📖 Instructions

1. Get Ready: First, preheat your oven to 350°F (175°C). Make sure your oven rack is in the middle position. This helps the cookies bake evenly. Line your baking sheet with parchment paper; this prevents sticking and makes cleanup a breeze.
2. Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup (1 stick) of unsalted butter, softened, and ¾ cup of granulated sugar. Use an electric mixer (stand or hand-held) on medium speed. Cream for about 3-4 minutes until the mixture is light and fluffy. This step is crucial for the cookies’ texture, so don't rush it!
3. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon of pure vanilla extract until well combined. Make sure the egg is at room temperature; this helps it incorporate more smoothly. Scrape down the sides of the bowl to ensure everything is mixed evenly.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour.
5. Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough should look smooth and soft.
6. Chill the Dough (Important!): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling prevents the cookies from spreading too much during baking and enhances their chewy texture. You can chill it for up to 2 hours if needed.
7. Shape the Cookies: Remove the dough from the refrigerator. Roll the dough into 1-inch balls. You can use a small cookie scoop for uniform size. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
8. Optional: Coat with Sugar: In a small bowl, place about ¼ cup of granulated sugar. Roll each dough ball in the sugar to coat. This gives the cookies a nice, sparkly finish and adds a touch of extra sweetness. You can skip this if you prefer a less sweet cookie.
9. Flatten Slightly: Use the bottom of a glass or measuring cup to gently flatten each cookie. You can dip the bottom of the glass in sugar to prevent sticking.
10. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. The centers will still look soft, but they will firm up as they cool. Keep a close eye on them; they can burn quickly!
11. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they are still warm and soft.
12. Enjoy: Once cooled, these chewy sugar cookies are ready to be enjoyed! They are perfect with a glass of milk, a cup of coffee, or simply on their own. Store them in an airtight container at room temperature for up to 3 days.