If you’re looking for a soft and chewy sugar cookies recipe that tastes like the ones from your favorite bakery but comes together on a Tuesday night, this is it. They’re pillowy-soft, perfectly sweet, and use a smart trick (an extra egg yolk!) to keep them tender for days.
From My Kitchen
I’ve been making these sugar cookies since my oldest was in preschool, and they’ve become the recipe I reach for when I need something fast but special. Last week, I made a batch while simultaneously helping with homework and breaking up a debate about whose turn it was to set the table—and they still came out perfect. That’s the beauty of this sugar cookie recipe.
What makes these different from the flat, crispy sugar cookies you might remember? The secret is in the ratio: extra butter for richness, an additional egg yolk for chewiness, and just enough baking powder to give them a soft, cake-like texture without any puffiness. They’re the kind of cookie that stays soft in the center even after they cool, with those gorgeous crackled tops that make them look bakery-worthy.
These fit the “Special without Fussy” mission perfectly—they use pantry staples, come together in one bowl, and don’t require any chilling time. Pull up a chair, and let’s make the best sugar cookies you’ve ever tasted.
Why This Recipe Works
- The Extra Egg Yolk: This is the secret to soft, chewy sugar cookies that don’t dry out. The yolk adds fat and moisture without making them cakey.
- No Chilling Required: Unlike most sugar cookie recipes, you can scoop and bake these immediately—perfect for when the cookie craving hits.
- The Sugar Roll: Rolling the dough balls in granulated sugar before baking creates that beautiful crackled top and adds a subtle crunch to contrast the soft center.
- Foolproof Texture: The combination of baking powder (not baking soda) and room-temperature butter creates cookies that spread just enough but hold their shape beautifully.
The Grocery List (& Shortcuts)
Main Players
- All-Purpose Flour (2½ cups): The foundation. Spoon and level for accuracy—don’t pack it down.
- Unsalted Butter (2 sticks): Quality matters here. European-style butter makes these extra rich, but regular unsalted works beautifully too. Keep it at cool room temperature—not melted, not cold.
- Granulated Sugar (1½ cups total): Some for the dough, some for rolling. The sugar coating is non-negotiable—it’s what gives you those gorgeous crackles.
- Eggs (1 whole + 1 yolk): The extra yolk is the magic ingredient for chewiness.
- Baking Powder (2 teaspoons): Creates lift without spread. Don’t substitute baking soda here.
- Vanilla Extract (1 teaspoon): Pure vanilla is best, but imitation works in a pinch.
The “Cooking Save” Shortcut
Room Temperature Butter: Instead of waiting hours for butter to soften, cut it into tablespoon-sized pieces and let it sit for 15 minutes. It’ll cream perfectly without being too soft.
Substitutions
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate but still delicious.
- Out of Vanilla? Try almond extract (use half the amount) for a subtle nutty flavor.
- No Egg Yolk? Use 2 whole eggs instead, but the cookies will be slightly less chewy.
Equipment You Actually Need
You don’t need fancy equipment for these sugar cookies. Here’s what I use:
- Electric Mixer: A hand mixer or stand mixer makes creaming the butter and sugar effortless. No mixer? A sturdy wooden spoon and some arm strength work too.
- Large Cookie Scoop (3-tablespoon): This ensures every cookie is the same size and bakes evenly. Worth the $8 investment.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Two Baking Sheets: So you can prep the next batch while one bakes.
Step-by-Step
Phase 1: Prep Your Ingredients
Preheat your oven to 350°F and line two baking sheets with parchment paper. This is important—don’t skip the parchment or your cookies might stick.
Whisk together the dry ingredients in a medium bowl: flour, baking powder, and salt. Set this aside. This step ensures the leavening is evenly distributed.
Phase 2: The Magic (Creaming & Mixing)
Beat the butter and 1¼ cups sugar in a large bowl using an electric mixer on medium-high speed. You’re looking for light and fluffy—this takes 2 to 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 and beat until just combined. The mixture might look slightly curdled—that’s normal. Scrape the bowl again to make sure everything is incorporated.
Slowly beat in the flour mixture on low speed until just combined. Don’t overmix here—stop as soon as you don’t see any dry flour streaks. The dough should be thick and slightly sticky.
Phase 3: Shape & Bake
Place the remaining ¼ cup sugar in a shallow dish. This is your rolling station.
