These old-fashioned sugar cookies take less than an hour to make (no chill time needed!) and are buttery, soft and chewy (the ultimate combo!). Whether it’s a holiday, a birthday or just any occasion in between, these sugar cookies are easy enough to make any time.
I made these sugar cookies about three weeks ago for the first time, and they came out perfectly! I was SO proud, because I definitely consider myself more of a chef than a baker. But when Eric and I filmed this recipe for my YouTube channel, the cookies came out SO wrong. The texture was terrible and I was so confused and defeated. Typically, it takes 1-3 times of making something to get the recipe just right, but this recipe took 8 trials and errors to figure out what I had done differently the first time I made these cookies compared to the second time when the cookies were super off. I finally found out what I was doing wrong…too much flour!
I have such pride in putting out only the BEST recipes. Every recipe on my blog is tested and retested until I get it just right. These cookies are truly phenomenal, and I hope you love them as much as I do!
They’re just the right mix of chewy (from the baking soda) and soft (from the baking powder). They’re light and tender yet buttery. Not to mention the incredible taste…
Check out my Soft, Flourless Peanut Butter Cookies for another cookie recipe that takes less than an hour to make!
More Cookie Recipes You’ll Love!
- Soft & Chewy Oatmeal Cookies
- Best Soft M&M Cookies (Easy 45-Minute Recipe!)
- Mom’s Cinnamon Sugar Pie Crust Cookies
- Hand or stand mixer
- 1 ¾ cups all-purpose flour measured precisely
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 1 cup granulated sugar plus ¼ cup for rolling dough balls
- 1 large egg
- 1 tablespoon real vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well incorporated.
- In the bowl of a stand mixer, add room temp butter, 1 cup granulated sugar, and vanilla. Turn mixer on medium speed and cream together for 2 minutes, scraping down sides of bowl halfway through. Butter/sugar mixture should look creamy and fluffy.
- Add egg, turning mixer to medium/low speed until just incorporated. Do not over mix.
- Add dry ingredients to mixer, and combine until just incorporated, scraping down the sides of the bowl as needed. Do not over mix.
- Time to bake…no need to chill dough! Roll cookie dough into 2 tablespoon-sized balls. Roll balls in granulated sugar, and then place at least 2 inches apart on a greased (or Silpat/parchment lined) baking sheet. Dough will be sticky.
- Bake for 8-10 minutes until the middle of the cookies don’t look doughy anymore and the edges of the cookies just start to turn light golden.
- Let cookies cool for 5 minutes before devouring or placing on a wire rack to cool completely! Store in an airtight container for up to 3-4 days for maximum freshness.
- To freeze: Freeze any unused raw cookie dough balls in a Ziploc bag. Bake cookies right from the freezer at 350 degrees for 10-12 minutes OR let balls sit out on the counter for 30 minutes before baking and bake as usual.
- To refrigerate cookie dough or not?! I tested refrigerating cookie dough for 2 hours and not refrigerating cookie dough. I actually preferred not refrigerating dough for this recipe. The result was slightly softer, as opposed to chewier cookies. The choice is up to you!