If you’re craving a sugar cookie that’s tender in the middle, slightly crisp around the edges, and tastes like pure comfort, this is it. These are soft, chewy, and come together in under 30 minutes with ingredients already sitting in your pantry.
FROM MY KITCHEN
I’ll be honest—I’ve made a *lot* of sugar cookies in my life. Too many flat ones. Too many that spread into puddles. Too many that tasted like cardboard dusted with sugar.
This recipe? It’s the one I keep coming back to on a Tuesday afternoon when I need something sweet but don’t want to fuss with frosting or chilling dough for hours. It’s the cookie I make when my kids ask for “just something simple” but I still want it to taste homemade.
The secret is in the texture: that perfect balance of soft centers with lightly golden edges that don’t crumble when you bite in. And because you’re not rolling out dough or cutting shapes, you can go from “I want cookies” to “cookies are cooling” in 25 minutes flat.
This is the kind of recipe that fits perfectly into the *Cooking Save* mission—special without being fussy, and forgiving enough that even if you slightly overmix or underbake, they’ll still turn out beautifully.
WHY THIS RECIPE WORKS
– No Chilling Required: Unlike most sugar cookie recipes, this dough goes straight from bowl to oven. No waiting around.
– Foolproof Texture: The combo of baking powder + slightly flattening the dough balls = cookies that stay thick and chewy, not flat and crispy.
– The Sugar Roll: Rolling each ball in granulated sugar before baking creates a subtle sparkle and a hint of crunch that makes these feel bakery-special.
– Room Temperature Butter (Not Melted): This is key. Cool room temp butter whips up fluffy without making the dough too soft to handle.
THE GROCERY LIST (& SHORTCUTS)
Main Players
– All-Purpose Flour (2½ cups): The base. No need for cake flour or anything fancy.
– Baking Powder (2 teaspoons): This is what gives the cookies their lift and soft texture.
– Unsalted Butter (2 sticks): Use good-quality butter here—it’s the main flavor. Let it sit out for 30 minutes before starting.
– Granulated Sugar (1½ cups total): Some goes in the dough, some for rolling. Don’t skip the rolling sugar—it’s what makes these look bakery-pretty.
– Egg + Egg Yolk: The extra yolk adds richness and chewiness.
– Vanilla Extract (1 teaspoon): Pure vanilla makes a difference, but imitation works in a pinch.
– Fine Sea Salt (¾ teaspoon): Balances the sweetness.
The “Cooking Save” Shortcut
Use a spring-loaded cookie scoop. A 3-tablespoon scoop ensures every cookie is the same size (so they bake evenly) and saves you from sticky hands. It’s a $10 tool that makes you look like a pro.
Substitutions
– Dairy-Free? Swap the butter for vegan butter (like Miyoko’s or Earth Balance). The texture stays nearly identical.
– Out of Vanilla? Use almond extract (½ teaspoon) for a subtle nutty flavor.
– Gluten-Free? Use a 1:1 GF baking flour blend. They’ll be slightly more delicate but still delicious.
EQUIPMENT YOU ACTUALLY NEED
You don’t need a stand mixer (though it helps). Here’s the bare minimum:
– Large mixing bowl
– Electric hand mixer (or a sturdy wooden spoon and some arm strength)
– Baking sheets (2 is ideal so you can rotate batches)
– Parchment paper (prevents sticking and makes cleanup a breeze)
– Cookie scoop (or a spoon and your hands)
– Shallow dish (for rolling in sugar)
STEP-BY-STEP (VISUAL FOCUS)
Phase 1: Prep the Dough
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Cream the butter and sugar. In a large bowl, beat the butter and 1¼ cups sugar with an electric mixer on medium-high speed for 2-3 minutes. You’re looking for it to turn pale and fluffy—this is what makes the cookies tender. Scrape down the sides of the bowl halfway through.
Add the eggs and vanilla. Beat in the egg, egg yolk, and vanilla until just combined. Scrape the bowl again.
