Sugar Cookie Recipe – Absolutely the BEST sugar cookie recipe I’ve ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this recipe makes cookies that turn out perfectly every single time! 

The BEST Chewy Sugar Cookies Recipe - Absolutely the BEST sugar cookie recipe I've ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this sugar cookie recipe makes cookies that turn out perfectly every single time! //

Sugar Cookies are one of my very favorite cookies in the entire world. Seriously. They are truly one of the most perfect cookies ever.

Because sugar cookies never go out of style or out of season and are a favorite anytime you make them!

The BEST Chewy Sugar Cookie Recipe - Sugar Cookie Recipe - Absolutely the BEST sugar cookie recipe I've ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this sugar cookie recipe makes cookies that turn out perfectly every single time! //

Maybe it is because these sugar cookies are different from the rolled sugar cookie recipe we also love throughout the holidays. Those can seem a bit daunting at times while this chewy version of the sugar cookie comes together quickly and is just one of those perfect cookies you enjoy eating!

How to Make the BEST Sugar Cookies

For this sugar cookie recipe, I scoop the dough, roll it into a ball and then roll it into a bit of granulated sugar for a sparkly touch that lends a crisp little coating on the cookie once it is baked. While you can certainly skip that little step, I highly recommend that you not. It is so very much worth it.

This is by far one of my most requested cookie recipes throughout the holidays, but also throughout the year!

It is just that perfect chewy, soft sugar cookie recipe that everyone raves over! One thing that I also like to do is include these amazing sugar cookies as well as my chocolate sugar cookies on a cookie platter.

Talk about heavenly!

You’ll definitely want to keep this sugar cookie recipe in your list of must-make cookie recipes!

  • Frosted Sugar Cookies – Be sure to use my family’s sugar cookie icing recipe for frosted sugar cookies. A pinch of sprinkles on top is always fun!
  • Color Sprinkles Sugar Cookies – Roll your sugar cookies in colored sprinkles (red or green for the holidays or pink for a little girl’s birthday) for a festive cookie!
  • Confetti Sugar Cookies – Mix colored confetti sprinkles in your cookie dough before scooping.

How to Make Ahead, Store, and Freeze Sugar Cookies

For an easy make ahead sugar cookie recipe, prepare your sugar cookie dough, through rolling in the sugar, and place onto a parchment lined baking sheet. Place into the freezer and freeze for 30 minutes. Transfer your cookies to a freezer-safe zip top bag and store in the freezer for up to 3 months.

When ready to serve, simply remove from the freezer-safe bag and place onto a parchment lined baking sheet. Bake as directed, adding about 3 minutes to the baking time.

Once baked, store cookies on the counter for up to a week.

The BEST Chewy Sugar Cookie Recipe - Sugar Cookie Recipe - Absolutely the BEST sugar cookie recipe I've ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this sugar cookie recipe makes cookies that turn out perfectly every single time! //

Here’s my Chewy Sugar Cookies Recipe. I hope you love it as much as we do.

The BEST Chewy Sugar Cookies Recipe - Absolutely the BEST sugar cookie recipe I've ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this sugar cookie recipe makes cookies that turn out perfectly every single time! //

The BEST Chewy Sugar Cookies Recipe!

The BEST Chewy Sugar Cookies Recipe – Absolutely the BEST sugar cookie recipe I’ve ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this sugar cookie recipe makes cookies that turn out perfectly every single time!
4.83 from 301 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 36 cookies
Course Dessert
Calories: 108kcal
Serving Size 1g
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 cup butter, softened 2 sticks
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar for rolling cookies


  • Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
  • Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  • Stir in flour, baking powder, and salt until well-combined. Stir in vanilla.
  • Scoop cookie dough by the tablespoon full and roll into a ball.
  • Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.


Be sure not to over beat your butter and sugar as you prepare your sugar cookie dough as it will beat too much air into the butter. This air, then when baking your cookies, will cause the cookies to rise and then fall flat.

Nutrition Information

Serving: 1g | Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 79mg | Potassium: 17mg | Sugar: 8g | Vitamin A: 165IU | Calcium: 6mg | Iron: 0.4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Southern Tea Cakes

No Bake Cookies

Chocolate Chip Cookies

Buttery Spritz Cookies

The BEST Chewy Sugar Cookies Recipe - Absolutely the BEST sugar cookie recipe I've ever tasted! These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this sugar cookie recipe makes cookies that turn out perfectly every single time! //

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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1056 Comments Leave a comment or review

  1. Hi Robyn! Do you think if I bake these cookies today, will/should the cookies come out chewy?? I love chewy cookies!
    Also, can I just grease a round non stick baking pan and just roll the cookies into balls as told above and, should I oil the bottom of the non stick pan or shouldn’t I? Thanks!!

    1. Hi Grace,
      There is no need to grease the nonstick cookie sheet when baking these cookies. They’ve always turned out chewy for me, so they should for you when you bake them. Just be sure not to overmix the cookie dough and not to overbake the cookies.

  2. These look great! Drop sugar cookies are a great idea. Sometimes I don’t have the patience or time to roll and cut out cookies. Thanks for sharing!

  3. Mmm!! Love sugar cookies!! My recipe is actually almost identical, but I swear yours look better than mine ever have!

  4. Oh my! These are absolutely DELICIOUS:) I am baking the second batch right now. Robyn, you are a blessing to us. Thank you. Wow!

  5. Sugar cookies are one of my FAVORITE cookies too and I LOVE a good chewy one. This looks perfect!

  6. Hi Robyn! I asked a previous question about the nonstick pan. I didn’t seem to understand your answer, sorry. May you please type your question again? Thank You!

  7. My dough is really sticky and I’m unable to even begin to make a ball of it. What did I do wrong? I have it sitting in the fridge in hopes that will help.

    1. Hi Jenny,
      If the dough is too sticky, incorporate in a few more tablespoons of all-purpose flour, but only a little bit so that it doesn’t make the cookie dough too dry. You can also try chilling the dough (like you suggested) to firm the dough a bit. Another trick would be to scoop the dough and drop into the granulated sugar for rolling and coat with the granulated sugar and then place onto the baking sheet without actually forming a “ball” in your hands.

      Let me know how it works for you!


    1. Hi Leiflynn,
      Sorry I missed your question until now. Sometimes if cookie dough is over mixed, it will toughen it which prevents it from spreading as it should. You’ll just want to mix the dough until it is combined and then drop onto the prepared cookie sheets for baking.

      Good luck!

    1. They turned out super cute! Unfortnately, I only had green crystals – would have looked much cuter plated with both red and green. Maybe I’ll put a red napkin on the plate under them, LOL.

  8. I never comment on websites…really, but I have to say, these are the best sugar cookies, ever! I’ve been searching for a good recipe for a while, and had about given up. Thank you, so much! 🙂

  9. Hi Robyn,
    I thought since Christmas is almost here when rolling the dough in sugar can I also roll it in crutches up candy cane bits? Would it work alright?

  10. Can regular salt be used or does it have to be kosher? I don’t want to have to buy a whole new kind of salt if I dont need too.

