Soft and Chewy Sugar Cookies
A Simple, Irresistible Treat When it comes to classic cookies, few can rival the timeless appeal of a Soft and Chewy Sugar Cookie. Perfectly golden on the outside, soft and tender on the inside, with just the right amount of sweetness—these cookies are simply irresistible! Made with minimal ingredients and no complicated steps, this is a recipe you’ll want to keep on hand for any occasion. Best of all, there's no dough chilling required, so you can have freshly baked cookies in under an hour!Why You’ll Love These Sugar CookiesChewy Texture: Thanks to a special ingredient (cornstarch), these cookies are extra soft and chewy—just how a sugar cookie should be.Simple Ingredients: You probably already have most of the ingredients on hand. No special trips to the store are needed!No Chilling: Unlike many sugar cookie recipes that require chilling the dough, these cookies are quick and easy. Just mix, roll, and bake!Great for Any Occasion: Whether it’s a holiday, a family gathering, or just a treat to enjoy with a cup of tea, these cookies are perfect for every occasion. Soft and Chewy Sugar CookiesThese Soft and Chewy Sugar Cookies are the perfect combination of buttery goodness, softness, and a slightly crisped edge. This drop-style cookie is simple to make, with no need for rolling out dough or chilling. The dough is shaped into balls, rolled in sugar, and baked until golden. You’ll love how these cookies are tender and sweet with just the right amount of chew.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/3 cups granulated sugar divided
- 1 large egg
- 1 large egg yolk discard the egg white
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
- 1/3 cup granulated sugar for rolling the cookies
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and 1 1/4 cups of sugar together until light and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients
- Add the egg, egg yolk, vanilla extract, and almond extract (if using) to the butter mixture. Beat until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry flour mixture to the wet ingredients in two parts. Mix on low speed until just combined.
- Prepare for Rolling
- Pour the remaining 1/3 cup of sugar onto a plate or shallow dish.
- Shape the Cookies
- Scoop about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the sugar and place them about 2 inches apart on the prepared baking sheets.
- Bake the Cookies
- Bake one tray at a time on the middle rack of the oven for 8-10 minutes, or until the tops of the cookies are just set and slightly cracked.
- Cool the Cookies
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
Tips for the Best Sugar Cookies
A: Yes! You can prepare the dough and refrigerate it for up to 2 days before rolling and baking the cookies. Alternatively, you can freeze the cookie dough balls and bake them fresh when you need them. Q: Can I use a different sugar for rolling the cookies?
A: While granulated sugar is the traditional choice, you can use colored sugar for a fun twist, especially for holidays or parties. Q: Why are my cookies flat?
A: If your cookies turn out flat, it might be due to warm dough or melted butter. Be sure to use softened (not melted) butter, and try to bake the cookies as soon as you roll them into balls. Related Recipes You Might Love
- Use Room Temperature Butter: Room temperature butter is key for achieving that light, airy texture. Cold butter won’t blend as smoothly, and melted butter can result in flat cookies.
- Don’t Overmix the Dough: Once the flour mixture is added, mix just until combined. Overmixing can result in tough cookies, and we want these to be as soft as possible!
- Adjust Baking Time for Chewiness: For ultra-chewy cookies, err on the side of slightly underbaking. The cookies will continue to cook on the sheet once you remove them from the oven.
- Even Dough Balls: To ensure uniform cookies, use a cookie scoop or tablespoon to measure out the dough. This will make sure they all bake evenly.
- Flavor Variations: If you love citrus, a tablespoon of lemon zest can be added to the dough for a refreshing twist.
A: Yes! You can prepare the dough and refrigerate it for up to 2 days before rolling and baking the cookies. Alternatively, you can freeze the cookie dough balls and bake them fresh when you need them. Q: Can I use a different sugar for rolling the cookies?
A: While granulated sugar is the traditional choice, you can use colored sugar for a fun twist, especially for holidays or parties. Q: Why are my cookies flat?
A: If your cookies turn out flat, it might be due to warm dough or melted butter. Be sure to use softened (not melted) butter, and try to bake the cookies as soon as you roll them into balls. Related Recipes You Might Love
- Snickerdoodles: If you like sugar cookies but want something a little more spiced, try these classic snickerdoodles, rolled in cinnamon sugar.
- Butter Cookies: These simple, buttery treats melt in your mouth and are perfect for those who appreciate a rich, indulgent flavor.
- Chocolate Chip Cookies: A timeless favorite, these thick and chewy chocolate chip cookies will never go out of style.
Nutrition
Calories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 39mgPotassium: 16mgFiber: 0.3gSugar: 10gVitamin A: 193IUCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!
