Filed Under: Cookies

Soft and Chewy Sugar Cookies

By Tessa Arias
  |  
September 30th, 2021
4.94 from 278 votes
4.94 from 278 votes

My go-to recipe, these Soft and Chewy Sugar Cookies are perfectly tender and soft with just the right amount of chewiness. They take just minutes to make with ingredients you may already have in your kitchen!

Yield: 16 large cookies

Prep Time: 15 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: The perfect amount of sweetness.
Texture: My favorite part, each bite is the ideal balance between soft and chewy.
Ease: Super easy 30-minute sugar cookie recipe with no chilling required.
Pros: Fun, simple, and perfect for holidays from Christmas to Valentine’s Day, even 4th of July!
Cons: None.
Would I make this again? I’ve made this recipe many times, everyone raves about it.

Not to boast, but everyone who has tasted or made this sugar cookie recipe has said it became their instant favorite!! It took weeks of testing to get it just right.

The holiday baking season is almost upon us. These Soft & Chewy Sugar Cookies require NO CHILLING and are incredibly easy to bake up.

This recipe is perfect for your Christmas cookie boxes or just enjoying with a glass of milk. If it’s a warmer time of year, it also makes a great base for ice cream sandwiches!

This recipe is actually featured in my cookbook, The Ultimate Cookie Handbook, which has sold out multiple times!! It makes me so glad to see you guys adore cookie baking as much as I do.

Originally, I had created a sugar cookie recipe with cream cheese that was ultra-soft. However, I found that it would become claggy, and each bite would get stuck to the roof of your mouth. I happened to grab a sugar cookie at a bakery one random day and instantly became inspired by its texture.

It was simultaneously soft and chewy. Each bite was so incredibly satisfying! I knew I had to recreate that texture for my cookbook sugar cookie recipe. I’m SO happy with the results… mostly because this recipe turned out to be so easy to make!

People will think you went to an expensive bakery when you show up with a box of these cookies. Especially if you stock up on some cute homemade cookie gift packaging.

Ingredients for the perfect sugar cookie recipe:

  • All-purpose flour – make sure to weigh your flour accurately. If you add too much flour, your cookies won’t spread at all!
  • Baking powder – this gives the cookies lift without adding too much spread or browning.
  • Fine sea salt – so important to balance the sweetness!
  • Unsalted butter it’s important that your butter is at a cool room temperature, otherwise your cookies may spread. 
  • Granulated sugar – the star ingredient!
  • Eggs – one whole egg with an extra egg yolk lends richness and chewiness to the texture, just make sure they’re at room temperature.
  • Vanilla extract – no sugar cookie recipe is complete without vanilla extract.

How to make SOFT sugar cookies:

The extra egg yolk helps to add more moisture and richness for a soft and chewy texture. The other trick is found in the size of the dough ball…. a whole 3 tablespoons in each!

This creates larger cookies that spread out perfectly with ultra-soft centers. Whatever you do, don’t overbake your cookies. They should still look ever so slightly ‘wet’ in the center when you pull them from the oven.

Why did my sugar cookies spread?

To prevent flat sugar cookies that spread into little puddles, it’s important to make sure your butter is at a COOL room temperature.

Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F.

how to tell if butter is at a cool room temperature

How to get a crinkly top in cookies:

Baking powder is one ingredient that gives these cookies their characteristic cracks, so make sure your baking powder is fresh. Check out my Baking Soda vs Baking Powder article for more details.

You also want to make sure that your butter is at a cool room temperature (67°F) as that can affect the appearance of these cookies as well.

PLUS, rolling the cookies in granulated sugar is important! The sugar helps to draw moisture out from the surface of the cookies while they bake, which drys out the tops before the interior sets, resulting in cracks.

Roll your cookie dough balls in sugar before baking!

Roll each ball of dough in a shallow dish filled with granulated sugar. This creates that slightly crispy exterior and beautiful sparkly appearance.

If you want to make your cookies festive and pretty without extra work, roll the balls of dough in colored sugar before baking. I like to have one bowl filled with green colored sugar and a separate with red for easy Christmas sugar cookies! 

