Classic Soft and Chewy Sugar Cookies arrive with a tender crumb and a delicate vanilla aroma that feels refined without fuss. These cookies rely on simple, high-quality ingredients and a precise technique to yield pale, pillowy centers and lightly golden edges. For a deeper note, pair a batch with the browned butter sweetness found in our brown-butter sugar cookies, or dust them with a fine sanding sugar for an elegant finish.
Why Make This Recipe :
- Effortless Yet Elegant: straightforward steps produce a bakery-quality texture.
- Minimal Ingredients: pantry staples combine into a nuanced flavor profile.
- Impressive Flavor: bright vanilla and a tender chew make each bite noteworthy.
This version elevates ordinary sugar cookies by focusing on technique — creaming for lightness, gentle handling to keep centers soft, and a brief chill for even shape. If you enjoy spice-forward treats, consider the festive spin found in our eggnog snickerdoodle sandwich cookies for holiday inspiration.
Ingredients:
Base (dough)
- 2 1/2 cups (312 g) all-purpose flour — sift for light texture.
- 1 teaspoon baking powder.
- 1/2 teaspoon fine sea salt.
- 1 cup (226 g) unsalted butter, room temperature (soft but not oily).
- 1 cup (200 g) granulated sugar.
- 1/2 cup (100 g) light brown sugar, packed (softens texture; see note).
- 1 large egg, room temperature.
- 2 teaspoons pure vanilla extract.
Optional glaze
- 1 cup (120 g) powdered sugar, sifted.
- 1–2 tablespoons milk or cream.
- 1/2 teaspoon vanilla.
Topping
- Fine sanding sugar or pearl sugar for sparkle; fresh citrus zest (optional).
Precision notes: use room temperature butter and egg for proper emulsification; measure flour by spooning and leveling. For more on brown sugar’s role, consult this guide: how important is brown sugar in cookies.
How to Make Classic Soft and Chewy Sugar Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. (Chef tip: rotate sheets between racks for even color.)
- Whisk flour, baking powder, and salt in a bowl until uniform and pale. The mixture should look airy and even.
- In a stand mixer fitted with the paddle, cream butter and sugars on medium speed for 2–3 minutes until light, pale, and slightly fluffy. (Mini-tip: scrape the bowl once to ensure even creaming.)
- Add the egg and vanilla. Mix until fully incorporated; the batter will appear glossy and slightly thickened.
- Reduce speed and add dry ingredients in two additions, mixing just until the dough comes together. Stop when no streaks of flour remain; the dough should be soft and slightly tacky.
- Scoop tablespoons of dough and place 2 inches apart on prepared sheets. For uniform cookies, chill scooped dough for 10–15 minutes — this helps control spread.
- If glazing, bake plain for 9–11 minutes until edges are set and centers are still soft. The tops should hold a faint indent when gently pressed. (Sensory cue: cookies will be pale with lightly golden rims.)
- Transfer to a wire rack and cool 5 minutes on the sheet before moving to finish cooling. For glazed cookies, apply a thin layer of glaze while cookies are warm so it sets to a satin finish. (Mini-tip: deglaze any sticky glaze residue from a spoon with a splash of milk to capture every bit.)
- Allow glaze to set fully before stacking; sanding sugar can be applied immediately after glaze for sparkle.
How to Serve Classic Soft and Chewy Sugar Cookies:
Plate cookies in staggered stacks on a white porcelain platter to highlight their pale, buttery color. For an elegant touch, arrange with thin lemon or orange slices and a few sprigs of mint. Serve with a small carafe of cold milk or a cup of single-origin coffee to accentuate the vanilla and caramelized sugar notes. For events, present in individual kraft boxes with a ribbon for refined takeaways.
How to Store Classic Soft and Chewy Sugar Cookies:
Cool cookies completely before storing to prevent condensation. Layer in an airtight container with parchment between layers to protect finish and prevent sticking. Keep at room temperature up to 4 days for best texture; add a slice of apple or a damp paper towel (sealed separately) to preserve softness. To refresh, warm a single cookie in a 300°F (150°C) oven for 4–5 minutes, or microwave for 6–8 seconds for a tender, just-baked feel.
Tips to Make Classic Soft and Chewy Sugar Cookies:
- Use room-temperature ingredients to ensure a smooth, homogenous dough.
- Do not over-mix once flour is added; stop when the dough unifies to keep crumb tender.
- Chill scooped dough briefly to control spread without sacrificing chew.
- For extra chew, substitute 2 tablespoons of flour with cornstarch for a silkier crumb.
Variation (if any):
- Lemon-vanilla: fold 1 teaspoon lemon zest into the dough and brush with a thin lemon glaze.
- Almond glaze: swap vanilla for almond extract in the glaze and top with slivered toasted almonds.
- Drop-style: make slightly larger scoops and flatten gently for a bakery-style chew with a soft center.
FAQs:
How do I keep these cookies soft for several days?
Store in an airtight container at room temperature with a parchment layer between cookies. Adding a separate slice of apple or a slightly damp paper towel (sealed in a small bag) will help retain moisture.
Can I freeze the dough or baked cookies?
Yes. Freeze scooped dough balls on a tray until solid, then bag them for up to 3 months; bake frozen, adding 2–3 minutes to the bake time. Baked cookies freeze well in a single layer with parchment; thaw at room temperature.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough, covered, up to 48 hours; bring to cool room temperature or chill scoops before baking. Chilling enhances flavor and controls spread.
Conclusion (70–180 words):
These Classic Soft and Chewy Sugar Cookies strike a balance between simplicity and refinement — tender centers, clean vanilla notes, and a satin glaze option make them suitable for both quiet afternoons and polished gatherings. If you’re exploring technique or seeking variations, this approach pairs well with other refined cookie recipes like the BEST Sugar Cookie Recipe | Soft, Chewy Drop-Style Cookies which offers an alternate method, and the Easy Sugar Cookie Recipe | Life, Love & Sugar for another soft, chewy interpretation. Share your results and styling ideas in the comments, and tag us when you post — how would you make this dish your own?
Print
Classic Soft and Chewy Sugar Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in tender and refined sugar cookies with a delicate vanilla aroma, featuring a light crumb and lightly golden edges.
Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (120 g) powdered sugar, sifted (for optional glaze)
- 1–2 tablespoons milk or cream (for optional glaze)
- 1/2 teaspoon vanilla (for optional glaze)
- Fine sanding sugar or pearl sugar for topping
- Fresh citrus zest (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk flour, baking powder, and salt until uniform and pale.
- Cream butter and sugars in a stand mixer on medium speed for 2–3 minutes until light and fluffy.
- Add the egg and vanilla, mix until glossy and thickened.
- Reduce speed and add dry ingredients in two additions until the dough comes together, avoiding over-mixing.
- Scoop tablespoons of dough onto prepared sheets, 2 inches apart. Chill dough for 10–15 minutes for even shape.
- Bake for 9–11 minutes until edges are set and centers are soft, transferring to a wire rack to cool before glazing.
- If glazing, apply a thin glaze layer while cookies are warm and sprinkle with sanding sugar immediately.
Notes
Use room temperature ingredients for better emulsification. Store cookies in an airtight container at room temperature, adding a slice of apple to maintain softness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg