In a separate bowl, I whisk together the flour, baking powder, and salt. Then I gently add the dry mixture to the wet mixture, a little at a time. I always switch to a spatula toward the end to avoid overmixing—overmixing leads to tougher cookies, and trust me, I learned that the hard way in my early baking days. When the dough is ready, it’s soft and slightly thick but not sticky. If your dough feels sticky, a tablespoon or two of extra flour fixes it.
Finally, I chill the dough. Yes, this step matters. Chilling helps the cookies keep their shape and prevents spreading, especially when using cookie cutters. After at least 30 minutes in the fridge, I roll the dough out on a lightly floured surface and cut shapes. Once baked, the cookies come out soft and pale with the faintest golden bottom. I cool them fully before frosting, or if I’m feeling impatient, I’ll dust them with powdered sugar and enjoy one warm.
Pro Tips for Best Results
I’ve tested this recipe several different ways, and the biggest lesson I learned is: don’t skip the chilling step. Chilling the dough makes rolling easier, keeps your shapes clean, and prevents the cookies from puffing up too much. When I skipped chilling once, the cookies spread and turned too thin—not the soft, thick texture I love.
Another tip that dramatically changed my cookie game is measuring flour the right way. These cookies turn dry fast if you pack too much flour into the measuring cup. I always spoon the flour into the cup and level it off gently. Early on, I used to scoop the cup into the flour bag, and the dough would end up too stiff. Once I corrected my measuring habits, the cookies became consistently tender.
I also learned that baking time is everything. These cookies should look almost underbaked when you take them out—they continue to set on the tray. If you wait until they turn golden, they lose their signature softness. The sweet spot for my oven is 8–10 minutes; the edges should be barely firm, and the centers should still look pale.
And finally, if you’re frosting them, make sure the cookies are completely cool. I once drizzled frosting on warm cookies because I was impatient, and the icing melted straight off the edges. Letting them cool gives you a perfect canvas for decorations.
Common Mistakes to Avoid
One mistake I made early on was using cold butter. Cold butter doesn’t cream properly, and the sugar stays grainy, which ruins the cookie texture. It’s worth the wait to let the butter soften naturally on the counter. Microwaving it softens unevenly and can create melted pockets that throw off the dough.
Another common mistake is rolling the dough too thin. Thin cookies bake too quickly and become crisp instead of soft. I roll the dough to about ¼ inch thick—just enough to stay soft and pillowy while still holding their shape. Anytime I rolled thinner, the cookies were more crunchy than tender.(See the next page below to continue…)