Skip to content 
Get ready for the ultimate sugar cookies recipe that delivers perfectly soft and chewy results every time. This simple recipe emphasizes ease, requiring no chilling so that you can enjoy fresh cookies quickly. It is perfect for any occasion, from casual weeknights to festive holiday gatherings, and is incredibly beginner-friendly.
Why You’ll Love This Sugar Cookie Recipe
You’ll adore this easy sugar cookies recipe for many reasons, making it a new staple in your kitchen.
- These cookies achieve a wonderfully soft and chewy texture with slightly crispy edges.
- You only need common pantry staples, and the prep time is surprisingly quick.
- There’s no need to chill the dough, saving you valuable time in the kitchen.
- It’s a versatile base for any holiday; simply customize with colored sugars or frosting.
- This recipe consistently delivers impressive, bakery-style results that everyone will love.
Ingredients
Here’s what you’ll need to create this fantastic soft sugar cookies recipe:
- 2½ cups (318 grams) all-purpose flour: Measure accurately to ensure proper texture.
- 2 teaspoons baking powder: Make sure it’s fresh for a good lift.
- ¾ teaspoon fine sea salt: This enhances flavors and balances the sweetness.
- 2 sticks (226 grams) unsalted butter, at cool room temperature: Crucial for creaming.
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling: Essential for taste and the cookie’s signature crinkle.
- 1 large egg plus 1 egg yolk: Adds richness and chewiness.
- 1 teaspoon vanilla extract: Provides that classic, comforting aroma and flavor.
Notes & Substitutions
Accurate ingredient temperatures and measurements are key for these delicious cookies. Using a kitchen scale for precise flour measurement can prevent dry or dense results. Your butter should be cool room temperature, about 67°F; as highlighted by The Kitchn, butter temperature significantly impacts cookie texture and can cause excessive spreading if too warm. The extra egg yolk makes these sugar cookies extra tender and chewy. While you can reduce sugar slightly, it impacts texture, so stick to the recipe for the best outcome.
Equipment
Gather these basic tools before you start baking:
- Measuring cups and spoons
- Medium and large mixing bowls
- Electric mixer (stand or hand)
- Rubber spatula for scraping
- Parchment paper sheets
- Light-colored aluminum baking sheets
- 3-tablespoon cookie scoop
- Wire cooling rack
How to Make Soft and Chewy Sugar Cookies
Follow these straightforward steps to make the best soft and chewy sugar cookies recipe:
- Prepare Oven and Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the measured flour, baking powder, and fine sea salt until fully combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer fitted with a paddle attachment. Beat the cool room temperature butter and 1¼ cups of granulated sugar on medium-high speed. Continue beating until the mixture is light and fluffy, usually 2 to 3 minutes. Stop and scrape down the sides and bottom of the bowl with your rubber spatula to ensure everything is well incorporated.
- Add Wet Ingredients: Add the large egg, the extra egg yolk, and the vanilla extract to the creamed butter mixture. Beat again on medium speed until all ingredients are just combined. Scrape the bowl down as needed.
- Mix in Dry Ingredients: Gradually add the reserved flour mixture to the wet ingredients. Beat on low speed until the flour is just incorporated and no dry streaks remain. Be careful not to overmix the dough, as this can lead to tough cookies.
- Scoop and Roll Dough: Place the remaining ¼ cup of granulated sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded cookie scoop, portion out the dough into uniform balls. Roll each dough ball in the sugar to coat it evenly.
- Place and Flatten: Arrange the sugared dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Use the bottom of a measuring cup or your hand to slightly flatten each dough ball. This helps them spread beautifully.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are lightly set and just beginning to turn a pale golden brown. The centers may still look slightly soft; this is normal and will result in a chewy cookie.
- Cool completely: Let the cookies cool on the baking sheets for about 5 minutes after baking. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely. These cookies can be stored in an airtight container at room temperature for up to 3 days.
Pro Tips & Troubleshooting
Common Mistakes to Avoid
- Incorrectly Measuring Flour: Too much flour makes dry, crumbly cookies. Always spoon flour into the measuring cup and level it, or better yet, use a kitchen scale.
- Using Overly Soft/Warm Butter: Warm butter causes cookies to spread too much, losing their chewiness. Ensure butter is at cool room temperature for best results.
- Over-mixing Cookie Dough: Over-mixing develops gluten, leading to tough cookies. Stop mixing as soon as the dry ingredients are just incorporated.
- Over-baking Cookies: This is the quickest way to dry out your cookies. Take them out when the edges are set and the centers look slightly underdone.
