Ultimate Soft & Chewy Sugar Cookies recipe

Okay, real talk: you opened this page because you want sugar cookies that actually stay soft, don’t taste like cardboard, and won’t make you cry into your stand mixer. I got you. These are the cookies your grandma wishes she made, but with zero fuss and maximum “oh wow” factor.

Why This Recipe is Awesome

Because life’s too short for crunchy, dry sugar cookies that belong in a museum. These stay soft for days (if they last that long), they’re basically foolproof, and you don’t need fancy tools or a baking degree. Even I—someone who once set off the smoke alarm making toast—nailed these on the first try. Idiot-proof? Check.

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Ingredients You’ll Need

Grab these, no weird stuff required:

• 2 ¾ cups all-purpose flour (spoon it in, don’t pack it like a snow fort)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt (don’t skip it, salt makes sweet things sing)
• 1 cup (2 sticks) unsalted butter, softened (not melted, not cold—Goldilocks zone)
• 1 ¾ cups granulated sugar (plus extra for rolling, because sparkle)
• 1 large egg + 1 egg yolk (extra yolk = extra chew, you’re welcome)
• 2 tsp vanilla extract (real stuff, not that imitation sadness)
• ½ tsp almond extract (optional but trust me, it’s the secret flex)

Step-by-Step Instructions

Let’s do this like we’ve got places to be.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. If you forget to preheat… well, we’ll talk in the mistakes section.
2. Whisk the dry stuff: flour, baking soda, baking powder, and salt in a medium bowl. Set it aside like it owes you money.
3. Cream butter and sugar in a big bowl until light and fluffy—about 2 minutes on medium speed. It should look pale and gorgeous, not greasy.
4. Add the wet stuff: beat in the egg, extra yolk, vanilla, and almond extract until fully mixed. Scrape the bowl so no one feels left out.
5. Dump in the dry ingredients all at once. Mix on low until just combined. Overmix and your cookies will be tough—nobody wants tough cookies (literally or figuratively).
6. Scoop and roll: use a 1.5–2 tbsp cookie scoop. Roll into balls, then roll in extra sugar for that crinkly, sparkly top. Place 2 inches apart—they spread a little.
7. Bake 10–12 minutes. Edges barely golden, centers still soft and puffy. They’ll finish cooking on the pan. Do NOT overbake unless you hate joy.
8. Cool on the pan 5 minutes, then move to a rack. Try not to eat the entire tray while they’re warm (impossible).

Common Mistakes to Avoid

• Thinking “eh, close enough” on measuring flour → you’ll get hockey pucks.
• Using cold butter straight from the fridge → creaming nightmare.
• Baking until golden all over → congratulations, you made shortbread bricks.
• Skipping the extra yolk → you just lost half the chew, rookie move.
• Opening the oven door every 3 minutes → temperature drop = sad flat cookies.

Alternatives & Substitutions

• Gluten-free? Use a 1:1 gluten-free flour blend. Works like a charm.
• Dairy-free? Good cultured vegan butter (like Miyoko’s) actually slaps here.
• No almond extract? Double the vanilla. Still great, just less “bakery magic.”
• Want them thicker? Chill the dough 30–60 minutes before baking. I’m usually too impatient, but you do you.
• Browned butter version? Yes please—just brown the butter, cool it completely, and proceed. Next-level nutty vibes.

FAQ (Frequently Asked Questions)

Can I make the dough ahead of time?

Absolutely! Chill it up to 3 days or freeze balls for 3 months. Bake straight from frozen—add 1–2 minutes.

Why do mine spread too much?

Your butter was too warm or you skipped chilling. Next time, pop the scooped balls in the fridge 15 minutes before baking.

Can I add sprinkles?

Duh. Mix them in or press on top before baking. Make it chaotic.

Margarine instead of butter?

Technically yes, but why would you punish yourself (and everyone eating them)?

How do I keep them soft longer?

Store in an airtight container with a slice of bread or a tortilla. The cookies steal the moisture and stay soft for dayyys.

Can I double the recipe?

Yes, and you probably should. Regret comes quick when these disappear.

Final Thoughts

There you go—your new go-to sugar cookie recipe that’ll make people think you’re a baking wizard. Whip up a batch, pour yourself some milk (or wine, no judgment), and bask in the glory of soft, chewy perfection. You totally deserve it. Now go forth and cookie. Your kitchen’s about to smell like heaven. 🧈✨