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Wondering how to make soft and chewy sugar cookies? Then you have to try this easy recipe. These simple sugar cookies don’t need to be chilled and stay wonderfully soft & chewy for DAYS!
Next to a good Snickerdoodle, chewy sugar cookies are a total favorite of mine any day of the week. Unlike cutout sugar cookies, which are definitely a Christmas staple, I feel like soft drop sugar cookies like these are perfect year-round.
As with any classic, simple cookie that doesn’t hide behind frosting or anything, it really needs to be just right. That’s these cookies – they’re soft and chewy for days, my friends.
I tested SO many versions of these sugar cookies, I’m pretty sure my mother-in-law (who watches the twins while I work), thought I was losing my mind. I’d be all, “Just one more version!” and then a week later there’d still be new batches on the counter.
So what makes this the best soft sugar cookie recipe? These cookies are:
- Not too thin. They are just thin enough to get golden edges without losing their soft centers.
- Not too thick. They are just thick enough to be chewy without being cakey.
- Soft and chewy. These cookies have the PERFECT texture.
- Delicious! I mean, many cookies are delicious, but these sugar cookies have the kind of flavor that makes you daydream about your next opportunity to eat one.
- And they stay good for DAYS. I’ll be honest, these cookies are usually gobbled up stat. But for the sake of testing this recipe I did purposely see how long they would last and I’m happy to say these sugar cookies stay soft and chewy for days when stored properly.
In closing, these soft sugar cookies are dangerous because you want to keep eating them all!
In addition to all of the above, these sugar cookies have another major bonus – the dough doesn’t need to be chilled!
That’s right – there is no need for chilling the cookie dough or even pressing the balls flat. They spread perfectly on their own. These two features make these cookies perfect for spur-of-the-moment baking!
Before we get into how to make this cookie recipe in particular, lets talk a bit about what makes a cookie soft and chewy in the first place. Here are the major elements:
Baking Soda + Baking Powder
Sugar cookies can easily turn out dry or too cakey. In all my testing, I found that my favorite sugar cookies were ones that used a combination of baking soda and baking powder – and just a bit more soda than powder.
There is nothing wrong with using just one or the other – I have done both in other cookies. In fact, I have an all baking soda Coconut Sugar Cookie that is delicious!
But for the straight-up vanilla bakery-style sugar cookie, the combo works best. Baking powder only = thicker and cake-y. Baking soda only = chewy and thin. A combo = just right.
White Sugar + Brown Sugar
The other big thing here is the sugar. Naturally a sugar cookie is going to use white granulated sugar. It’s just how it is. But part of what makes a cookie chewy is a high moisture content.
Brown sugar has more moisture than white sugar, because it contains a little bit of molasses. You don’t want to overdo the brown sugar here, but I swapped out two tablespoons of white sugar for brown sugar and the result was fantastic. It makes a much softer and chewier cookie that stays fresh longer.
And just a little tidbit about baking cookies – it’s amazing how much of a difference such a small change can make to a cookie. Just two tablespoons! When I used all white sugar, the cookies didn’t spread as much (less moisture). When I used just a bit of brown sugar, they spread just enough AND stayed soft for DAYS! And when I used just a bit more brown sugar, the flavor started to get a bit too off track and they spread more than I wanted, leaving me with a little thinner cookie with less defined edges. So I totally suggest sticking with it as I have it. The best!
The Right Amount of Flour
The other important part of a chewy cookie is having enough flour. You have to have enough flour to support the moisture content, but not too much to make it dry. A tight balance, but it’s well achieved here.
Mine baked just enough at 7 minutes, but keep an eye on them to see how they do in your oven. I removed mine when they had spread nicely, looked just done enough without looking undercooked, and the edges weren’t quite golden. Don’t worry if the centers of the cookies are still quite soft, they will firm up as they cool.
These sugar cookies are the perfect example of a treat that doesn’t have to be fancy to be awesome. In fact, I think something simple like this is one of the most impressive things when done well and right. And these are SO right!
Want to add a little something extra to these sugar cookies? Here are some ideas:
- Sprinkles: If you’re looking to make sugar cookies for a holiday or an event, these cookies would be great rolled in sprinkles, instead of sugar. Use any color you like!
