Name: Chewy Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract (optional); 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup granulated sugar (for rolling)

Why You’ll Love Chewy Sugar CookiesRecipe

These sugar cookies strike the perfect balance between soft and chewy with just the right amount of crispness around the edges. They’re quick to make, require no chilling time, and use simple pantry staples. The touch of almond extract adds a subtle depth of flavor, making these cookies anything but ordinary. Best of all, they’re easy enough for beginners but delicious enough to impress seasoned bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease with baking spray.
In a large mixing bowl, cream the softened butter and 1 1/4 cups of granulated sugar until light and fluffy, about 1 minute.
Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated.
Gradually add in the flour, baking soda, baking powder, and salt. Mix just until combined, scraping down the sides as needed.
Roll the dough into 1-inch balls and coat each one in the reserved 1/4 cup of granulated sugar.
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10–11 minutes, or until the edges are set and lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: About 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 120 kcal per cookie

Variations

Add sprinkles: Roll dough balls in colored sprinkles instead of sugar for a festive look.
Citrus twist: Add a teaspoon of lemon or orange zest to the dough for a refreshing citrus flavor.
Spiced version: Mix in 1/2 teaspoon of cinnamon or nutmeg for a warm, spiced twist.
Frosted sugar cookies: Top with a simple glaze or buttercream frosting after cooling.
Chocolate chip sugar cookies: Fold in mini chocolate chips for an extra indulgent bite.
Cut-out style: Chill the dough and roll it out if you want to use cookie cutters for shaped cookies.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, place baked cookies in a single layer on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container for up to 3 months.
To reheat, warm in the microwave for 5–10 seconds to revive that fresh-from-the-oven softness.

FAQs

How do I make sure my sugar cookies stay chewy?

Avoid overbaking the cookies—remove them from the oven when the edges are just set and the centers still look soft. They will continue to cook slightly as they cool.

Can I freeze the cookie dough?

Yes, you can freeze the dough balls before baking. Place them on a baking sheet to freeze solid, then transfer to a freezer-safe container. Bake from frozen by adding 1–2 extra minutes.

Do I have to use almond extract?

No, almond extract is optional. It adds a subtle nutty note, but the cookies taste great with just vanilla extract.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to just a pinch or omit it entirely to compensate.

Why didn’t my cookies spread?

If your dough is too cold or if there’s too much flour, the cookies may not spread well. Make sure you measure flour correctly by spooning it into the measuring cup and leveling it off.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend designed for cookies.

What’s the best way to get evenly sized cookies?

Use a small cookie scoop or tablespoon to portion the dough evenly. This helps with even baking and consistent texture.

Why do my cookies turn out dry?

Overbaking or adding too much flour can cause dryness. Be sure to bake only until the edges are set and the centers are slightly underdone.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Store it covered in the refrigerator and bring it to room temperature before baking.

Can I double this recipe?

Absolutely. This recipe scales well—just be sure to mix thoroughly and bake in batches to avoid overcrowding the baking sheet.

Conclusion

These chewy sugar cookies are a timeless classic that never disappoints. With their soft centers, crisp edges, and buttery vanilla flavor, they’re sure to become a favorite in your baking rotation. Simple, quick, and endlessly adaptable, this is the go-to recipe you’ll return to again and again.