There is nothing like an easy classic chewy sugar cookie to satisfy your sweet tooth. These no-chill soft cookies with crisp edges are going to be some of the best cookies you have ever had.
I am a cookie lover through and through. I will be the first to admit I was never a sugar cookie lover until I created this recipe.
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Ingredients
- Egg yolks - add richness and moisture to the cookies
- Vanilla extract - we measure with the heart on this blog
- Baking powder & Baking soda - they work together to be leaveners, by creating the chemical reaction in the baking process
- Unsalted butter - I love to use unsalted butter in my recipes, so I am able to control the amount of salt that goes in.
See the recipe card below for quantities and measurements.
Variations
Want to amplify your sugar cookies? Try these simple add-ins:
- Cinnamon - If desired add 1 teaspoon to the flour mixture.
- Almond extract - Add 1 teaspoon of almond extract to this cookie recipe. Make sure to only add 1 teaspoon of vanilla.
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following:
Instructions
- Preheat oven to 350 degrees Fahrenheit. Use parchment paper to line a cookie sheet. In a large bowl of the stand mixer, with the paddle attachment, cream together butter and sugar. Scrape down the sides of the bowl with rubber spatula. Add in egg, egg yolk, and vanilla. Beat until smooth.
2. In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt (dry ingredients). Spoon the flour mixture into the wet ingredients at a low speed. Once the cookie dough is fully combined, use a medium-sized cookie scoop to scoop out the cookie dough. Using your hands roll the sugar cookie dough into a ball.
3. In a small bowl, add in the ¼ cup of granulated sugar. Drop your cookie dough ball into the granulated sugar. Roll it around gently until it is fully coated. Repeat this for all of your cookies.
4. Place your cookies on the prepared cookie sheet about 2 inches apart. Bake cookies for 10-13 minutes, taking them out when golden at the edges but still a tad undercooked-looking on top. Let the cookies sit on the hot baking sheet to cool. (about 15 minutes). Transfer cookies to a wire rack to finish cooling to room temperature. Enjoy!
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Store fully cooled cookies in an airtight container on the countertop for 4-5 days.
You can also freeze these cookies for 2 months. Freeze fully cooled cookies in a Ziploc bag. When you want to enjoy your cookies, let them come up to room temperature before serving.
Top Tip
Remove the cookies from the oven when the tops have lost their shine, and the cookies are a light golden brown on the bottom. Leave them on the baking sheet to cool. This will help them continue to slowly bake.
FAQ
When your ingredients are at room temperature, they will incorporate better into the batter. This will give you a nice velvety batter, rather than a batter that is split.
📖 Recipe
Easy Classic Chewy Sugar Cookie Recipe
Equipment
- 1 Stand mixer/Hand mixer
- Mixing bowls
- Whisk
- Spatula
- Parchment paper
- Baking sheet
- Medium-sized cookie scoop
Ingredients
- 1 Egg
- 1 Egg yolk
- 2-½ Cups All-purpose flour
- ½ Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 1-¼ Cups Granulated sugar
- ¼ Teaspoon Salt
- 2 Teaspoon Vanilla extract
- 1 Cup Unsalted butter
Topping
- ¼ Cup Granulated sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Use parchment paper to line a cookie sheet. In a large bowl of the stand mixer, with the paddle attachment, cream together butter and sugar. Scrape down the sides of the bowl with rubber spatula. Add in egg, egg yolk, and vanilla. Beat until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt (dry ingredients). Spoon the flour mixture into the wet ingredients at a low speed. Once the cookie dough is fully combined, use a medium-sized cookie scoop to scoop out the cookie dough. Using your hands roll the sugar cookie dough into a ball.
- In a small bowl, add in the ¼ cup of granulated sugar. Drop your cookie dough ball into the granulated sugar. Roll it around gently until it is fully coated. Repeat this for all of your cookies.
- Place your cookies on the prepared cookie sheet about 2 inches apart. Bake cookies for 10-13 minutes, taking them out when golden at the edges but still a tad undercooked-looking on top. Let the cookies sit on the hot baking sheet to cool. (about 15 minutes). Transfer cookies to a wire rack to finish cooling to room temperature. Enjoy!
Notes
- Try not to overmix the batter. You want a light and fluffy cookie.
- Parchment paper is the way to go for this recipe.
Nutrition
Are you a cookie lover like me? Try out another cookie recipe!