  11. Hi. This recipe looks soooooo good! I want to know if I can make the dough and leave it in the fridge overnight. Would it ruin the dough?

  12. Fab recipe. Even better than Pepperidge Farms (my all-time fav). It was a little sticky to start but after a few minutes it was totally workable. I added a little extra vanilla. My family loves them.

  13. Dear Robyn,
    My daughter and I made these wonderful cookies this evening and they are soft and delicious. We added 1 tsp orange zest and substituted 1 tsp fresh squeezed orange juice for the vanilla. We are excited to try lemons with the next batch we make, and then maybe limes. Thank you!

  14. I want to try these but I’m wanting to know if up I think these will hold up for decorating? I have to make some for my daughters pre k class and wanted to decorate some cute valentines ones.

  15. 5 stars!! Was surfing around for cookie recipes, found this and the pictures looked good so I figured I’d give it a try. Was skeptical at first because of how easy the recipe is, but these are absolutely the most delicious cookies I have ever made. Heaven. I can’t compliment this recipe enough. Can’t wait to try some other things from your site. Great job! 🙂 <3

  16. Hi, I really want to try out this recipe now, but I do not have Kosher salt, is it okay for me to not add in the Kosher salt?

  17. I was so excited to make these cookies because they looked delicious in the pictures. I followed your recipe exactly however, once I put the cookies in the oven, within a few minutes they completely melted in the oven! I was so disappointed. I had no choice but to throw out the rest of my batter. What did I do wrong?

  18. Perfect!! My finance and son end up eating the entire first batch before the second batch even finishes. I just use regular salted butter and don’t add salt, then substitute almond extract for vanilla, they turn out amazing. Thankyou so much for this recipe!! It has rocked our sugar cookie world (:

  19. Sound delish…. sugar cookies are one of my favorites. I will definitely give these a try. Thanks for sharing your recipe..

  20. I made a double batch of these sugar cookies today. My husband and son both LOVE a good soft sugar cookie. I am so excited to say that these passed the test!!!! My dough was sticky and I was not able to roll them into a ball. I did use my cookie scoop and scooped out a cookie, put it on the pan, put sugar on a spoon and sprinkled the sugar onto of the cookie then pressed it down. I hope to try to use colored sugar for holidays.
    These are great. I made them for my son and husband to take on their trip to Florida for Spring Break. I know they’ll be a hit.
    Thanks for sharing this recipe.
    I would give it 5 stars!

  21. love love love these cookies!! added a little orange juice and they are amazing! Next time I’m going to add a little orange zest as well. thanks for the wonderful recipe!! 🙂

  22. I made my butter cookies last week,, todayI wanted to look up for some sugar cookie recipe because I bought this real cute cookie mold tray and wanted to use. So I searched and found your recipe:) I am going to try right now! Not sure how they will turn out in the mold tray but I am going to find out!

    1. Hi Ruth,
      I’ve not used margarine in this recipe, but you should be fine to substitute it for the butter.

    1. Hey Bianca,
      It could be that when you mixed together the ingredients, they inadvertently became a bit overmixed. It will make a dough dry. These really take minimal mixing to combine.

  23. Sometimes all you want is an uncomplicated cookie, and these do the trick! The dough is easy to work with and is made very fast. Dangerously good!

  24. These cookies are wonderful! I loved them so much, I’m a creative cook, so I used your recipe as a crust for a special kind of Cheesecake pie I made up for my daughter’s band auction. It was absolutely wonderful!!!! I do have a question. I haven’t been brave enough to try yet, but how does this recipe store in the fridge over night if you need to make cookies several days in a row?

  25. truly the best sugar cookie recipe I have made. The kids love them. Simple recipe for a delicious cookie. Thanks for sharing your recipe.

  26. Printing and making right now!! A bunch of homeschooled Biology students will be enjoying them on their last day of class!! BEFORE they dissect an eyeball….yuck!! LOL

  27. Making them for our 3d grade girls basketball team. I’ll let you know how they come out.

  28. This recipe is wonderful, my 3yr old daughter loves to help me make these. They turn out great every single time. I have rolled this dough out and used cookie cutters and they still turned out great. Just be sure to watch them so the edges dont get too brown. My whole family loves them!!!!!

  29. Pingback: Lemon Sugar Cookies Recipe - Cooking | Add a Pinch
  30. these cookies are AMAZING Robin! i love how quick it is to make these AMAZING Sugar Cookies! thanks for sharing Robin!

  31. Hi Robyn, just wondering why my cookies came out flat and not fluffy like yours? Thanks for any info!

  32. Hi Robyn..cookies looks amazing..just one query…My sister is allergic to eggs so can I substitute eggs with anything..I am new to bsking..please help… love !

    1. My mother is also sensitive to eggs and I have used an egg replacer Ener-G in this recipe for her with great results.

  33. ZOMG your recipe was amazing. These are the best sugar cookies ever. Thanks for posting the recipe ^_^

  34. These are the best sugar cookies ever. I bake every Wednesday morning and this morning just didn’t know what I wanted to bake. Was looking for a sugar cookie recipe that didn’t have to be rolled out. This recipe is perfect! Cookies are delicious and have a very nice appearance. I can see endless possibilities using this recipe to create other flavors like lemon, lime, almond…. Thanks for sharing. This recipe is now on my “go to” list!

  35. Just made these cookies. They are GREAT! So simple yet so good. Oftentimes it is the very simple things that are the best. So glad I found this website. Everything looks so good!

  36. This recipe looks delicious. Going to try tomorrow. Could you please tell me how large the balls are that you make and how big do the cookies end up. I need to make a specific size cookie.

  37. I just tried these and followed the directions to the T and somehow I ended up with a giant mess! The cookies were foamy and seemed melted and didn’t even take a solid form. I double checked the baking powder and it is not expired and I did not melt the butter. I don’t know what happened 🙁

    1. Baking soda.
      Same thing happened to me with the first batch I put in. I couldn’t understand what happened, I looked over the recipe again and saw that it didn’t call for any baking soda. So I took a bit of the batter added a little baking soda to it and made one cookie for a test. When it was done it came out perfectly, so I went back and added 1tsp of baking soda to the batter and the rest of the cookies came out fine.

    2. the same thing happened to me. The directions don’t call for it to be refrigerated either. I will not be making this recipe again that is for sure.

    3. Same thing happened to me as well. The cookies didnt take form and “melted” still tasted good but I did try to add 1/2 teasp. of baking soda to the other half of the batch and then they finally worked! Sprinkled some nutmeg, sea salt and cinnamon on top! Really yummy after the fix!

    4. hello, i did this recipe before and on my first try i got them made perfectly although the 4th time i made them i didnt put enough flour and that same thing happened to me. Maybe it was because of the amount of flour. The flour makes it thick and able to grow but without enough of it, it turns out too liquidy and soupy.

  38. I tried this recipe and let me tell you these were so simple and so delish I have decided to make these this year for Christmas. The only thing I did different is I used earth balance natural buttery spread original due to the fact that my 1 year old has a milk allergy. This was a huge hit in my household. This is my new go to sugar cookie!! Thanks so much!

  39. I love love LOVE these cookies! I made these for a family gathering where I would be meeting my boyfriends mother for the very first time.. (YIKES!) My guy told me that she was a total cookie monster.. she cant say no. So I thought that greasing the wheels couldnt hurt right? Well.. she totally fell in love with them! I added some lemon zest to the recipe so it brighted them up an gave them a wonderful aromatic touch. I got the seal of approval from my boyfriends mom, and even got asked for the recipie!!.. Thanks so much, these will totally be a staple in our home

  40. I needed to make a hundred neon cookies and this was the recipe I landed on. I added a squirt of neon color to each batch (right after adding the egg) and made hot pink, orange, yellow, turquoise and lime. I refrigerated the dough for about an hour, then scooped out with a scooper. I also pressed them into the matching-colored sanding sugar and they look fabulous! Thanks for sharing your recipe. This will be my go-to sugar cookie recipe!

  41. I am making these right now, I added 1 Tbsp of powdered sugar and doubled the vanilla. The dough is chilling at the moment, I hope they turn out as good as they sound!

  42. I tried to make these and my first datch were not so good they didn’t expand and it took 20 minutes to get to a golden brown I did follow the instructions but something was off for my last batch I refridorated the dough and hopefully that will help although it does not day to do that in the directions

  43. Followed the recipe almost exact (2 tsps vanilla instead of 1) and they came out amazing. My husband said they were the best sugar cookies he’s ever had. That is amazing in itself because I never make a cookie he likes.

  44. My Husband’s words: ” We will never have enough of these in the house.”

    They were a true hit! I rolled mine in cinnamon and sugar, making a snickerdoodle!
    Truly fantastic recipe!

  45. I literally just made these with my daughter, they are delicious. I would definitely recommend this recipe and i baked them at 9 mins but put them in for another 2 mins because they were a little bit to doughy in the middlle for my liking 🙂

    1. You can find that out with using My Fitness Pal there’s a spot to enter any kind of recipe and it tells you ALL Nutrition facts.

  46. I just made a batch of these cookies and I am eating them as I write this, this is one of the most simplest and decadent cookies I have ever eaten, I did not have to chill the dough and the cookies came out fabulous, I am truly at a loss to see how someone can fail so horribly with such an extremely easy, easy recipe, I will be making these cookies and the Lemon Sugar cookies forever.

    Thanks so very much for an amazing recipe.

  47. Pingback: Sugar Cookie Recipe - Cooking | Add a Pinch
  48. These cookies came out amazing! I folded the recipe to the letter, and while it didn’t need any extra ingredients, it did need a few more minutes in the oven. Put they turned out delicious, something I’ll definitely be baking again.

  49. By far the best sugar cookie recipe that i have come across! I love adding a different twist to them every time i fix them, from rolling them in pumpkin spice and sugar, to adding orange extract to the others!

  50. They are great I did half the batch with a little extra vanilla and the other half with peanut butter a total HIT!!!!

  51. LOVE these cookies!! I double the vanilla for my sugar cookie version; added chocolate chips (yum!); changed out the vanilla extract for two tablespoons of lemon extract (yummy!); and have used almond extract and strawberry extract (will try those again with more extract next time, but they were both pretty darn good!). As you can see, I have used this recipe as a base several times (probably 20 times by now = around 720 cookies!) and I found that 375 degrees for 10 minutes on a Sil pat works perfectly. This Christmas it will be the “only” cookie I bake for gifts — in all it’s special flavors!!!! Thank you so much!!

  52. I am a very busy (retired) lady who just loves to bake. We have 7 children 14 grandchildren and 8 great grandchildren. I have dozens of wonderful recipes that have been handed down through the years. A lot of them are my inventions that my children love. Last Christmas one of my sons and his wife bought me a cookie press. The only batter that is soft enough to put in it, is whipped shortbread. I was looking for a cookie that was soft enough to press through those little discs. As they are coming for Christmas I would love to show them that I (at least) tried to use their present..
    Thank you so much
    Lillian Wawzonek

    1. Oh my goodness, Janine, that’s a true profession of love for a recipe if I’ve ever heard one! You sound so much like me! xo

    1. Hi Hannah,
      Thanks so much, Hannah. This sugar cookie recipe does spread while baking and really isn’t intended as a cookie cutter type sugar cookie recipe. I do have this one that is perfect for that:

  53. I made these with half butter, half coconut oil and half bleached flour and half coconut flour. DELICIOUS! I will be making these for my holiday cookie exchange. With out a doubt the best sugar cookies ever, perfectly crisp and chewy. Do yourself a favor and make these cookies as soon as possible.

  54. Pingback: Funfetti Cookies Recipe - Cooking | Add a Pinch
      1. You can use whichever you prefer. Professional bakers usually recommend using unsalted, but I generally have salted on hand and use it.

  55. Followed the recipe completely, but the cookies still turned out hard once they cooled down a bit. I think I’ll go back to making cookies from the pre-bought mix, at least those ones stay soft.

    1. Oh no! I hate that it didn’t work for you. I’ve not had an issue with them being hard at all. If you do attempt to make them again, maybe double check your oven temperature with a thermometer to make sure it isn’t slightly hotter than it is showing. Or, you could bump down the baking time to make sure they aren’t baking longer than needed.

  56. After reading most of the reviews…contemplating and rerouting to other recipe sites I kept coming back to this one! Sugar cookies are so simple…but you just have to get the taste just right!! Made them minutes after hauling the tablet to the kitchen…kids couldnt wait to help!! They turned out awesome…maybe even perfect!! Exactly what I was looking for…nothing added nothing subtracted just really good sugar cookies!!
    Thank You!!

  57. Pingback: Favorite Christmas Cookies - Cooking | Add a Pinch
    1. I’m so glad your children enjoy them and love the idea of making them into candy cane cookies! I hope you have a Merry Christmas!

  58. I just finished my first batch and they were delicious!!! I followed the recipe as directed and they turned out perfect. I gave my sister some and she said they were great!!! Thank you so much!!!

  59. made them but used canola oil in lieu of butter (didn’t have any). pressed down like it said and they came out relatively great. rolled them in a mix of peppermint and sugar since it’s the holidays and I have an abundance of candycanes!

    1. Hi Mary,
      I don’t refrigerate mine if I’m able to bake all of the sheet pans fairly quickly. You just don’t want the cookie dough to get too warm as they’ll spread too much.

    2. I didn’t refrigerate mine and they turned out great. They were a hit with my husband. When they cool, we are going to add some light frosting and sprinkles!

    1. Hi Mary,
      The recipe ingredients list for my sugar cookies includes the amount of baking powder that you’ll need to make these.

  60. I have a question I made some chocolate chip cookies today and they came out flat what caused this I followed recipie on the nestle toll house bag

  61. Can i use this recipe as a cut out cookie?,i have made them several times and i really want the chewiness for my cookies for santa,me and my kiddos have been trying several ddifferent recipes and they were good but not as awesome as these are!!

  62. Wow!! I just made these for Christmas. Not only are they super easy, they are delicious. I will definitely be making these again.

  63. Wow I just made these cookies and they are yummers!!! After reading several recipes I decided on this one and it did not disappoint. This was my first time making sugar cookies. I was a little nervous after reading reviews but I followed your recipe exactly except I added lemon extract too. Do you have a recipe for chocolate chip cookies?

  64. These cookies were super simple to make (I followed the recipe to the letter) and a hit with my hubby. Two forks up!

  65. I’d give 10 stars if I could! Typically, I do not comment on recipes… I was looking for a sugar cookie recipe that did not require baking soda, because I am out. I came across this one and saw how easy they were to make. I read the reviews and was slightly skeptical, because my cookies have all been coming out flat lately. I decided to ignore the bad reviews, and trust that this recipe would work. I followed all of the steps to a T, with my 6 year old. (He loves to bake with me.) I did put my dough in the fridge for a short amount of time, thinking we might make shapes, then changed my mind and got straight to baking them. Mainly because my little love was telling me how ready he was for cookies. Well, I did have trouble “rolling” them in the sugar, but other than that, these cookies were amazing!! Baking soda is not necessary! Neither is putting the dough in the fridge. Yes, this is fluffy dough. Yes, it “melts” in the oven. Yes, these cookies are delicious! They are the perfect combination of crispy and chewy. Thank you for this wonderful recipe.

  66. I have 3 kids under the age of 5 and they had a blast helping me make these and especially eating them 🙂 They ate them faster than they baked ! Simple yet absolutely delicious. Thanks for sharing. Bet youd never have thought someone would be making these in a tiny village in Transylvania 🙂 Thanks again!

  67. Pingback: Triple Chocolate Cookies Recipe - Cooking | Add a Pinch
  68. I always use this recipe for baking my sugar cookies. They always come out nice and chewy. I had to adjust the bake time, due to using a gas stove. Do you recommend adjusting the temperature? Or just take the cookies out sooner, like I have been doing

  69. Thank you, thank you, thank you. This is the easiest recipe ever! I am not a baker and usually have to try a recipe 2-3 times in order to get it right. I followed this recipe as is and the cookies turned out great! I will definitely bake these again and feel confident enough to add cinnamon, chocolate chips, and whatever else I have the taste for.

  70. I just now read all of the comments on this recipe. I just made them and had no issues at all. I even inadvertently melted half the butter – didn’t mean to – and they still came out great. Super easy. I threw the bowl of dough in the refrigerator for about 15 minutes before scooping out. It’s a little warm in Southern California today, and I thought it best. I also baked mine for about 12 minutes to get the texture I wanted. Seriously easy and really delicious. They make great cookies for ice cream sandwiches!

  71. I made these today and couldn’t believe how easy they were and how perfectly they turned out. I dipped them in Wilton White Sparkling Sugar (decorative) instead of regular granulated and they’re as beautiful as they are delicious. Thank you so much!

  72. Hi! These are the absolute BEST cookies I have ever had! I made them for my fiance to bring into work and all his coworkers raved about them! This may be a silly question, but is there any way to cut the recipe in half? I know it has 1 egg, so that is why I ask. I would like to have it in half so I can only use 1,stick of butter. Thanks!

  73. I used two sticks of Tillamook sweet cream butter (salted and did not add salt in the recipe) DO NOT MELT THE BUTTER PEOPLE! ! ! Softened does not mean melted or even squishy. I know its hard but you have to cut the sugar and butter together with a fork for a bit while it’s cold till its pretty well mixed then add a cold egg-now it will get much easier to cream up. The consistency of the dough should be like holding play dough (pop in the fridge while your preheating just for a bit if need be) also if it seems just a bit too dry (mine was cuz i added 1tb of Hershey coco powder with 1tb of the vanilla-fyi it makes them tast alot like the Christmas cookies in the blue can) then just give a spirits of olive oil. Roll 1tb (level not rounded) amount of dough into a ball. Roll gently in a bowl of sugar till coated (do not skip this), place on a lightly greased cookie sheet and press down with your tumb once just a little in the middle. I baked mine (12cookies at a time) 10 minutes then let them cool for 5 before digging in. Turned out freaking fantastic.

  74. these cookies were quick and easy to make, taste delicious. No refrigerating or rolling required. I’ll be making again. thanks!.

  75. Me and my family enjoyed the cookies I’m only 12 and I made them myself. I love to bake, i want to be a Baker when I’m older. I want to thank you for this recipe.

    1. My niece loved baking at 12 years old too. She is almost 23 years old and has graduated from The French Pastry School and is now working in the pastry field. You can definitely do it. Good luck!

  76. Please Help:

    I’ve made cookies with this same recipe about four times and only made a perfect batch once.

    Meaning I’ve only made it to where I could roll the cookie dough into a ball once.

    I don’t understand what I did wrong the other times when I follow the instructions step by step and couldn’t roll the cookies. I help my friend make the cookies the same way as the instructions and the same thing happened.

    If you can tell me where I might have made a mistake I’d really appreciate it.

    1. Everytime I make sugar cookies I chill the dough before I roll it. I did so with this recipe as well. Hope that helps.

    2. Try taking the refrigerated butter and microwave for 9 seconds. It should still be very firm to the touch. You probably let your butter get too soft. If the batter is too soft, put in freezer for 10 minutes.

  77. Holy Cow! These are everything a sugar cookie could ever hope to be. Thank you for sharing this recipe!

  78. I made this recipe. but i added some chocolate fudge that i got from left over ice cream things at work. was really good !

  79. Wonderful Recipe! Thank you so much! I needed to figure out a replacement for the baking soda and the baking powder worked even better!! The cookies came out amazing, my boyfriend thought I bought them at the store haha Thank you so much for sharing!! 😀

  80. I made this cookies last night and my family absolutely loved them! I deviated from the recipe a tad and added about a 1/2 cup of brown sugar and a cup of regular white sugar! I think it gave them even more moisture and kept them super soft!

    I even glazed them with a super simple sugar cookie icing! It made them even that much better!

    Thank you so much!

  81. I followed the directions exactly and the cookie dough was so runny it looked like cake batter! 🙁 I don’t understand what I could have done wrong. I really did follow the directions to a T

    1. Over mixing could be then issue…especially if you’re using a mixer..try using good old fashion man (or woman lol) power..use a fork..and instead of mixing the butter and sugar together first, try putting all dry ingredients together first then add the butter, vanilla, and eggM

    2. It’s very easy to over soften or over beat your butter which leaves you with runny dough and flat cookies. Let your butter come to “room temperature” or about 60 degrees F and beat on low.

  82. I’d been looking forward to making this recipe for weeks and finally tried to make it but was not able to roll it into balls to place on the cookie sheet. I even tried putting it in the fridge to get harder, hoping it would help. It stuck to my hands like glue and so I added more flour thinking it would help but it ruined them. The dough tasted great though.