You can also fold in 1/4-1/2 cup of multi-colored jimmies or sprinkles as a last step before rolling the dough balls in granulated sugar to add even more festive colors to your cookies!

Can I make this sugar cookie recipe with a hand mixer?

Yes! A hand mixer will work just as well as a stand mixer.

What kind of baking sheet is best for sugar cookies?

A light colored aluminum half sheet pan is my favorite for baking cookies. Avoid dark nonstick pans altogether, they brown too much and may burn the bottoms of your cookies. The below photo features cookies from the same exact batch of dough, baked for the same amount of time at the same temperature. The only difference was the baking pan!

Side-by-side testing to find the best baking pans! Including nonstick vs. aluminum, and which pans specifically you should NEVER use!

Check out my Baking Pans 101 post for all the surprising details. Or, just click here to score my favorite baking pans for cookies (and everything else!).

Should I line my baking sheets with parchment paper or silicone baking mats?

I prefer parchment paper for cookies over silicone mats. Parchment is easier and quicker to cleanup. Silicone mats like Silpats can actually lead to more spreading and browning. Check out the details here.

Whatever you do, never spray your baking sheet with nonstick cooking spray when baking cookies. This will lead to too much browning and spread (hello, burnt cookie puddles).

How long to bake drop style sugar cookies:

Bake cookies for 10-12 minutes, or until the cookies set and are just beginning to brown around the edges. The longer you bake, the crispier your cookies will be.

Can this recipe be used for cut-out cookies?

No, this recipe was designed for simple drop-style cookies.

If you want cookie-cutter sugar cookies instead, check out my Cut Out Sugar Cookie recipe here.

How to make frosting for sugar cookies:

I love my Best Buttercream recipe for these cookies. It’s perfect because you can get creative with the flavor suggestions in that recipe post or even with gel food coloring for a festive flair. Another favorite is my Best Cream Cheese Frosting recipe!

How to store sugar cookies:

Store cookies in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla, apple wedge, or piece of bread to keep them soft for longer!

Can you freeze sugar cookies?

Yes! Freeze the uncoated balls of cookie dough in a freezer-safe container, tightly wrapped plastic wrap, or Ziploc bag. Allow them to thaw overnight in the fridge or at room temperature, then bake as directed below.

You can roll the cookie dough balls in the sugar before freezing. However, the dough will absorb some of the sugar, and it won’t have quite the same visual or texture impact compared to rolling in sugar right before baking.

Check out my How to Freeze Cookie Dough article for step-by-step instructions.

4.94 from 278 votes

How to make
Soft and Chewy Sugar Cookies

Yield: 16 large cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
My go-to recipe, these Soft and Chewy Sugar Cookies are perfectly tender and soft with just the right amount of chewiness. They take just minutes to make with ingredients you may already have in your kitchen!

Ingredients

  • cups (318 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
  3. In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Add the egg, egg yolk, and vanilla, and beat until combined. Slowly beat in the flour mixture.

  4. Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.

  5. Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe Video

Recipe Notes

*If you live in a warmer/humid climate or if you prefer a thicker cookie, feel free to chill the dough balls prior to baking.
Course : Dessert
Cuisine : American
Keyword : sugar cookie recipe, sugar cookies

December 2021 Baking Challenge

This recipe was the December 2021 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s cookies:

 

Photos by Ashley McLaughlin

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Rebecca Hennessey — December 4, 2021 at 4:51 pm

    These came out perfect. Crispy on the outside and chewy on the outside. Quick and easy and rolled them in red and green sugar for a holiday look.

  2. #
    Martha Ann — December 4, 2021 at 2:31 pm

    Delicious and so easy to make!

  3. #
    Alice — December 4, 2021 at 1:22 pm

    Great recipe!

  4. #
    Leanna — December 4, 2021 at 9:40 am

    Soo soft and perfect!! My husband said these are the best I’ve ever made!

