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.
Why You’ll Love This Recipe: Fun, simple, and perfect for holidays from Christmas to Valentine’s Day, even 4th of July. Everyone LOVES these cookies.
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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.
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!
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
This recipe is featured in my cookbook, The Ultimate Cookie Handbook: Your Guide to Baking Perfect Cookies Every Time, 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, and they taste utterly delicious.
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.
How to Make the Best Sugar Cookie Recipe
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 and won’t be soft or chewy.
- Baking powder – This gives the sugar 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! Don’t reduce the sugar – find out why here.
- Eggs – One whole egg with an extra egg yolk lends richness and chewiness to the texture. 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 this sugar cookie recipe. 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 Get a Crinkly Top in Sugar 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 and instructions on how to test for freshness.
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 sugar 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 dries out the tops before the interior sets, resulting in pretty cracks.
Roll Your Sugar 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.
Can I Make This Easy 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 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!
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, to line my cookie sheets. Parchment is easier and quicker to clean up. 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, parchment paper or silicone mat with nonstick cooking spray when baking cookies. This will lead to too much browning and spread (hello, burnt cookie puddles).
Why Use a Cookie Scoop?
- One of the KEYS to beautiful, uniform, evenly-shaped cookies.
- Saves you *so much time* in forming the balls of dough.
- Ensures each ball is evenly sized so the cookies bake evenly.
- No small overbaked cookies or large underbaked cookies.
- I love using a 3-Tablespoon size cookie scoop for this sugar cookie recipe.
- Learn more about Cookie Scoops and how to use them here!
Do You Need to Chill Sugar Cookie Dough?
It’s not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating. When ready to bake, let dough sit at room temperature just until it is soft enough to scoop. Learn more about chilling cookie dough here.
How Long to Bake Drop Style Sugar Cookies
Bake cookies for 10-12 minutes, or until the sugar cookies are 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 sugar cookie 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 Decorate Sugar Cookies
This is totally optional, as these cookies are so pretty by themselves – but if you want to make them a more colorful treat, here are my top tips:
- 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 holiday jimmies or sprinkles as a last step before rolling the dough balls in granulated sugar, to add even more festive colors to this sugar cookie recipe!
- Use my Best Buttercream Frosting recipe for decorating. You can get creative with the flavor suggestions in that recipe post or use gel food coloring to add colorful flair.
- Another favorite is my Best Cream Cheese Frosting recipe!
How to Store Sugar Cookies
Store sugar 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! This sugar cookie recipe freezes beautifully. Freeze the uncoated, pre-portioned balls of cookie dough in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag. Allow them to thaw overnight in the fridge or for 30-60 minutes 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 (and how to bake from frozen).
More Easy Cookie Recipes:
- Bakery Style Chocolate Chip Cookies
- Crispy Gingersnaps
- Peanut Butter Chocolate Chip Cookies
- Soft & Chewy M&M Cookies
- Soft Batch Double Chocolate Cookies
- Black and White Chippers
Soft and Chewy Sugar Cookies
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Ingredients
- 2½ 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
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt to combine.
- 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. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
- 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.
- 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 Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This is my first time making sugar cookies and I’m not much of a baker so I was nervous. The cookies came out perfect! Winner!! This recipe is very impressive I must say and easy to make. Super yummy! My whole household loved them! I will definitely go to this recipe again for sugar cookies let me tell you. Thank you so much for sharing. I am very impressed.
I even used salted butter and reduced the sea salt amount a little and they still came out fabulous!
So happy to hear how much your family loved them!
Hi Tessa,
I tried making this cookies, it taste amazing and very easy to make!! However, mine is not crack at the top 🙁 is it purely because of the baking powder? also, my dough texture is kinda soft, not as firm as yours in the picture when rolled them in sugar
First time making the cookies I followed the instructions exact and it came out exactly perfect they are some of the best cookies I’ve ever had and everybody wants more so I’m actually making the second double batch now. Thank you for the recipe
So thrilled to hear that, Xiana! Thanks so much for the comment 🙂
I used the large (3-tablespoon) spring-loaded scoop. And these cookies came out of the oven the size of plates. They were far too big. They also fell apart into many pieces getting them off the cookie sheet. I followed these directions to the T, I weighed everything exact. I used a good mixer. They taste good though.
