A soft, chewy sugar cookie with a melt-in-the-mouth texture and a warm vanilla aroma—this recipe is my go-to for everyday baking or when I feel like decorating cookies for a special occasion. There’s no need to chill the dough, so I can whip these up quickly whenever the craving strikes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¾ cups (344 g) all‑purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup (227 g) unsalted butter, room temperature
1 ¼ cups (250 g) granulated sugar
3 tsp vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
½ cup (100 g) extra granulated sugar (for rolling)
Directions
I start by preheating my oven to 350 °F (175 °C) and lining my baking sheets with parchment paper or silicone mats.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt, then set it aside.
In a larger bowl, I cream the butter and granulated sugar until the mixture becomes light and fluffy.
I add in the egg, egg yolk, and vanilla extract, beating until everything is well combined.
Gradually, I mix in the dry ingredients on low speed until a soft dough forms.
Using about 3 tablespoons of dough per cookie, I roll each portion into a ball and then coat them in the extra granulated sugar.
I place the dough balls on the prepared baking sheets with space between each.
I bake the cookies for 11–12 minutes, until the edges are set. I leave the centers looking slightly underbaked to keep them soft.
After removing the cookies from the oven, I let them rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies.
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Variations
Lemon Twist: I sometimes add 1 teaspoon of lemon zest for a citrusy zing.
Almond Version: Swapping out 1 teaspoon of vanilla for almond extract gives these cookies a deliciously nutty flavor.
Sprinkle-Coated: Instead of granulated sugar, I like to roll the dough balls in colorful sprinkles for festive occasions.
Frosted: I often top these cookies with buttercream or royal icing for a decorated touch during the holidays.
Mini Cookies: Using a smaller scoop lets me make bite-sized versions—perfect for gifting or party platters.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag or container for up to 2 months. When ready to enjoy, I let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked softness.
FAQs
How do I keep sugar cookies soft for days?
I store them in an airtight container with a slice of bread. The moisture from the bread helps keep the cookies soft longer without altering their taste.
Can I freeze the dough?
Yes, I often freeze the rolled dough balls (before coating in sugar) on a baking sheet, then transfer them to a freezer bag. When ready to bake, I let them sit at room temperature for about 10 minutes, roll in sugar, and bake as usual.
Why are my cookies dry or crumbly?
That usually happens if too much flour is added. I always spoon the flour into the measuring cup and level it off, rather than scooping directly with the cup.
Can I decorate these cookies with royal icing?
Absolutely. I let the cookies cool completely, then decorate with royal icing. Their flat tops and slightly crisp edges make them a great base for icing designs.
Can I make these cookies gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture remains soft and chewy, though I sometimes add an extra egg yolk for moisture.
Conclusion
These classic soft sugar cookies have become a staple in my baking routine. They’re simple to make, versatile to adapt, and always a crowd-pleaser. Whether I’m baking them plain or dressing them up for a holiday, they never last long on the counter.
Recipe:
Print
Classic Soft Sugar Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
A soft and chewy sugar cookie with buttery richness and a sweet vanilla flavor. These classic cookies are quick to make, require no dough chilling, and are perfect for everyday baking or festive decorating.
Ingredients
2 ¾ cups (344 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup (227 g) unsalted butter, room temperature
1 ¼ cups (250 g) granulated sugar
1 large egg, room temperature
1 egg yolk, room temperature
3 tsp vanilla extract
½ cup (100 g) extra granulated sugar (for rolling)
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract; beat until well combined.
- Gradually mix in the dry ingredients on low speed until a soft dough forms.
- Scoop about 3 tablespoons of dough per cookie, roll into balls, and coat in the extra granulated sugar.
- Place dough balls on prepared baking sheets with space between each.
- Bake for 11–12 minutes, until edges are set and centers look slightly underbaked.
- Let cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
Add 1 tsp lemon zest for a citrusy variation.
Substitute 1 tsp vanilla with almond extract for a nutty flavor.
Roll in sprinkles instead of sugar for festive occasions.
Top with buttercream or royal icing for holidays.
Use a smaller scoop to make mini cookies for gifting.
Store in an airtight container at room temp for up to 5 days or freeze for up to 2 months.
Keep cookies soft by storing with a slice of bread.
Freeze unbaked dough balls and bake from frozen with slight thawing and sugar coating.
Use a gluten-free 1:1 flour blend to make the recipe gluten-free; consider adding an extra yolk for moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