  5. #
    Karen Tucker — December 4, 2021 at 8:27 am

    Oh my, these are just like the ones baked at the bakery! A must try recipe!!!

  6. #
    Carly Thomas — December 3, 2021 at 9:20 pm

    So good, so easy! Super flavorful with just the right amount of sweetness.

  7. #
    Sabrina — December 3, 2021 at 7:29 pm

    This is a delicious and simple recipe. Definitely one I’ll use often.

  8. #
    Samantha Hanlon — December 3, 2021 at 6:04 pm

    Very easy to execute and definitely soft and chewy like you say. I would definitely make again!

  9. #
    Samantha H. — December 3, 2021 at 6:02 pm

    Very easy to execute and you end up with a great product that is definitely soft and chewy like you say.

  10. #
    Timothy A Hoover — December 3, 2021 at 5:37 pm

    Yay! I made these and submitted a pic for the Dec Challenge. These were way better than I had anticipated. Timothy.

    • #
      Emily — December 7, 2021 at 9:35 am

      Great! So glad you enjoyed this recipe, Timothy! Thanks for joining this month’s challenge 🙂

  11. #
    Sara VonAllmen — December 3, 2021 at 5:00 pm

    Love these. Super soft when they are baked and the freeze really well. My kids just pull them out and warm them up when they want a snack.

    • #
      Emily — December 7, 2021 at 9:34 am

      Happy to hear that!

  12. #
    Cindy J. Jarchow — December 3, 2021 at 3:37 pm

    Just received the cookbook and am thrilled to see there’s a monthly cookie challenge. How fun! Made these this afternoon and family has already enjoyed several and delivered a bundle to sweet neighbors. I need to make them bigger next time and remember room-temp eggs. Will be making again!

    • #
      Emily — December 7, 2021 at 9:34 am

      How wonderful, Cindy! Welcome to our monthly baking challenges, they’re so much fun 🙂 Enjoy your cookbook, so pleased these cookies were a hit with everyone!

  13. #
    Christinia — December 3, 2021 at 3:26 pm

    Great tasting cookie

  14. #
    Erica Parrin — December 3, 2021 at 2:41 pm

    These were definitely everything I was hoping for! I prefer them on the underdone side and noticed that to achieve this you actually have to pull them out BEFORE the edges start to brown, like the recipe in the book says. They do still need to look slightly wet in the centers. This was right around 11 minutes at 350′ for me. Will be making again for sure!

    • #
      Emily — December 7, 2021 at 9:33 am

      Glad you enjoyed them, Erica 🙂

  15. #
    Gentry Armstrong — December 3, 2021 at 12:30 pm

    These are so yummy and festive! We loved how chewy and sweet these sugar cookies are.

    • #
      Haley Wehner — December 3, 2021 at 2:26 pm

      Wonderful to hear this!

  16. #
    Ashlee Maas — December 3, 2021 at 10:20 am

    These cookies turned out so good! Very easy. Came together quick. A nice little treat for the kids when they get home from school today. Rolled them in red sanding sugar to be a little festive for the holiday. Will definitely make again!

    • #
      Haley Wehner — December 3, 2021 at 2:26 pm

      Yay! I’m so thrilled you enjoyed these cookies.

  17. #
    David B — December 3, 2021 at 8:36 am

    These are the most well balanced soft sugar cookies I have ever baked. The recipe is clear and the instructions are so easy to follow.

    • #
      Haley Wehner — December 3, 2021 at 2:26 pm

      So glad you love these cookies, David!

  18. #
    Lucy Kuder — December 3, 2021 at 8:01 am

    These look delicious! I do have a question. If I wanted to make more than 16 cookies, would making them smaller affect how soft and chewer they are? How long would I cook them? Also, if I were to double to recipe, how do I double the egg + egg yolk? Thanks for your help!

    • #
      Emily — December 7, 2021 at 9:32 am

      Hi Lucy! Making the cookies smaller shouldn’t affect the softness or chewiness, but you would want to reduce the timing. For a medium scoop (size 40), while we haven’t tried this, you’ll want to reduce the timing by 2-3 minutes. A small scoop (size 60) would be even less. Just keep a close eye on the cookies and follow the sensory indications, taking them out when the cookies have set and have begun to brown.

