Easy Sugar Cookies {Soft & Chewy}

Are you ready for the BEST sugar cookie recipe? I sure hope so because these Easy Sugar Cookies are absolute perfection!

I am normally not a huge sugar cookie fan because I don’t think there are that many GOOD sugar cookie recipes out there. BUT this soft and chewy sugar cookie recipe is our family’s favorite and seriously the best out there.

The cookies are made with basic ingredients, you don’t have to chill the dough, you don’t need cookie cutters, and they turn out perfect every single time. The cookies are soft, chewy, sweet, and pretty because they are rolled in sparkly sugar!

So the next time you want a sugar cookie, you HAVE to make this recipe! I promise it will be your forever favorite.

Sugar Cookie Ingredients

I love this recipe because I always have the ingredients in my kitchen.

• Flour– use regular all-purpose flour!
• Baking soda and baking powder– make sure they are fresh!
• Butter– I use unsalted butter so I can control the salt in the recipe.
• Salt– salt to add flavor and to balance out the sweet.
• Granulated sugar– you will need white sugar to make the cookies AND for rolling the cookies in before baking.
• Egg and egg yolk– I always use large eggs when baking. The eggs don’t have to be at room temperature. I actually prefer cold eggs for cookies.
• Vanilla extract– always use pure vanilla extract, the good stuff!

Tips for Making the Best Sugar Cookies

I don’t have any secrets when it comes to cookies. I am here to help you make the BEST cookies! Here are a few tips to help you make perfect sugar cookies every single time.

• Make sure your butter is at COOL room temperature. It shouldn’t be super cold, but cool to the touch and NOT warm or greasy. When you press the stick of butter with your thumb it should give just a little. If your butter is too soft, the cookies will spread and be flat. I usually take it out of the refrigerator 15 to 20 minutes before I want to start mixing.
• Don’t pack your flour when measuring. Fluff the flour, spoon it into the measuring cup, and level. If you use too much flour, the cookies will be puffy and dry.
• Use a large egg and large egg yolk. Adding a yolk will make the cookies extra chewy.
• Don’t be shy with the vanilla extract. I use 1 tablespoon, it’s not a typo:)
• After you add the dry ingredients, don’t over mix. Mix on low until just combined. It is ok if there are still a few flour streaks.
• Roll the cookie dough balls in sugar before baking. The sugar will give the cookies extra flavor and pretty crackly tops!
• Don’t over bake the cookies! You want them to be soft and chewy! Check the cookies early to be safe, every oven is different.

How to Make Sugar Cookies

Are you ready to make the best sugar cookies in the world? Let’s do it!

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together the dry ingredients. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add the granulated sugar (1 ¾ cups) and beat until light and fluffy.
• Add the egg, egg yolk, vanilla extract and mix until well combined.
• Add the dry ingredients and mix on low until just combined. The dough might look a little crumbly at first, but it will come together and be just fine.
• Put the remaining sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
• Bake for 10 to 14 minutes or until the bottoms are light golden brown and the cookies start to crack. Check early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.
• Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack or eat up!

How to Store Sugar Cookies

Store the cooled cookies in an airtight container on the counter for up to 3 days.

Pro tip, if you want to keep the cookies super soft, you can put a piece of bread in the container with the cookies. The bread will get rock hard but the cookies will stay super soft. It’s magic!

How to Freeze Sugar Cookies

You can freeze the cookie dough balls BEFORE baking and you can freeze the baked cookies! I always love having a well stocked freezer.

To freeze the cookie dough: Roll the sugar cookies into balls and place on a baking sheet. Freeze the balls for 30 minutes or until firm. Transfer the balls to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don’t have to thaw first, just add a couple of minutes to the baking time.

To freeze baked cookies: Make sure the cookies are completely cooled. Place in a freezer bag or freezer container and freeze for up to 2 months. If you are going to stack them, you can put a piece of parchment paper in between the layers. Thaw and eat or even eat the cookies frozen. I love a good frozen cookie:)

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Cookies

Easy Sugar Cookies

This is the BEST sugar cookie recipe. The cookies are soft, chewy, and perfectly sweet. They are made with basic ingredients but taste incredible! They are the perfect cookies for any occasion.

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, at cool room temperature
• 1 3/4 cups granulated sugar
• 1 large egg plus 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar, for rolling cookies in

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

• In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add the granulated sugar (1 ¾ cups) and beat until light and fluffy, about 2 to 3 minutes. I always stop once and scrape down the sides of the bowl with a spatula and continue mixing.

• Add the egg, egg yolk, vanilla extract and mix until well combined.

• Add the dry ingredients and mix on low until just combined. The dough might look a little crumbly at first, but it will come together and be just fine.

• Put the remaining sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.

• Bake for 10 to 14 minutes or until the bottoms are light golden brown and the cookies start to crack. Check early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.

• Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.

• Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.

Calories: 205kcal, Carbohydrates: 31g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 128mg, Potassium: 31mg, Fiber: 1g, Sugar: 20g, Vitamin A: 257IU, Calcium: 10mg, Iron: 1mg

Have you tried this recipe?

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