Mix in the flour. Slowly add the flour mixture and beat on low speed until no streaks remain. The dough will be thick and slightly sticky—that’s perfect.
Phase 2: The Sugar Roll (The “Magic”)
Set up your sugar station. Pour the remaining ¼ cup sugar into a shallow dish.
Scoop and roll. Use a 3-tablespoon scoop to portion out dough balls. Roll each one in the sugar until fully coated—this creates that signature sparkly crust.
Flatten slightly. Place the dough balls on your prepared baking sheets, spacing them 2 inches apart. Use the bottom of a measuring cup to gently press each one down. They should be about ½-inch thick.
*Sensory Check:* The dough should feel cool and firm, not greasy or melting.
Phase 3: Bake to Perfection
Bake for 10-12 minutes. The cookies are done when the edges are just starting to turn golden but the centers still look slightly underdone. They’ll firm up as they cool.
Cool on the pan for 5 minutes. This is crucial—moving them too soon will cause them to break. After 5 minutes, transfer to a wire rack to cool completely.
*Sensory Check:* They should smell like warm vanilla and butter, with a hint of toasted sugar.
HARPER’S KITCHEN TIPS
Tip 1 (Texture): Don’t overbake. Pull them when they look *slightly* underdone in the center. They’ll continue cooking on the hot pan and stay soft.
Tip 2 (The “Oops” Fix): If your dough feels too sticky to handle, pop it in the fridge for 10 minutes. If it’s too dry and crumbly, add 1 tablespoon of milk and mix again.
Tip 3 (Make Ahead): You can scoop and roll the dough balls, freeze them on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 1-2 extra minutes to the bake time.
Tip 4 (Flavor Boost): Add ½ teaspoon of almond extract along with the vanilla for a subtle bakery vibe. Or stir in 1 tablespoon of lemon zest for a citrusy twist.
WHAT TO SERVE WITH THIS
For a Cozy Afternoon
Pair these with a hot cup of coffee or tea and call it self-care. They’re perfect for dunking.
For a Party
Serve alongside Chocolate Chip Cookies and Brownies for a simple cookie platter. Add a bowl of vanilla ice cream for sandwiching.
For Kids
Let them help roll the dough balls in sugar—it’s a mess-free way to get little hands involved. Serve with cold milk.
STORAGE & LEFTOVERS
Room Temperature: Store in an airtight container for up to 3 days. They stay soft if you tuck a piece of bread in the container (it keeps them from drying out).
Fridge: Not recommended—they’ll lose their soft texture.
Freezer: Baked cookies freeze beautifully for up to 2 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.
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ teaspoon to avoid over-salting.
Why do my cookies spread too much?
Your butter was likely too warm. Make sure it’s at *cool* room temperature—soft but not greasy. Also, don’t skip flattening the dough balls before baking.
Can I add sprinkles or colored sugar?
Absolutely! Roll in colored sugar instead of plain, or press sprinkles onto the tops before baking.
Can I make these smaller or larger?
Yes. Use a 1-tablespoon scoop for bite-sized cookies (bake 8-9 mins) or a ¼-cup scoop for bakery-style giants (bake 12-14 mins).
Do I have to use parchment paper?
It helps prevent sticking and makes cleanup easier, but a greased baking sheet works too.
—
Did you make these soft and chewy beauties? Snap a photo and tag me on Instagram! Or save this to your Easy Cookie Recipes board so you can find it next time a craving hits.
💡 Loved this recipe? Follow Us on Pinterest for more!
Soft Chewy Sugar Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and 1¼ cups sugar until pale and fluffy.
- Beat in the egg, egg yolk, and vanilla until just combined.
- Slowly mix in the flour mixture until no streaks remain.
- Roll dough balls in sugar, slightly flatten, and place them on prepared baking sheets.
- Bake for 10-12 minutes until edges are golden and centers look slightly underdone.
- Cool on the pan for 5 minutes before transferring to a wire rack.