      To double the recipe, you would double all ingredients exact, so 2 large eggs + 2 egg yolks. I hope that helps! Let us know what you think of this recipe 🙂

  19. #
    Faith Leach — December 2, 2021 at 6:55 pm

    I’m excited to make these tomorrow for the first time with my son, i was just wondering if you or anyone had a recipe for an icing that hardens that is great on a sugar cookie .. i’m learning to bake

  20. #
    Kristin — December 2, 2021 at 6:32 pm

    They were good but I wish the recipe had stated “room temperature” next to the eggs. I know you usually use room temp eggs but I second guessed myself since butter was listed as cool room temp, and eggs were not.

  21. #
    Kaitlin — December 2, 2021 at 6:26 pm

    Are these good without frosting or is it best to frost them?

    • #
      Haley Wehner — December 3, 2021 at 2:10 pm

      These cookies are great with or without frosting! I love them both ways. Check out my frosting recommendations in the pink tip box in this post!

  22. #
    Elizabeth Brubaker — December 2, 2021 at 5:16 pm

    Very soft and delicious sugar cookie!

    • #
      Haley Wehner — December 3, 2021 at 2:09 pm

      So glad you loved these cookies!

  23. #
    Madeline Fitch — December 2, 2021 at 4:50 pm

    These cookies are perfectly soft on the inside and crispy on the outside; the key is to take them out when the middle is still soft and the edges are a tan color—they bake for the 5 minutes on the pan once out! I loved the butter tip—I swear that’s why these tasted so buttery; I had my butter very cold. I have this recipe in my cookie cookbook and remember baking them with my mom when Tessa did her zoom baking class to everyone who pre-ordered her cookbook. The way Tessa loves to bake, and genuinely cares that others 1) bake well and 2) enjoy it like she does really inspires me and makes me enjoy the process a whole lot more. Literally everything I have baked from Tessa’s recipes have turned out amazing, and I never fail to have full confidence in her recipes when I start baking, knowing that the final product will be exquisite. I was a college athlete, so sweets were pretty sparse for me, but Tessa really made me enjoy baking and find a love for sweet and all things chocolate and carbs.

  24. #
    Madeline Fitch — December 2, 2021 at 4:46 pm

    This recipe is a 5/5! This is the second time I’ve made it, and the first time was good, but I was able to perfect the crispy edges and soft middle part of the cookie, and it tastes super buttery—the part about cool butter really makes a difference I believe! I have this recipe in my cookie cookbook and remember baking them with my mom when Tessa did her zoom baking class to everyone who pre-ordered her cookbook. The way Tessa loves to bake, and genuinely cares that others 1) bake well and 2) enjoy it like she does really inspires me and makes me enjoy the process a whole lot more. Literally everything I have baked from Tessa’s recipes have turned out amazing, and I never fail to have full confidence in her recipes when I start baking, knowing that the final product will be exquisite. I was a college athlete, so sweet we’re pretty sparse for me, but Tessa really made me enjoy baking and find a love for sweet and all things chocolate and carbs.

    • #
      Madeline Fitch — December 2, 2021 at 4:47 pm

      *sweets were

    • #
      Haley Wehner — December 3, 2021 at 2:09 pm

      Wow, thank you so much for the incredibly kind words, Madeline! We’re so, so thrilled to hear how much you love these cookies as well as baking just as much as we do here at HTH 🙂

  25. #
    Lisa — December 2, 2021 at 9:32 am

    These are delicious sugar cookies. Not too sweet and they look very festive rolled in colored sugar. Careful not to over beat the butter and sugar or they will be FLAT. I ended up making a second batch (darn) and they rose nicely. Very quick to whip up too.

    • #
      Emily — December 2, 2021 at 1:56 pm

      So glad you enjoyed them, Lisa! Thanks for commenting your advice 🙂

  26. #
    Erin m. — December 2, 2021 at 4:14 am

    These are so delicious and easy to make! Definitely a keeper!

