Do I need to chill the dough?

No, you can bake this dough right away. The cookies spread just enough to stay soft and chewy without chilling.

Can I make these as cut-out cookies?

No, this recipe is too soft for rolling and cutting shapes. For crisp cut-out cookies, try a firmer sugar cookie recipe instead.

How do I keep cookies soft for days?

Keep them in an airtight container with a piece of bread or a marshmallow. Both help maintain that chewy texture for days.

Chewy Sugar Cookies Recipe – Soft, Buttery & Amazing Treat

Name: Chewy Sugar Cookies Recipe – Soft, Buttery & Amazing Treat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ¾ cups (344 g) all-purpose flour, spooned and leveled; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup (200 g) granulated sugar; 1 cup (227 g) unsalted butter, very softened; 1 large egg, at room temperature; 2 teaspoons vanilla extract; ¼ cup (50 g) granulated sugar, for rolling

Description

Soft, chewy sugar cookies with buttery centers and tender edges. This no-chill Chewy Sugar Cookies recipe is quick, simple, and perfect for Christmas or any time you crave a sweet treat.

Ingredients

Scale

2 ¾ cups (344 g) all-purpose flour, spooned and leveled

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (200 g) granulated sugar

1 cup (227 g) unsalted butter, very softened

1 large egg, at room temperature

2 teaspoons vanilla extract

¼ cup (50 g) granulated sugar, for rolling

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat softened butter and 1 cup sugar on high for 1–2 minutes until light and fluffy.

4. Add egg and vanilla extract. Mix on medium speed for another 1–2 minutes until pale and creamy.

5. Gradually add dry ingredients and mix on low until combined. Do not overmix.

6. Scoop 2-tablespoon portions of dough and roll into smooth balls.

7. Roll each dough ball in the remaining ¼ cup of sugar.

8. Place dough balls 2 inches apart on the baking sheets and gently flatten the tops.

9. Bake for 9–10 minutes, or until edges are just set but centers look soft.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• No need to chill the dough; bake right away for soft, chewy texture.

• Measure flour correctly: spoon and level or weigh for accuracy (1 cup = 125 g).

• Pull cookies from the oven when the edges just set; they’ll continue baking as they cool.

• Use very soft butter for best creaming results.

• Store in an airtight container at room temperature for up to 3 days.

• Cookies freeze well for up to 1 month; thaw before serving.

• For perfectly round cookies, use a cookie cutter to reshape right after baking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Christmas Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 38 g)
Calories: 172
Sugar: 14
Sodium: 85
Fat: 8.5
Saturated Fat: 5.2
Unsaturated Fat: 3.0
Trans Fat: 0
Carbohydrates: 22
Fiber: 0.4
Protein: 2
Cholesterol: 26