Making Soft and Chewy Sugar Cookies for your children

Sugar cookies come in all sorts and sizes, but my favorite is the kind that’s soft and chewy. This cookies is the type of Soft and Chewy Sugar Cookies that you roll into balls between your hands and then press flat before baking. Let’s make it with us!

I. Ingredients prepare befor making


  • 1 cup (225 g, or 2 sticks) unsalted butter at room temperature
  • 1 cup (200 g) granulated white sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 1/4 cups (315 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 g) granulated white sugar

II. All steps for making Soft and Chewy Sugar Cookies

+ Step 1: Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with a silicon baking mat or parchment paper.

+ Step 2: Beat the butter and sugar: Place butter, both sugars and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl.
+ Step 3: Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula.

+ Step 4: Add the flour, baking powder and salt. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed until fully incorporated.

+ Step 5: Chill the dough: Chill in the fridge for at least one hour or overnight.

+ Step 6: Shape the cookies: Pinch off a lump of dough. Roll it between the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a pingpong ball. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, spacing the cookies about 2 inches apart.

+ Step 7: Press the cookies into disks: Use the flat bottom of a glass to press down and form thick disks about 2 inches wide. Sprinkle some extra sugar on each disk

+ Step 8: Bake the cookies: Bake at 375°F (190°C) 11 to 13 minutes, or until the edges of the cookies are starting to turn golden brown. Let cool for 10 minutes on the baking sheet before moving cookies to a wire rack to cool completely.

Store in an airtight container for up to 3 days at room temperature.

I’ve made Soft and Chewy Sugar Cookies 3 times in 2 weeks. Everyone loves them. One slight variation: I add just a 1/2 t. or so of almond extract. Be sure and not overbake them. Great recipe… keep them coming & follow an other delicious recipe from us!


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