I can’t shake the memory of the buttery vanilla chew and crackling sugar shell of these cookies, and one look will explain why.

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I am obsessed with these chewy sugar cookies from Just So Tasty because they hit that sweet spot between tender and chewy. I love the rich hit of unsalted butter and the warm pull of vanilla extract that makes every bite sing.

They crackle with a crunchy sugar exterior and stay pillowy inside. And the flavor lingers without being cloying.

I find myself stealing one, two, three before I can stop. But not out of guilt, out of pure, unfiltered pleasure.

Simple, honest, and dangerously easy to reach for at any hour. They disappear so much faster than I intend

Ingredients

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All purpose flour: the cookie’s body, soft chewy crumb you’ll happily tear into.
Baking powder: lifts the dough a bit, gives gentle puff and lightness.
Baking soda: spreads and browns edges, makes those craveable chewy rims.
Salt: balances sweetness, makes flavors pop so it doesn’t taste flat.
Unsalted butter: rich, creamy mouthfeel; use it for better buttery control.
Granulated sugar: sweet crunch on the outside and tiny crystals in bites.
Extra sugar for rolling: adds that crisp sugary shell you’ll grin about.
Egg: binds everything, keeps texture cohesive and a bit tender.
Egg yolk: adds richness and chewiness, basically the cookie hug ingredient.
Vanilla extract: warm, familiar flavor note that just makes it feel homey.
Milk (optional): softens dough slightly, so cookies stay tender longer.

Ingredient Quantities

2 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar, plus about 1/2 cup extra for rolling

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

2 tablespoons milk (optional, for slightly softer dough)

How to Make this

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1. Preheat oven to 350 F and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, scraping the bowl once or twice; you can use a hand mixer or stand mixer.

4. Beat in 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract until smooth and well combined.

5. Gradually add the dry ingredients to the butter mixture and mix just until combined; if the dough feels too stiff add up to 2 tablespoons milk for slightly softer dough.

6. Scoop dough into roughly 1 to 1 1/2 tablespoon portions and roll each into a ball; chill the dough balls 20 to 30 minutes if your kitchen is warm or you want less spreading.

7. Pour about 1/2 cup extra granulated sugar into a shallow bowl and roll each dough ball in the sugar until well coated.

8. Place coated dough balls on the prepared baking sheets about 2 inches apart and gently flatten each ball slightly with the bottom of a glass or your palm.

9. Bake for 8 to 10 minutes or until edges are set and just starting to turn light golden; they will look slightly underdone in the center but will finish as they cool.

10. Cool on the sheet for 5 minutes then transfer to a wire rack to cool completely; store in an airtight container to keep them chewy.

Equipment Needed

1. Oven and baking sheets (lined with parchment paper or silicone mat)
2. Large mixing bowl
3. Small bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
5. Measuring cups and spoons
6. Rubber spatula for scraping the bowl
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Glass or flat-bottomed object to gently flatten cookies
9. Wire cooling rack
10. Airtight container for storing the cookies

FAQ

Q: How long should I chill the dough and do I have to chill it?

A: Chill for at least 30 minutes, up to 2 hours for easier rolling and less spreading. You can skip chilling if you're impatient, but cookies will spread more and be thinner.

Q: My cookies came out flat, what went wrong?

A: Probably butter was too soft or oven too cool. Make sure butter is softened not greasy, and bake in a fully preheated oven. Too much sugar or overmixing can also cause spreading, so don't overwork the dough.

Q: How do I get them extra chewy?

A: Use the extra egg yolk, dont skimp on it, and slightly underbake by 1 minute. Let cookies cool on the tray for 3 to 5 minutes before moving to a rack so they finish cooking but stay soft inside.

Q: Can I freeze the dough or baked cookies?

A: Yes. Scoop and freeze dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, add 1 to 2 minutes. Baked cookies freeze well too, store in airtight container up to 2 months.

Q: Can I substitute ingredients like butter or milk?

A: Margarine or stick butter works but flavor and chew will change. Using less butter makes them cakier. Milk is optional to soften dough, you can skip it if dough looks right. Dont swap for oil, it changes texture a lot.

Q: How do I keep the bottoms from burning or the tops from browning too fast?

A: Use parchment or a silicone mat, and bake on the middle rack. If bottoms brown too quick, lower the rack a notch or reduce oven temp by 15 degrees F. Rotate the pan halfway through baking for even color.

Chewy Sugar Cookies Recipe Substitutions and Variations

Butter: use equal parts softened margarine or 3/4 cup melted coconut oil (cookies will be a bit denser and have a hint of coconut). Chill dough if it gets too soft.
All purpose flour: swap cup for cup with a 1-to-1 gluten free flour blend that contains xanthan gum, or try whole wheat pastry flour for a nuttier, slightly chewier result.
Granulated sugar: replace with light brown sugar 1-to-1 for more moisture and chew, or use coconut sugar 1-to-1 for a caramel note but expect a darker color.
Egg: for egg-free, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes per egg, or use 1/4 cup applesauce for a softer, cakier cookie.

Pro Tips

1. Measure the flour right by spooning it into the cup and leveling it off with a knife. If you scoop the cup straight into the bag you’ll end up with too much flour and dry, crumbly cookies.

2. Chill the dough balls 20 to 30 minutes if your kitchen is warm, or even longer if you have time. It helps them keep shape and not spread into thin disks. If you forget to chill, pop the sheet in the fridge for 10 minutes before baking.

3. Roll the balls well in the extra granulated sugar so you get that crunchy sweet crust. Press them a little flatter before baking so they cook evenly and you dont end up with a raw center.

4. Watch the edges, not the center, to tell when theyre done. Take them out when the edges are set and just barely golden; theyll look underbaked in the middle but firm up as they cool. Store completely cooled cookies in an airtight container with a slice of bread to keep them soft longer.

Chewy Sugar Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can't shake the memory of the buttery vanilla chew and crackling sugar shell of these cookies, and one look will explain why.

Servings

servings

Calories

121

kcal

Equipment: 1. Oven and baking sheets (lined with parchment paper or silicone mat)
2. Large mixing bowl
3. Small bowl for dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
5. Measuring cups and spoons
6. Rubber spatula for scraping the bowl
7. Cookie scoop or tablespoon and a small bowl for rolling sugar
8. Glass or flat-bottomed object to gently flatten cookies
9. Wire cooling rack
10. Airtight container for storing the cookies

Ingredients

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar, plus about 1/2 cup extra for rolling
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 tablespoons milk (optional, for slightly softer dough)

Directions

Preheat oven to 350 F and line baking sheets with parchment paper or a silicone mat.
Whisk together 2 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, scraping the bowl once or twice; you can use a hand mixer or stand mixer.
Beat in 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the butter mixture and mix just until combined; if the dough feels too stiff add up to 2 tablespoons milk for slightly softer dough.
Scoop dough into roughly 1 to 1 1/2 tablespoon portions and roll each into a ball; chill the dough balls 20 to 30 minutes if your kitchen is warm or you want less spreading.
Pour about 1/2 cup extra granulated sugar into a shallow bowl and roll each dough ball in the sugar until well coated.
Place coated dough balls on the prepared baking sheets about 2 inches apart and gently flatten each ball slightly with the bottom of a glass or your palm.
Bake for 8 to 10 minutes or until edges are set and just starting to turn light golden; they will look slightly underdone in the center but will finish as they cool.
Cool on the sheet for 5 minutes then transfer to a wire rack to cool completely; store in an airtight container to keep them chewy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.