These soft and chewy sugar cookies are my go-to sugar cookie and they’re so easy to make thanks to the no-chill cookie dough! The edges are crisp and the center is tender, soft, and chewy. They’re perfect for any special occasion and a must make for holiday baking!
If you love soft chewy cookies, be sure to try my chewy ginger molasses cookies. They’re Christmas cookie perfection!
There’s hundreds of sugar cookie recipes out there for you to choose from, but let me tell you why my sugar cookies are truly the best and the ones you need to make!
The texture of these sugar cookies isn’t cakey, crumbly, and dry, but rather soft and perfectly chewy. The exterior is crisp and crackly, but once you bite into it, you’re pleasantly greeted with the most tender and chewy interior.
Along with the incredible texture, what makes my sugar cookies extra special is that they use both vanilla bean paste and almond extract. I find that a lot of sugar cookie recipes lack flavor and just taste sweet. By using the two extracts it enhances the flavor of the cookies and leaves people trying to guess what makes them taste SO GOOD!
These chewy sugar cookies are also effortless and easy to make. The cookie dough uses ingredients that you likely already have and it’s a no-chill cookie dough! They’re a cookie that is good any time of year, but I especially like making for the holidays to share with family and friends.
Ingredient Notes
Butter – Unsalted butter is best for baking. If using salted butter the cookies can become too salty. If you do use salted butter, I would reduce the salt in the recipe by 1/4 teaspoon.
Sugar – Granulated sugar is what you’ll need. The sugar is used in both the dough and you’ll be rolling the dough balls in it before baking too. It gives them that crisp, crackly exterior.
Eggs – Eggs act as a binder for cookies and add moisture. Room temperature eggs will incorporate into the cookie dough better than when they are cold.
Vanilla bean paste and almond extract – Vanilla bean paste has a more intense vanilla flavor and when it’s combined with almond extract it produces the most flavorful and delicious sugar cookies.
Flour – All-purpose flour is best for producing a tender, light sugar cookie. Measure your flour correctly. See my tips below.
Baking powder, baking soda – The leaveners.
Salt – You need salt to both balance the sweetness of the cookie and enhance the flavor. I use fine kosher salt for both cooking and baking. Table salt has a saltier taste than kosher salt and it may produce a cookie that is too salty.
Tips for the Best Soft Sugar Cookies
- Measure the flour correctly. Don’t scoop the flour into the measuring cup. Instead, spoon the flour into the measuring cup then level it off with the back of a knife. Don’t pack it in.
- Don’t over-bake the cookies. They should look soft and slightly underbaked when you remove them from the oven. They will firm up as they cool.
- Cool the cookies on the baking sheet for 5 minutes before removing them. If you try to remove them immediately they’ll be too soft and may fall apart.
Storage
Storage and Freezing – Store the cookies in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months. I prefer to store the cookies in the freezer once they’ve cooled completely. They stay fresh longer this way.
Make Ahead – The sugar cookie dough can be made 2-3 days ahead of time and stored in an airtight container in the refrigerator. Let the dough come to room temperature for 30 minutes before rolling it in the sugar and baking.
For Tip – After you pull one of the cookies out of the freezer, pop it in the microwave for 10-15 seconds or until it’s warm. It gets so soft and tastes just like it’s freshly baked from the oven!
More Cookie Recipes
Whether you’re baking Christmas cookies, cookies for a special occasion, or you’re just in the mood for a delicious homemade cookie, here’s a list of some of my go-to favorite recipes!
Preheat oven to 350° F. and line a rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer add the butter and sugar. With the paddle attachment, beat on medium-high speed for 2-3 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl at least once.
Add in the egg, egg yolk, vanilla bean paste, and almond extract then beat again until thoroughly combined, about 1 minute. Scrape down the sides of the bowl once.
Pour the dry ingredients into the mixer bowl. Beat on low to start then increase the speed slightly. Beat just until the flour is incorporated and you can no longer see it. Scrape down the sides of the bowl as needed.
- Pour 1/4 cup of granulated sugar into a small bowl. Use a 3 tablespoon cookie scoop to scoop out balls of cookie dough. Use clean hands to roll it into a ball then roll it in the sugar until completely coated.
- Place the cookie dough ball onto the prepared baking sheet. Use the bottom of a measuring cup to flatten slightly. Space the cookies 2 inches apart on the baking sheet. Sprinkle with sparkling sugar or sprinkles if desired, gently pressing them into the top of the cookie dough.
Bake on the middle rack of the oven for 10-12 minutes or until the cookies are set and just starting to brown around the edges. Be careful not to overbake them or they won’t be soft and chewy. Cool on the baking sheet for 5 minutes before removing them onto a wire rack to finish cooling.
The sugar cookies will keep in an airtight container at room temperature for up two 3 days. You can also freeze them for up to 3 months.
Calories: 243kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 53mgSodium: 176mgPotassium: 30mgFiber: 1gSugar: 16gVitamin A: 386IUCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Sugar Cookiesplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