    1. Hi Brooke,
      Sorry you had problems with it. It sounds like your butter may have been too soft when the other ingredients were added.

  83. This has become the whole family’s favorite sugar cookie recipe. I’ve made it according to the directions at least four times and never had less than perfect results.

  84. The taste is great. For a better texture, I recommend adding the vanilla extract, salt, and baking powder prior to adding the flour. Also, use only one fourth teaspoon of salt and add the flour to the mixture gradually rather than dumping all of the flour in at once.

      1. I wanted to make something sweet so fast and wanted less. I only used 1/2 cup margarine, 2 cups flour, egg, 1/3cup brown sugar, near 1 cup sugar…(i had no butter and zero vanilla) they came out light and chewy and delicious, Oh Yeah!!!! 🙂

  85. This seems like the best recipe I’ve found for sugar cookies. I’m making these kind of last minute for something and can’t run out and buy kosher salt. Will regular salt suffice?

  86. You saved me with this recipe! I was originally using a recipe that required baking soda and I made the batch and it taste like pure baking soda. I was really crunched for time because I was baking cookies for a bake sale the next day, then came along this recipe and your website. The dough was too perfect, and spread really well in the oven. Thank you so much!

  87. Made in a toaster oven and it came out great. I added a bit of food coloring to the sugar that you roll the dough in. I did red and yellow for Thanksgiving, came out looking very pretty once the cookies were layered on a serving dish.

  88. This is my new Christmas rollout cookies…
    The only thing I changed was to add 1/2 more flour
    I added all my dry ingredients 1st then the wet and then
    I put the vanilla egg and softened butter in and used my hands
    to incorporate it all..till it stuck together in a ball…They were crisp
    and chewy and delicious..thanks for a great recipe

  89. I made the cookies last night. They came out exactly as pictured. They were crispy outside and soft and chewy on the inside. No problem at all. However, we found them way too sugary. It was like eating pure sugar. I don’t think I will make them again.

  90. Would like to try as I prefer a chewy cookie to a crisp one (which sugar cookies typically are), but can it be rolled out and used with cookie cutter shapes as is the typical sugar cookie??

    1. I believe so. But the cutout cookies need to be thick or they will get to crispy. You might have to bake it for extra time to achieve the proper cookie. They will be really light colored, (lighter than the dough), and they will hold their shape. I hope this helps.

  91. The recipe was great! I need help, though. How do I keep my cookies from spreading so much? Does chilling the dough first help? Mine always go flat and touch each other.

  92. I was just sitting here bored out of my mind waiting to hear who will win the voice and started browsing Pinterest. When I came across these cookies. Wouldn’t youknow, I had all the ingredients ! I just ate one straight out of the oven….omg….buttery heavenly goodness! Thanksffor the recipe!

  93. I just baked these, I used a fork to mix my ingredients because mixer just blew up! And they turned out great, my kids are eating them just as fast as they come out of oven. I planned on giving some as gifts, but because so many have been ate I’ll have to go buy more sugar so I can make another batch! Family favorite at our house now.

  94. Just made these as a tester pre-family Christmas party this Sunday, and they’re delicious! My whole family’s in love (I had to make my mom keep me away. Definitely taking another batch to the party! 🙂

  95. I was looking for a simply stated sugar cookie recipe to try out my new fiori di sicilia flavoring in… and I came across yours. Added a scant 1/4 tsp and the results are amazing! They are like a lovely creamsicle sugar cookie! Crisp on the outside and chewy on the inside. Thank you so much!

  96. Fun- Easy – and Amazing! No more store bought cookies ever again. We ate them all in a 24 hour period. If my husband was here, they would have never made it from the baking sheet to the cookie jar…only straight to his mouth!
    I can’t wait to bake them for valentines and share them with friends! Enjoy

    1. You never want to grease a baking sheet for cookies. It will cause them to spread out and be much flatter than normal! 🙂

  97. My butter was too soft so the dough was too soft. I didn’t have much time so I sprinkled granulated sugar on the baking sheet and then on the top of the cookies. It worked well. Everyone loved it! Thank you for the recipe.

  98. These cookies are the best! I’ve made them twice now and think this may be my new “go to” sugar cookie recipe. The only problem I have is getting them in the oven before I eat all the dough!
    Just so you know, I used this recipe for cut out cookies both times. I followed the recipe and then refrigerated the dough for one hour and rolled out on a floured surface. Baked them for about 8 min. @ 350 degrees. The dough held its shape and tasted fantastic. We will make these again and again!

  99. I made these today, and wow, they were fantastic! Very simple and easy to make + eat. Since there weren’t a lot of ingredients, I could really taste how buttery the cookie is. I ended up reducing the amount of sugar in the dough to 1 cup, replacing a 1/2 cup of the ap flour with ww, and cutting out 1/4 cup of flour in general since the ww flour tends to be drying. Just a thought: adding in lemon extract or zest would’ve been awesome too, I think!

  100. My boyfriend and I made these sugar cookies together. We had a good time and so we are going to make a habit of finding recipes that we think sound good and cook& bake more together. We know this will help make or relationship stronger. After all the couple who cooks together stays together. The cookies tasted awesome, Jay aids they were addictive.

  101. These were wonderful! I used flax seed and water instead of an egg and dairy free butter instead. They were so easy and quick to make, I will definitely make them again!

    1. I’m so glad you enjoyed them, Sophia! Thank you so much for sharing how you made the changes for your needs! They sound delicious!

  102. My daughter and I just made these today. Super simple and delicious! I added a little lemon and used 1 cup white sugar, 1/2 cup brown sugar and we rolled them in colored sugar before we put them in the oven for a nice spring twist. We will definitely make these again!

  103. I just made these for a party tonight and got so many complements! Thanks so much for the recipe! Very yummy thanks to all the butter. 😉 Do you think if you used frozen/cold butter and grated it that they’d turn out flakey like pie crust?

    1. Yes, so true. I made these sugar cookies at my home to distribute at a party, and everyone complimented me for how crisp on the outside and chewy it was in the inside. Definately and excellent recipe to make at parties, for your family,

  104. Added some rose water and cardamom and cut down some of the sugar, then rolled the cookies in toasted pistachios. Look forward to trying orange water and almonds.

    1. Most professional bakers recommend using unsalted butter in their baking. Salted butter is usually what I have on hand. You can use either that you prefer.

  105. These are AMAZING SO DELICIOUS!!! I never really liked sugar cookies too much, but I’m hooked. They’re so easy to make, my 3 year old and I make them all the time. She dumps in a bunch of sprinkles and it adds a bit of crunch and color, too haha.

    1. How fun! I love that you and your daughter make these cookies together. What wonderful memories you are making for both of you!

  106. definitely 10 stars i made a batch and they were gone within an hr my grandkids and i love them have it bookmarked and making a batch right now will never make any other recipe again ty

    1. Hi Jessica,
      You do not have to use kosher salt. If you are using table salt, use half of the amount called for in the recipe and adjust to your preference.

