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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.
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.
Reader Love
Delicious! Just made these with my 3 year old daughter. Easy to follow recipe and will be my go-to for sugar cookies! Only difference was adding rainbow sprinkles (the round ones) to the sugar to roll the balls in before baking.
Absolutely amazing cookies, A great recipe, and the cookies turned out so well too, just like your photos. Definitely a recipe to repeat.
I tested versions with cream cheese, but found they became too claggy. I also tested smaller sized cookies, but found they didn’t stay as soft and chewy in the center.
After many rounds of recipe testing, I finally nailed an easy sugar cookie recipe that’s soft and chewy (and STAYS soft) and has that perfect sparkly crackled top.
Recipe Ingredients
All-purpose flour – Make sure to weigh your flour accurately. This is KEY. 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! I prefer the taste of sea salt over table salt, but you can use that too. Don’t use kosher salt, it won’t dissolve as readily and you might end up with salty pockets.
Unsalted butter – It’s important that your butter is at a cool room temperature (around 67°F), otherwise your cookies may spread. If using salted butter, reduce the salt added to 1/4 teaspoon.
Granulated sugar – The star ingredient! Don’t reduce the sugar – find out why here and peek the Sprinkle of Science section below.
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 the flavor of vanilla extract. Feel free to experiment with other extracts!
How to Make Sugar Cookies (Step-by-Step)
Cream butter & sugar. Use butter at a cool room temperature (about 67°F) and beat with the paddle attachment (not the whisk) until lighter in color and larger in volume.
Add egg, egg yolk, and vanilla. Room temperature eggs will incorporate more easily. Beat very well until thoroughly combined, scraping down the sides & bottom of bowl and paddle as needed.
Add dry ingredients. Don’t overmix, this will create stronger gluten networks and may result in tough cookies.
Scoop into balls. A spring-loaded scoop makes quick and efficient work of this.
Roll in sugar. Don’t skip this step, it’s key to those crackly, sparkly tops! Only skip if you plan to frost the cookies.
Flatten slightly. Gently press down each cookie dough scoop with the bottom of a measuring cup or your palm. This ensures proper spread.
Bake. At 350°F for just 10-12 minutes. Don’t overbake! The cookies should be set at the edges but look just slightly ‘wet’ on top. They’ll continue cooking from the heat of the pan.
Let cool. For the chewiest texture and best flavor, allow the cookies to cool completely before enjoying.
Keys to SOFT Cookies
- Do not over-measure your flour. For best results, use a kitchen scale (I promise you this is a game-changer). If you don’t have one, use the spoon-and-level method. Too much flour is the #1 cause of dry crumbly cookies that don’t spread properly.
- 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.
How to Prevent Cookie Spreading
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.
Crinkly Tops in Sugar Cookies
Besides rolling in sugar, baking powder is one ingredient that gives these cookies their characteristic cracks, so make sure your baking powder is fresh.
TIP: When the cookies are piping hot out of the oven, use a round cookie cutter to swirl around the edges of each cookie to re-shape into a perfect circle and enhance those crinkly tops.
Do You Need to Chill the Dough?
It’s not required, baking immediately after mixing will result in absolutely delicious cookies.
However, if time permits, chilling the scooped dough in an airtight container for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Roll in sugar after chilling otherwise the sugar will absorb into the dough. Learn more about chilling cookie dough here.
Sprinkle of Science (open me!)
If your cookies spread too much, it may be the temperature of your butter. Many home bakers allow their butter to get too warm, soft, and even greasy before creaming. This leads to excess spreading, which can even can occur even after you’ve chilled the cookie dough! Butter is an emulsion of water and fat and once it breaks by getting too warm, it can wreak havoc. Learn more about butter temperatures on my Instagram here!
In experimenting with sugar ratios for this recipe, I found that reducing the sugar led to cookies that didn’t spread and were dry, crumbly, bland, and staled much faster. Adding too much extra sugar led to cookies that over-spread and were overly sweet.
Learn more about the science of sugar in baking here.
For cookies that stay soft but develop enough flavor, 350°F proved the best baking temperature in my testing. Any hotter, and the cookies became too crisp and hard. Any cooler, and the cookies had underdeveloped flavor and were more delicate. Not all ovens are accurate, so check yours with an oven thermometer to make sure!
Storage & Make ahead
How to Store to Keep Cookies Soft: Store 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.
Freeze: Freeze the uncoated, pre-portioned balls of cookie dough in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag up to 6 weeks. Allow them to thaw overnight in the fridge or for 30-60 minutes at room temperature for best results, then bake as directed below.
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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, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Avoid dark-colored baking sheets, which may cause too much browning.
- 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, about 3 minutes. The mixture should increase in volume and become paler in color.
- 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 until just combined. Don't overmix.
- 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 edges are set and very lightly brown, but the centers still look soft or 'wet'. Do not wait for the centers to brown unless you want a crisper texture.
- 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.
