I love making these Best Sugar Cookies using tender all purpose flour, unsalted butter, and granulated sugar to create a chewy, dense cookie with crispy edges and a gooey center. Every bite captures that perfect balance of sweetness and butter delight, making it a true treat for my taste buds.

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I’m super excited to share my version of The BEST Sugar Cookies like ever. These homemade sugar cookies are chewy and dense with crispy edges and a gooey center that totally defies expectations.

I discovered the perfect balance after experimenting a lot in my kitchen using key ingredients like 2 3/4 cups all purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Then came in 1 cup of unsalted butter softened to room temp, 1 1/2 cups granulated sugar, 1 large egg plus an extra egg yolk, and a splash of 1 teaspoon vanilla extract.

Each step led me closer to the ideal cutout sugar cookie that’s become my go-to homemade sugar cookies recipe, even during the busy holiday season. I’ve always been drawn to recipes that blend sweet traditions with a fun twist and this one has quickly earned its spot as one of my all-time favorites!

Why I Like this Recipe

I like this recipe cuz it always comes out perfectly chewy with a crispy edge and a gooey center that makes every bite feel homemade. I also really enjoy that it’s simple enough for me to mess up a bit and still have it turn out awesome. Another thing is that the dough chills fast so I don’t have to wait forever to start cutting out my favorite shapes, which makes baking way more fun. And lastly, I love how making these cookies always brings my family together for a chill baking session, even if we mess around and make a few mistakes along the way.

Ingredients

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Flour is mainly carbs and gives structure; low in fiber but vital for texture.
Baking powder makes cookies rise and softens them, crucial for a light texture.
Salt balances flavors and enhances sweetness, essential in every cookie recipe.
Butter adds rich flavor and tenderness, responsible for delicious cookie softness.
Sugar makes cookies sweet and creates a crispy outside, its star ingredient.
Eggs help bind ingredients and add protein, making the dough cohesive.
Vanilla extract infuses a warm aroma and enriches the overall cookie flavor.

Ingredient Quantities

2 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened to room temp

1 1/2 cups granulated sugar

1 large egg plus 1 extra egg yolk

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F (175°C) and grease your baking sheet or line it with parchment paper.

2. In a bowl, sift together the flour, baking powder, and salt to make sure there are no lumps.

3. In a separate large bowl, cream the softened butter and granulated sugar until it’s light and fluffy.

4. Beat in the large egg, the extra egg yolk, and then stir in the vanilla extract until evenly mixed.

5. Gradually add the sifted flour mixture into the butter and sugar mixture. Mix just until combined so you dont overwork the dough.

6. Cover the bowl and chill the dough in the refrigerator for about 1 hour. This helps in getting that chewy texture.

7. Once the dough is chilled, roll it out on a lightly floured surface to your desired thickness and use cookie cutters to cut out shapes.

8. Place the cookie shapes onto your prepared baking sheet, spacing them evenly.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are crispy but the centers remain a bit gooey.

10. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet or parchment paper
3. A small bowl for sifting dry ingredients
4. A large mixing bowl for cream-ing butter and sugar
5. An electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. A refrigerator for chilling the dough
8. A lightly floured surface and rolling pin for rolling out the dough
9. Cookie cutters for shaping the dough
10. A wire or cooling rack for cooling the cookies after baking

FAQ

Q: How do I know if my butter is soft enough? A: Your butter should be soft so it mixes easily but not melted. Press it lightly with your finger and it should leave a little dent.

Q: Can I replace unsalted butter with margarine? A: It's not really recommended since margarine can change the flavor and texture a bit compared to butter.

Q: How can I store these cookies? A: Keep them in an airtight container at room temperature for about a week. You can also freeze them if you need to save 'em for longer.

Q: Is that extra egg yolk really necessary? A: Yup, the extra yolk makes the cookies richer and gives them a better texture so its best to use it.

Q: Should I chill the dough before baking? A: Chilling can help control spread, but its not absolutely necessary. If your kitchen is hot, a quick chill for about 30 minutes might help.

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

All purpose flour: Try using cake flour or a mix of cake and bread flour if you want a softer texture, just keep in mind your cookies might turn out a bit more delicate.
Baking powder: If you don’t have baking powder, you can mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for a similar leavening effect.
Butter: If unsalted butter is missing, go ahead and use salted butter but reduce the extra salt in your recipe to balance it out.
Granulated sugar: Brown sugar is a good substitute if you’re after a richer flavor, but it might make your cookies a bit chewier.
Vanilla extract: In a pinch, almond extract works too. Just use the same amount though the flavors are quite different.

Pro Tips

1. If you want your cookies to come out extra chewy, be careful not to overmix when adding the flour. The moment you see flour disappear you should stop, cause over mixing can make them tough and ya really don’t want that.

2. Chill the dough for about an hour but don’t overdo it. If it sits too long in the fridge the dough might get too hard to roll out properly, so check it and let it warm up a bit if needed.

3. Preheat your oven and get your baking sheet ready with parchment paper rather than greasing it too heavy. This helps the cookies slide off easily when they are done and makes clean up a lot quicker.

4. When baking, keep a close eye on the cookies. They might look done but if you wait a minute too long the centers will dry out and you’ll lose that gooey texture everyone loves.

The BEST Sugar Cookies (like Ever) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

174

kcal

Equipment: 1. Oven (set to 350°F)
2. Baking sheet or parchment paper
3. A small bowl for sifting dry ingredients
4. A large mixing bowl for cream-ing butter and sugar
5. An electric mixer or a sturdy whisk
6. Measuring cups and spoons
7. A refrigerator for chilling the dough
8. A lightly floured surface and rolling pin for rolling out the dough
9. Cookie cutters for shaping the dough
10. A wire or cooling rack for cooling the cookies after baking

Ingredients

2 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened to room temp
1 1/2 cups granulated sugar
1 large egg plus 1 extra egg yolk
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C) and grease your baking sheet or line it with parchment paper.
In a bowl, sift together the flour, baking powder, and salt to make sure there are no lumps.
In a separate large bowl, cream the softened butter and granulated sugar until it's light and fluffy.
Beat in the large egg, the extra egg yolk, and then stir in the vanilla extract until evenly mixed.
Gradually add the sifted flour mixture into the butter and sugar mixture. Mix just until combined so you dont overwork the dough.
Cover the bowl and chill the dough in the refrigerator for about 1 hour. This helps in getting that chewy texture.
Once the dough is chilled, roll it out on a lightly floured surface to your desired thickness and use cookie cutters to cut out shapes.
Place the cookie shapes onto your prepared baking sheet, spacing them evenly.
Bake in the preheated oven for 10-12 minutes, or until the edges are crispy but the centers remain a bit gooey.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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.