- Frosting: If you simply can’t have a sugar cookie without it being frosted, check out my royal icing or my vanilla buttercream frosting. Even my cream cheese frosting would make a tasty addition. Any of them would be delicious!
Tips for Success
Although these soft sugar cookies are super easy to make, there are a few simple tricks you can use to make sure that your cookies come out perfectly. Here’s what I recommend:
- Make sure your butter is at the right temperature. Room temperature can be a little misleading if your house is too warm or too cool. Your butter shouldn’t be so soft that your finger goes right through it if you press on it, but it should also be able to make an imprint. If it won’t, or it barely does, it’s likely too cold still.
- Be sure to use just two tablespoons of brown sugar. It adds just enough additional moisture to the cookies to help them spread correctly and stay soft and chewy for days!
- Don’t over-mix the dough after you add the flour. It can over-develop the gluten and cause the cookies to not spread as nicely or be tough.
- Make sure your cookie dough balls are 1 1/2 tablespoons each or you’ll want to adjust the baking time. I also found that size to be just right for spreading well.
- Counter: Store these cookies on the counter in an airtight container for up to 4 days.
- Fridge: If you want to extend their shelf life, you can pop the container in the fridge. The cookies will keep in the fridge for up to 7 days.
- Freezer: These cookies freeze nicely too! Just let the baked cookies come to room temperature, then pack them in a ziplock bag and freeze them. Thaw them in the fridge or on the counter when you’re ready to eat them.
Watch How To Make Them
Print
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 30-32 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup sugar (additional for rolling)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
The sugar amounts are important for these cookies. If you chose to use all granulated sugar, rather than a little brown sugar, the cookie won’t spread quite as much and will be a little thicker and a little less soft.
Be sure to measure the flour accurately. The best way is by weight with a food scale, but if you don’t have one, give your flour a stir, then scoop it out with a measuring scoop. Do not pack it into the measuring cup.
Nutrition
- Serving Size: 1 Cookie
- Calories: 126
- Sugar: 8.4 g
- Sodium: 79.3 mg
- Fat: 6 g
- Carbohydrates: 16.7 g
- Protein: 1.4 g
- Cholesterol: 21.1 mg
Categories
Enjoy!
I am trying to find the recipe but it wont allow me to access it. Please send me the info asap…
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
how many cookies does this usually make?
About 30 cookies
Why is my dough crumbly? I don’t use a scale but always loosen my flour. I use fluff it with my scoop then scoop into my measuring cup then level off
It might seem a little crumbly when you first mix it together, but it should form dough balls fine and bake correctly if everything is measured correctly.
Terrible recipe! Something is off. I measured the sugar perfectly! I am 50 yrs old and never used a scale to measure flour in a cookie recipe. They were edible but not good. Something is not right. So disappointing.
I’m sorry to hear you had trouble. I just made these cookies again this week and they were perfect.
I just made these today and I subbed the flour with Bob’s Red Mill GF 1:1 baking flour and o.m.gosh they turned out just delicious! Just in case you get any requests for making it gluten free, you now know your recipe is perfect for it! I did bake them a little closer to 8 minutes as GF cookies tend to be a bit more fragile, but they are still soft and chewy! Thanks for a great recipe!
That’s great to know – thank you! So glad you enjoyed them!
Mine also don’t come out right at all. No crunch, it’s more like a soft cake texture than a cookie.
Even something like reducing the amount of sugar can make them too dry. With cookies, it’s really important that all things are measuring accurately and the only way to know that for sure is to weigh the ingredients.
It isn’t too much flour. You must have measured something incorrectly. Lots of other people have had success.
I just made these. I made them really big and added a couple minutes and they mimick Potbelly sandwich shop’s sugar cookies! I had to flatten them a bit but I will definitely be making them again!
Wonderful! So glad to hear that! Thanks Lindsey!
Hi! I love your cheesecake recipes. They are the best! So when I needed a sugar cookie recipe, I figured this would be the recipe to try. Here’s my question before I begin – I wanted to use your sugar cookie recipe, and add chopped Reese’s peanut butter cups to them. I have the peanut butter cups in the freezer, as I thought they would be far easier to chop, they wouldn’t fall apart in the dough and would hold their form during the baking process. Do you think this will work?
Glad to hear you enjoy the cheesecakes! I do think it would be fine to add the chopped Reeses.
