A good sugar cookie is simple, buttery, and a little bit nostalgic. These are soft in the middle and chewy all the way through, with a warm vanilla flavor in every bite. They’re rich without being fussy, and they’re the kind of cookie that disappears quickly from a plate.
The best part is how easy they are. There’s no dough to chill, no cookie cutters, and no rolling pin. You mix the dough, roll it into small balls, and bake. This recipe makes 40 cookies, so you’ll have plenty for the holidays or for any day you feel like baking.
Recipe Card
- Prep time: 20 minutes
- Cook time: 8 minutes (the instructions say 8 to 10 minutes)
- Total time: 28 minutes
- Servings: 40 cookies
Ingredients
For the cookies
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter (1 ½ sticks), softened at room temperature but still slightly cool
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For rolling
- ¼ cup (50g) granulated sugar
Before You Start
Soften the butter, but not too much. The butter should be at room temperature but still slightly cool. That helps it mix into a creamy base without getting greasy.
Get your baking sheets ready. You’ll line them with parchment paper, and you’ll bake one pan at a time.
Keep the sugar nearby. Rolling the dough balls in sugar is optional, but if you want it, set a small bowl of the ¼ cup of sugar next to your baking sheet.
How to Make Soft and Chewy Sugar Cookies
Part 1: Make the Dough
- Heat the oven and prep the pans. Preheat the oven to 350°F. Line your baking sheets with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the bowl aside.
- Cream the butter and sugar. Use a stand mixer or a hand mixer to beat the butter and granulated sugar together. Start on low speed, then raise it to medium-high until the mixture is creamy.
- Add the egg, yolk, and vanilla. Mix in the whole egg, the extra yolk, and the vanilla on medium speed. Stop and scrape down the sides of the bowl as needed, so everything is fully incorporated.
- Add the dry ingredients. Add the flour mixture to the wet ingredients. Mix on low speed until combined. The dough will be fairly firm, and that’s how it should be.
Part 2: Shape and Bake
- Roll the dough. Roll the dough into 1-inch balls.
- Coat in sugar, if you like. Roll each ball in granulated sugar. This step is optional.
- Arrange on the pan. Place the balls on the parchment-lined baking sheet, about 3 inches apart.
- Bake one pan at a time. Bake for 8 to 10 minutes. The cookies are done when the tops are almost set and the bottoms are light golden brown.
- Watch the clock. For soft and chewy cookies, be careful not to overbake them.
- Cool on the pan. The cookies may still look a little puffy when they come out of the oven. They’ll flatten more as they cool on the baking sheet, so leave them there until they’ve settled.
Tips and Variations
Don’t overbake. This is the most important tip in the recipe. Pull the cookies when the tops are almost set, even if they still look slightly puffy.
Use butter that’s soft but cool. The recipe asks for butter softened at room temperature but still slightly cool.
Scrape the bowl. When you add the egg, yolk, and vanilla, scrape down the sides so everything mixes evenly.
Start the mixer slowly. Begin on low speed when creaming the butter and sugar, then increase to medium-high. This helps keep the sugar from flying out of the bowl.
Expect a firm dough. The dough isn’t sticky or soft. It’s fairly firm, which makes it easy to roll into balls.
Give them room. Space the dough balls about 3 inches apart so they can spread.
Bake one pan at a time. That’s how the recipe is written, and it helps the cookies bake evenly.
Skip the chill. This recipe doesn’t need any chilling, so you can bake as soon as the dough is mixed.
Roll in sugar, or don’t. The sugar coating is optional. Without it, the cookies will be simpler. With it, they get a light sugary outside.
You might like: Candy Cane Cookies: Twisted Red and White Peppermint Cookie Rings
Serving Suggestions
The recipe doesn’t list specific pairings or toppings. Let the cookies cool on the baking sheet until they’ve flattened and set, then serve them on a plate. Since the recipe calls them perfect for the holidays or any time, they work for a cookie platter, a gift tin, or an everyday treat.
Final Thoughts
These sugar cookies prove that a classic recipe doesn’t have to be complicated. The dough is quick to mix, there’s no chilling, and the cookies bake in under 10 minutes. The result is soft, chewy, and full of buttery vanilla flavor.