  107. Amazing! Even though I accidentally put in 2 cups of butter so I had to make them as cupcakes! Rofl!!! They are amazing!! Will 100% make again as cookies (or the cupcakes). ?

  108. Absolutely delicious! Perfect flavor. Perfect texture. Slightly chewy on the inside and a bit crunchy on the outside. I baked them on a silpat at 350 degrees for about 16 or 17 minutes until they were just darkening at the edges. I also used course turbinado sugar on the outside for extra crunch. Insanely good.

  109. I made these for my sister and she absolutely loved them I also did something a little creative and made them into like an ice cream cookie bowl and she said they were to die for.

  110. As a college student who is still learning some common sense tricks in the kitchen (I am actually a good cook/baker… I swear) I am facing a dilemma here. We have everything in our kitchen but we maybe have a cup of sugar in the container… Definitely not a cup-and-a-half. I am not sure if you will see this today or not, but if I only use a cup and then follow the recipe after that… Would they turn out the same, just… less?

    Thanks in advance!

    1. if you are going to reduce this recipe, you need to reduce everything else in the recipe by equal measure. baking is not like cooking, it is much more like a science. so, if you reduce this by 1/3 , you must reduce the the rest of the recipe by the same fraction. You can leave the 1 egg, but the rest you need to reduce. It will make for a stickier batter, and probably a crispier cookie. I hope that helps. Of course Im hoping that since this is several week later, you will have bought more sugar by now.

  111. These cookies are delicious! I consider myself an excellent baker…believe me, you just taught an old dog a new trick!!! Thank you for sharing this recipe. Success is in firm cookie dough. Mix with the butter as cold as possible. For a change up try almond extract in place of vanilla. I rolled dough into a ball, slightly depressed dough in hand, with dough stuck to hand tipped it up side down and gently pressed into sugar. This leaves sugar on top only. If you love sugar cookies and want a winner, try this recipe!

  112. These are great! My first time making sugar cookies. I was out of chocolate chips and peanut butter, I was really craving cookies.

  113. Hi! I made these cookies a couple of times a while back and i loved them, I even mixed m&m’s in them! Anyways, I have been asked to make sugar cookies for a baby shower and immediately your recipe came to mind. But I remembered these weren’t made for cookie cutters! Is there anyway I can use this for cookie cutters as is or can i alter the recipe to do so?


  114. I made these for a friend, but of coooouuurrssseee I had to eat one for testing. I baked mine at 325ºF instead and just put them in for a few minutes longer because I like ’em chewy. If you enjoy very sweet things then these are amazing.

  115. These are the best sugar cookies I have ever tasted…and when I say “the best”, I mean BY FAR!! My family’s is demanding that I make them again tonight, just two nights after my first batch!! Thanks so much for sharing the recipe!

  116. I’m struggling making sugar cookies for the first time. For some reason the cookies go flat and I’m not sure why. I use self-rising flour and they still don’t rise. But they taste great.

  117. Can you freeze the dough and cook later? Btw…this is our go to sugar cookie recipe!!! Soooooooo good.

    1. TAYLOR mine was soupy too. So I just added more flour to thicken the batter and the cookies turned out great! I didn’t really measure the extra flour amount…I just added more until the texture felt like normal cookie dough.

  118. What do you do if you have no baking powder or baking soda is there an alternative they don’t have them in our stores

    1. You don’t really need either. Baking soda and powder are purely for making the dough rise. If you don’t feel comfortable leaving baking soda/powder out, they have cookie recipes that don’t use either.

    1. Elisa…I am NOT the creator of this recipe, but when I saw this, I thought I’d answer. Unless a recipe TELLS you to use salted butter, ALWAYS use UNsalted! I know people who have used salted butter and totally ruined their recipes! Since THIS recipe already calls for salt, if you used salted butter, it would make your cookies tast BAD! So…for THIS one, use UNsalted butter! This will go for MOST cookie and cake recipes. I’m sure this person just forgot to say here. Hope this helps you!

  119. If you’re substituting self rising flour for all purpose flour that might be the problem….best to follow the recipe.

  120. These are very good cookies. I use white whole wheat flour in place of the all purpose flour. Next time I may swap out the vanilla for maple and brown sugar for white sugar.

  121. Could I bake these in silicone molds and decorate them like cut-out sugar cookies? Would the general outcome be the same?

  122. Made these this morning, and they really are the best sugar cookies we have ever had. I’m so happy I doubled the batch, half for the family get together tonight, and half for me and my husband over the long weekend!

  123. Made by my 11 year old granddaughter… She says they are the BEST, I agree. They are chewy and full of flavor. I am sure they will be made often in my house.

  124. Mine turned out hard :o( I don’t know what I did wrong. I mixed the sugar and butter with a mixer instead of by hand, could that have made a difference? I also used organic flour. They are still really good, just crispy!! I’ll try again and maybe not bake them as long, maybe my oven is off.

  125. I have for years try to make Sugar cookies and I could NEVER get them right untill I made these!! These are AMAZING and Yes I even rolled them out and made Fall cut out cookies with this recipe ! All I did different was put the cookie dough in the refrigerator for 10 minutes so I was able to roll it out and it worked! Thanks I finally found a great tasting recipe that works!!

    1. I use salted butter, Neka. I wouldn’t recommend using a spread instead of the butter as it will change the texture of the batter and the cookie.

  126. I think these sugar are really good. I could not find a good sugar cookie recipe until now. This recipe is really easy and fast. I have tried them with the sugar coating and without. I like them better with.

  127. Let me just say, i am NOT a baker, but I just happened to get some “Enriched All Purpose Wheat Flour and White Grape Seed Flour Blend” in a monthly mystery box and decided to bake these cookies.

    This recipe was super easy! Even though I used a different flour, I used the same amount as the recipe called for, and they turned out great! Depending on how flat you press them and long you cook them you can get really crispy (but not HARD) cookies or cookies with a soft slightly chewy center and crisp edges. I preferred the latter.

    I mixed cocoa nibs into some of the cookies before baking – soooo good!

    I even wrapped a ball of caramel in cookie dough before baking. *Make sure to refrigerate these for a while before baking or the caramel will leak out.*

    Great recipe, great results! Even for a non-baker lol

    1. Hi Hannah!
      How sweet to make these for your friend! I know she appreciated it! I would recommend keeping them in an airtight container, covering them with a cake dome, or just wrapping well with wrap. I hope that helps! xo

  128. The cookies are delicious!! Although they are very good, they took a lot longer to bake than said. Overall, I was very pleased with the recipe!!!!! 🙂

  129. Hi! I need to know if you would strongly recommend these. I am making them for a hospital bake sale and need tips to make these PERFECT.

  130. I like bigger cookies and I had to bump up the time to get them baked through. I think the first batch was a bit underdone.

  131. My husband asked me to make some sugar cookies so I decided to search for a good recipe. I ran across this one and my search ended. It was easy and I love that I can roll and cut if I like. I definitely rolled in the sugar and it was a great touch. I made them small the first time and got 40 cookies. I made them larger and got 20 large cookies. They are soft and chewy for at least a day. I can’t tell how long they last because they were gone in less than a day in my house!

