Soft & Chewy Sugar Cookies for Beginners

Name: Soft & Chewy Sugar Cookies for Beginners
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter, room temperature; 1 ¼ cups granulated sugar; 1 large egg, room temperature; 1 egg yolk, room temperature; 3 teaspoons vanilla extract; ½ cup granulated sugar (for rolling the cookie dough)

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There’s something wonderfully nostalgic about sugar cookies. Growing up, I remember baking them with my grandmother on rainy weekends—her kitchen smelled like vanilla and butter, and she always let me roll the dough balls in sugar. That little sparkle made the moment feel magical. Today, I’m sharing a beginner-friendly take on that classic memory: a soft, chewy sugar cookie recipe that anyone can make, even if it’s your first time turning on the oven.

This recipe is ideal for beginner bakers because it doesn’t require chilling, uses basic ingredients, and is incredibly forgiving. Plus, it’s a quick and easy dessert that delivers buttery richness and just the right touch of sweetness in every bite.

Why This Recipe is Special

What sets these cookies apart is their soft center, crisp edges, and rich vanilla flavor—all without any fancy techniques. Whether you’re prepping treats for a last-minute gathering or looking to build your baking confidence, this no chill sugar cookie recipe is here to make you shine.

These cookies come together in under 30 minutes, making them perfect for busy schedules. And with a few helpful swaps and beginner baking tips, they’re virtually fail-proof.

Ingredients and Preparation

Here’s a breakdown of what you’ll need and why each ingredient matters. No measurements here—just a clear understanding of what you’re working with.

All-purpose flour: The backbone of your cookie, flour provides structure. You can also use a 1:1 gluten-free flour blend if needed.

Baking powder and baking soda: These leavening agents help the cookies rise slightly and spread just enough to create that irresistible soft middle.
Salt: Don’t skip it. Salt balances the sweetness and enhances all the flavors.
Unsalted butter: Butter is key for a tender texture and rich taste. Make sure it’s at room temperature so it creams properly.

Granulated sugar: This sweetens the dough and gives the cookies their classic sugar crust when rolled before baking.
Egg + egg yolk: The whole egg binds everything, while the extra yolk adds richness and chew.
Vanilla extract: Use a high-quality vanilla for a warm, aromatic depth. Almond extract can be a fun alternative for a twist.

Ingredient Swaps for Flexibility

No butter? Try margarine or plant-based butter.
Want a citrusy twist? Add lemon or orange zest.

Need dairy-free? Use coconut oil or a vegan butter substitute.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.

Step 2: In a mixing bowl, whisk together your flour, baking powder, baking soda, and salt. This dry mix should be uniform to avoid uneven baking.

Step 3: In a separate large bowl, cream your room-temperature butter and sugar using a hand or stand mixer until the mixture looks light and fluffy. This step is key for texture.

Step 4: Add in the egg, the extra yolk, and vanilla extract. Beat until the mixture is smooth and fully combined.

Step 5: Gradually mix in the dry ingredients. Start on low speed to avoid a flour cloud. Mix just until everything comes together into a soft dough.

Step 6: Scoop the dough into balls (about 2-3 tablespoons each). Roll each ball in granulated sugar for that classic sparkle.

Step 7: Place dough balls on your baking sheet, leaving space between them. Bake for 11–12 minutes until the edges are set but the centers still look slightly underbaked.

Step 8: Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack. This helps them firm up without overbaking.

Beginner Tips and Notes

If your cookies spread too much, your butter might’ve been too soft. Chill the dough for 10–15 minutes next time.
If they don’t spread enough, gently flatten the dough balls before baking.
Overmixed dough = tough cookies. Stop mixing once the flour disappears.

No cookie scoop? Use a tablespoon or ice cream scoop for consistent sizing.
Short on vanilla? Sub in maple syrup or honey for a touch of sweetness and flavor.

Prep Like a Pro:

Crack eggs into a small bowl first to avoid shell bits in your dough.
Measure ingredients accurately—especially flour. Spoon it into your measuring cup and level it off with a knife for precision.

Serving Suggestions

These cookies are fantastic on their own, but you can elevate them with a few creative touches:

Pair with: hot chocolate, cold milk, or a scoop of vanilla ice cream.
Decorate with: a drizzle of white chocolate, colorful sprinkles, or a smear of frosting.
Turn them into: ice cream sandwiches or cookie crumble toppings for yogurt parfaits.

Storage Tips:

Store at room temperature in an airtight container for up to 3 days.
Freeze baked cookies for up to 2 months. Let them thaw at room temp before serving.

Let’s Bake Together

Baking doesn’t have to be intimidating. With this easy sugar cookie recipe, you’ll gain confidence, impress your taste buds, and maybe even start a new tradition. I’d love to hear how your cookies turned out—did you add sprinkles? Try a fun flavor twist? Drop your baking wins and tips in the comments below!

Whether you’re baking for the holidays or just a cozy night in, this quick and easy dessert is here to deliver delicious results every time.

FAQ About Soft & Chewy Sugar Cookies

Can I make the dough ahead of time and bake later?

Yes! You can portion the dough into balls and store them in the fridge for up to 3 days or freeze for up to 3 months. Let them come to room temperature before baking.

Why didn’t my cookies spread in the oven?

This usually means your dough was too cold or you added too much flour. Next time, gently flatten the dough balls before baking or double-check your flour measurement.

Can I use salted butter instead of unsalted?

Yes, just reduce the added salt in the recipe to balance the flavor. Use only a pinch or omit the extra salt entirely.

How do I know when the cookies are done baking?

The edges should look set, but the centers should still appear slightly underbaked. They’ll firm up as they cool on the baking sheet.

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