Sugar Cookies

December 21, 2021

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Sugar Cookies! A classic cookie recipe for an irresistible, soft, chewy and perfectly sweetened cookie that uses everyday basic ingredients. Perfect for when those cookie craving strike!

Classic homemade sugar cookies shown on a turquoise plate

Chewy Sugar Cookies

So we’ve got frosted sugar cookies, cut out iced sugar cookies, sugar cookie bars, crisp sugar cookies and then there’s these super simple chewy sugar cookies. They’re similar to the cookies from the ready to bake dough you can get from the grocery store but way better!

And you’ll love how quick they are. You can have these cookies ready in 30 minutes.

It’s an old fashioned deliciously buttery cookie just like grandma made, and it will continue to be a cookie that will withstand the test of time. Everyone loves these!

They’re simple tasty cookies that take minimal effort but finish with completely delicious end results.

Photo of ingredients used to make sugar cookies.

Sugar Cookie Recipe Ingredients

  • 2 1/2 cups (354g) all-purpose flour (scoop and level to measure, I like to use unbleached)
  • 1/2 tsp each baking soda and baking powder
  • 1/2 tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp vanilla

For print option see full recipe below.

Collage of six photos showing steps of making sugar cookie dough and shaping.

How to Make Homemade Sugar Cookies from Scratch

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
  2. In a mixing bowl whisk together flour, baking soda, baking powder and salt, set aside.
  3. In the bowl of an electric stand mixer cream together butter and sugar until well combined.
  4. Mix in egg, egg yolk and vanilla.
  5. Add in dry ingredients and mix just until combined.
  6. Scoop dough out using a medium cookie scoop (or 1 1/2 Tbsp at a time, and roll into balls if not using a cookie scoop) and drop onto baking sheet, spacing them 2-inches apart.
  7. Bake in preheated oven 9 – 11 minutes, they should appear slightly under-baked. If baking more than one batch at once rotate pans halfway through baking.
  8. Cool on pan 5 minutes then transfer to a wire rack to cool completely.

Sugar cookies on baking sheet after baking.

Make Ahead and Storage

  • The cookie dough can be made ahead and refrigerated or frozen. If going this route I recommend reducing the flour to 2 1/4 cups (cold cookie dough spreads less so the reduced flour will make up for that).
  • Just thaw frozen cookies in the fridge before baking.
  • Store baked cookies in an airtight container.
  • Baked cookies can be stored at room temperature, the fridge or the freezer.
  • They’ll last at room temperature about 3 days, in the fridge for about 1 week and the freezer up to 3 months.

Helpful Tips for Sugar Cookies

  • To soften butter let it rest at room temperature for 1 to 2 hours. If in a hurry I still cheat sometimes and do the microwave softening method (cook 3 seconds per side, rotate stick of butter to next side and repeat until butter is soft but not melted).
  • For high altitude I recommend using a little extra flour (2 2/3 cups total) or chill the dough for 30 to 60 minutes before baking so the cookies don’t spread so much.
  • If you don’t have a stand mixer a hand mixer will work as well. If dough gets heavy as you add the flour you can stir the remainder in by hand with a wooden spoon.

Possible Variations

  • Chocolate chips can be added to the cookies.
  • Sprinkle with colorful sugar sprinkles before baking.
  • For more flavor you can add 1/2 tsp almond extract.
  • Try them with chopped nuts if preferred. Pecans or walnuts are great choices.
  • If you’d like them a little less sweet sugar can be reduced by 1/4 cup, I don’t recommend reducing by much more than that though or it will alter the texture and spread of the cookies.

Overhead close up photo of chewy sugar cookies.

More Delicious Cookie Recipes to Try

 

Classic homemade sugar cookies shown on a turquoise plate
5 from 9 votes

Sugar Cookies

A classic cookie recipe for an irresistible soft, chewy and perfectly sweetened cookie that uses everyday basic ingredients. Perfect for when those cookie craving strike!
Servings: 32
Prep15 minutes
Cook10 minutes
Ready in: 30 minutes

Ingredients

  • 2 1/2 cups (354g) all-purpose flour (scoop and level to measure)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp vanilla

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
  • In a mixing bowl whisk together flour, baking soda, baking powder and salt, set aside.
  • In the bowl of an electric stand mixer cream together butter and sugar until well combined.
  • Mix in egg, egg yolk and vanilla.
  • Add in flour mixture and mix just until combined.
  • Scoop dough out using a medium cookie scoop (or 1 1/2 Tbsp at a time, and roll into balls if not using a cookie scoop) and drop onto baking sheet, spacing them 2-inches apart.
  • Bake in preheated oven 9 - 11 minutes, they should appear slightly under-baked. If baking two batches at once then rotate pans halfway through baking.
  • Cool on pan 5 minutes then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container.
Nutrition Facts
Sugar Cookies
Amount Per Serving
Calories 132 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 57mg2%
Potassium 23mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 192IU4%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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24 Comments

  • Gray

    These turned out reallyyy good. Soft and chewy just like I like them. They took a little longer but I’m pretty sure my scoop is bigger than 1.5 tablespoons.

  • Dan

    You will absolutely need to chill the dough, not sure why it doesn’t state this as a requirement for the recipe. Without chilling you get thin, wide, unsatisfactory sugar cookies. Tried again after chilling the dough and it was a bit better but the recipe is still just overall lackluster.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear they were thin. It sounds like they needed a bit more flour, how was it measured?

      • Christie

        Quick, easy and delicious. Definitely a hit with my kiddos.

  • Marsha

    These are phenomenal soft and chewy sugar cookies. I have a slow oven, so had to bake a little longer for tops to crinkle and edges to be delicately tan. Definitely will make again. Thanks for great recipe!

  • Ashley

    These are delicious!! I must have read something incorrectly though because the batch I made came out very cakey (I’m confident this was user error because I was baking a few other dishes while mixing up the dough) either way the kids loved them! Totally trying again (with undivided attention) thank you for the recipe. 🥰🤤

    • Jaclyn

      Jaclyn Bell

      Hi Ashley – If they turned out cakey and fluffy it could be the butter sugar mixture was mixed too long. It shouldn’t be pale and fluffy just blended. You could also try reducing the flour by a few tablespoons.

      I hope your next batch is perfect!