Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This usually takes about 2-3 minutes. This step is crucial for creating that signature soft and chewy texture.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Add the pink food coloring, a few drops at a time, mixing until you achieve your desired shade of pink. Gel food coloring will provide a more vibrant color without making the dough too wet.Varies pink food coloring
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling makes the dough easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll the dough into 1-inch balls. If you prefer a smoother cookie, you can lightly flatten the balls with the palm of your hand or the bottom of a glass. For an extra touch, you can lightly roll the dough balls in additional granulated sugar before placing them on the baking sheet.1 ½ cups granulated sugar
- Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly without breaking.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked and completely cooled cookies for up to 3 months. To refresh slightly stale cookies, microwave briefly (10-15 seconds) or warm in a low oven (around 200°F/95°C) for a few minutes.