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.

Sugar Cookies
Soft and chewy sugar cookies! They're easy and delicious!

Photo of ingredients used to make sugar cookies.

  • 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

Collage of six photos showing steps of making sugar cookie dough and shaping.

  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.

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