The 3tbls scooper is way too big.
Hi Seb! I’m sorry to hear that your cookies didn’t turn out as they should! 3 tablespoons is the size you see in the pictures here, and they shouldn’t spread beyond that. I highly recommend chilling your dough, to prevent overspreading (and it makes for such a deliciously chewy, flavorful cookie!) – but even without chilling, it sounds like your butter may have been too warm at the time of creaming. This is a common culprit for overspread cookies. Learn more about why butter temperature is important in baking here. I also recommend checking that your baking powder hasn’t expired – learn how to test leavening agents for freshness here. I hope this helps, and I hope you’ll give these cookies another try – they really are amazing! Happy Baking 🙂
Hey! I want to make these but I don’t want to cook them right away, do you think freezing the batter a couple of weeks would change the texture/taste or anything?
I’m also going to add sprinkles, has anyone tried that?
There are also tips for this in the Tip Box right here 🙂
Hi Amy! Yes, this cookie dough freezes very well – check out Tessa’s instructions in the Tip Box, just above the recipe 🙂 Happy baking!
This recipe is great! However, I felt the flavour of the egg was too strong and the vanilla flavour was not strong enough. How should I adjust the recipe?
Also, if I reduce the scoop size to 2 tablespoons each, what should the baking time be?
Hi Jackie! So glad to hear that you enjoyed these cookies! Feel free to add more vanilla if desired. Try 2 teaspoons next time and see what you think 🙂 We haven’t tried these cookies in a 2-tablespoon size, but try baking for around 8-9 minutes to experiment with that (but note this can also change the texture of the cookie, as smaller cookies may not have the same chewy interior and crisp exterior). Happy baking!
I just made the recipe I added a lil more vanilla and also coco powder and walnuts ,so good
I made Halloween cookies and I forgot to put the dry ingredients with wet ingredients, but they turned out fine and they did taste a little bit chewy but they were good either way and the pictures when they were not cooked by the way
Hello!!!
I was reading the recipe too fast and added the sugar to the flour and then added the dry ingredients to the wet ingredients without whipping the butter and sugar together . Will that affect the taste of the cookie or just the spread? I’m not sure and I realises too late I did it D’:
I’ve done this before. They’ll be fine
Oh no! Yes, that will impact the taste and texture of the cookies. Learn more about the importance of properly creaming butter and sugar here. Did you end up baking them anyway? If so, what did you think?
I did!! They were still chewy but I feel like they would have been so much more spectacular if I creamed the sugar with the butter :’)))) it felt like it tasted flour-y and the sweetness wasn’t as spread out as I thought
These didn’t spread at all. They rose into scones almost ? Was it supposed to be baking soda instead of powder ?
No, 2 teaspoons of baking powder is correct. Did you use a digital scale to measure your ingredients? If too much flour was added, your cookies wouldn’t spread. I’d also make sure that your butter is at the correct temperature (about 67°F) and not too cold as that will also result in thick cookies. Tessa shares her tips for making the best sugar cookies in the Sprinkle of Science box just above the recipe, linked here. I encourage you to read through her recommendations and give the recipe another try 🙂 Let us know how it goes!
These turned out perfect! I will definitely be using this recipe in the future. Easy to follow instructions and they were crispy on the edges and chewy without not being dry or undercooked when you bit into one . I Loved them!
Yielded the recipe in half because I didn’t need 34 cookies.
The dough was clumpy at first due to the recipe calling for room temperature butter. I then added half a stick of melted butter to try and salvage it and got a moist dough. After baking,the cookie balls I formed were a melted liquid cookie sheet in my pan.
I don’t recommend this recipe.
Use one with an egg instead and a packet of pudding to keep them moist.
How did it go so bad? I just made this recipe and it came out great!
My cookies came out amazing! I also added 1/4 cinnamon and nutmeg.
