator overnight or up to 18 hours. Once the dough is done chilling and you are ready to bake, preheat oven to 375 degrees and ready your baking sheets with parchment. I like to make these cookies 3 ounces each (you can make them bigger like Levain’s cookies or smaller but will have to remember to adjust your baking time accordingly). I do weigh my dough on a kitchen scale to measure the first few 3 ounce cookies and then just eyeball the rest. I fit 6 3 ounce balls of dough per half sheet. You want to make the dough balls almost oval... round balls of dough that are a little taller than wide. In my oven I put the cookie sheet on the middle rack and I bake 1 cookie sheet at a time for 11-12 minutes.

You want to under bake rather than over bake. Remember the cookies will continue to bake after you take them out of the oven. These are soft cookies that stay perfect for days in a cookie jar and when frozen don’t freeze solid, so they are perfect for ice cream sandwiches!

Print/Download Recipe