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close up shot of pile of sugar cookies on cookie sheet lined with parchment paper including one cookie split in half and a bowl with white granulated sugar
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Soft & Chewy Sugar Cookies

The ultimate soft & chewy Sugar Cookies made with less than 10 ingredients and bursting with buttery, sugary flavor!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings 22 cookies
Calories 177kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar for about 3 minutes (or until creamed/light & fluffy), scraping down the sides of the bowl as needed.
    1 ½ cups granulated sugar, 12 tbsp unsalted butter, softened
    left side bowl with butter and sugar, right side butter and sugar mixed together with paddle mixer
  • Add in the egg, egg yolk, milk, and vanilla. Scrape down sides again as needed.
    1 large egg, room temperature, 1 large egg yolk, room temperature, 1 Tbsp. whole milk, 2 tsp. vanilla extract
    egg and vanilla added to butter and sugar mixture
  • In a separate bowl, whisk together dry ingredients.
    3 cups all-purpose flour, spooned and leveled, 1 ½ tsp. baking powder, ¾ tsp. salt, ½ tsp. baking soda
    steps of whisking dry ingredients with a whisk
  • Gradually add them in at a slow speed just until combined.
    dry ingredients being mixed into wet ingredients
  • Chill the dough for 30 minutes or overnight. If you feel the cookie dough is dry, see recipe notes below.
  • When ready to bake, preheat the oven to 325°F. And line baking sheets with parchment.
  • Remove the cookie dough from the fridge. If very cold, allow to sit on the counter for ~10 minutes so it's easier to scoop and roll.
  • Add about ¼ cup granulated sugar into a bowl for rolling.
    granulated sugar, for rolling and garnishing
  • Scoop and roll the cookie dough into about 1 ½ tbsp.-sized balls.
    cookie scoop in sugar cookie dough; hand holding ball of cookie dough
  • Roll the cookie dough balls in the granulated sugar. Repeat with remaining cookie dough.
    cookie dough balls on cookie sheet with one in a bowl of white granulated sugar
  • Bake for ~8-10 minutes, being very careful not to over bake.
  • Cool on the cookie sheet just for a few minutes then transfer to wire rack to cool completely. Garnish with a sprinkle of granulated sugar. Enjoy!
    baked sugar cookies on parchment lined cookie sheet
  • Store on the counter in an airtight container for 3-4 days or freeze for up to 3 months.

Video

Notes

  • Store on the counter in an airtight container for 3-4 days or freeze for up to 3 months.
  • Be sure to spoon and level your flour. Too much flour will make these cookies dry. If you feel the cookie dough is dry, add a splash of milk to hydrate the dough. Just 1-2 tbsp. is plenty. 

Nutrition

Serving: 1cookie | Calories: 177kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 297IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg