If you’re craving a sugar cookie that’s pillowy-soft in the center with those perfect crackly edges, this is your recipe. No chilling required, no fussy rolling pin—just scoop, roll in sparkly sugar, and bake. They taste like the ones from your childhood bakery, but you’ll have them cooling on the rack in 25 minutes flat.
FROM MY KITCHEN
I made these on a Tuesday afternoon when my daughter announced—20 minutes before her friend arrived—that she’d promised homemade cookies. No pressure, right? I almost reached for a slice-and-bake tube, but then I remembered this recipe sitting in my back pocket. The beauty of these sugar cookies? They come together faster than most “quick” recipes, and they actually taste *homemade*—buttery, tender, with that nostalgic vanilla sweetness.
The secret is skipping the dough-chilling step entirely. Instead of waiting an hour for cold dough to firm up, you scoop and bake immediately. The texture? Still perfectly soft and chewy, with edges that get just golden enough to hold their shape. I’ve made these for bake sales, last-minute teacher gifts, and “I need something sweet right now” emergencies. They’ve never let me down.
This is the kind of recipe that fits the Cooking Save mission perfectly: special without being fussy. No stand mixer required (though you can use one). No complicated techniques. Just a big bowl, a wooden spoon, and the satisfaction of pulling warm cookies from the oven before your coffee gets cold.
WHY THIS RECIPE WORKS
– No Chilling Time: Most sugar cookie recipes demand 1-2 hours in the fridge. Not this one. The dough is sturdy enough to scoop and bake immediately, saving you precious time.
– The Texture Balance: Using both a whole egg and an extra yolk creates that bakery-style chewiness—soft centers that don’t crumble, with edges that set just right.
– Sparkling Sugar Coating: Rolling each dough ball in granulated sugar before baking gives you those gorgeous crackled tops and a subtle crunch that contrasts with the soft interior.
– Foolproof Formula: The baking powder ensures they puff up beautifully without spreading into flat pancakes. Even if you slightly overmix, they’ll still turn out tender.
THE GROCERY LIST (& SHORTCUTS)
Main Players
– Unsalted Butter (2 sticks, at cool room temperature): This is where flavor lives. Don’t skip the “cool room temp” part—too soft and your cookies spread; too cold and they won’t cream properly.
– Granulated Sugar (1½ cups total): One portion goes into the dough, the other becomes your sparkly coating.
– All-Purpose Flour (2½ cups): Standard grocery store flour works perfectly. No need for fancy brands.
– Baking Powder (2 teaspoons): The lift agent. Make sure yours isn’t expired—it loses potency over time.
– Eggs (1 whole + 1 yolk): The extra yolk is the secret weapon for chewiness. Save the leftover white for scrambled eggs tomorrow.
– Vanilla Extract (1 teaspoon): Pure vanilla makes a difference here. Imitation works in a pinch, but you’ll taste the upgrade.
– Fine Sea Salt (¾ teaspoon): Balances the sweetness. Don’t skip it.
The “Cooking Save” Shortcut
Already have softened butter? You’re halfway done. This recipe uses ingredients you likely already have in your pantry—no specialty items, no grocery store run. That’s the beauty of a classic sugar cookie.
Substitutions
– Dairy-Free: Swap the butter for plant-based butter (I like Miyoko’s or Earth Balance). The texture stays nearly identical.
– Gluten-Free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). Add an extra 2 tablespoons to account for absorption differences.
– Out of Vanilla? Try almond extract (use ½ teaspoon—it’s stronger) or even a splash of maple syrup.
EQUIPMENT YOU ACTUALLY NEED
You don’t need a stand mixer or fancy gadgets. Here’s what works:
– Large Mixing Bowl: For creaming the butter and sugar.
– Medium Bowl: For whisking the dry ingredients.
– Electric Hand Mixer (or Wooden Spoon): A hand mixer makes creaming faster, but a sturdy wooden spoon and some elbow grease work too.
– 3-Tablespoon Cookie Scoop: This ensures uniform size (and even baking). If you don’t have one, use a ¼-cup measuring cup.
– Parchment Paper: Prevents sticking and makes cleanup a breeze.
– Measuring Cup (for flattening): The bottom of a glass or measuring cup creates that signature flat-top look.
STEP-BY-STEP (VISUAL FOCUS)
Phase 1: Prep Your Base
Preheat your oven to 350°F. Line two baking sheets with parchment paper—this prevents the bottoms from over-browning.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside. This step ensures the leavening distributes evenly (no random puffy spots).
Phase 2: The Creaming Magic
Beat the butter and 1¼ cups sugar in a large bowl with an electric mixer on medium-high speed. You’re looking for light and fluffy—this takes 2-3 minutes. The mixture should look pale and almost doubled in volume. Scrape down the sides of the bowl halfway through.
Add the egg, egg yolk, and vanilla. Beat until just combined, scraping the bowl as needed. The mixture might look slightly curdled—that’s normal. It’ll come together once you add the flour.
Slowly beat in the flour mixture on low speed. Stop as soon as you don’t see dry streaks. Overmixing = tough cookies.
Phase 3: Shape & Sparkle
Pour the remaining ¼ cup sugar into a shallow dish. This is your coating station.
Use a 3-tablespoon scoop to divide the dough into balls (you should get about 16). Roll each ball in the sugar until completely coated—don’t be shy here. The sugar creates that gorgeous crackled top.
Place the dough balls on your prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly with the bottom of a measuring cup or glass. This helps them bake evenly and creates that classic sugar cookie shape.
Phase 4: Bake to Golden Perfection
Bake for 10-12 minutes. You’ll know they’re ready when the edges are just beginning to turn golden and the centers look set but still soft. They’ll seem slightly underdone—that’s exactly what you want. They firm up as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. This resting time prevents them from breaking apart.
Sensory Check: Your kitchen should smell like butter and vanilla, and the cookies should have those beautiful crackled tops with golden edges. If you gently press the center, it should feel soft but not wet.
HARPER’S KITCHEN TIPS
Tip 1 (The Soft & Chewy Secret): Don’t overbake. Pull them when the centers still look slightly underdone. They’ll continue cooking on the hot pan and set into that perfect chewy texture.
Tip 2 (The “Oops” Fix): If your dough feels too sticky to scoop, pop the bowl in the fridge for 10 minutes. If it’s too dry and crumbly, add 1 teaspoon of milk and mix gently.
Tip 3 (Make Ahead Magic): Scoop and roll the dough balls in sugar, then freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen—just add 1-2 extra minutes to the bake time. Fresh cookies anytime you want them.
Tip 4 (Size Matters): Using the same-sized scoop ensures all your cookies bake evenly. No burnt edges on small ones while the big ones are still raw.
WHAT TO SERVE WITH THIS
For a Cozy Afternoon
Pair these with a mug of hot tea or cold milk. The simplicity of a sugar cookie shines when it’s the star of the show.
For a Party Spread
Serve alongside Chocolate Chip Cookies and Lemon Bars for a classic cookie platter. Add a bowl of fresh berries for color.
For Kids’ Lunchboxes
Tuck one into a lunchbox with a note. They’re sturdy enough to travel without crumbling.
STORAGE & LEFTOVERS
Room Temperature: Store in an airtight container for up to 3 days. Layer parchment paper between cookies to prevent sticking.
Freezer: Baked cookies freeze beautifully for up to 3 months. Thaw at room temperature for 20 minutes before serving.
Reheating: Warm in a 300°F oven for 3-4 minutes to bring back that fresh-baked softness.
Pro Tip: These actually taste *better* the next day once the flavors meld. If you can resist eating them all immediately.
FAQ
Can I use salted butter instead?
Yes, but reduce the added salt to ½ teaspoon. Salted butter varies by brand, so taste your dough (it’s safe—no raw flour here once mixed).
Why do my cookies spread too much?
Your butter was likely too warm. It should be cool room temperature—soft enough to press a finger into, but not greasy or melty.
Can I add sprinkles or food coloring?
Absolutely! Mix gel food coloring into the dough before scooping, or press sprinkles onto the flattened dough balls before baking.
Can I double this recipe for a crowd?
Yes. The dough scales perfectly. Just bake in batches to avoid overcrowding your oven.
Do I really need the extra egg yolk?
Yes—it’s what creates that bakery-style chewiness. Without it, the cookies are more cake-like.
YOUR TURN
These Soft and Chewy Sugar Cookies are proof that simple doesn’t mean boring. They’re the kind of recipe you’ll make on repeat—for bake sales, last-minute guests, or just because it’s Tuesday and you deserve something sweet.
Did you make these? Snap a photo and tag me on Instagram @cookingsave! Or save this to your Easy Cookie Recipes board on Pinterest so you can find it next time a cookie craving hits.
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Soft and Chewy Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F and prepare baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and 1¼ cups sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla, and mix until just combined.
- Slowly beat in the flour mixture until no dry streaks remain.
- Scoop dough into balls and roll them in sugar to coat.
- Place the dough balls on prepared sheets, flatten slightly, and bake for 10-12 minutes.
- Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack.