Soft and Chewy Sugar Cookies
Updated Sept. 26, 2024

- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour, spooned and leveled
- ¾teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Crystal)
- 12tablespoons/170 grams salted butter (1½ sticks), at room temperature
- 1cup/200 grams plus 2 tablespoons sugar
- 1large egg, at room temperature
- 1large egg yolk, at room temperature
- 1tablespoon pure vanilla extract
Preparation
- Step 1
Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt.
- Step 2
In the bowl of an electric mixer, beat together the butter and 1 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg and egg yolk until creamy, then add the vanilla, again scraping down the sides of the bowl. Add the flour mixture to the butter mixture and beat on low until just combined.
- Step 3
In a small bowl, place the remaining 2 tablespoons sugar. Roll the dough into golf-ball-size balls (about 2 tablespoons each), then roll each one in the sugar.
- Step 4
Transfer the dough to parchment-lined baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
Private Notes
Comments
This recipe is bonkers good. I used salted Amish butter and it was completely worth it- I’m not sure it would be without a good quality butter. My cookies took 14 minutes to bake and were the perfect texture- soft and chewy like promised. I rolled mine in Sugar in the Raw before baking (rather than regular granulated sugar) which lended a nice crunch and color. A
This recipe is a historical event. I’ve never eaten let alone made a better sugar cookie. I couldn’t find high-quality butter that was salted, only unsalted, so I just doubled the salt in the flour mixture. Otherwise I followed the recipe exactly. Perfection.
I made these with monk fruit sweetener, vegan butter, and organic, whole wheat flour. I was nervous to substitute all that. But, my god, they are delicious and a fraction of the calories, I believe. I made 8 and froze the rest. I’m also a terrible baker, but these came out absolutely top notch.
We’ll definitely make this again!
W O W! What a great cookie recipe! Made these last night and my husband said they were the best sugar cookies he had ever had. And I don’t have much of a sweet tooth but I could hardly stop snacking on them! I didn’t have salted butter, but when it came time to whip together the butter and sugar, I paused before adding the sugar. I instead put in another pinch of salt (just the same measurement the recipe had called for) and let my mixer whip it into the butter. Then I continued with the recipe. We had coarse kosher salt, and YES IT WORKS! The salt notes with the sugar made it sing. And definitely don’t over bake or make too big of a dough ball. Otherwise this is a simple and delicious recipe that I’ll be making for a long time.
I didn’t care for the salted butter. I will try next time with unsalted butter, which is what I usually use in baked goods.