Description
These Best Chewy Sugar Cookies are a classic treat featuring a perfect balance of sweetness and a soft, chewy texture. With simple ingredients and straightforward steps, these cookies are great for any occasion and loved by all ages.
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 Oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents throughout the flour.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with 1 1/2 cups granulated sugar using a mixer until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar until well combined, adding moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined, being careful not to overmix to maintain cookie chewiness.
- Shape the Dough: Scoop tablespoon-sized portions of the dough and roll each into a ball. Then, coat each dough ball in 1/4 cup granulated sugar to add a sweet, slightly crunchy exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, until the edges are set and the centers still appear slightly underbaked to achieve a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly without breaking.
Notes
- For softer cookies, ensure not to overbake; remove as soon as edges set.
- Butter should be properly softened, but not melted, for best texture.
- You can substitute vanilla extract with almond extract for a different flavor profile.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- Chilling the dough for 30 minutes before baking can help prevent spreading if needed.