- Using Dark Nonstick Baking Pans: Dark pans absorb more heat, often burning the bottoms of cookies. Stick to light-colored aluminum baking sheets.
Tips for Perfect Sugar Cookies
- Cookie Scoop: Use a 3-tablespoon cookie scoop for uniform size and even baking.
- Do Not Overbake: Cookies should look slightly underdone in the center when you remove them from the oven.
- Roll Dough in Sugar: This adds a delightful sparkle and a slightly crisp texture to the outside of your soft sugar cookies.
- Parchment Paper: Always line your baking sheets with parchment paper; it prevents sticking and promotes even browning.
- Avoid Nonstick Spray: Never spray baking sheets with nonstick spray, as it can make cookies too greasy and spread excessively.
- Chill Dough (Optional): If you prefer thicker, slightly less spread cookies, chill the dough for 30 minutes before rolling and baking.
Serving, Storage, and Variations
Serving Suggestions
These delightful sugar cookies are incredibly versatile.
- Enjoy them plain with a tall glass of cold milk for a classic treat.
- They make an excellent base for homemade ice cream sandwiches.
- Serve alongside your favorite coffee or tea for a comforting snack.
Storage
- Store baked cookies in an airtight container at room temperature.
- They will stay wonderfully fresh and soft for up to 3 days.
- For extra softness, place half a slice of bread or a tortilla in the container with the cookies.
Freezing Dough and Baked Cookies
- Freezing Dough: Scoop portioned dough balls (without rolling in sugar) onto a parchment-lined baking sheet and freeze until solid. Transfer frozen dough balls to an airtight freezer bag for up to 3 months.
- Baking Frozen Dough: When ready to bake, thaw the dough balls slightly, then roll in sugar and bake as directed, adding a minute or two to the baking time.
- Freezing Baked Cookies: Once completely cooled, freeze baked cookies in a single layer on a baking sheet. Transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature. Roll in sugar just before baking for the best results.
Creative Variations
- Colored Sugars: Use festive colored sugars instead of plain granulated sugar for holidays.
- Sprinkles: Fold in festive sprinkles or jimmies into the dough for a fun twist.
- Buttercream Frosting: Decorate cooled cookies with a simple buttercream frosting.
- Cream Cheese Frosting: Top with a tangy cream cheese frosting for an extra special treat.
- Almond Extract: Substitute half a teaspoon of the vanilla extract with almond extract for a distinct nutty flavor.
Nutrition
Below is an estimated nutritional breakdown for one large cookie based on this sugar cookies recipe:
| Nutrient | Amount |
|---|---|
| Serving Size | 1 large cookie |
| Calories | 180kcal |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 10g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 62mg |
| Sodium | 120mg |
| Potassium | 36mg |
| Fiber | 0.5g |
| Sugar | 18g |
| Vitamin A | 422IU |
| Vitamin C | 0mg |
| Calcium | 41mg |
| Iron | 1mg |
Please note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Q: Why do my sugar cookies spread thin?
A: This often happens if your butter is too warm, or if you didn’t measure your flour accurately. Ensure butter is cool room temperature and measure flour carefully.
Q: Can this be a cut-out sugar cookie recipe?
A: This particular sugar cookies recipe is designed for soft, chewy drop cookies and is not ideal for cut-outs. A traditional cut-out recipe has less leavening and often more flour for stability.
Q: Is chilling the dough necessary?
A: No, this is a no-chill recipe! However, if you prefer slightly thicker cookies, a 30-minute chill can help.
Q: How do I get crinkly tops on my cookies?
A: Rolling the dough balls in granulated sugar before baking helps create those beautiful crinkly tops.
Q: Can I use salted butter instead?
A: Yes, but omit the added fine sea salt from the recipe. Using salted butter might slightly alter the flavor profile.
Conclusion
This no-chill sugar cookies recipe is a true game-changer, delivering soft, chewy, and utterly delicious cookies with minimal effort. It’s designed to make baking simple and enjoyable for everyone, whether you’re a beginner or a seasoned baker. Go ahead, bake a batch, and experience the joy of homemade cookies today! We can’t wait to see your wonderful creations.
The BEST Soft and Chewy Sugar Cookies Recipe (No Chill!)
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large bowl, beat the butter and 1¼ cups sugar with an electric mixer until light and fluffy for 2 to 3 minutes. Add the egg, egg yolk, and vanilla, then slowly beat in the flour mixture, scraping the bowl as needed.
- Place the remaining ¼ cup sugar in a shallow dish. Scoop the dough into 3-tablespoon balls, roll them in sugar to coat evenly, and place them 2 inches apart on the prepared baking sheets, flattening slightly.
- Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before transferring to a wire rack to cool completely.
