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Sugar cookies in a white tray
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Classic Chewy Sugar Cookies

Classic Chewy Sugar Cookies — These are perfectly brown around the edges and soft and chewy in the middle. If you like chewy sugar cookies, then this was exactly what I was looking for! 
Course Dessert
Cuisine Global
Keyword cookies
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Servings 24 cookies
Calories

Ingredients

  • 1 1/2 cup sugar
  • 1 cup butter unsalted at room temperature
  • 1 large egg
  • 2 ¼ cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp. sugar for rolling the cookies

Instructions

  • Line 2 cookie sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and sugar with an electric mixer on a medium to high speed until light and fluffy, about 4 minutes. Add the vanilla and egg and whisk until incorporated.
  • Set the mixer speed to low and gradually add the flour mixture until the dough is formed.
  • Roll a heap full of batter with an ice-cream scoop or your hands into balls and roll them into the sugar. Then place them on the prepared pan about 2 inches apart from each other.
  • Place the cookie dough in the refrigerator for at least 30 minutes.
  • Meanwhile, position the oven rack in the middle of the oven and Pre-heat the oven to 350°F (180°C).
  • Bake for 10-15 minutes depending on how dark and crispy you want your cookies to be. Be careful not to overbake.
  • Remove the cookies from the oven and leave them to cool down before transferring them to the wire rack. Enjoy!

Notes

  1. Soften the butter to room temperature before creaming it together with the sugar.
  2. Line the baking sheet with parchment paper to help the cookies bake more evenly
  3. Cookies spread out during baking so be sure to give them enough room to expand on the baking sheet.
  4. Be sure to chill the dough, it prevents the cookies from flattening out.
  5. Bake a little less for a softer texture, or a little longer for a firmer texture