I love sharing my version of an Easy Chewy Sugar Cookie Recipe. I blend unsalted butter, granulated sugar, a fresh large egg, and a touch of vanilla extract with all-purpose flour, baking soda, and salt. This mix creates irresistibly soft, chewy cookies that bring classic flavors to life in every bite.

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I recently tried my hand at making these chewy vanilla sugar cookies and I gotta say, they turned out seriously amazing. I mixed together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon baking powder along with a pinch of salt and the magic began.

I then creamed 1 cup unsalted butter with 1 1/2 cups granulated sugar until it looked light and fluffy. Adding in a large egg and 1 teaspoon of vanilla extract really brought the recipe to life.

This recipe is one of my favorite easy cookie recipes and it’s perfect for those days when you want a fun dessert without needing milk. I’ve experimented with different twists over time, but this chewy sugar cookie recipe steals the show every time.

It’s straightforward, step-by-step fun that even beginner bakers can enjoy experimenting with. Enjoy making this treat and make it part of your cookie repertoire!

Why I Like this Recipe

I like this recipe for several reasons:

1. I love how simple it is, the steps are easy enough for me to follow even when I’m in a rush and not too careful about every single measurement.
2. The vanilla flavor really stands out and makes the cookies taste classic and comforting, which is something I always enjoy.
3. I dig that I can chill the dough if I want thicker cookies – it gives me a bit of control over the final outcome and makes baking a bit more fun.
4. The cookies bake super fast and still come out chewy and delicious, so it’s perfect for when I need a quick treat without a ton of hassle.

Ingredients

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All-purpose flour is rich in carbohydrates; it gives structure and bulk to the cookies.
Unsalted butter adds creamy fat and yummy flavor, creatin a tender and rich cookie texture.
Granulated sugar sweetens the dough and gives the cookies a crisp, golden finish.
Egg provides protein and acts as a binder, ensuring a soft, chewy cookie structure.
Vanilla extract boosts aroma and taste, makin the cookies smell irresistible and naturally sweet.

Ingredient Quantities

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, sift together the 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.

3. In a separate large bowl, cream the 1 cup of unsalted softened butter with 1 1/2 cups of granulated sugar until its light and fluffy.

4. Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.

5. Gradually mix the dry ingredients into the butter and sugar mixture, stirring until just combined.

6. If you want thicker cookies, chill the dough for at least 30 minutes in the fridge.

7. Scoop out tablespoon-sized balls and place them on your lined baking sheet, leaving enough space between each cookie cause they will spread a bit.

8. Bake in the preheated oven for about 8-10 minutes or until the edges start to get a light golden color.

9. Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Oven – for baking the cookies
2. Baking sheet – to place the cookie dough
3. Parchment paper – to line the baking sheet
4. Two mixing bowls – one for sifting the dry ingredients and one for creaming the butter and sugar
5. Electric mixer or hand whisk – to cream the butter and sugar
6. Measuring cups and spoons – for accurately measuring each ingredient
7. Spatula or wooden spoon – to mix the dough
8. Cookie scoop or tablespoon measure – to form consistently sized dough balls
9. Refrigerator – for chilling the dough (if you choose to)
10. Wire rack – to cool the cookies after baking

FAQ

Q: How long do these cookies last?

A: They usually stay fresh for about a week if you keep them in an airtight container, but if they start to get hard, you can always pop 'em in the microwave for a few seconds.

Q: Can I freeze the cookie dough?

A: Yes you can! Wrap the dough tightly in plastic and then place it in a freezer bag. When you're ready, just thaw it in the fridge overnight.

Q: What if I don't have unsalted butter?

A: If you only got salted butter on hand, it should be fine, but you might want to reduce the extra salt in the recipe a bit.

Q: How do I know when the cookies are done?

A: The edges should be just starting to turn a light golden color. Overbaking can make them too hard, so keep an eye out.

Q: Can I add decorations like sprinkles or icing?

A: Absolutely, you can drizzle a little icing over them or sprinkle some sugar on top once they’re out of the oven for some extra flavor kick.

Sugar Cookies Recipe Substitutions and Variations

Unsalted butter: if you dont have it, you can use salted butter but decrease the added salt a bit to balance the flavor
Egg: you can swap with 1/4 cup of unsweetened applesauce if youre lookin for an egg-free option although it might make the cookies a bit softer
Granulated sugar: try using an equal amount of light brown sugar to give the cookies a slight caramel taste, but expect a more tender texture
All-purpose flour: if you need a gluten-free version, you can use a gluten free all-purpose blend, just keep in mind the texture might change a bit

Pro Tips

1. When measuring out your flour, try fluffin it up beforehand or even weigh it if you can, since a packed cup can totally mess with the texture of your cookies.
2. Even if your dough seems perfect, let it chill in the fridge for a bit longer than the recipe says if you have the time; this helps stop the cookies spreadin too much and gives ’em a better bite.
3. Keep a close eye on them while they’re in the oven – every oven’s a bit different, so your cookies might get toasty quicker than expected, and burnt edges are a real bummer.
4. For a little extra flavor kick, consider addin a pinch of cinnamon or swapping out some of the granulated sugar for brown sugar next time; it gives the cookies a deeper, richer taste.

Sugar Cookies Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven – for baking the cookies
2. Baking sheet – to place the cookie dough
3. Parchment paper – to line the baking sheet
4. Two mixing bowls – one for sifting the dry ingredients and one for creaming the butter and sugar
5. Electric mixer or hand whisk – to cream the butter and sugar
6. Measuring cups and spoons – for accurately measuring each ingredient
7. Spatula or wooden spoon – to mix the dough
8. Cookie scoop or tablespoon measure – to form consistently sized dough balls
9. Refrigerator – for chilling the dough (if you choose to)
10. Wire rack – to cool the cookies after baking

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, sift together the 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
In a separate large bowl, cream the 1 cup of unsalted softened butter with 1 1/2 cups of granulated sugar until its light and fluffy.
Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
Gradually mix the dry ingredients into the butter and sugar mixture, stirring until just combined.
If you want thicker cookies, chill the dough for at least 30 minutes in the fridge.
Scoop out tablespoon-sized balls and place them on your lined baking sheet, leaving enough space between each cookie cause they will spread a bit.
Bake in the preheated oven for about 8-10 minutes or until the edges start to get a light golden color.
Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.