I’ve tried many sugar cookie recipes and this one has AMAZING perfect flavor!! Exactly what every sugar cookie should taste like! Tangy sweet bite! Mine just don’t look as beautifully rounded as your photos. I’ll be making these again soon!
So i tried these today and they tasted delicious i had to press my fingers on them when they came out of the oven to flaten them and they came out perfect
I’m so glad you enjoyed!
Wow!!! I’m not even an experienced baker AT ALL but these were wonderful!!! Thank you for sharing, I will be passing on this recipe!!
I am no baker, let me start off telling you that. But I love soft sugar cookies and every recipe makes them the “normal” way so I wanted to try this one and wow, they came out great!! Thank you for a great recipe.
That’s awesome! I’m so glad you enjoyed!
So in love with this recipe!! They are amazing!!! Can anything be added to them like candies sprinkles chocolate chips?
So glad you enjoyed them! I haven’t tried adding any of that stuff before, but I was tagged on Instagram once by someone who added sprinkles and they looked great!
Can you roll this dough out and use heart cookie cutters or will it fall apart?
These are going to be too soft for cutout cookies – they will spread in the oven and not hold their shape.
I actually chilled the dough over night and it made the perfect heart shaped sugar cookies for a valentine’s day event.
Wonderful!
Hi, are the cookies really sweet. If so, is it possible to reduce the sugar but still have it coming out well?
I think the answer depends on how you like your cookies. I don’t think they are too sweet. And as for reducing the sugar, it will change how the cookies turn out. Sugar adds moisture as well as sweetness so they wouldn’t spread as much or be as soft.
I just made these and didn’t think they were very sweet. Love them! This will be my go to recipe for sugar cookies.
Hi,
Can I use half of cup of salted butter and half a cup of unsalted butter and omit the salt in the ingredients?
TIA!
That should be fine. You could just use all salted butter too. How much of the salted butter (or salt) you use depends on the flavor you want. I added the amount of salt that I thought gave the best flavor, so you can adjust as you like.
i am always a big fan of yours Lindsay and all of your recipes have worked out so well for me. So I tried these sugar cookies and the first time I made them, the dough was very crumbly, almost as if there wasn’t enough moisture in it or perhaps too much flour. The second time I was hugely careful with every last measurement thinking that I made a mistake and still, the dough is crumbly and when I formed the balls, after 8 minutes in the oven, the balls didn’t even spread, so I had to flatten the dough down just to ensure they baked. Even at that I had to bake them 4 extra minutes so they wouldn’t be raw. What am I doing wrong? The recipe does seem like it calls for an excessive amount of flour for ratio of butter/one egg. This dough seemed more conducive to the rolling out kind of dough for cut out sugar cookies. Is the 3 cups of flour correct? I can’t seem to wrap my head around the fact I goofed up twice despite going to the highest most conscience level of care.
Are you measuring by weight with a food scale or by volume? Even with taking the most care, it’s very possible that if you are measuring by volume with measuring cup, that would be part of the problem and you are over measuring flour. Cookies are really sensitive to that. If you don’t have a food scale to weight the flour (which I think is most accurate), you want to be sure to loosen up the flour and scoop into measuring scoop. Don’t pack the flour into the cup. I hope that helps, sorry you had trouble.
The same thing happened to me. I even loosened the flour and did not pack the flour when I measured the flour. And no I don’t have a food scale.
Invest in a scale! I can’t say that enough for baking! Please, please, please! I LOVE these cookies! If you weigh out the ingredients, they are perfect every time and they do STAY SOFT FOR DAAAAYS. I got so many compliments on these cookies and everyone asked for the recipe. I even froze some and thawed them out and they were just as tasty as the first day. But seriously, get a scale people! They’re pretty cheap and they will save you so many headaches and wasted ingredients when baking!
I’m so glad you enjoyed the cookies so much!
I’m so excited to try these! My favorite sugar cookies are from the bakery at Harris Teeter, and I’ve made a few attempts at replicating them, but haven’t come very close. These look really similar, so I’ll give them a shot.
These look fantastic! My cookies didn’t spread. I will attempt a second time with weighing the flour.
What happens if you use blue bonnet instead of butter?