Same here
there was an egg in the recipe though
Well your butter wasn’t supposed to be room temperature, it said cool room temp by the way, and yeah it did have egg in it plus more. But the recipe you made wasn’t the recipe that was listed because you added melted butter that the recipe didn’t call for. Of course your dough was moist- you added liquify fat and water to it. Which I’m sure also if you had melted it since it was liquid the temperature of it probably up the temperature of the rest of the batter making it even softer. With the addition of the extra butter I’m sure you didn’t adjust the flour and correlation with the additional butter. . And by that point I’m sure that the temperature on it was probably a lot warmer than it should have been which in that case you could have even still put it in the fridge to kind of counteract that melted butter but that’s besides the point.. so no adjustment of flour to compensate for that liquid butter you put in of course you ended up with puddles. The butter is supposed to hold some structure going into the baking process in the oven until it’s melted and dispersed through the rest of the recipe blah blah blah more science not premelt it and then hope that something springs from it when heated. That’s kind of counterproductive. But it’s baffling that you blame her in her recipe when the decisions that led to your crepe cookies was your decisions and actions. Comes down to accountability.
To say you will not recommend a recipe that you didn’t actually follow…well that was on you. I had nothing to do with the recipe you went rogue.. when it comes to baking there’s a science behind it and you have to actually follow the recipe be precise pay attention because the science is what leads to things turning out correctly. It’s not exactly like cooking or cooking you can kind of just wing it and maybe something will turn out better than what you hoped. Baking takes patience in an understanding of the methodology and science behind it you. Myself as well as many others have had this recipe turned out just fine as is without any adjustment substitutions or adding pudding to it. You took a perfectly fine recipe tweaked it made it your recipe and then blamed the person who created the recipe for not working but yet it was your own error. obviously accountability is lost here but it’s definitely not fair to post and say you would never recommend this recipe but then so rudely talk about adding pudding to it which that’s a whole another conversation.
See I was a professional chef licensed certified and award-winning. 20 plus your career as well as licensed and certified as well as a baker. I know the amount of work it can take going into making a recipe and then to have somebody talk down about that recipe that obviously works and then say what they would do to make it okay is quite unfair, the word I would want to say I can’t say on here. Those actions were just not okay with me I’m sorry I’m not sorry for saying something this was mind-blowing to me,
. This baker posted a great recipe that I’m sure they tweaked to be fantastic just to put it on here for the world to see and be able to enjoy. In your quickness to be almost disrespectful you didn’t read the other comments where everybody else majority of people at least said this recipe was great and work just fine and it did. I made it myself too came out perfect.. so if other people follow the recipe that came out great then I would assume that my thinking would be maybe it’s something I did, but not you. It is actually quite easy to follow if you pay attention and take your time and go step by step correctly mise-en-place everything first, make sure you have correct measuring devices ready, read side notes and actually give it your undivided attention. I think you should give it a second chance and follow it exact before being so harsh. Humble yourself, accept responsibility and be honest with yourself about why they really didn’t come out the way they’re supposed to. I mean you typed it in your comment so you know why they didn’t. And most of all don’t be rude to somebody else for your mistakes. Rudeness a negative energy can also make cookies flat and make them taste like crap. And I mean all this with respect and care. Some things just have to be said and acknowledged. I wish you the best and I hope your next time baking works out.
Oh and one last thing I think you didn’t even make this recipe I think you made a different one because it says that you didn’t need 34 cookies and clearly the recipe says it only makes 16 and you also said that use one with an egg this recipe did have an egg so I think this whole spiel and was not in regards to this so you might want to check which recipe you posted this to that’s all.happy baking!!
It’s a pretty basic sugar cookie recipe and I didn’t have any problems. Turned out great. I only got 16 cookies in the batch and cooked them a little longer than the recommended time to get a slight golden around the edge for that crisp first bite and chewy Center. You’re definitely not going to want to melt that butter though – that will really flatten many cookie and shortbread adjacent recipes. If you try again you could cream your butter and sugar then throw your whole mixing bowl into the refrigerator for about 5 minutes before putting it back on the mixer to add your egg and dry ingredients. The finished product should be a pretty thick, dense dough.