  132. These are by far the best sugar cookies i havr ever made. They are perfect and in my opinion so much better than any store bought sugar cookies thank you so much my search for the perfect chewy sugar cookies is over!

  133. Great recipe! I made these in a half batch but with the full egg amount. If you do that, I would definitely recommend chilling them a bit before rolling because otherwise the dough is super sticky. I will be making these again for sure.

  134. Is it okay to pre-make the dough and then store it in the fridge? How long can it be stored it I can?

    The recipe looks really good! 🙂

    1. Hi Veronica,
      Refrigerated dough will only last for up to three days. If you do decide to refrigerate it, make sure to wrap really tightly or place in an airtight container. I hope you enjoy the cookies! Thanks! xo

  135. I just mixed up a batch and they are in the oven as I type this up! hope they are yummy! I’m looking for a sweet cookie for my childs harvest party! Hope these take the gold and I can start mass production!

    1. Hi Kendall,
      You can, but I have not used powdered sugar in this recipe, so I can’t say if there are taste and/or texture changes. Thanks!

  136. I did exactly what this recipe told me. 3 Down falls was that I had to use extra flour to roll my dough into a ball (before rolling it in the sugar) coz it was too wet, I skipped the 350 to preheat and used 375 for 15 mins asap and I Didnt have baking powder so i used baking soda. The results turned out chewy and good just like the others say !

    1. I am at 4900 and I have so far added 4 minutes and they are not done yet. Will check every 2 minutes till done. They smell good

  137. Great texture and taste but mine didn’t come out like yours. I rolled and pressed them slightly but they didn’t spread like yours. Any thoughts?

    1. Hi Rannie, I’m not exactly sure what happened, but could be baking powder that was not really fresh or something similar. I’m sorry they didn’t spread as much, but I am glad you liked the taste! Thanks!

    1. Hi Destiney,
      I always use parchment or a nonstick baking mat when baking these cookies. I am afraid they may stick using a spray. Thanks so much!

    1. I’ve not made it with those ingredients so I’m not sure how it will turn out. I’d love to hear if you give it a try that way. Thanks!

  138. Best. Cookies. Ever. I put mine directly on a cookie sheet without parchment paper or Pam and they came up with no problem. I’m making these for my next carry-in at school..

  139. Followed the recipe, added only a smidgen more of vanilla and used salted butter for these….BEST COOKIES EVER!!! Had to cook them for a couple minutes longer than called for to get that brown glow on the bottom. The taste is AHH-MAZING! My kids and husband agree, these are the best cookies ever!

  140. Absolutely the best sugar cookies ever! I followed the recipe exactly, except that I didn’t realize that I was 1/4 c. short on flour and had to substitute corn starch at the last minute to save the batter. The result was tender, crunchy, delicious! Thank you!

    1. To make a Baking powder substitute, you can mix 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for each teaspoon baking powder. Enjoy the cookies – they are delicious! Thanks!

    1. It should not need more flour. Since it’s a drop sugar cookie, it will not have the same consistency as a rolled dough. Hope you enjoy them!

    2. This recipe was perfect…after baking I sprinkled more sugar and then put then on a rack to sit out and bake a little more. They are soft inside. I love the idea of using Kosher salt instead of table salt. I use salted butter so it would have been too much salt. Just love this recipe…thanks!

  141. Just made these today with my three-year-old twins and they area HUGE SUCCESS, thank you for this recipe! It’s delicious and easy enough for little hands to help, especially rolling the cookies around in sugar 😉

    1. I’m so glad you and your children enjoyed them! Sounds like a fun experience for all of you! Thanks so much for sharing with me! xo

  142. Thank you for the great recipe! Sometimes sugar cookies taste bland but these have great flavour and I like that they are chewy. I made them with my 3 year old son and he had a great time! Instead of rolling in sugar we made them plain and then used your cookie icing recipe and sprinkles to decorate. Happy baking and holidays to everyone!

  143. My kids just make these and they are awesome!! I have tried making sugar cookies in the past with terrible results so I was very happy this one finally worked.

    1. Hi Lizz, This Chewy Sugar Cookie recipe is not intended for cut-out sugar cookies. I created this Chewy Sugar Cookie recipe to make a quick, easy sugar cookie anytime and it works best as described in this recipe.
      Here’s my recipe for Cut-Out Sugar Cookies (Rolled Sugar Cookies). Hope you enjoy both recipes! They are both delicious! Thanks! xo

  144. This is the BEST recipe on every level. I’ve made 4 different batches so far. I made the lemon version, made one of the best chocolate cookies by using 1/3c of coco (removed 1/3c of flour), made one with chopped toasted pecans, and even made a batch and added chocolate chips. Making another batch tonight using some caramelized sugar I made. Oh my there goes my waistline. Thank you I think 🙂

  145. I’ve had such bad luck with all other sugar cookies recipes. This one by far the BEST! Will be using it all the time now! Super easy & SO DELICIOUS & CHEWY!

    1. Hi Ione,
      You can use whichever you prefer. I generally keep salted butter on hand and use it mostly in my cooking and baking. Professional bakers; however, recommend using unsalted butter so that you can control the salt more easily. I hope you enjoy them! xo

  146. Robyn:
    I made the cookies tonight and ate the first one, still warm, but not too warm. You are right! They are the best sugar cookies ever! I used salted butter. (If you haven’t tried it, I think Plugra is the best butter, either the salted or unsalted. I find it does not turn rancid as readily as any of the others: excellent, and the salted is not too salty.) The batch perfectly fit onto two cookie sheets.Tomorrow, if I have time, I will send you another “best” recipe for brownies. Thanks again!

  147. I made these tonight in a fit of boredom and they are perfect! I pressed m&ms into the top rather than rolling them in sugar, and they came out just fine. My boyfriend is very impressed even though I keep telling him how easy the recipe is!

    (I can’t seem to rate the recipe from my phone, but I give it a 5!)

  148. Made these today with the assistance of my granddaughters. They were wonderful! We made large cookies because that’s what the girls wanted (2 tablespoons of dough per cookie). Soft, chewy and a great flavor! I used vanilla bean paste in addition to the vanilla, but I do that in most recipes that call for vanilla, it adds a depth of flavor plain vanilla extract just can’t reach. These are definitely going to become my go to sugar cookie recipe!

    1. Hi Darlene,
      It could have gotten a bit sticky if your butter got too soft before you mixed the dough. I hope that helps! Thanks so much! xo

  149. I was skeptical until I ate them! Delicious and so easy to make. My extremely picky daughter devoured them.

    1. I’m so glad you and your daughter enjoyed them! They are some of our favorites around my house too! Thanks! xo

  150. These cookies were nothing short of phenomenal. I used one T of vanilla though and because the dough was a bit dry added 3 T cream.
    Please put accurate time for making cookies. They do not take 5 minutes to make!!!!
    Assembling ingredients, measuring, mixing dough rolling into balls then into sugar mixture , flattening them placing in oven. Not even an extremely experienced baker could do that!!!!!
    Inaccurate times just make people frustrated!!!
    Thanks for a fabulous day of baking. We iced and put Christmas sprinkles on ours!!!