Are you referring to margarine? I honestly don’t ever use it so I can’t say from experience, but I believe it has more water in it so your cookies would spread more.
My dough didn’t come together, can’t make balls to roll!
Yum this is the best sugar cookie I’ve ever had! My daughters wanted pink cookies, so we added some gel food dye and they turned out PERFECT for our girls night 💜 Thank you for the recipe. So happy google brought us together lol
I’m so glad you enjoyed them!
I’m not sure if my baking skills just suck or what, but my cookies didn’t spread like yours looked in the pictures 🙁 they stayed little balls. How do I fix that in the future?
Are you measuring by weight with a food scale or by volume? Cookies are really sensitive to the amount of flour. If you don’t have a food scale to weight the flour (which i think is most accurate) you want to be sure to loosen up the flour and scoop into measuring scoop and don’t pack it into the cup. I hope that helps, sorry you had trouble.
Don’t feel bad, my attempt did same thing. I used the exact measurements that was posted. Plus 7mins was actually half the time using 350′.
Same here! Just little balls after 10 or more minutes cooking. I pressed them down myself, but I think it must be too much flour?
These cookies should spread perfectly if the flour is measured properly. Did you use a food scale? That’s the only way to be sure that it is 100% accurate. Certainly you can try reducing the flour.
Just wanted to say that these cookies are THE BEST! I’ve made them twice and then I lost the recipe. I forgot to actually pin it! I was so afraid I lost it forever, but here it is. So relieved. Thank you for your hard work creating this amazing cookie.
I’m so glad that you have enjoyed them so much!
Same here! Little balls and needed way more time in the oven. This recipe looks great but isn’t a recipe to do with the kids or one to try and make quickly. Make sure you have plenty of time and no interruptions. Which for a mom of a toddler, is never.
I am not sure how anyone can mess up this recipe it is so easy!! Turned out perfectly!!! Just do what she recommended and stir the flour then scoop it into the cups. You do not have to pack in the flour. The flour does not have to come to the top of the cups either. These were great and super easy! Thank you for this recipe
Awesome! I’m so glad you were happy with them!
What do you mean, the flour does not have to come to the top of the cups? I did everything else the way you said and the cookies did not spread and were hard and dry.
It’s difficult for me to look back at comments because of the way it works, but I don’t believe I ever said that flour shouldn’t be measured to the top of the cup. In fact, I always recommend a food scale to be sure it’s accurate. If you’re using scoops though, you want to stir your flour and spoon it into your scoops so that it isn’t packed into the cups. If the cookies didn’t spread well, you probably over measured your flour.
Well- they didn’t flatten much and I had to cook them longer; but knowing my kitchen skills I’m certain I did something wrong!!! Lol!!! But regardless, these are SO tasty!! Thanks for the recipe! I’m sure I’ll be making them again- perhaps I’ll even do it the right way! 😆 also- I love reading all the tips and tricks!! ❤️
Haven’t tried the recipe quite yet, I wanted to make them tonight (it’s later and my baby is sleeping) i got everything ready and realized I don’t have any dang baking powder :'( this might be a dumb question, but can I just use baking soda without powder? Don’t want to waist all the ingredients if it can’t be done ( new to dessert baking)
Thanks!!!
You could definitely try it. The cookies would turn out, they would just be a little bit different final result.
The cookies won’t spread if your dough is slightly too dry. My first batch the dough would form together into balls, but was not sticky, was more crumbly. The first 12 I cooked did not flatten at all after 7 minutes so I flattened them with a spatula, cooked it 3-4 more minutes and they were terrific (though thicker than hoped). I added a little water and egg white to the rest of the dough, just enough to make it sticky… the result was the dough was harder to work with but the rest of the cookies spread very nicely after 7-8 minutes in the oven. This recipe is a keeper, though honestly I like the look and texture of the drier dough cookies a little better, no big deal to flatten them with a spatula and cook a little longer.
Cookies are very finicky that way. The slightest difference in the amount of moisture makes a huge difference in the way they bake and spread. I’m glad you were able to figure out a solution that worked. It definitely sounds like your day was too dry to start with. I would check how you measure flour next time. The food scale is definitely most accurate. Glad you enjoyed them!
