BEST Sugar Cookies (Soft & Chewy Perfect Cookies)
If you ever find yourself craving those soft and chewy sugar cookies—the kind that taste like a cozy afternoon in your nan’s kitchen—well, pull up a chair. These BEST Sugar Cookies (Soft & Chewy Perfect Cookies) are seriously my not-so-secret weapon for birthdays, rainy days, or honestly any Tuesday that just feels a bit, eh, Monday-ish. The first time I made these, I got flour everywhere (still do, actually), but the look on my friend’s face when I handed her one, warm from the oven, made the chaos in my kitchen totally worth it.
Why These Sugar Cookies Always Hit the Spot
I make this recipe every time my kid’s school asks for “something simple”—but they’re also my go-to when I just want a sweet pick-me-up without having to wrestle with super complicated dough. My family goes absolutely bananas for these cookies because they’re soft in the middle, but not so gooey they stick to your teeth. (Well, unless I forget them in the oven, which has happened once or twice.) I used to get so annoyed hunting down fancy ingredients, but honestly, these are pure pantry magic. Plus, shaping them is oddly relaxing, especially if you’ve had one of those days at work.
What You Need (and What You Might Swap)
- 2 3/4 cups all-purpose flour (sometimes I get lazy and just wing it with a bit less or more—it still works)
- 1 tsp baking soda (my gran swore by that little red tin brand, but whatever’s closest on the shelf does the job)
- 1/2 tsp baking powder
- 1 cup unsalted butter, softened (margarine in a pinch, though it’s a tad less rich—I’ve tried)
- 1 1/2 cups sugar (I’ve done half white, half brown when I run out, gives a hint of caramel almost)
- 1 egg (large, but medium works fine; I once used two tiny ones and they turned out… okay?)
- 2 tsp vanilla extract (vanilla paste is even better, if you’ve got it hiding in your cupboard)
- Pinch of salt (one time I skipped this, and yeah, you notice)
Optional: A bit of coloured sugar for sprinkling, or heck, cinnamon sugar if you want to live dangerously.
Making the Magic Happen (My Way, at Least)
- Cream butter & sugar: In a big bowl (I use the one with a chip in it—adds character), beat the softened butter and sugar with a hand mixer until pale and fluffy. This takes about 2-3 minutes, but honestly, sometimes I stop sooner if I get impatient. This is where I usually sneak a taste, even though I know I shouldn’t.
- Add egg & vanilla: Crack in the egg and pour in the vanilla. Beat it all together till smooth. Don’t worry if it looks scrambled at first—it always comes together, promise.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. If you can’t be bothered with two bowls (I’m not judging), sprinkle them in directly, but do it slowly so you won’t get puffs of flour everywhere (been there).
- Combine: Add the dry to the wet in 2-3 goes, mixing on low or with a wooden spoon. It gets tough towards the end—you’ll feel like you need forearm strength like a baker on Great British Bake Off. Just keep at it.
- Scoop & shape: Roll the dough into balls about the size of a walnut (or slightly bigger than a golf ball if you fancy) and place them on a parchment-lined baking tray. I flatten just a smidge with my palm (sometimes they look a bit like UFOs if I’m in a hurry—still tasty!).
- Bake: Chuck ‘em in a 350°F (175°C) oven for 8 to 10 minutes. They should look just barely golden around the edges; if they still look a bit underdone, that’s perfect. They’ll finish setting up as they cool. Don’t linger too long over the oven door or you’ll get a face full of steam (learned that one the hard way).
Notes My Trial and Error Taught Me
- If the dough feels too sticky, I add a tablespoon or so of flour—though once I overdid it and they came out like rocks. Don’t be like me.
- I think these taste even better the next day, weirdly enough, but rarely does the batch survive till then.
- If you forget to soften your butter—it’s fine. Thirty seconds in the microwave (on low) usually does the trick, unless you get distracted and end up with butter soup. Oops.
Switch Things Up If You Want
- I swapped in a dash of almond extract once—pretty yum, but a little goes a long way, otherwise you’re eating marzipan cookies.
- Try mixing in citrus zest for a fresh twist; orange gave it some zing, lemon was kinda subtle but good.
- Once, I dumped in a handful of mini chocolate chips—felt like I was cheating, but nobody complained.
- Tried rolling them in powdered sugar before baking, but honestly that was a mess and not worth it in my book.
The Essential Bits and Substitutes
All you really need is a mixing bowl, a hand mixer and a baking tray (a cookie sheet, if you want to get fancy). If you don’t have an electric mixer, beat it with a wooden spoon—takes a bit more elbow grease, but the dough doesn’t complain. And, yes, parchment paper makes clean-up a breeze, but a buttered tray does in a pinch.
How Long Do They Last? (If You’re Lucky)
Technically, you can store these sugar cookies in an airtight container for 4ish days at room temp, or freeze for a couple of months. But, honestly, in my house, these cookies rarely make it past day one, let alone the next morning—my lot are cookie ninjas.
How to Serve (or Scoff) Them
My very favourite? Dunking them in a hot mug of tea. Or, if we have ice cream around (my cousin’s wild invention), sandwich two cookies with a scoop and suddenly it’s a party. When my niece comes by, she insists we frost them with a little lemon glaze, but plain and simple is classic to me.
Things I Learned by Messing Up (Pro Tips, Kind Of)
- Don’t rush the creaming of butter and sugar—I tried to shortcut it, and they baked up flat as pancakes, not that I didn’t eat them anyway.
- If the cookies look pale and you’re not sure if they’re done, pull them out anyway—they firm up better this way, and stay soft inside.
- Chilling the dough is optional; actually, I find it works better if you don’t chill (contrary to most recipes!). They spread just right.
Oh, and don’t forget to set a timer. I’ve gotten lost in an episode of Bake Off and rescued very golden (read: almost burnt) cookies more than once.
Banter from My Inbox (Real FAQ Style)
Do I have to use unsalted butter?
Not really—if all you’ve got is salted butter, just skip the pinch of salt in the recipe. I’ve done it loads of times, works fine!
Can I freeze the dough?
Yep! Scoop your dough balls onto a tray, freeze them, then chuck in a freezer bag. Bake from frozen, add a minute or two. Easy peasy.
Why are my cookies flat?
Either your butter was too melty, or you didn’t cream long enough. Sometimes I think it’s just the baking gods having a giggle. They’ll still taste good, though.
Can I double the recipe?
You bet—multiply away. Just use a bigger bowl (learned that one the messy way).
Why do my cookies taste bland?
Bit harsh! But probably a pinch more salt or a dash more vanilla is all you need. Or, not gonna lie, try brown sugar for a little more oomph.
Funny thing—I was halfway through baking these one time before realizing I was out of baking soda. Used only baking powder, and you know what? They were good, just puffier. Not the end of the world!
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
-
1Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
-
2In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
-
3Add the egg, vanilla extract, and almond extract. Mix until well combined.
-
4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
-
5Scoop tablespoon-sized balls of dough and roll them in extra sugar, if desired. Place onto prepared baking sheets, spacing them 2 inches apart.
-
6Bake for 9-11 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