    1. Hi Kristie – This Chewy Sugar Cookie is not intended for rolling and cutting. I use my Cut Out Sugar Cookie recipe that’s been in my family for a long time for using with cookie cutters. I hope you enjoy them! Both cookie are delicious! Thanks!

  151. does the dough freeze well? I’d like to make my holiday cookies ahead and freeze this year as time is very tough for me now.

    1. Last year I baked them a couple weeks in advance and froze the finished cookies, took them out the morning of the Christmas party and they tasted as fresh as baked that day! Baking them now for this years Christmas eve party

  152. We love this receipe! Even my husband who isn’t a sugar cookie lover, likes them! Simple and delicious. Thank you. We have been looking for that perfect sugar cookie receipe for awhile. Looking forward to trying your cut out receipe!

    1. Di, I’m not sure why your batter was too wet for the sugar. It is a moist dough, but I’ve always been able to roll it before baking, so not sure what could have happened. I’m sorry if the cookies didn’t turn out like you wished. Thanks so much!

      1. They were chewy and soft! Just didn’t turn out circled lol! I made a batch and half of them are gone already.

  153. My nanny kids and I made up the dough but didn’t have time to get them into shape and in the oven so I popped the dough in the fridge. Is this OK? I’m waiting for the dough to warm enough to roll out and shape but am worried if I made a big mistake.

    1. Hi Rebekah!
      I love that you and your Nanny are making these cookies together! It is definitely okay to store the dough in the refrigerator and then letting it soften a bit to make the cookies later. I hope you love them!xo

  154. 2 1/4 cups of flour wasn’t enough, my dough was also sticky and soft. My cookies are flat. Checked other recipes and they ranged fro 2 1/2 cups to 3 cups for same amount of moist ingredients.

  155. Half of my cookies spread out to the point of being almost flat.
    Any idea what the problem is?
    Taste is great.
    Thought I mixed them well and all pressed into a ball with the same. Ease.

    1. Hi Sandra,
      You might want to try popping your cookie dough into the refrigerator while the first batch of cookies bakes. It sounds like the dough may have gotten too warm in between batches. I hope that helps! xo

      1. I had the same problem tonight but my first batch flattened out; the second batch which would be warmer, were nice and puffy. Any idea what the problem could be?

    2. Try 3/4 cup butter and a 1/4 cup of shortening instead of the 1 cup butter.

      You might get the benefits of the poofyness of shortening in a recipe, but still will keep buttery taste.

      Also, fridge the dough for a few hours / overnight as mentioned.

      1. Hi Brookie – I haven’t tried substituting shortening for butter in this recipe, so I personally can’t say how it tastes or turns out. I do think you are correct about refrigerating the cookie dough for bit as described earlier.
        I hope you have a wonderful holiday! Thanks so much for your tips! xo

  156. I just made these for a christmas party, so I rolled them in red and green sanding sugar before baking. They look beautiful and taste amazing. I can’t believe you can get this flavor and texture with such a simple recipe. All the other sugar cookies I’ve made had a raw flour taste that made them just not quite great. These are really perfect. I think creaming the butter and sugar for a full three minutes is an important detail. Thanks so much. I know they’re gonna be a hit tomorrow!

    1. Hi Kenda – I am sure the colored sugars were very pretty on these cookies! I’m so happy you enjoy them! You are right about creaming the butter and sugar – it helps make a great cookie!
      I hope you have a Merry Christmas! Thanks so much! xo

  157. Love these cookies! So easy yet soooo yummy! These will surely be my “go-to” cookie from Now on! Thank you for sharing!

  158. I’m sorry you didn’t enjoy the cookies. There’s not usually a reason to raise the oven temperature on these cookies. They are a soft, chewy sugar cookie, not a traditional cut-out sugar cookie. I’m not sure if that is what you were expecting or not, but I am sorry that you didn’t like them. Thanks!

    1. Hi Emily,
      This is a drop sugar cookie, not a rolled/cut out sugar cookie. It is important to cream the butter and sugar for 3 minutes and incorporate the other ingredients until mixed well. If you are looking for a Cut Out Sugar Cookie, you may prefer this recipe. Thanks so much!

  159. Just made these for the 1st time and they were phenomenal! So easy to make and the flavor is outstanding! Love how they are a little crispy around the edges, but so soft in the middle. I asked my husband to taste-test ONE, and he must have eaten five non-stop. Thanks for a great recipe!!!

    1. That’s great! So happy you enjoy them – we love them and make them often for friends and family too! Thanks so much! Have a great holiday!

  160. i just made these cookies, they looked so easy. They are very yummy. But the recipe calls for 1 cup 2 sticks of butter a little miss leading I used 2 sticks of butter which is 2 cups of butter with out even thinking. They are very flat, but still yummy. So might change wording in recipe. For us beginners. But very easy and will make again.

  161. OMG!! So good, thank you for sharing! I’m not a huge fan of the rolled out sugar cookies but wanted to make start a sugar cookie tradition for Santa. We rolled them in red and green sugar and they not only taste wonderful, they’re beautiful as well! Thank you!

  162. These cookies are delicious, I had to turn my oven up to 375, and I baked them for more like 15 minutes. Absolutely delicious, i frosted them.

  163. So EASY Chewy and Yummuy. . . Made these cookies for Christmas. . .rolled in green and red sprinkles instead of granulated sugar. . .my Grand-littles LOVED them. . .think they even left some for Santa. . .and he LOVE them too 🙂 Hope all had a Merry and Blessed Christmas !!

  164. Robyn, These were absolutely Fantastic, just like you described in the text, just as the photos showed and as I imagined that they would be … but I was not prepared for the flavor !!!!! WOW This recipe is a KEEPER ! These cookies didn’t last longer than 2 days and that was restraint … Excellent recipe ! ! ! ! !
    I want to try the Chocolate cake next !

    Thanks !!!

    1. Thanks so much, Steve! I’m happy to hear that you enjoyed them so much! I think you are going to love my Best Chocolate Cake as well! Thanks!

      1. I love these cookies. They taste so chewy and nice. I hope there are more wonderful cookie recipies such as yours!
        Thank you for this wonderful recipe!

      2. Thanks so much Elizabeth! I am glad you enjoy them! You may find other cookie recipes on my website that you enjoy as well. Thanks! xo

  165. These cookies were terrible. There was way too much flour and they came out tasting bland and were hard when they cooled. Definitely will never make this recipe again.

    1. I’m sorry you had that experience, Annie! I’ve made these dozens upon dozens of times and have never had that happen.
      Something went wrong somewhere – could possibly be the flour you used, could have mixed the dough too much, or could have baked them too long, but I can’t be certain. These are a soft, chewy, flavorful bakery-style sugar cookie.