These crispy chewy sugar cookies have a crispy edge, and soft chewy center, with the best vanilla flavor. They're so simple to make, and the taste is so good!
These crispy chewy sugar cookies are one of my favorite cookies of all time. I know there is also a time and place for a frosted cut out sugar cookie, but please don't rule these out because they are missing the frosting on top that we've grown so accustomed to. I'm certain these will become a favorite for you too!
If you're looking for other variations of sugar cookies you could also try my cut-out sugar cookies that don't require baking powder or baking soda. Or some other popular ones are my salted brown sugar cookies or my key lime sugar cookies.
WHY YOU WILL LOVE THESE COOKIES
CRISPY EDGES & CHEWY CENTER- My favorite texture of a cookie has a buttery, crispy edge and a chewy, soft center.
NO CHILLING OR ROLLING OUT DOUGH- These cookies can be made in a matter of minutes with no chilling the dough, and no messy rolling and cutting out.
ROLLED IN SUGAR- The sugar coats these cookies and gives such a great texture and flavor.
INGREDIENT NOTES
- BUTTER- You're going to want to allow your butter to sit out for a bit to come to room temperature before beginning.
- Egg- Allow your egg to sit out ahead of time with the butter.
- Vanilla- I love using vanilla paste in my sugar cookies because you are able to see the flecks in your cookies.
- Flour- If you have a scale, weigh your flour out. If you don't make sure you lightly spoon it into your measuring cup. Using too much flour will result in a thick cookie that isn't as chewy and soft.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
STEP TWO: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP THREE: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
STEP FOUR: Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
STEP FIVE: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP SIX: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in sugar.
STEP SEVEN: Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
EXPERT BAKING TIPS
I am a strong believer in SALTED butter for everything. It’s such a minimal amount, so although there are plenty of people who probably wouldn’t even be able to tell a difference either way, I prefer and love salted butter.
Something I have found to be helpful through the years is not allowing the butter and eggs to come to complete room temperature when making cookies. This is ideal for cakes and some bars, but cookies are different. I like to sit my butter and eggs out for about 15-30 minutes before I begin the cookie mixing process. You want your butter to be warm enough to make a small finger imprint, but not so warm that you can push through the butter.
FAQ
Usually cookies that don't spread out far enough is because they have too much flour in them, or the dry ingredients have been over-mixed into the dough.
Yes, If you are going to frost them I would skip rolling in sugar before baking.
If your cookies spread out thin you either used butter that was too soft, or did not add enough flour.
STORING AND FREEZING
These crispy and chewy sugar cookies can be stored in an airtight container or large ziplock bag for a few days, although I rarely keep them out IF we don’t eat them the first day.
FREEZING
You can freeze the already baked cookies, or the cookie dough balls. I usually put whatever dough balls I want to freeze on a ¼ baking sheet and throw them in my freezer for a few minutes, until they are cold enough to stay firm and not stick together. Then throw them in a ziplock bag and you're ready to go when your kids want to know what's for dessert for the third time in one day. If freezing already baked cookies store them in an airtight container, and they will remain fresh for 2-3 months.
OTHER POPULAR COOKIE RECIPES YOU'LL LOVE
Chocolate Chip Marshmallow Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Crispy Chewy Sugar Cookies
Ingredients
- 1 cup salted butter
- 1½ cups granulated sugar
- 1 large egg
- 2 teaspoon vanilla this is a good time to use vanilla paste
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar for rolling cookies in
Instructions
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and mix on low until smooth, about 30 seconds. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in sugar.
- Place 6-8 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a nice light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
Dayna
We have made these twice in 4 days. My whole family loves them. I don’t know how with all that butter you don’t have to chill them first but you don’t! It’s so nice to just pop them in and not have to wait. Brooke is a magician! We live above 5000 feet so we baked them at 380 for 11 min. We have to adjust baking because sugar crystallizes faster at this altitude. They turned out perfect!
Mandy
These turned out perfectly and my kids loved helping to form them into balls and roll them in sugar. We rolled them in green sugar for St. Patrick’s Day. Thank you for this delicious, simple recipe!
brooke
So glad you liked them! And perfect addition for St. Patricks Day with green sprinkles.
Sara
I just made these. I never leave comments on recipes but these...are...worth...it!!! The dough was really crumbly so I was slightly worried about how they’d turn out. But they are absolutely perfect. I’m so excited to have found salted sweets!
brooke
I'm so glad you loved them!
Maryannk
Really delicious!!! Will make again , however , bit hard to mix with mixer as I only have hand held mixer
Jeri
Have you used this recipe with cookie cutters? I want to try your recipes and am supposed to bring 4th of July Sugar Cookies for decorating this weekend. Thoughts?
brooke
I have never tried to roll out these cookies and cut out, I am not sure it would work correctly for this recipe. But they would be excellent with frosting!
Chelsea
Perfection. Every time.
Kinzie
I’m not sure what it is about this recipe, one would think all sugar cookie recipes are the same but this blows the others away. This is also on repeat with our HS band kiddos 🙂
Amy
My go to sugar cookie recipe! These are so soft and the perfect sweetness. Soooo yummy!
brooke
Thank you so much Amy! We love these cookies so much too!
Tara
This is the only sugar cookie recipe I will ever make now! My husband is obsessed with these.
Kim
I’ve never been impressed by a sugar cookie. My kids were asking to make them and these are delicious!!! We took them to a family event and everyone was surprised by how much they too enjoyed them. If you’re going to make sugar cookies, make these!
Ellie
Let me start off by saying I don’t really like sugar cookies but these are seriously SO. stinking. good!!
Lindsay
These are the best sugar cookies I have ever made! I would like to make them with frosting for my upcoming Christmas party. I was wondering you what kind of frosting would you recommend for these? Do you think buttercream or a different kind? I didn't know if buttercream would be overly sweet.
brooke
I would do buttercream just because its easiest and works best to frost cookies. You could put a little almond extract in the frosting to make it less sweet if you like that.
Laina
These are going in the PERMANENT make on repeat Pinterest Board, I made only one tiny change adding about 1/2 teaspoon of Cardamom. Perfect texture, excellent instructions thank you for the precise detail on temp of ingrediets, metric measuring options and detailed baking guide. My daughter requested Big, crispy on the edgest soft and chewy in the middle sugar cookies and said of these "I love when I make a specific request and get exactly what I asked for" I also love when I ask google for something and I get Exactly what I asked for so I can impress my family. Can't wait to try more of your recipes
brooke
Oh yay!! Thank you so much! I am so happy to hear they were such a success!