Soft and Chewy Sugar Cookies
Updated Sept. 26, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour, spooned and leveled
- ¾teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Crystal)
- 12tablespoons/170 grams salted butter (1½ sticks), at room temperature
- 1cup/200 grams plus 2 tablespoons sugar
- 1large egg, at room temperature
- 1large egg yolk, at room temperature
- 1tablespoon pure vanilla extract
Nutritional analysis per serving (18 servings)
177 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 2 grams protein; 118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt.
- Step 2
In the bowl of an electric mixer, beat together the butter and 1 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg and egg yolk until creamy, then add the vanilla, again scraping down the sides of the bowl. Add the flour mixture to the butter mixture and beat on low until just combined.
- Step 3
In a small bowl, place the remaining 2 tablespoons sugar. Roll the dough into golf-ball-size balls (about 2 tablespoons each), then roll each one in the sugar.
- Step 4
Transfer the dough to parchment-lined baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
Private Notes
Comments
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 lended a nice crunch and color. A
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.
agree with commenters who recommend a boost of lemon zest,chopped pistachios or another zingy addition. if you’re a fan of iced Christmas cookies you might enjoy these but I found them exceedingly bland.
Mine were puffy and hard. What did I do wrong?
In my 50+ years of baking, these are indeed some of the best and easiest sugar cookies. I made a double batch, scooping to about half the recommended size, since smaller cookies work better for gift trays. I baked for 12.5 minutes at 325F convection. The texture was perfect for me - a crispy exterior with a chewy center. Freezing these already baked didn't seem to hurt them at all. But they do need something - maybe a few drops of almond or lemon extract?