Soft Chewy Sugar Cookies

These chewy sugar cookies are my go to when I need a simple treat that feels homemade and comforting. They offer that perfect balance of soft texture and just enough sweetness with a little vanilla warmth, making them ideal for sharing or a quick cozy snack.

I first made these after a last-minute craving and now they are a staple that feels like a small celebration every time I bake them

Ingredients

• All purpose flour: provides the perfect structure for chewy cookies
• Baking powder and baking soda: work together to give a light rise and tender crumb
• Salt: enhances flavor, never skip it to keep the sweetness balanced
• Granulated white sugar: sweetens the dough and the extra sugar for rolling adds a crispy surface
• Unsalted butter, very softened: ensures creaminess and richness use fresh butter for the best flavor
• A room temperature egg: helps bind ingredients and create that fluffy texture
• Vanilla extract: gives the cookies their warm aromatic note and depth

Instructions

Preheat the Oven:

Start by heating your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to ensure even cooking and easy cleanup

Mix Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt until well combined for an even distribution of leavening and flavor

Cream Butter and Sugar:

Using an electric mixer beat the very softened butter and granulated sugar at high speed for one to two minutes until the mixture turns pale and fluffy this step aerates the dough for a lighter texture

Add Egg and Vanilla:

Mix in the egg and vanilla extract on medium speed for one to two minutes until the mixture is pale and fluffy this brings moisture and flavor

Combine Dry and Wet:

Lower the mixer speed and add the dry ingredients just until everything is combined avoid over mixing to keep the cookies tender

Form Dough Balls and Sugar Coat:

Scoop two tablespoon sized portions of dough and roll them into balls then gently roll each ball in granulated sugar this step creates a lightly crunchy outer layer

Arrange and Flatten:

Place cookie dough balls spaced at least two inches apart on the baking sheets then gently flatten each one into a circle as evenly as possible for uniform baking

Bake in Batches:

Work with six to eight cookies per batch to maintain oven temperature and even cooking

Bake and Cool:

Bake the cookies for nine to ten minutes until edges are set and centers look slightly soft remove from oven then cool on the baking sheet for five minutes before transferring to a wire rack to cool completely this helps the cookies set without overbaking

I love rolling the cookie balls in sugar especially because it adds that little flash of crunch which contrasts beautifully with the tender cookie It always takes me back to baking afternoons with my family when the house filled with vanilla scent

Storage Tips

Store cooled cookies in an airtight container at room temperature to keep them soft They stay delicious for about five days but I often freeze extras

Ingredient Swaps

Try substituting half the all purpose flour with whole wheat pastry flour for a nuttier taste or use coconut sugar in place of white sugar for deeper caramel notes If you want a dairy-free option swap butter for a plant-based alternative but be sure it is very soft

Serving Ideas

These cookies pair wonderfully with a glass of cold milk or a cup of tea For a fun twist sprinkle with a bit of sea salt before baking or dip half the cooled cookie in melted chocolate and let it set

These chewy sugar cookies are endlessly satisfying and perfect for any occasion

Frequently Asked Recipe Questions

→ How can I achieve the perfect chewy texture?

Cream the butter and sugar until fluffy, then mix the dry ingredients gently to avoid overworking. Baking just until set keeps the cookies soft and chewy.

→ Why roll the dough balls in sugar before baking?

Coating the dough in sugar adds a slight crunch and a sparkly finish to the cookies, enhancing both texture and appearance.

→ Can I substitute all-purpose flour for another type?

All-purpose flour works best to achieve the right texture, but a blend with cake flour may create a lighter biscuit if desired.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for 9-10 minutes. This ensures the exterior sets with a tender interior without becoming dry.

→ How should I store these cookies to keep them fresh?

Store in an airtight container at room temperature. They stay soft for several days, or freeze for longer keeping.