Scoop the dough using a 3-tablespoon cookie scoop (or divide into 16 equal portions). Roll each ball in the sugar to coat completely—don’t be shy with the sugar. Place them on the prepared baking sheets, spacing them 2 inches apart.
Flatten slightly with the bottom of a measuring cup or drinking glass. This helps them bake evenly and creates that classic sugar cookie look.
Bake for 10 to 12 minutes, or until the edges are just set and beginning to turn golden. The centers will look slightly underdone—that’s perfect. They’ll continue cooking on the hot pan. You’ll know they’re ready when you see those beautiful crackles forming on top and smell that buttery vanilla aroma filling your kitchen.
Cool for 5 minutes on the baking sheet before transferring to a wire rack. This resting time is crucial—it lets them firm up without overbaking.
Harper’s Kitchen Tips
Tip 1: The Texture Secret
For the softest, chewiest cookies, slightly underbake them. They should look barely set in the center when you pull them out. They’ll firm up as they cool but stay tender inside.
Tip 2: The “Oops” Fix
If your cookies spread too much, your butter was probably too warm. Pop the remaining dough in the fridge for 10 minutes before scooping the next batch. If they didn’t spread enough, flatten them a bit more before baking next time.
Tip 3: Make Ahead Magic
You can scoop the dough balls, roll them in sugar, and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time. Fresh-baked cookies anytime you want them.
Tip 4: The Size Matters
Using a consistent scoop size means all your cookies bake evenly. If you make them smaller, reduce baking time to 8-9 minutes. Larger cookies? Add 1-2 minutes.
What to Serve With These Sugar Cookies
These soft and chewy sugar cookies are perfect on their own, but here’s how to make them part of a full table:
- For Afternoon Tea: Serve with hot coffee or cold milk and fresh berries.
- For a Cookie Exchange: Package them in clear bags tied with ribbon—they look gorgeous and travel well.
- For Kids’ Parties: Set up a decorating station with colored sugar, sprinkles, and simple icing.
- For Holiday Gatherings: These are the perfect base for decorated cookies—they hold their shape and stay soft even with frosting.
Storage & Leftovers
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to keep them extra soft—the cookies absorb moisture from the bread.
Freezer: Baked cookies freeze beautifully for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw at room temperature for 30 minutes before serving.
Cookie Dough: Freeze unbaked, sugar-coated dough balls for up to 2 months. Bake directly from frozen whenever the craving hits.
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ½ teaspoon. Unsalted butter gives you better control over the final flavor, but salted works in a pinch.
Why do my sugar cookies turn out flat?
This usually happens when the butter is too warm or the dough is overmixed. Make sure your butter is at cool room temperature (not melted) and mix just until the flour disappears.
Can I make these without an electric mixer?
Absolutely! Use a sturdy wooden spoon and some elbow grease. The butter and sugar mixture just needs to be well-combined and slightly fluffy—it’ll take about 5 minutes of vigorous stirring.
How do I get those perfect crackles on top?
The sugar coating is key. Make sure you roll each dough ball generously in sugar and flatten them slightly before baking. The sugar creates a crust that cracks as the cookie expands in the oven.
Can I double this recipe for a crowd?
Yes! This recipe doubles perfectly. Just make sure you have enough baking sheets and oven space. You can also freeze half the dough for later.
What’s the difference between these and crispy sugar cookies?
The extra egg yolk and the ratio of butter to flour make these soft and chewy. Crispy sugar cookies typically use less fat and are baked longer. These are intentionally underbaked slightly to keep that tender center.
Did You Make These Soft and Chewy Sugar Cookies?
I’d love to see how yours turned out! Snap a photo and tag me on Instagram, or save this to your Easy Cookie Recipes board on Pinterest to find it later. These are the kind of cookies that become a family tradition—simple, reliable, and always delicious.
Quick wins,
Harper ⚡
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Soft and Chewy Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the dry ingredients in a medium bowl.
- Beat the butter and 1 ¼ cups sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla and beat until just combined.
- Slowly beat in the flour mixture until just combined.
- Scoop the dough using a cookie scoop and roll in sugar before placing on the baking sheets.
- Flatten slightly with the bottom of a measuring cup or glass.
- Bake for 10 to 12 minutes until edges are just set and beginning to turn golden.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack.