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.

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)

Description

These soft and chewy sugar cookies are a quick, no-chill dessert that delivers buttery richness and a golden vanilla aroma in under 30 minutes—perfect for beginner bakers or last-minute treats.

Ingredients

Scale

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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Instructions

Preheat the Oven: Set your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats to ensure even baking and easy cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly blended. Set aside.
Cream the Butter and Sugar: In a large bowl using an electric hand mixer or stand mixer, cream together the room-temperature butter and granulated sugar until the mixture is pale, light, and fluffy. This takes about 2–3 minutes.
Add Wet Ingredients: Mix in the egg, the extra yolk, and the vanilla extract until the mixture is smooth and fully incorporated. The yolk gives the cookies their signature chewy texture.
Incorporate the Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Mix on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Shape the Dough: Use a large cookie scoop (about 3 tablespoons) to portion the dough. Roll each dough ball in granulated sugar for a sparkly finish and place them evenly spaced on the prepared baking sheets.
Bake the Cookies: Bake for 11–12 minutes until the edges look firm but the centers are still soft. The cookies will continue to cook slightly as they rest on the hot pan.
Cool and Serve: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly without overbaking.

Notes

For smaller cookies, use 1.5 tablespoons of dough and reduce baking time by 1–2 minutes. You can add a hint of almond extract for variation or sprinkle with colored sugar before baking for a festive touch. To keep cookies soft longer, store a slice of bread in the container with them.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 90mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0.5g
Protein: 2g
Cholesterol: 40mg