Tasted great and was quick to make. My only problem was I didn’t have any brown sugar. So I found online you can use honey instead. I think I must’ve added too much because the cookies were flat, cake like, and kinda fell apart. But still we’re good! I think with the left over cookie dough I’ll add more flour to thicken it up? Idk, but I guess that’s what cooking is all about. Trial and error.
Yes, the honey was likely the problem. Just using regular sugar as a replacement probably would have been better, though not perfect.
This recipe is fantastic! Cookies came out so yummy on the first try, and really so simple! I am always on the look out for quality cookie recipes that will last a lifetime….and so happy to add this one to my list! Pure classic!
I’m so glad you enjoyed! 🙂
Do you think this would be a good cookie for ice cream sandwiches?
Looks delicious! Thanks!
What do you mean don’t pack the flour in measuring cup? I was taught to always do that with a knife?
Mine barely spread. Followed the recipe exactly. Cant figure out what happened. Still good and very soft just very thick. They dough did seem dry to me, I wonder of I need to add less flour next time.
My granddaughter and I just finished these. Wonderful! Soft chewy and taste perfect
The cookies look delicious and I can’t wait to try them. I much prefer a soft, chewy sugar cookie over the crisp kind. Straightforward recipe and I can’t thank you enough for including the gram equivalent in your recipes. I like baking using my kitchen scale to get the amount of each ingredient as exact as possible. It really does make a big difference as you wrote about the importance of not using too much or too little of each ingredient. I appreciate the efforts you make when providing us with the best possible recipe!!
Thank you! I’m glad you find the gram measurements helpful. I hope you enjoy the cookies!
These were great thanks for. Great recipes turned out great soft sugar cookies!!
Hi! Your recipe looks amazing! I would like to know the aprox diameter of the cookies. I need to make little bags as gifts, but I don’t know how many cookies I need to make to make it look nice 🙁
I would say they are between two and 3 inches when baked.
Hello what happens if I use dark brown sugar? That’s all I had in my pantry.
The cookies may spread a little more, but should be ok.
These sound delicious and the reviews are lavishing, so I’m super excited to try your recipe! I want to make some cookies for Christmas – would this recipe work with adding in red and green m&m’s? And is there a specific time/way I should add them in to work best?
Have you ever tried this recipe for cutouts, or is it too ‘soft’?
I haven’t tried it, but someone else commented that she did and they turned out great, so it’d be worth a try. I also have these cutout sugar cookies you could try.
Going to make these tonight. Do you think swapping out the vanilla for rum flavor would be good?
If that’s the flavor you’re going for, I’m sure it’d be fine.
Can the dough be rolled out and be used with Christmas cutters?
I think someone else commented that they have done that and it was successful. I personally would think that they’re going to spread more than you want. I would actually recommend using my cut out sugar cookie recipe. https://www.lifeloveandsugar.com/cutout-sugar-cookies/
I made the cookies. They didn’t spread well and they were fiuffy and a little hard. I measured just as you directed. I’ll try weighing next time. I used the whisk on the kitchen aid and that may have over mixed. I also may have baked them too long. They didn’t seem done at 7-8 min., so I’ll try less mixing and cooking time also.
If they didn’t spread, it’s likely from over measuring the flour. Definitely try the food scale.
These look yummy! Quick question….When you say 2 tbsp brown sugar, is that packed or loose? Thanks
Packed.
Hi! I made these cookies and they spread very nicely. I have a tendency to NEVER measure anything out. Just slap it in a measuring cup and if it looks close enough then there you go! But, in this case I did end up measuring correctly because I didn’t have time for meds ups and they turned out perfectly! I did, however, have to cook them for 10-12 minutes at 350 due to my oven being a little wacky. They’re very fluffy and taste wonderful. I also didn’t have paper or foil to put underneath them, so I floured my board and slapped them on there, they didn’t stick or anything! They were a hit with my family and the guests at our churches Christmas party. My youth group was very happy with how they tasted. Will definitely be using this recipe again!
I’m so glad you enjoyed them!
These look fantastic! I agree, sometimes simple things like a great sugar cookie (or a vanilla cake) are the BEST! Your vanilla cake is always my go to. That is another awesome yet simple recipe!
Thanks for another great recipe. Hope all is well with you and your boys!
Thanks Katrina! I’m so glad you enjoyed the vanilla cake and I hope you enjoy these cookies. The boys are doing great! Dylan is looking so cute, I hope you guys are doing well!
