Soft Chewy Sugar Cookies – These buttery, vanilla scented, Soft and Chewy Sugar Cookies demonstrate how utterly delicious the simple things can be.
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, about 200 of which have been cookie recipes.
Even up against all those competitors, this recipe is still our second post popular cookie recipe and 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.
Here I’ve made some sandwich cookies too, by using a little chocolate ganache as a filling which is quite delicious as well. This is yet another great freezer cookie idea for holiday baking!
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If this is your kind of Cookie, be sure to check out another delicious twist on this recipe with our Coconut Lime Sugar Cookies!
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1½ cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup sugar for rolling cookies
- 1 tsp finely minced lemon, lime or orange zest (if making a citrus version)
- Sift together the flour, baking soda, baking powder and salt. Set aside.
- Cream together the butter and 1½ 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.