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Soft and Chewy Sugar Cookies

These easy drop-style sugar cookies require NO chill time and bake up soft and chewy. Roll them in granulated sugar before baking for a sugary crust, or bake them plain, frost them, add sprinkles... it's the best and most versatile sugar cookie recipe you'll find!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24 cookies
Calories: 158 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 2⅓ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened but still cool
  • 1 cup granulated sugar
  • 1 tablespoon light brown sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
For Rolling
  • ½ cup granulated sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary, and spacing the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
  5. Bake until the cookies are light brown around the edges and their centers are just set and very lightly colored, 10 to 13 minutes. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature for up to 5 days.

Notes

  • Pans: I recommend half sheet pans and lining with parchment paper.
  • Frost them - Slather on your favorite vanilla frosting or cream cheese frosting - tint it different colors if you'd like!
  • Add sprinkles - Fold in ½ cup of colored sprinkles with a rubber spatula after mixing in the dry ingredients.
  • Make-Ahead – You can prepare the dough and store it, covered, in the refrigerator for up to 3 days before scooping and baking.
  • Storage – Store the cookies in an airtight container for up to 5 days.
  • Freezing the Dough – You can roll the dough balls and freeze them for up to 2 months. Bake for an extra minute or so.
  • Freezing the Cookies - You can freeze the baked cookies for up to 3 months in an airtight container. Thaw at room temperature then enjoy!
  • Recipe from Baking Illustrated

Nutrition Information

Serving 1cookie Calories 158kcal (8%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 26mg (9%) Sodium 52mg (2%) Potassium 24mg (1%) Sugar 13g (26%) Vitamin A 245IU (5%) Calcium 8mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 158

% Daily Value*

Serving 1cookie
Calories 158kcal 8%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 52mg 2%
Potassium 24mg 1%
Sugar 13g 26%
Vitamin A 245IU 5%
Calcium 8mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.