Soft and Chewy Sugar Cookies have lightly crisp edges, tender centers, and a simple vanilla flavor. Rolling the dough in granulated sugar gives each cookie a delicate sparkle and a subtle crunch on the outside.
A short chilling time helps the cookies hold their shape while keeping the centers thick and soft. These drop-style sugar cookies require no rolling pin, cookie cutters, or frosting, making them easy enough for everyday baking.
Why You’ll Love This Recipe
- Produces soft centers with lightly crisp edges.
- Requires no cookie cutters or decorating.
- Uses familiar pantry ingredients.
- Needs only 30 minutes of chilling.
- The dough can be frozen for later baking.
- Easy to customize with citrus, spices, or sprinkles.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar, for rolling
The additional egg yolk adds richness and helps create a chewy texture. Baking soda encourages spreading and browning, while the smaller amount of baking powder gives the cookies enough lift to remain soft.
Ingredient Substitutions
- Unsalted butter: Use salted butter and reduce the added salt to 1/4 teaspoon.
- All-purpose flour: Substitute a cup-for-cup gluten-free baking flour. The texture may be slightly different.
- Vanilla extract: Use vanilla bean paste or replace 1/2 teaspoon with almond extract.
- Granulated sugar for rolling: Use coarse sparkling sugar for a more noticeable crunch.
- Egg yolk: Use one additional whole egg if necessary, although the cookies may spread more and have a slightly cakier texture.
How to Make Sugar Cookies
- Combine the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Continue whisking for about 20 seconds to distribute the leavening evenly. - Cream the butter and sugar.
Place the softened butter and 1 1/4 cups sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks light and fluffy. - Add the egg and yolk.
Beat in the whole egg, followed by the egg yolk. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined. - Add the vanilla.
Mix in the vanilla extract until incorporated. - Add the dry ingredients.
Reduce the mixer speed to low and gradually add the flour mixture. Mix only until no visible streaks of flour remain. The dough should be soft but thick enough to scoop. - Chill the dough.
Cover the bowl and refrigerate the cookie dough for 30 minutes. The chilled dough should feel slightly firm and should not stick excessively to your hands. - Prepare the oven and pans.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. - Portion the dough.
Place the remaining 1/4 cup sugar in a shallow bowl. Scoop portions of dough measuring approximately 1 1/2 tablespoons each and roll them gently into balls. - Coat with sugar.
Roll each dough ball in the granulated sugar, then arrange the balls approximately 2 inches apart on the prepared baking sheets. Do not flatten them. - Bake the cookies.
Bake one sheet at a time for 9 to 11 minutes. The edges should look set, while the centers should appear slightly soft and pale. - Cool.
Let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, then repeat with the remaining dough.
Tips for the Best Soft and Chewy Sugar Cookies
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Soften the butter without melting it.
- Cream the butter and sugar until light and fluffy.
- Stop mixing once the flour is incorporated.
- Chill the dough before portioning.
- Bake equal-sized cookies together.
- Remove the cookies while their centers still look slightly soft.
Common Mistakes to Avoid
Using Melted Butter
Melted butter makes the dough too loose and can cause the cookies to spread excessively. The butter should be soft but still hold its shape.
Adding Too Much Flour
Packed flour can produce dry, crumbly cookies. Spoon the flour into the measuring cup rather than scooping directly from the bag.
Skipping the Chilling Time
Warm dough spreads more quickly in the oven. Chilling it for 30 minutes helps create thicker, chewier cookies.
Flattening the Dough Balls
These cookies spread on their own. Flattening them can produce thin cookies with dry centers.
Overbaking
The cookies continue to set on the hot baking sheet. Remove them when the edges are set and the centers still appear soft.
Variations
Lemon Sugar Cookies
Add 1 tablespoon finely grated lemon zest with the sugar and replace 1 teaspoon vanilla with 1 teaspoon fresh lemon juice.
Cinnamon Sugar Cookies
Mix 1 teaspoon ground cinnamon into the rolling sugar before coating the dough balls.
Sprinkle Sugar Cookies
Fold 1/2 cup jimmies-style sprinkles into the finished dough. Avoid nonpareils, which may bleed into the dough.
Almond Sugar Cookies
Replace 1/2 teaspoon of the vanilla extract with almond extract. Sprinkle sliced almonds over the dough before baking if desired.
Holiday Sugar Cookies
Roll the dough balls in colored sanding sugar that matches the occasion. Bake as directed without flattening.
What to Serve With Soft and Chewy Sugar Cookies
- Cold milk
- Hot coffee
- Black tea
- Hot chocolate
- Vanilla ice cream
- Fresh berries
How to Store
Allow the cookies to cool completely before placing them in an airtight container. Store at room temperature for up to 5 days.
Baked sugar cookies can be frozen for up to 3 months. Place parchment paper between the layers and thaw them at room temperature.
To freeze the dough, portion and roll it into balls without adding the outer sugar coating. Freeze the balls on a baking sheet, then transfer them to a freezer-safe bag. Roll the frozen dough in sugar and bake directly from frozen, adding 1 to 3 minutes to the baking time.
Frequently Asked Questions
Why did my sugar cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or too little flour may have been added.
Why are my cookies dry?
Too much flour or excessive baking time can create dry cookies. Measure the flour carefully and remove the cookies while their centers are still soft.
Can I skip chilling the dough?
Chilling is recommended. If the dough is baked immediately, the cookies may spread more and have thinner centers.
Can I use this dough for cutout cookies?
This recipe is designed for drop-style cookies and will spread in the oven. A firmer dough formulated for cutouts will hold detailed shapes more effectively.
How do I know when the cookies are done?
The edges should look set, but the centers should remain pale and slightly soft. They will firm as they cool.
Do I need to flatten the dough balls?
No. The cookies spread naturally during baking. Keeping the dough balls rounded helps the centers remain thick.
Can I prepare the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 2 days. Let it stand at room temperature briefly if it becomes too firm to scoop.
Final Thoughts
Soft and Chewy Sugar Cookies are straightforward to make once the butter is properly softened and the dough has time to chill. Careful flour measurement and a short baking time help preserve their tender centers and lightly crisp edges.