Hey y’all! If you’re searching for the perfect cookie for any occasion, look no further than these Chewy Sugar Cookies. With tender, melt-in-your-mouth centers and slightly crisp edges, this classic cookie will quickly become your go-to for bake sales, holiday gatherings, or just a sweet afternoon pick-me-up. Let’s get cooking!
Why You’ll Love This
- Super soft and irresistibly chewy texture in every bite.
- No chilling required, making this recipe quick and easy to prepare.
- Uses simple pantry staples, so you probably have all the ingredients on hand!
- Perfect for decorating or enjoying plain—versatile for all occasions.
- Makes a big batch, ideal for sharing or freezing for later.
Ingredients
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional for extra depth)
- 3–4 tablespoons granulated sugar, for rolling
Prep time: 15 minutes
Cook time: 9–11 minutes per batch
Total time: 30 minutes
Directions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Cream Butter & Sugar
In a large bowl, use an electric mixer to beat softened butter and 1 1/2 cups sugar on medium speed until light and fluffy—about 2–3 minutes. Scrape down the sides as needed.
4. Add Egg & Flavorings
Beat in the egg, vanilla extract, and almond extract (if using) until smooth and fully incorporated.
5. Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Avoid overmixing for the chewiest Cookies.
6. Shape & Coat Dough Balls
Scoop about 1.5 tablespoons of dough (use a medium cookie scoop if you have one). Roll into balls, then toss each in a small bowl of granulated sugar to coat.
7. Bake
Arrange dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake for 9–11 minutes, or until the edges are set but the centers still look soft and puffy.
8. Cool & Enjoy
Allow Cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Do not overbake—the Cookies will continue to set as they cool, ensuring chewy centers.
- For larger Cookies, increase the baking time by 1–2 minutes.
- If your kitchen is warm, pop dough balls in the fridge for 10 minutes before baking to reduce spreading.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice to the dough for a zesty twist.
- Funfetti Sugar Cookies: Stir in 1/2 cup rainbow sprinkles for a colorful, festive treat.
- Brown Butter Sugar Cookies: Replace regular butter with browned butter for a nutty, caramel-like flavor upgrade.
Required Equipment
- Baking sheets
- Parchment paper or silicone mats
- Mixing bowls
- Electric mixer (hand or stand)
- Cookie scoop or tablespoon
- Wire cooling rack
Storage Instructions
Store chewy sugar cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months—simply thaw at room temperature before serving.
Suggested Pairings & Serving Recommendations
- Serve with a tall glass of cold milk or a cup of hot cocoa for classic comfort.
- Sandwich two cookies together with vanilla ice cream for DIY ice cream sandwiches.
- Drizzle with melted chocolate for an elegant dessert platter.
Pro Tips
- Measure flour using the spoon-and-level method to prevent dense cookies.
- Be sure butter is fully softened for the fluffiest creaming and best texture.
- Let cookies cool on the sheet for several minutes to retain their chewyness before transferring.
FAQ
1. Can I make the dough ahead of time?
Yes! Shape the dough into balls and refrigerate up to 48 hours ahead, or freeze for longer storage; bake straight from the fridge with an extra 1–2 minutes added to the time.
2. Can I double this recipe?
Absolutely—simply double all ingredient quantities for a big batch, and use multiple baking sheets for best results.
3. Why did my cookies turn out flat?
If cookies are spreading too much, your butter may be too warm or you may need a bit more flour; try chilling the dough and measuring ingredients carefully.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
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1Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
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3In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
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4Gradually mix the dry ingredients into the wet ingredients until just combined.
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5Scoop 1-inch balls of dough, roll each in the remaining 1/4 cup sugar, and place on prepared baking sheets about 2 inches apart.
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6Bake for 8-10 minutes, until the edges are just starting to turn golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140 caloriescal
Protein:
1gg
Fat:
6gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
20gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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