Soft and Chewy Sugar Cookies

Updated Sept. 26, 2024

Time Information

  • Total Time: 35 minutes

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

Ingredients

  • 2 cups (256 g) all-purpose flour, spooned and leveled

  • ¾ teaspoon baking soda

  • ½ teaspoon kosher salt (e.g., Diamond Crystal)

  • 12 tablespoons (170 g) salted butter, at room temperature

  • 1 cup (200 g) granulated sugar

  • 2 tablespoons additional granulated sugar (for coating dough balls)

  • 1 large egg, at room temperature

  • 1 large egg yolk, at room temperature

  • 1 tablespoon pure vanilla extract

Preparation

Step 1: Preheat Oven and Prepare Dry Ingredients

Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until thoroughly combined. This ensures even distribution of leavening agents and salt, preventing uneven browning or under/over-leavening.

Step 2: Cream Butter and Sugar, Add Eggs and Vanilla

In the bowl of a stand mixer (or using a hand mixer), beat the room-temperature salted butter and 1 cup granulated sugar on medium speed until pale, fluffy, and increased in volume—about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure thorough mixing.

Add the room-temperature egg and egg yolk, beating on medium speed for 1 minute until creamy and smooth. Stop the mixer, add the vanilla extract, and mix on low for 30 seconds to incorporate.

Step 3: Combine Dry and Wet Ingredients

With the mixer on low speed, gradually add the dry flour mixture to the butter-sugar base. Mix until just combined—do not overmix (overmixing develops gluten, leading to tough cookies). The dough will be thick and slightly sticky; scrape down the bowl once more to ensure no dry flour remains.

Step 4: Portion and Coat Dough Balls

In a small bowl, place the 2 tablespoons of additional sugar for coating. Using a 2-tablespoon cookie scoop or a kitchen scale, portion the dough into 2-tablespoon (golf ball-sized) portions. Roll each portion between your palms to form a smooth sphere, then roll in the sugar to coat evenly, ensuring a thin, even layer adheres to the surface. This creates a golden, crisp exterior and enhances texture contrast.

Step 5: Bake and Cool Cookies

Line two large baking sheets with parchment paper (or silicone mats). Arrange the coated dough balls 3 inches apart to allow for even spreading.

Bake for 10–12 minutes, rotating the sheets halfway through for uniform browning. The cookies are ready when the edges are golden and the centers appear set (they will continue to firm slightly as they cool). Do not overbake—this preserves the soft, chewy interior.

Transfer the baking sheets to a wire rack and let cookies cool for 5 minutes (they will still be soft when warm). Then transfer to a cooling rack to cool completely, as rapid cooling can cause hardening.

User Reviews

  • "This recipe is bonkers good. I used salted Amish butter and it was completely worth it—I’m not sure it would be without a good quality butter. My cookies took 14 minutes to bake and were the perfect texture—soft and chewy like promised. I rolled mine in Sugar in the Raw before baking (rather than regular granulated sugar) which lent a nice crunch and color."

  • "This recipe is a historical event. I’ve never eaten let alone made a better sugar cookie. I couldn’t find high-quality butter that was salted, only unsalted, so I just doubled the salt in the flour mixture. Otherwise I followed the recipe exactly. Perfection."

  • "I made these with monk fruit sweetener, vegan butter, and organic, whole wheat flour. I was nervous to substitute all that. But, my god, they are delicious and a fraction of the calories, I believe. I made 8 and froze the rest. I’m also a terrible baker, but these came out absolutely top notch."

  • "A teaspoon, NOT a tablespoon of vanilla essence!" (Note: Likely a user typo; the original recipe specifies 1 tablespoon, so this comment suggests adjusting to 1 teaspoon if using "essence" instead of "extract.")

  • "I mixed up a double batch of these at home and then portioned them out with a disher and baked them off at my in-laws' house for Christmas. Easy-peasy but they were gone in a day."

  • "Used expensive butter but the taste of baking soda overpowers the butter. If you make this, reduce the baking soda."

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