Name: Recipe "Sugar Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.75 cup all-purpose flour; 1 tsp baking soda; 0.75 tsp salt; 0.5 tsp baking powder; 1 cup unsalted butter (at cool room temperature); 1.75 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 tbsp pure vanilla extract; 0.5 cup granulated sugar (for rolling cookies in)

Sharing a dessert theme with this one: Chocolate Chip Cookie Bark, Chocolate Crinkle Cookies, or Peach Cobbler.

Why These Easy Sugar Cookies Are So Soft and Chewy

These easy sugar cookies are my go-to when I want a soft, chewy cookie without any fuss. The dough comes together in minutes and there is no chilling required, which means you can have warm cookies on the table in under 30 minutes. They are rolled in extra sugar for a sparkly crunch that contrasts with the tender inside. Every bite is perfectly sweet and buttery.

No chilling needed. You can bake the cookies right after mixing the dough, saving time when a craving hits.
Basic pantry ingredients. Flour, butter, sugar, eggs, vanilla, you likely have everything on hand.
Soft and chewy texture. The combination of an extra egg yolk and the right bake time gives these cookies a tender center that stays fresh for days.

Key Ingredients for Perfect Sugar Cookies

Unsalted butter. Using unsalted butter lets you control the salt level. Be sure to cream it with the sugar until light and fluffy, that aerates the dough for a tender crumb.
Granulated sugar. You will use a full 1¾ cups in the dough and additional sugar for rolling. The rolling step adds a sparkly crust and extra sweetness.
Pure vanilla extract. Imitation vanilla can taste harsh. Splurge on pure vanilla for a warm, rich flavor that complements the butter.

Kitchen Tools for Making Sugar Cookies

Stand mixer or hand mixer, for creaming butter and sugar until light and fluffy.
Large baking sheet, a rimmed half-sheet pan works best.
Silpat baking mat or parchment paper, prevents sticking and promotes even browning.
Cooling rack, allows air to circulate so cookies cool without soggy bottoms.
Cookie scoop (2-tablespoon size), ensures uniform cookie sizes for even baking.

Start with fresh leavening, baking soda and baking powder lose potency over time, and stale leavening means flat cookies. Use cold eggs straight from the fridge; they help the dough hold its shape during baking. When creaming butter and sugar, stop once to scrape the bowl so everything blends evenly. Mix the dry ingredients into the wet on low speed just until the flour disappears; overmixing develops gluten and makes cookies tough. If the dough seems a little crumbly at first, keep mixing, it will come together. For consistently sized cookies, scoop 2-tablespoon portions and roll them into balls, then coat each ball generously in the reserved sugar. Bake until the bottoms are light golden brown and the tops begin to crack, checking early since ovens vary. Pull them out when they still look slightly underdone in the center, they will set as they cool on the hot baking sheet for 5 minutes before you transfer them to a rack.

Expert Tips for No-Chill Sugar Cookies

Because you skip the chilling step, the dough can be a bit softer than typical sugar cookie dough. That is fine, just handle it gently and use a cookie scoop or lightly floured hands to form the balls. Rolling each ball in sugar not only adds crunch but also helps prevent spreading: the sugar creates a barrier that keeps the cookies thick. Watch for the edges to turn golden and the surface to crackle; that is your cue to pull them from the oven. If you prefer a thicker cookie, slightly underbake, aim for 10 minutes and check. For a more even bake, rotate the baking sheet halfway through.

For a citrusy twist, add the zest of one lemon or orange to the sugar during the creaming step. Swap a teaspoon of the vanilla for almond extract to give the cookies a nutty, floral note. If you want colorful cookies, press a few sprinkles into the top of each dough ball after rolling in sugar. You can also make these into thumbprints: roll the dough in sugar, then press a small indentation in the center and fill with jam or chocolate before baking. For a dairy-free version, use plant-based butter, just be aware the texture may be slightly different.

