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.

WATCH THE SUGAR COOKIE VIDEO

 

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
4.73 from 18 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, don't spoon and level)
  • 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. If cookie dough seems very soft chill for 1 hour before proceeding so cookies spread less.
  • 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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54 Comments

  • Avery

    The cookies didn’t turn out like sugar cookies but they were so good and chewy so delicious

    • Jaclyn

      Jaclyn Bell

      I’m sorry to hear that! It sounds like the butter was maybe too soft or not quite enough flour was added (did you measure using the scoop and level method as directed?).

  • Tonya

    My new favorite cookies! 🥰🥰 Sooo good with the added almond extract. I’ve made them several times now and found they come out best for me when I bake them immediately (without chilling the dough) and only one pan at a time in the oven. These would make good ice cream sandwiches too 🤤

  • Arlo

    No matter what I did these turned out horrible, the taste wasn’t good, chilling it for an hour didn’t help, qnd only made it thin and super spread out. I measured everything the way you’re supposed to, and used sticks of butter, only mixed enough to incorporate everything and folded a bit if I felt like it needed it to work. Mine turned out crumbly and flat, did not get one full cookie, only thing I could think of is maybe the butter was too cold or too warm, or maybe overmixing from the folding.

  • Donna

    This is a simple sugar cookie recipe. I added 1/2 tsp almond flavoring in addition to the vanilla. I used my cookie scoop and didn’t flatten before baking. I highly recommend this recipe!

  • Fawn Wiggerman

    Great cookies, great recipe. Thank you so much!!! It was easy to follow and easy to do!!! Thank you!!!

  • Héctor Galan

    DO NOT TRY THIS RECIPE.

    Me and my wife tried this. I followed this step by step for the first time, it came out of the oven like a flat sugar crisp. Second time, my wife tried it (she’s a good baker) they came out as thin as a piece of paper. Even tried putting them in the freezer before the oven but this recipe just doesn’t work and at the end this was just waste of food…

      • Jaclyn

        Jaclyn Bell

        I’m sorry to hear that! It sounds like the butter was maybe too soft and melty or there wasn’t quite enough flour. Was the flour measured as directed? You can also chill the dough to help the cookies spread less.

  • Annalise

    I think these are the best sugar cookies I have ever made!!! I added some almond extract (about 0.5 tbsp) which gave it a good almond flavor. I pressed them down a little bit and sprinkled sugar on top, then I made sure to make them out when they weren’t too well done. They tasted amazing and melted in our mouths! Thank you for this recipe!