This recipe for chewy sugar cookies has been my family's favorite for holiday baking and weekday treats alike. I first perfected it during a week where I wanted something comforting but not fussy: a cookie that stayed soft for days, took well to a dusting of extra sugar, and could be dressed up for celebrations. The resulting cookie has a thin crisp edge and a tender, slightly chewy center that keeps people reaching back into the tin. It tastes of butter and vanilla with just the right amount of sweetness and a melt-in-your-mouth crumb.

I discovered the balance between creaming time and oven temperature by accident the first winter I lived in a small apartment with a temperamental oven. Slightly longer creaming produced a lighter texture while a modest oven temperature created edges that caramelized without turning tough. Family and neighbors asked for the recipe after that first batch. Over time I learned small tricks that make a big difference, like using room-temperature egg, measuring flour by spooning and leveling, and chilling the dough briefly for neater rounds. These cookies are forgiving, quick to make, and scale well for parties or a quiet afternoon of baking.

Ingredients

• All purpose flour: 2 3/4 cups. Spoon the flour into your measuring cup and level it off with a knife rather than scooping to avoid overpacking. I like King Arthur or Gold Medal brands for consistent results because they have a reliable protein content that helps develop enough structure for the chew.
• Baking powder: 1/2 teaspoon. Provides a gentle lift so cookies are not dense. Make sure it is fresh for best rise.
• Baking soda: 1/2 teaspoon. Helps with spreading and gives a subtle caramelization to the edges when combined with the sugar.
• Salt: 1/2 teaspoon. Enhances the butter and vanilla flavors; use fine salt so it dissolves quickly into the batter.
• Granulated sugar: 1 cup for the dough and an additional 1/4 cup for rolling. The extra sugar on the exterior gives a delicate crunch and visual appeal.
• Unsalted butter: 1 cup, very softened. Use real butter for the best flavor. Leave it at room temperature until very soft but not melted. Plugrá or European-style butters create a richer taste if you want to splurge.
• Egg: 1 large, at room temperature. Room temperature eggs incorporate better and aid in achieving a homogeneous dough.
• Vanilla extract: 2 teaspoons. Pure vanilla extract is worth it here because the flavor carries through simply and cleanly.

Instructions

Preheat and prepare:Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats so cookies slide off easily and bake evenly. Position oven racks in the center and upper third to allow multiple sheets to brown evenly if needed. Having sheets prepped and cooled racks ready will keep your workflow swift.Mix dry ingredients:In a medium bowl, whisk together 2 3/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking adds air and evenly distributes leaveners so the cookies rise uniformly and the texture is consistent.Cream butter and sugar:In a large bowl or the bowl of a stand mixer fitted with the paddle, cream 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides once. Add the egg and 2 teaspoons vanilla, then beat until fully incorporated. Proper creaming traps small air pockets that give a tender crumb while still allowing chewiness.Combine and rest:Reduce the mixer speed to low and gradually add the dry ingredients until just combined. Overmixing will develop gluten and make cookies tough, so stop as soon as you see no streaks of flour. If the dough feels very soft and sticky, chill in the refrigerator for 15 to 30 minutes to firm up. Resting the dough helps prevent excessive spreading and concentrates the flavors.Scoop and roll:Use a small cookie scoop or tablespoon to portion dough into roughly 1 inch to 1 1/4 inch rounds. Roll each ball lightly between your palms and then roll in the extra 1/4 cup granulated sugar so they sparkle. Place on the prepared sheets about 2 inches apart to allow for gentle spreading.Bake and cool:Bake at 350°F for 8 to 10 minutes until the edges are set and just beginning to color. The centers will still look slightly soft; they firm as they cool which preserves chewiness. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

These steps produce cookies with crisp edges and a soft, chewy center. Watch the first batch closely, since ovens vary, and adjust time by a minute if you prefer softer or firmer centers.

Storage Tips

Store baked cookies in an airtight container with a sheet of parchment between layers to prevent sticking. Kept at room temperature, they maintain a good texture for about four days. To revive texture after refrigeration, leave cookies at room temperature for 30 minutes before serving or warm them for 5 to 7 seconds in a microwave. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to three months. When freezing raw dough, shape into balls, freeze on a tray, then store in a freezer bag and bake from frozen adding an extra minute to the baking time.

Ingredient Substitutions

If you need to adapt the recipe, try these swaps. Replace half the all purpose flour with whole wheat pastry flour for a nuttier flavor; expect a slightly denser cookie. For a dairy-free option, substitute the butter with a 1 to 1 dairy-free margarine formulated for baking and add a teaspoon of neutral oil if the dough looks too firm. To make them gluten free, use a cup-for-cup gluten-free flour blend with xanthan gum; texture will be slightly different but still enjoyable. For flavor variations, swap 1 teaspoon of vanilla for almond extract or add 1 tablespoon citrus zest to the dough.

Serving Suggestions

Serve these cookies warm with a glass of cold milk or a cup of coffee for breakfast or afternoon snack. For parties, arrange them on a platter with colored sugar or sprinkles. They pair well with simple icings such as a thin lemon glaze or a dusting of powdered sugar for a festive look. For holiday gatherings, sandwich two cookies with a flavored buttercream or marshmallow crème for extra indulgence.

Cultural Background

Sugar cookies are a classic American treat with roots in European butter cookie traditions. The simplicity of sugar, butter, and flour made them a household staple when refined sugar became widely available. Over time the sugar cookie evolved into many regional versions, from thin crisp rounds to thick chewy discs. This version leans toward the mid-Atlantic style: soft center, lightly crisped edges, and a flexible format for rolling, cutting, or decorating.

Seasonal Adaptations

Adapt the recipe for seasons by changing flavors and decorations. In winter, add warm spices such as 1/2 teaspoon cinnamon and a pinch of nutmeg. Spring and summer benefit from citrus zest and a lemon glaze. For autumn, fold in 1/2 cup chopped toasted pecans and a dash of maple extract. Holiday baking invites colored sugars, natural food dyes in a simple icing, or use cookie cutters to create themed shapes.

Meal Prep Tips

Make dough ahead and portion into scoops on a parchment-lined tray, then freeze solid and transfer to a bag. When you need fresh cookies, bake directly from frozen and add a minute or two to the time. This approach is perfect for preparing multiple batches ahead of time for events. Label containers with date and bake small test cookies first to confirm timing when baking from frozen.

These cookies are simple comfort food that reward small attention to detail. Whether you keep them simple with rolling sugar or decorate for a celebration, they are a dependable favorite and a great canvas for flavor experiments. Bake a batch, share them, and make the recipe your own.