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Soft and Chewy Sugar Cookies

Soft and Chewy Sugar Cookies

Bakery-style soft and chewy sugar cookies—thick, tender, and melt-in-your-mouth. Easy dough, pro tips, gluten-free + vegan options, freezer-friendly, no fuss.
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Course: Dessert
Cuisine: American
Keyword: easy cookies, soft chewy cookies, sugar cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper or silicone mats
  • Cookie scoop (1.5 Tbsp size)
  • Wire cooling rack

Ingredients
  

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 1/2 cups granulated sugar plus extra for rolling
  • 1 cup unsalted butter, softened 2 sticks
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 1/4 cup granulated sugar for rolling

Instructions

  • Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
  • In a large bowl with a mixer, beat the softened butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape bowl as needed.
  • Beat in the egg, egg yolk, and vanilla on medium speed until smooth and well combined.
  • Reduce mixer speed to low and add the dry ingredients, mixing just until a soft dough forms and no dry streaks remain. Do not overmix.
  • Place the 1/4 cup sugar for rolling in a shallow bowl. Scoop dough into 1 1/2-tablespoon portions, roll into smooth balls, then roll in sugar to coat. Arrange on prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time until the edges look set and the centers are puffy and just slightly underdone, 10 to 12 minutes. The cookies should remain pale with faintly golden bottoms.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Notes

For the chewiest texture, pull the cookies when the centers still look a touch soft; they’ll finish setting as they cool. If your kitchen is warm, chill the portioned dough balls for 20 minutes before baking to control spread. Dough balls can be frozen for up to 2 months; bake from frozen, adding 1 to 2 minutes to the bake time. Store baked cookies airtight at room temperature for 3 to 4 days.
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