So, Let's Talk Soft and Chewy Sugar Cookies
You know those days when only a perfectly pillowy, not-too-crispy sugar cookie will do? Yeah, I've had more of those than I'd care to admit. Once my nephew tried to help and we ended up with flour on the dog (don’t ask!). But honestly, this recipe is what I turn to when life calls for a cookie you want to eat warm from the oven, like right there at the counter. And don't even get me started on the smell—that buttery vanilla thing that just drifts around your place and somehow makes you forget to check your phone for a while.
Why I Always Find an Excuse to Bake These
I make these sugar cookies when the weather’s dreary, or when I completely botch dinner and need redemption. My family gobbles these up (usually while they’re still kinda molten inside—oops), and the batch never even cools completely. Actually, I once made them for a bake sale, and a woman tried to buy the whole tray. They’re soft but not floppy, sweet but not cloying; honestly, if you’re after a cookie that just hugs you back, here’s your ticket. The only downside? My kitchen table seems permanently sprinkled with sugar now, but there’s worse fates.
What You'll Need—But Seriously, Swap Away
- 2 ¾ cups all-purpose flour (sometimes I sneak in ¼ cup whole wheat for a nuttier vibe, nobody notices!)
- 1 teaspoon baking soda (baking powder works in a pinch, but makes em cakier)
- ½ teaspoon salt (grandma swore by kosher, any kind is fine though)
- 1 cup unsalted butter, softened (honestly, I’ve even used margarine when I ran out—still tasty)
- 1 ½ cups white sugar (tried brown sugar once, cookies got chewier but looked a tad odd)
- 1 egg (room temp is best but I’ve used it cold and survived)
- 2 teaspoon vanilla extract (sometimes I just splash—a bit more, a bit less, it’s all good)
- 1-2 tablespoon milk, optional (if dough seems dry)
- Extra sugar, for rolling (coarse sugar is fun, but regular ol' C&H works too)
How I Actually Make Them (With a Few Sneaky Tastes)
- First off, preheat your oven to 350°F (175°C). If you remember—sometimes I get distracted and forget, so don’t sweat it if it’s not roaring hot yet.
- In a big bowl, whisk together flour, baking soda, and salt. Or just mix it with any utensil you grab first, really. Set it aside.
- Now, grab another (larger-ish) bowl for creaming the butter and sugar together. You want it pale and kinda fluffy—I usually use my trusty wooden spoon when the mixer’s already dirty form breakfast. Oh, and yes, sneak a little taste here (no judgment).
- Beat in the egg and vanilla until mostly smooth. If it looks a bit separated, don’t panic—it comes together.
- Add the dry mix, stirring just until combined. If the dough feels mega stiff (like clay), splash in a tablespoon of milk. No need to overthink it.
- Scoop up chunks of dough—about a heaping tablespoon, or use that old ice cream scoop lurking in your drawer. Roll each ball in sugar (this is my toddler’s fav job, expect sugar EVERYWHERE).
- Plop onto a lined baking sheet, a couple inches apart. Flatten slightly with your palm; not pancake flat, just a soft nudge.
- Bake for about 8-10 minutes, or until *just* barely golden at the edges. They’ll look a bit soft—good. My trick: leave them on the tray a couple extra minutes, since they finish cooking as they cool.
Stuff I’ve Figured Out the Hard Way
- If you overbake, they go from soft to hockey puck real quick. Watch your oven—not your phone—when they’re in!
- I always thought chilling the dough was a faff, but actually, if you want super thick cookies, pop it in the fridge for half an hour and they'll hold their shape more.
- Don’t bother sifting the flour. I mean, who has time for that on a Wednesday.
Some Oddball Variations (And a Glorious Fail)
- Splash in lemon zest—really freshens things up, especially in spring.
- Throw in a pinch of cinnamon or cardamom for a cozy, wintry batch.
- Once I tried swapping half the butter with coconut oil. Tasted good, but the texture went weirdly oily, almost squeaky. Won’t try again.
- Sandwich with Nutella or jam for, well, lunchtime-worthy cookies.
Do You Actually Need Special Equipment?
I read everywhere that a stand mixer is essential—sure, it’s nice, but I’ve used a fork in a pinch. Cookie scoop? Meh, a regular spoon works. Baking sheet? Foil on an old tray is fine (done it dozens of times!).
Keeping Them Fresh (Yours Might Last Longer Than Mine)
Pop cooled cookies in an airtight tin or zip-top bag—they stay soft fore a couple of days at room temp. Or freeze dough balls for sudden, flour-on-the-face emergencies later. But honestly, in my house, there’s rarely leftovers.
How to Serve (If You Make It That Far)
Oh, my favourite thing is piling them in a mismatched old bowl, next to a pot of tea. My niece dunks hers in milk (classic), while I find these taste even better the next day—assuming you hide a few before anyone else sees them. For festive times, we use sprinkles, though that’s mostly for the photo ops.
What I Wish I'd Known—Some Not-So-Professional Tips
- Never try to shape the dough with warm hands in the summer, unless you enjoy slippery chaos, honestly.
- I once doubled the salt by mistake—not recommended, unless you enjoy daring flavor experiments.
- If you try to rush the creaming step, the cookies come out a bit flat and meh. Don’t do it, trust me.
Lumpy Q&A (Based on Real Life Questions!)
- Can I freeze these cookies? For sure! Freeze the dough balls or baked cookies—thaw while the kettle boils.
- Help! My cookies spread too much? Your butter was probably too soft or you skipped chilling. Try popping dough balls in the fridge 20 mins before baking.
- Are these good for cookie cutters? Meh, not really—dough’s too soft. You’ll want a sturdier recipe, Sally’s has a good one.
- Can I use a sugar substitute? I’ve only tried Splenda once—but flavor was... odd. Maybe monkfruit? There’s a great thread on AllRecipes about it, give it a look.
- How do I make them extra chewy? My so-called trick: slightly underbake and leave on the hot tray, don’t skip the extra sugar coating, and—odd as it sounds—store with a slice of bread in the tin. It does work!
One last thing: rather than perfection, I always aim for 'deliciously homemade.' Messy edges, sugar crystals in odd places, even the occasional too-big cookie—these things just mean more for you (and less for the Instagram crowd). Happy baking! If you want to geek out on vanilla extracts, I recommend King Arthur Baking - their blog is a rabbit hole!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¼ cup granulated sugar, for rolling
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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3In a large bowl, cream the softened butter and 1 ½ cups sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
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5Scoop tablespoon-sized amounts of dough, shape into balls, and roll each in the remaining ¼ cup sugar. Place balls 2 inches apart on prepared baking sheets.
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6Bake for 8–10 minutes or until the edges are just starting to turn golden. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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