Classic Soft and Chewy Sugar Cookies
These classic sugar cookies are soft, chewy, and perfect for any occasion. With a simple ingredient list and straightforward steps, they're a delightful treat for bakers of all levels.
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Electric mixer
- Medium bowl
- Plastic wrap
- Wire rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Mixing
- In a large mixing bowl, beat softened butter and 1 ½ cups granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract (and optional almond extract), scraping down the bowl as needed.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined, avoiding overmixing.
Chilling and Baking
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Once chilled, scoop 1.5-2 tablespoon dough balls, roll them into smooth spheres, and then roll them in extra granulated sugar before placing on prepared baking sheets.
- Arrange dough balls 2 inches apart and bake for 8-12 minutes until edges are lightly golden but centers remain soft.
- Cool cookies on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, consider adding a pinch of freshly grated nutmeg along with the dry ingredients. Ensure your butter is truly at room temperature for the best creamy texture. Do not overbake; slightly underbaked cookies will result in a chewier texture.