Chewy Sugar Cookie Recipe
Everyone needs an easy recipe for sugar cookies. These are delicious, go to, versatile drop cookies. No need to chill or press the dough, no rolling it out and using cookie cutters, no extras needed. But! If you want to add sprinkles, frosting, or other goodies, this is the perfect recipe for that as well.
Being a drop cookie these have a texture much closer to that of your average chocolate chip cookie. Some sugar cookies require chilling and rolling out the dough, and then cutting out the shape of your cookies – this is not that cookie. This is definitely an easy recipe for sugar cookies. While it might not hold the holiday shapes you may be looking for, it will definitely hold all of the holiday flavors!
Looking for a slightly different flavor? Might I recommend either these chewy Chocolate Chip cookies, or this soft and sticky Peanut Butter cookies?
Equipment I use:
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Chewy, Soft, Sugar Cookies
Ingredients
Butter and Sugars
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 Tbsp light brown sugar
Wet Ingredients
- 1 egg
- 1½ tsp vanilla extract
Dry Ingredients
- 2⅓ cup all purpose flour
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 375°
- Line 2 baking sheets with parchment paper (or one if freezing half, see notes)
- In your mixing bowl of a stand mixer, add butter and sugars and cream together. Scrape down sides as necessary. The goal is for the butter to be light and fluffy.
- Add the wet ingredients and mix until just incorporated.
- In a separate bowl, mix the dry ingredients, and add to the mixer. Mix until just incorporated.
- Roll the dough into 1½ inch balls, and place on the baking sheet. Press lightly with your palm until they are ½-¾ inches thick.
- Bake for 10-13 minutes, taking care not to over cook them. The edges should be just lightly browned, and the middle should be just barely set.
Notes
- As you may know, I tend to bake half and freeze half of all of my cookie recipes. This recipe freezes especially well. Roll the dough into balls and place in a freezer safe bag for later. Allow to thaw at least 20 minutes before placing on baking sheet and baking as normal. The frozen dough tends to be slightly thicker in the middle than the non chilled dough.