Notes
Frequently Asked Questions
Yes! A hand mixer will work just as well as a stand mixer.
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.
It makes quick and easy work of portioning the dough uniformly so no one fights over the biggest cookie. 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!
Yes! Feel free to add 1/2 – 1 teaspoon almond extract for a fun twist.
Yes, reduce the amount of added salt in the recipe to 1/2 teaspoon.
This is totally optional, as these cookies are so pretty by themselves – but if you want to make them a more colorful treat, here some ideas:
-Roll the balls of dough in colored sugar before baking.
-Fold in 1/4-1/2 cup of multi-colored jimmies or holiday jimmies or sprinkles as a last addition to the dough.
-Use my Best Buttercream Frosting recipe for decorating.
-Another favorite is my Best Cream Cheese Frosting recipe!
I prefer parchment paper for cookies over silicone mats, it’s easier and quicker to clean up. Learn about parchment vs. Silicone mats here.
Whatever you do, never use nonstick cooking spray when baking cookies. This will lead to too much browning and spread (hello, burnt cookie puddles).
Amazing cookies!
My cookies come out of the oven beautifully but when they are cold they go flat what am I doing wrong
Hi Bonnie! First, make sure your butter is at a cool room temperature (around 67°F) before mixing with the other ingredients. If it’s too warm, your cookies can spread too much. For slightly thicker sugar cookies, try chilling the dough for at least 30 minutes before baking or even overnight. This is especially helpful if you’re baking in a warmer climate, as chilling the dough helps the cookies hold their shape better. The cookies will naturally settle a bit as they cool, but they shouldn’t go completely flat. Let us know if you give it another try! 🙂
Best drop sugar cookie recipe I’ve tried so far! I did 3 tablespoon balls as suggested, but they spread out a lot and made giant cookies I had to break in half to eat LOL. But they were super chewy and soft inside, which was great. I had to get aluminium-free baking powder as the recipe called for 2 teaspoons, and regular baking powder left a really bitter taste in the first batch.
I recently attempted to make this again, and made the balls about 1-2 tablespoons big, and although they didn’t spread out much, they made cute-sized biscuits that were still absolutely delicious and slightly chewy, but not as soft as the spread out cookies. It’s interesting to see how bigger the ball, the more it spreads out. In any case, thank you for such a gorgeous recipe! I’ve frozen the other half of the dough and can’t wait to make these again.
These cookies were delicious!! Although I changed one thing they still were amazing!
I increased the vanilla to 1 1/2 tsp. And I added 1/8 tsp almond extract. I rolled the dough balls in a mix of sparkling sugar and regular sugar then jimmies, but not too many. I chilled the dough over night. Best cookies ever..I cooked till the edges are slightly brown which makes the edges crisp but the middles are soft.
I absolutely added the colored jimmies, just under half a cup. After they cooled, i drizzled a little white chocolate on top. I’m deleting the previous sugar cookie recipe that I was using. I may add a bit of lemon zest next time. These are great and look pretty.
I bet they were so pretty with the colored jimmies and white chocolate drizzle! And lemon zest sounds delicious. So happy you enjoyed them, Cyndy!
Turned out really well thanks!!
I enjoyed the sugar cookies.thanks for sharing your recepie
Hi, These cookies are heavenly. So good that in spite of me being in a diet for cholesterol I ate two of them right away. I tried other recipe last month but nothing like this one. The only thing I change was not rolling the cookies in sugar. I will keep this recipe in my file. Thanks.
really really good!!! i browned the butter first (i always do this when i make cookies) and then let it cool at room temperature until it solidified completely. i also included 1tsp of cornstarch to the dry ingredients (helps make the cookies even softer) and used 1tbsp of vanilla extract instead of 1tsp. I also used a scale to measure out the dough into 64g portions which i baked at 350 for 14 mis. BEST SUGAR COOKIES EVER, highly recommend them!
Why brown butter 1st? Also how long to cook butter ?
Im a memawl of 4 grandbabies that now live with me. My 1st time meeting them they were in my care… and their father in jail my daughter ive been desperately searching for, for 5 years. Was in my arms. Im trying to master this cookie recipe with my beautiful babies and I want to explain why brown the butter.
Browning butter gives it an almost ‘nutty’ flavor that tastes great in baked goods–it can ready deepen the flavor of cookies. I recommend giving it a try at least once! You essentially toast the milk fat in the butter. I would recommend going to Youtube and searching “How to brown butter,” because it can be a tedious process and seeing someone walk through the steps + the visual cues to look out for can be really helpful.
Best of luck to you and your grandbabies!
These cookies were AMAZING 10/10 recommended!!!
The first batch was really good
But we might have left the others in for a bit too long… (they were BLACK)
They were black. Clarify please.
Amazing! But we might have baked them to long.
These were delicious! I’m super sensitive to salt taste, so I would probably only use 1/2 tsp of salt in the future. My kids loved them! Will definitely be making again.