Soft and Chewy Sugar Cookies
These irresistible sugar cookies have the perfect 70/30 ratio of softness to structure, with slightly crisp edges and a pillowy, tender center that melts in your mouth. Whether you're baking for a special occasion or simply craving a sweet treat, these cookies deliver consistent results every time without requiring professional baking skills.
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Wire Cooling Rack
- Cookie Scoop
Ingredients
Cookie Dough
- 2¾ cups all-purpose flour (345g) - provides structure while maintaining tenderness
- 1 tsp baking soda essential for the perfect rise
- ½ tsp baking powder creates that ideal soft texture
- ½ tsp salt enhances all flavors
- 1 cup unsalted butter (226g), softened but still cool to touch
- 1½ cups granulated sugar (300g) - for sweetness and texture
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract optional
For Rolling
- ⅓ cup granulated sugar (67g)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a large bowl using a stand mixer with the paddle attachment (or a hand mixer), beat the softened butter for 1 minute until smooth and creamy. Add the granulated sugar and continue beating on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add the egg, egg yolk, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat on medium speed until completely incorporated, about 1 minute. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes (or up to 3 days).
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Place the ⅓ cup of sugar for rolling in a small bowl.
- Remove the chilled dough from the refrigerator. Scoop out approximately 2 tablespoons of dough per cookie. Roll each portion into a ball, then roll in the prepared sugar until completely coated. Place on the prepared baking sheets, spacing cookies about 3 inches apart.
- Slightly flatten each dough ball with the bottom of a glass or your palm—just enough to prevent them from staying in perfect ball form.
- Bake for 10-12 minutes, or until the edges are just set and beginning to turn golden. The centers will look soft and slightly underdone. Rotate the pan halfway through baking for even browning.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure flour by weight using a kitchen scale. If measuring by volume, spoon flour into measuring cup and level with a knife—don't pack it down.
The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Store baked cookies in an airtight container at room temperature with a slice of bread to maintain moisture for up to 5 days.
For a festive touch, add colored sprinkles to the sugar coating before baking.
Don't overbake these cookies—they should look slightly underdone in the centers when removed from the oven.
Nutrition
Calories: 175kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 95mgSugar: 14g
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