1-First Step: Prep your workspace Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking. Measure all ingredients ahead for smooth flow. Softened butter should be at room temperature, not melted. This setup takes 5 minutes and sets you up for pro results.

2-Second Step: Mix dry ingredients In a medium bowl, whisk together the 2 1/2 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk well to remove lumps and distribute leavening evenly. Cornstarch is key for that signature chew in your chewy sugar cookies. Set this bowl aside. This dry mix takes 2 minutes.

3-Third Step: Cream butter and sugar In a large bowl, use a hand mixer or stand mixer to beat 1 cup softened butter and 1 1/4 cups sugar on medium speed for 2-3 minutes. Mixture turns light and fluffy, trapping air for tender cookies. Scrape sides often. This creaming step builds structure. If no mixer, use a sturdy spoon, but it takes more effort.

4-Fourth Step: Add wet ingredients Beat in 1 large egg and 2 teaspoons vanilla extract until fully combined, about 1 minute. Egg adds moisture and richness. Vanilla infuses every bite with flavor. Batter may look curdled briefly, but that’s normal. Keep speed medium to avoid overmixing.

5-Fifth Step: Combine wet and dry Gradually add dry mixture to wet in three parts, mixing on low speed just until incorporated. Stop when no flour streaks remain. Overmixing toughens cookies. Dough will be soft and sticky. Cover and chill 30 minutes if time allows for better shaping, though not required for this forgiving recipe.

6-Sixth Step: Shape the cookies Place 1/3 cup rolling sugar in a shallow bowl. Scoop 1.5-tablespoon portions of dough (about golf ball size). Roll into balls, then coat in sugar. Place 2 inches apart on sheets. Flatten slightly if desired, but they spread nicely.

7-Seventh Step: Bake to perfection Bake one sheet at a time in center rack for 9-11 minutes. Edges set golden, centers look soft and puffed. They firm as they cool. Rotate halfway for evenness. Cool on sheet 5 minutes, then transfer to wire rack. Repeat with remaining dough.

8-Final Step: Finishing touches and serving Enjoy warm or at room temp. Sprinkle extra sugar or add frosting if you like. Pair with milk for classic treat. Store as below. These easy soft sugar cookies recipe shines at parties or snacks. Yield: 36 cookies. Nutrition per cookie (approx): 120 calories, 5g fat, 18g carbs.