Soft & Chewy Sugar Cookies

Soft and chewy sugar cookies made with simple pantry ingredients. This easy recipe creates bakery-style cookies with a tender center, crisp edges, and a classic vanilla flavor. Perfect for holiday baking, cookie swaps, or anytime you want homemade sugar cookies that stay fresh for days.

Ingredients

• 1 ½ cups granulated sugar
• 12 Tbsp. unsalted butter, softened
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 Tbsp. whole milk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour, spooned and leveled
• 1 ½ tsp. baking powder
• ¾ tsp. salt
• ½ tsp. baking soda
• Granulated sugar, for rolling and garnishing

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Instructions

1. Cream Butter and Sugar
   • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
2. Mix Wet Ingredients
   • Add the egg, egg yolk, milk, and vanilla extract. Mix until combined, scraping down the bowl if necessary.
3. Combine Dry Ingredients
   • In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
4. Form the Dough
   • Gradually add the dry ingredients to the wet mixture on low speed. Mix just until combined—do not overmix.
5. Chill the Dough
   • Cover and refrigerate the dough for at least 30 minutes (or overnight). If the dough feels dry, check recipe notes or add a splash of milk.
6. Prep for Baking
   • Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
   • Place about ¼ cup granulated sugar in a shallow bowl for rolling.
7. Shape Cookies
   • Scoop dough into balls (about 1 ½ tablespoons each). Roll in sugar until coated.
8. Bake
   • Place cookie dough balls on prepared sheets, spacing them about 2 inches apart.
   • Bake for 8–10 minutes, watching carefully to avoid overbaking.
9. Cool and Finish
   • Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
   • Sprinkle with extra sugar for garnish.
10. Storage

• Store in an airtight container at room temperature for 3–4 days or freeze for up to 3 months.

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Why You’ll Love This Recipe

These sugar cookies bake up perfectly soft, chewy, and full of vanilla flavor. They’re simple to make, use pantry staples, and are perfect for holidays, bake sales, or everyday treats. The sugar coating adds a light crunch and sparkle that makes them extra special.

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Tips

• Don’t Overbake: Remove cookies when the edges are set but the centers still look soft. They’ll finish setting as they cool.
• Chilling Matters: Chilling prevents spreading and enhances the chewy texture.
• Room Temperature Ingredients: Ensure butter, egg, and yolk are at room temperature for smooth mixing.
• Extra Flavor: Add a pinch of nutmeg or almond extract for depth.

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Variations and Substitutions

• Citrus Twist: Add lemon or orange zest to the dough for a refreshing flavor.
• Festive Cookies: Roll in colored sanding sugar for holidays and special occasions.
• Brown Sugar Blend: Substitute ½ cup of granulated sugar with light brown sugar for a richer, caramel-like flavor.
• Dairy-Free: Use plant-based butter and non-dairy milk.

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FAQs

Q: Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking.

Q: How do I know when they’re done?
The edges should look set but the centers soft. If they turn golden brown, they’re likely overbaked.

Q: Can I freeze the dough?
Yes! Roll dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen—just add 1–2 minutes.

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Serving and Suggestions

• Serve these cookies with a glass of cold milk, hot cocoa, or coffee.
• Perfect for holiday cookie platters or gifting in decorative tins.
• Pair with ice cream to make cookie sandwiches.
• Add them to a dessert table with brownies, bars, and chocolate chip cookies for variety.