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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53 Comments

  • JenP

    I wish I had read the comments before trying this recipe. Taste was fine but they were flat thin pancakes, not cookies. Fell apart picking them up even after cooled down. I didn’t refrigerate my batter ahead of time but it sounds like that wouldn’t have helped either.

    • Jaclyn

      Jaclyn Bell

      I’m sorry this happened! I’ve updated the recipe with important notes. Flour needs to be measured using scoop and level method or a kitchen scale, and if dough is soft it does need to be refrigerated for less spread.

    • Jaclyn

      Jaclyn Bell

      I’m sorry about this, I appreciate your feedback! I’ve updated the recipe to include a 1 hour chill time for cookies to spread less. Also it’s important that flour is measured as noted otherwise cookies will spread.

  • Jenny Baldwin

    The finish was a little too floury for my preference. I’m thinking I’ll add a little butter and sugar to help tilt the ratio a little.

  • Xx

    Wish recipes would stop assuming everyone has a standing mixer. If you MUST insert an electric mixer, then you MUST add alternative directions for doing things by hand.

  • Gillam

    I used this as a modified base for what turned into spiced butter rum cookies with hazelnuts and cacao nibs. After they came out the oven I put a divot in the middle and put a dollop of apricot jam in it. Had to do some tweaking to accommodate adding some maple syrup, and changing the type of sugar I used, but this recipe could serve as a solid starting point for all sorts of experimenting. I am a big dumb guy, and not very smart at baking so I always need something as a starting point, when I have an idea, and this recipe works really good for that I think

  • Trinity

    Terrible!! I measured the ingredients to a T. They came out too soft and almost like cake batter. I think the recipe asks for to much butter. I’m highly disappointed and I wouldn’t use this recipe, I wasted all that ingredients. DO NOT USE THIS RECIPE!!

    • Jaclyn

      Jaclyn Bell

      It sounds like the butter was practically melted? I would also suggest using a kitchen scale for accuracy with the flour. And chilling the dough can make a big difference in firming it up if the dough is too soft. Sorry there were issues.

  • J

    This was my daughters first try at baking cookies. We had fun, but they did not turn out very well. Like the above comment, they turned out like flat planks of butter. Way too buttery, and the flattened and fell apart.

  • Bekki Callaway

    great taste but flattened out while cooking and fell apart easily

    • Jaclyn

      Jaclyn Bell

      I’m sorry to hear that Bekki! It sounds like they needed a little more flour or maybe butter was a bit too soft. Were you able to use a scale to measure flour by chance or use the measuring method as noted? I know commonly it’s spoon and level to measure flour, but I use the scoop and level method like America’s Test Kitchen does when measuring by volume and creating recipes (because on average people believe this is how to measure). But I always use a scale as well for accuracy.