Soft Chewy Sugar Cookies
Soft Chewy Sugar Cookies. These buttery, vanilla scented, soft cookies demonstrate how utterly delicious the simple things can be.
Originally published December 2009.
When updating this recipe for our 7th Anniversary, I was surprised to see the position of these Soft and Chewy Sugar Cookies on our Top 25 List.
As of Rock Recipes 7th Anniversary Date, there have been over 1300 recipes posted in total. About 200 of those have been cookie recipes.
Even up against all those competitors, this recipe is still our second post popular cookie recipe. It comes in at number 17 overall in our most popular recipes ever.Now if that is not a ringing endorsement for this scrumptiously simple cookie recipe, I don't know what is.
It goes to prove, yet again, that the old adage that that "simple is always best." These buttery cookies could not be more uncomplicated or more delicious.
That being said, two of these with a little chocolate ganache in the middle makes an excellent sandwich cookie.
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Soft and Chewy Sugar Cookies - These buttery, vanilla scented, Soft and Chewy Sugar Cookies demonstrate how utterly delicious the simple things can be.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ½ cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup sugar for rolling cookies
- 1 teaspoon finely minced lemon, lime or orange zest (if making a citrus version)
Instructions
- Sift together the flour, baking soda, baking powder and salt. Set aside.
- Cream together the butter and 1 ½ cups sugar until quite light and fluffy.
- Beat in the egg and vanilla extract. (Add the citrus zest here if using it.)
- Fold in the dry ingredients until a soft dough forms.
- Refrigerate the dough for an hour or so, especially if you are working in a hot kitchen.
- Preheat oven to 350 degrees F.
- Roll the dough into about 1 inch balls.Roll the balls into additional sugar before placing them on lightly greased, or preferably parchment paper lined baking sheets, about 2 inches apart. I like to press them down lightly with the flat bottom of a drinking glass.
- Bake for 8-10 minutes just until the bottom edges begin to turn brown. These should still be quite light in color when baked.
- Cool for just a few minutes the pan before transferring the cookies to wire racks to cool completely.
- These freeze very well for weeks in airtight containers.
Notes
Prep time includes an hour for chilling the dough.
Nutrition Information
Yield
24Serving Size
1 cookieAmount Per Serving Calories 180Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 171mgCarbohydrates 26gFiber 0gSugar 15gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I'm in cookie heaven! You have to have the best cookie blog out there. How about the "best cookies" out there!
I love soft, sugar cookies, and these look fantastic! I love the photo of them with the ganache.
If I want to freeze this dough. Should I roll it in a log or flash freeze balls of dough? If the latter, would it be better to dip them in the sugar before or after freezing them?
Never done it myself Memoria but I would try freezeing them as balls of dough and roll them on sugar just before baking.
I just made the lime version of these- DIVINE! Thanks so much
I am making these my Christmas Eve tradition! they are so amazingly delicious! I substitute coconut sugar instead of cane, and it gives it a great color and taste.
Will this recipe work for cutout cookies?
I've never tried it but I think they would spread too much.
I just did it and they bloated a little bit not too much!! I stick them in the fridge for about 20 mins after cutting them out to hold shape!
I've lost count of the amount of times I've made these.And Whenever I make them I have to double or triple the recipe because if I don't my family will eat them all in one day. It's a very simple recipe,but it's the only sugar cookie recipe acceptable in my eyes lol. TIP:Take the cookies out of the oven 1 to 2 minutes before original time,that way the cookies stay incredibly soft and chewy as if they just got out of the oven whether you made them only an hour ago or 2 weeks ago
I have made several diff sugar cookie recipes out there and this one is by far the best!! I will only make this one from now on. I have made these 5 times now and they turned out wonderful every time!! Thank you so much!!
So great to hear. So simple but so good!
Oh my goodness, I can't even begin to tell you how much I am in love with this recipe!! I just wrote a post on my blog about my adventures in converting this recipe to a gluten free recipe using a 1 to 1 flour and then using them to make ice cream sandwiches (the cookies were AMAZING for this!!!) but they turned out very flat? Does anyone know why this was the case? I used the amount of baking powder and baking soda that the recipe called for. Should I be making accommodations with these ingredients if I'm baking gluten free? I'm new to gluten free baking and would love to learn!!
I can't speak to the question but no doubt it is a result of gluten free flour. Glad they tasted good though.
These are the best.
How many cookies does this recipe make?
It's written in the recipe.
I need to make/bake 100 drop sugar cookies for a wedding on May 11th. Any special tips for freezing?
A Couple of layers of paper towels when stacking. It's like cookie bubble wrap!
Can I roll this dough out for cookie cutters?
I think it may be too soft for that. There would likely not be defined edges.
Do you have to use real butter or does margarine work as well?
I never use margarine .Butter is best.