Soft and Chewy Sugar Cookies
Soft and Chewy Sugar Cookies that are buttery, tender, and perfectly sweet. This easy recipe creates cookies with golden edges and soft, melt-in-your-mouth centers a timeless treat for any occasion.
Yield: 4 people
Calories: 310kcal
Cost: $5
Equipment
- 1 Mixing Bowl Large enough for dough
- 1 Hand or stand mixer To cream butter and sugar
- 1 Baking Sheet Line with parchment paper
- 1 Wire Rack For cooling
- 1 Measuring Cups and Spoons
- 1 Cookie scoop Optional but helps portion evenly
Materials
- 2 3/4 cups all-purpose flour spoon and level for accuracy
- 1 tsp baking soda
- 1/2 tsp salt balances sweetness
- 1 cup unsalted butter, softened room temperature
- 1 1/2 cups granulated sugar divided (some for rolling)
- 1 large egg
- 2 tsp vanilla extract or a mix of vanilla and almond extract
Optional Additions
- Colored sugar or sprinkles for decoration
- 4 oz cream cheese swap half the butter for tangier flavor
- Plant-based butter for dairy-free version
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar. In a large bowl, beat softened butter with sugar until light and fluffy.
- Add wet ingredients. Mix in the egg and vanilla extract until smooth.
- Combine dry ingredients. In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
- Scoop and roll. Form dough into small balls. Roll each one in sugar and place two inches apart on the baking sheet.
- Bake. Bake for 8–10 minutes until edges are light golden. Do not overbake; they’ll firm as they cool.
- Cool. Let cookies rest on the sheet for 3–5 minutes before transferring to a wire rack.
- Enjoy. Serve warm or store in an airtight container for up to a week.
Notes
For extra softness, underbake slightly and let cookies cool on the tray.
Add a slice of bread to your storage container to keep cookies soft for days.
The dough can be frozen for up to 3 months just bake from frozen, adding 1–2 minutes.