Uh oh! I don’t have parchment paper. Is there another way?
Do you have something else that the cookies won’t stick to? Maybe wax paper or a silicone baking mat?
Could you make this with salted butter and just omit the added salt?
Yes, you can.
Hey. I was wondering which tool to cream the butter and sugar. Whisk or paddle?
The paddle attachment.
I made these for peach ice cream sandwiches and they were delicious! Everyone LOVED them and wanted this cookie recipe so I sent them this link. Thanks so much for sharing this great recipe! Also, I used dark brown sugar because that’s all I had and they still turned out great!
Cookies tasted great! But they didn’t spread…thoughts on what the issues could’ve been?
It’s there a recipe for the same cookies but just less like 15 cookies I have a small family so I don’t need to many! Please respond when you can I love the recipe though
I don’t have a smaller recipe, but you could either try cutting the recipe in half, or freeze the extra cookies for later.
This is by far the best cookie recipe ever! My family and I loved it so much and it’s basically fool-proof. I’m not a super great baker when it comes to cookies but this was absolutely delicious! Thank you for this delicious recipe that I will be using for the rest of my life!
So glad you enjoyed it!
Amazing recipe! Very soft and chewy. Would definitely make again.
Curious, has anyone made these with GF flour??
Mine are currently in the oven. My dough is powder and I have to squeeze tightly to make a ball. I measured it all. We shall see if they spread at all.
If you measured your flour in cups and not by weight, you may have over measured.
Im going to make today. Just a warning though. NEVER put wax paper in the oven. If you dont have Parchment paper or a silpat just put them directly on the sheet. NO wax paper in the oven.
How many cookies can this make
About 30 cookies
Can you roll these out and decorated them?
These should spread, so wouldn’t really be ideal for cutting out. You could try my cutout sugar cookies.
Hi Lindsay,
Thank you very much for this recipe! My kids came home from school to these delicious cookies! I made some w/ sprinkles and some w/out. 🙂
However, I didn’t weigh the ingredients because I don’t have a scale and this is where things could’ve gone wrong.
The dough was very sticky, so I added more flour.
Not sure what I did wrong, but the cookies still came out good!
Thanks again!
Clara
I’m glad you enjoyed them! I’m not sure about the stickiness. The dough has a little bit of stickiness normally, but it’s hard for me to say if what you experienced was a normal amount or not. Sometimes refrigerating cookie dough for about 30 minutes can help reduce some of that stickiness.
My cookies didn’t smooth out they stayed in the ball. The recipe says the flour measurements in cups? Is that different than using actually measuring cups?
No, it’s measuring cups. The scoops. But people often measure flour differently with those. Some people pack it in and others don’t. That’s why weight measurements are more accurate.
Fantastic cookies! Probably the best I’ve made they’re nice and chewy and easy to make. Thank you Lindsay for this amazing recipe!
I’m so glad you enjoyed them!
These are the best sugar cookies. I actually substitute the vanilla for orange extract. I’m on an orange kick. Try it in your French toast too. For homade ice cream sandwiches. These cookies, minus the brown sugar are number one. Anyway thank you for the recipe, I will use it always. Tracy, up Haleiwa Hawaii
THESE ARE AMAZING!!! Thank you 🤗
I made two batches tonight. On the second one I added 1/3 cup of cocoa powder while reducing the flour by equal amount. They turn out just as good for those looking for a chocolate option! The daredevil in me also combined the two doughs to make a vanilla / chocolate sugar cookie. Oh. My. Lord. 🙌🏼 Thanks again for the recipe !!
I love this recipe and have made it before but Is there a way to make this paleo friendly? I can’t have grains or regular sugar anymore.
I will mix whatever grain free substitute flour that I need to so it will make it taste just as good.
For substitute sugar I use xylitol.
Please help!
I’m glad to hear you’ve enjoyed them. Unfortunately I don’t really know anything about those types of substitutions.
Best friggen cookie recipe EVER! I am not much of a baker (too precise for my patience) and I rarely find a sugar cookie that I like (can’t stand the crunchy ones) BUT this recipe beats all! It was easy to make and turned delicious! Just as, if not better, than a local bakery version. Thanks for sharing!