How to Serve These Easy Sugar Cookies

These cookies are delicious on their own with a cold glass of milk or a hot cup of coffee. For a dessert, sandwich a scoop of vanilla ice cream between two cookies for a quick ice cream sandwich. You can also crumble them over yogurt or use them as a base for a cookie sundae. If you are serving a crowd, arrange them on a platter with fresh berries and a dusting of powdered sugar for a pretty presentation.

How to Store Leftover Sugar Cookies

Store the cooled cookies in an airtight container at room temperature. They will stay soft and chewy for up to 3 days. If you need to stack them, place a sheet of parchment paper between layers to keep the sugar coating from sticking. Avoid refrigerating them; the fridge can dry out the cookies.

You can freeze the unbaked dough balls for up to 3 months. Roll the dough into balls, coat them in sugar, and place them on a baking sheet in the freezer until firm. Then transfer the balls to a freezer bag. When ready to bake, arrange the frozen dough balls on a lined baking sheet and add 1 to 2 minutes to the bake time, no need to thaw. Baked cookies also freeze well for up to 3 months. Let them cool completely, then layer them in an airtight container with parchment between layers. Thaw at room temperature for about 15 minutes before serving.

Reheating Sugar Cookies for a Fresh-Baked Taste

To bring back the soft, just-baked texture, warm the cookies in a 300°F oven for 3 to 5 minutes. You can also microwave one cookie on a paper towel for 10 to 15 seconds, be careful not to overheat or the sugar coating may melt. If the cookies have been frozen, the oven method works best to restore their chewiness.

Sugar Cookie FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon to avoid overly salty cookies. Unsalted butter gives you better control over the final salt level, which is why the recipe calls for it.

Why does the recipe use both a whole egg and an extra egg yolk?

The extra yolk adds fat and emulsifiers, which make the cookies more tender and chewy. Using only whole eggs can result in a drier, crumbly texture.

Can I chill the dough if I want to make it ahead?

Absolutely. You can refrigerate the dough for up to 2 days. If the dough is very cold, let it sit at room temperature for 10 minutes before scooping and rolling, as it will be harder to handle.

How do I know when the cookies are done baking?

Look for the edges to turn light golden brown and the tops to crackle slightly. The centers will still look soft and slightly underdone. They continue to set as they cool on the hot baking sheet for 5 minutes.

Recipe

Sugar Cookies

This is the BEST sugar cookie recipe. The cookies are soft, chewy, and perfectly sweet. They are made with basic ingredients but taste incredible! They are the perfect cookies for any occasion.

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

272 kcal

Calories

Ingredients

Servings

2.75 cup all-purpose flour
1 tsp baking soda
0.75 tsp salt
0.5 tsp baking powder
1 cup unsalted butter, at cool room temperature

1.75 cup granulated sugar
1 large egg
1 large egg yolk
1 tbsp pure vanilla extract
0.5 cup granulated sugar, for rolling cookies in

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add the granulated sugar (1 ¾ cups) and beat until light and fluffy, about 2 to 3 minutes. I always stop once and scrape down the sides of the bowl with a spatula and continue mixing.
4
Add the egg, egg yolk, vanilla extract and mix until well combined.
5
Add the dry ingredients and mix on low until just combined. The dough might look a little crumbly at first, but it will come together and be just fine.

6
Put the remaining sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
7
Bake for 10 to 14 minutes or until the bottoms are light golden brown and the cookies start to crack. Check early, every oven is different. Don’t over bake or the cookies won’t be soft and chewy.
8
Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
9
Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.

Nutrition (per serving)

272kcal

Calorie breakdown

Protein5%13 kcal

Fat29%81 kcal

Carbohydrates66%183 kcal

How this was calculated — 10 of 10 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2416 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated1617 kcal

large eggEgg, whole, raw, fresh1 kcal

large egg yolkEgg, yolk, raw, fresh3 kcal

pure vanilla extractVanilla extract43 kcal

granulated sugarSugars, granulated462 kcal

Serving size ≈ 64 g · 23 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: budget-friendly, dessert, nut-free, Oven Baked, vegetarian

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