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–+ servings
A plate of round, golden sugar cookies made from an easy sugar cookie recipe, with slightly cracked surfaces and soft centers, arranged in a pile on a white plate.
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4.42 from 73 votes

Chewy Sugar Cookies Recipe

Crisp edges and chewy centers - these drop sugar cookies are perfect without frosting.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 39 cookies (depending on size)
Author: Dorothy Kern
Cost: 5

Ingredients

  • 2 ½ cups (310g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter softened slightly (see note)
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) granulated sugar (for rolling)

Instructions

  • Preheat oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper (see note).
  • Whisk flour, baking soda, baking powder, and salt in a small bowl. Set aside.
  • Using a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, cream cool but softened butter with 1 ½ cups granulated sugar until fluffy, about 1-2 minutes. Be sure to scrape down the sides of your bowl.
  • Add egg, egg yolk, and vanilla extract and mix until smooth.
  • Add flour mixture to the wet ingredients and mix until smooth. Dough should be soft but not wet.
  • Place ⅓ cup sugar in a small bowl. Scoop 1-tablespoon size balls of cookie dough and roll in the sugar. Place 3-inches apart on prepared cookie sheets. (These do spread, so space accordingly.)
  • Bake 11-14 minutes or until edges are light golden and centers are no longer glossy.
  • Cool at least 10 minutes on cookie sheet before removing to a wire rack to cool or store.

Video

Notes

  • Store cookies in an airtight container for up to 4 days. Freeze for up to 3 months.
  • Butter note: you want your butter softened but not too much. If you have an instant read thermometer, it should be between 64-67°F. You can also press your finger in the top of your softened butter: if an indent is made with some pressure, it’s ready. If it goes in easily, it’s too soft and dough may require chilling.
  • Parchment paper vs Silicone baking mat: each bake the cookies differently. Silicone holds the cookies better, producing a little less spread with thicker edges. Parchment cookies will spread more and have more cracked tops.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 47mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 158IU | Calcium: 6mg | Iron: 0.4mg

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