  27. #
    Sandra — December 1, 2021 at 8:10 pm

    These were the softest sugar cookies I’ve ever made. Great Recipe

    • #
      Emily — December 2, 2021 at 1:54 pm

      Wonderful! So happy you loved them, Sandra!

  28. #
    Ariana Hansen — December 1, 2021 at 7:46 pm

    BEST recipe I’ve ever tried! The perfect sugar cookie !

  29. #
    Rachel Dutson — December 1, 2021 at 4:41 pm

    The only thing I differently was NOT smash them flatter. I just left them in balls. It made them thicker and less flat and crispy But, I’m at high altitude.

    • #
      Emily — December 2, 2021 at 1:53 pm

      Thanks for your high-altitude feedback, Rachel!

  30. #
    Sue Benz — December 1, 2021 at 2:37 pm

    I would love to make chocolate sugar cookies – what would I need to add to create them

    • #
      Emily — December 2, 2021 at 1:52 pm

      Hi Sue! We haven’t tested adding chocolate to this recipe, so I can’t say for sure! We do have a Chocolate Sugar Cookie recipe (ignore the pumpkins haha!) if you’re interested, though it’s not as soft and chewy as these, they’re more soft but sturdy. Perfect for decorating! Here’s a link: https://handletheheat.com/jack-o-lantern-cookies/

  31. #
    Marguerite Sterling — December 1, 2021 at 2:15 pm

    Deliciously soft and sweet. I vanilla shines through. A chewy cookie, great with a glass of milk!

  32. #
    Kelly De Felice — December 1, 2021 at 12:30 pm

    These are delicious! I had a run in with a bad sugar cookie YEARS ago and it ruined them for me- until now! Perfectly buttery and soft. I added some festive sprinkles to the sugar for rolling and it worked well. (I didn’t have enough to mix in the dough). Froze the rest of the batch so I can leave these for Santa later 🙂

    • #
      Emily — December 1, 2021 at 12:53 pm

      Wonderful! I’m so sorry of your bad cookie experience, thank you so much for trusting our recipes to try again 🙂

  33. #
    Jen Willox — December 1, 2021 at 11:52 am

    So Yummy! I covers half my cookies with granulated white sugar as the recipe calls for and the other half with cinnamon sugar. Both delicious!

    • #
      Emily — December 1, 2021 at 12:29 pm

      Ooo great idea adding cinnamon to the sugar!

  34. #
    Caroline — December 1, 2021 at 11:04 am

    If I don’t have fine sea salt, can I use regular table salt or kosher salt?

    • #
      Emily — December 1, 2021 at 12:29 pm

      Hi Caroline! While we prefer fine sea salt for best results, you can use table salt. I wouldn’t suggest kosher as the amount needed would be different. Please let us know what you think 🙂

  35. #
    Leah Tacchi — December 1, 2021 at 10:37 am

    These are my favorite! I got so many compliments on them! I added rainbow sprinkles to add some color. Once again, Tessa’s recipes prove to be amazing!

    • #
      Emily — December 1, 2021 at 11:52 am

      So happy you loved this recipe, Leah!

  36. #
    SarahAnne — December 1, 2021 at 10:00 am

    The cookies are very good. However because of their size I found I had to cook them an additional 3-5 min.

    • #
      Emily — December 1, 2021 at 11:52 am

      Glad you enjoyed your cookies, Sarah Anne! Thanks for the feedback 🙂

  37. #
    Aviv — December 1, 2021 at 7:59 am

    These cookies are sooooo easy to make and are delicious!! I mixed some food colouring with sugar and dipped the cookie dough balls inside to make them colourful :)))

    • #
      Emily — December 1, 2021 at 11:53 am

      I bet your cookies were beautiful! Happy to hear you enjoyed the cookies, Aviv 🙂

  38. #
    Maria Wood-Renfrow — November 23, 2021 at 11:27 pm

    What kind of tortilla do you recommend to keep cookies soft? Corn? Flour? White corn? Yellow corn? Blue corn?

