Soft & Chewy Drop Sugar Cookies

Chewy Sugar Cookies

Bakery-style sugar cookies with crisp edges, soft centers, and dependable spread—no chilling, no fuss.

Prep Time: 30 min
Bake Time: 7–8 min per tray
Total Time: ~37 min
Servings: 30–32 cookies

Ingredients

• 2 3/4 cups (358 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (224 g) unsalted butter, room temp
• 1 cup + 2 Tbsp (233 g) granulated sugar
• 2 Tbsp (28 g) light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/4 cup granulated sugar, for rolling

Step-by-Step Instructions

1. Prep pans. Heat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
2. Combine dry. In a bowl whisk flour, baking soda, baking powder, and salt.
3. Cream. Beat butter, granulated sugar, and brown sugar on medium until pale and fluffy, 2–3 minutes; scrape bowl.
4. Egg & vanilla. Beat in egg, then vanilla, until fully incorporated.
5. Add dry. Mix in dry ingredients on low just until a soft, thick dough forms—do not overmix. If needed, finish bringing dough together with a spatula.
6. Portion. Scoop 1½ Tbsp mounds (about 30–32), roll into balls, then roll each in the 1/4 cup sugar. Arrange 2 inches apart.
7. Bake. Bake 7–8 minutes, until edges look set and centers appear soft but not wet. Remove before edges brown.
8. Cool. Let cookies rest on the sheet 4–5 minutes (they’ll deflate slightly), then transfer to a rack to cool.

Helpful tips inside steps: Creaming to pale color improves spread and texture; gentle mixing after flour prevents toughness; pulling cookies before browning keeps centers chewy.

Pro Tips

• Flour accuracy: Weigh flour when possible; if using cups, fluff, spoon, and level to avoid dry, crumbly dough.
• Sugar balance: Keep the 2 Tbsp brown sugar—its extra moisture ensures chew and longer softness.
• Uniform size: 1½ Tbsp portions give ideal spread; larger scoops need +1–2 minutes.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Chewy Sugar Cookies

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• Author: carlosramirez
• Total Time: 38
• Yield: 30 cookies
• Diet: Vegetarian

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Description

Bakery-style sugar cookies with crisp edges, soft centers, and dependable spread—no chilling, no fuss.

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Ingredients

• 2 3/4 cups (358 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (224 g) unsalted butter, room temp
• 1 cup + 2 Tbsp (233 g) granulated sugar
• 2 Tbsp (28 g) light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/4 cup granulated sugar, for rolling

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Instructions

1. Prep pans. Heat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
2. Combine dry. In a bowl whisk flour, baking soda, baking powder, and salt.
3. Cream. Beat butter, granulated sugar, and brown sugar on medium until pale and fluffy, 2–3 minutes; scrape bowl.
4. Egg & vanilla. Beat in egg, then vanilla, until fully incorporated.
5. Add dry. Mix in dry ingredients on low just until a soft, thick dough forms—do not overmix. If needed, finish bringing dough together with a spatula.
6. Portion. Scoop 1½ Tbsp mounds (about 30–32), roll into balls, then roll each in the 1/4 cup sugar. Arrange 2 inches apart.
7. Bake. Bake 7–8 minutes, until edges look set and centers appear soft but not wet. Remove before edges brown.
8. Cool. Let cookies rest on the sheet 4–5 minutes (they’ll deflate slightly), then transfer to a rack to cool.

Notes

Flour accuracy: Weigh flour when possible; if using cups, fluff, spoon, and level to avoid dry, crumbly dough. Sugar balance: Keep the 2 Tbsp brown sugar—its extra moisture ensures chew and longer softness. Uniform size: 1½ Tbsp portions give ideal spread; larger scoops need +1–2 minutes.

• Prep Time: 30
• Cook Time: 8
• Category: Dessert
• Method: Baking
• Cuisine: American