Description
These Best Chewy Sugar Cookies offer a soft, tender texture with a delightful chewy bite. Perfectly sweetened and lightly crisped on the edges, these classic cookies are easy to make and a favorite for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside for later.
- Cream butter and sugar: In a large bowl, beat the softened butter with 1 1/2 cups of granulated sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Form dough balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each ball in the 1/4 cup of granulated sugar to coat evenly.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in preheated oven for 8-10 minutes, until the edges are set but the centers still appear slightly underbaked for that chewy texture.
- Cool cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra flavor, try adding a teaspoon of lemon zest or almond extract to the dough.
- Make sure the butter is softened but not melted to achieve the best texture.
- Do not overbake; the cookies should look slightly underdone in the center for maximum chewiness.
- Store cookies in an airtight container at room temperature for up to a week.
- For a fun twist, sprinkle colored sugar on top before baking.