    • #
      Emily — November 24, 2021 at 7:15 am

      Hi Maria! We like using flour tortillas 🙂

  39. #
    Raquel — November 22, 2021 at 6:22 pm

    Made these for my family, they are perfect! I cooked my 12 minutes and I love the crunchy edges and soft chewy centers. Thank you for this recipe!

    • #
      Emily — November 23, 2021 at 10:33 am

      So glad you love them, Raquel!

  40. #
    Susan — November 22, 2021 at 2:35 pm

    Would these do well for making sugar cookie cups using a muffin pan?

    • #
      Emily — November 22, 2021 at 4:55 pm

      Hi Susan! That sounds like fun! We haven’t tried that, but I don’t see why it wouldn’t work! Please let us know how it goes if you give it a try 🙂

  41. #
    Linda — November 21, 2021 at 4:08 pm

    The BEST sugar cookies I’ve ever made. I find that weighing the flour makes a perfect dough every time.

    • #
      Emily — November 22, 2021 at 2:38 pm

      It really does make a difference, so glad you loved this recipe, Linda! 🙂

  42. #
    Lauren McGlinnen — November 21, 2021 at 2:32 pm

    These cookies are the best cookies I have ever made! Definitely recommend!

    • #
      Emily — November 22, 2021 at 11:56 am

      Thrilled to hear that, Lauren! Thanks so much for the rave review 🙂

  43. #
    Brianna Newsom — November 21, 2021 at 1:29 pm

    Great recipe! Super easy and really really good!

  44. #
    Kimi — November 15, 2021 at 3:40 pm

    Just tried this recipe and they look really different than the picture — didn’t spread out at all. Little puffy mounds instead. Any idea what I might have done wrong?

    • #
      Emily — November 15, 2021 at 4:05 pm

      Hi Kimi! Sounds to me like too much flour was added, do you use a digital scale to measure your ingredients? If you don’t have a digital scale, I would suggest using the Spoon & Level Method in our How to Measure Flour article. How was the taste?

  45. #
    Marisa — November 8, 2021 at 9:08 pm

    Best sugar cookie I have ever made!!! You won’t regret making them….I wanted to eat them all!

    • #
      Emily — November 9, 2021 at 11:39 am

      haha YES!! They are incredibly addicting! So happy you enjoyed them, thanks for the rave review! 🙂

  46. #
    Scarlet — November 6, 2021 at 3:09 pm

    I made these cookies and they turned out delicious!

  47. #
    Melissa Bell — November 4, 2021 at 8:11 pm

    My husband loves making these cookies and we love eating them! This is the best sugar cookie I have ever had! So soft, chewy and delicious! Right out of the oven they are amazing! We won’t be making sugar cookies any other way. So easy too!

    • #
      Emily — November 5, 2021 at 8:56 am

      Amazing!! So happy to hear these are such a hit with your family!

  48. #
    Lisa — November 2, 2021 at 12:45 pm

    My family gobbled these up!! Super easy to make….. sooo delicious and buttery

    • #
      Emily — November 3, 2021 at 10:05 am

      Glad to hear it!

  49. #
    Nicky — October 24, 2021 at 1:33 pm

    Hi there! Do you think a cream cheese frosting Would be good on these cookies?

  50. #
    Brianna Newsom — October 24, 2021 at 12:36 pm

    Ive made these so many times and they are my ultimate FAVORITE sugar! Easy and the perfect balance of everything I want in a sugar cookie!

    • #
      Haley Wehner — October 25, 2021 at 9:39 am

      So glad you love these cookies! Thanks for the kind words, Brianna!

  51. #
    Laura — October 22, 2021 at 8:21 am

    Just wanted to let you know that this recipe is a keeper in our home 🙂 its perfectly delicious, my husband and boys loved it!! I will definitely be making it quite often this winter

  52. #
    Laura — October 22, 2021 at 8:16 am

    I just want to say your recipe is a Keeper in my house 🙂 we all loved it! My boys each needed more then one cookie at a time!! … I will definitely be making them allot this winter and I look forward to trying more recipes from you

    • #
      Emily — October 22, 2021 at 8:58 am

      So happy to hear they were such a hit, Laura!! I agree, I’ve actually got an extra batch in my freezer right now for when the craving hits during the week haha! These cookies would be so pretty and festive during the winter holidays/season with rolling the balls of dough in different colored sugars! Thanks so much for the rave review 🙂

  53. #
    Kim — October 19, 2021 at 7:41 pm

    Oh my wow…these are AMAZING! Great flavor, slightly crispy sugar ‘shell’ created by the sugar on the outside, the cookie is actually kind of soft in the center but slight crisp on very edge. Recipe days to use a 3Tbsp sized dough ball per cookie, this definitely gave a better chew to the cookie than a smaller amount of dough but the cookie is quite large.

    • #
      Emily — October 20, 2021 at 12:12 pm

      So glad to hear that, Kim! Crispy on the edges and soft and chewy in the center is just what you want with these cookies! I’ve actually got a batch in my freezer ready to go whenever a craving strikes 🙂 Thanks for the comment!

  54. #
    Monica Criteser — October 19, 2021 at 11:16 am

    easy to execute and I was eating cookies within an hour! Love it. Can’t resist a good sugar cookie.
    thanks!!

    • #
      Emily — October 20, 2021 at 12:03 pm

      Wonderful! So happy you enjoyed this recipe, Monica!

  55. #
    Tully — October 8, 2021 at 11:43 am

    Would this recipe be good with adding m&ms or Funfetti sprinkles?

    • #
      Emily — October 8, 2021 at 1:06 pm

      Hi Tully! We haven’t tried adding m&ms, but you’re welcome to experiment! I’ve personally made these with about 1/4 cup of multi-colored jimmies, and they taste delicious 🙂 Let us know what you think!

  56. #
    Lida — October 4, 2021 at 10:38 am

    I made these and they tasted delicious, but mine turned out super cakey/fluffy. Could this have been caused by my butter not being cool enough or too much flour? Thank you!

    • #
      Emily — October 4, 2021 at 12:10 pm

      Hi Lida! So happy you enjoyed this recipe 🙂 Cakey cookies can happen due to too much flour being added. Do you use a digital scale to measure your ingredients?

  57. #
    Karen — October 2, 2021 at 8:14 am

    Do I bake them right away or chill the dough for 24-48 hours?

    • #
      Emily — October 4, 2021 at 1:53 pm

      Hi Karen! You can bake these cookies up right away, no chilling required 🙂 Can’t wait to hear what you think!

  58. #
    Barnyard baker — September 30, 2021 at 1:12 pm

    OMG seriously delicious! My go to sugar cookie recipe.

    • #
      Emily — October 1, 2021 at 3:29 pm

      So happy to hear that!

  59. #
    Priscilla — September 30, 2021 at 11:48 am

    Hi! These looks amazing. Do you know what I can use in replace of butter and eggs to make it vegan?

    • #
      Emily — October 1, 2021 at 3:32 pm

      Hi Priscilla! Please check out our article here regarding our views on Baking Substitutions. I would suggest searching instead for a sugar cookie recipe specifically designed to your dietary needs. Sorry we can’t help further!

  60. #
    Grace-anne — September 30, 2021 at 9:06 am

    Just wondering, what does cream of tartar do to a sugar cookie recipe?
    I have one that I’ve been making ever since I was a little girl and it has cream of tarter in it.
    Why would someone add it and why would someone not add it for their recipe?
    Just curious?
    Thanks!

    • #
      Emily — September 30, 2021 at 11:36 am

      Hi Grace-Anne 🙂 Cream of tartar is more classic to the taste and texture of a Snickerdoodle than a Sugar Cookie in our experience. We try not to call for harder-to-find ingredients when possible and didn’t find it necessary for this recipe. Hope that helps! Please let us know how this recipe compares to your favorite sugar cookie recipe!

1 2 3 6

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed