These Easy Sugar Cookies are incredibly soft, chewy, and they don’t require any dough chilling. The perfect cookie for any holiday!

A white plate with sugar cookies and more cookies and a jug of milk in the background.

Over the years I’ve shared several of my favorite classic cookie recipes like my snickerdoodles, no-bake cookies, and peanut butter cookies. With Christmas just around the corner, I felt like it was the perfect time to share another favorite of mine with these homemade sugar cookies.

This sugar cookie recipe is incredibly simple to throw together and you don’t even have to chill the cookie dough. The cookies are incredibly soft and chewy and perfect to enjoy year-round.

You can even add different colors of sprinkles and enjoy these cookies with any holiday. I’ve even included several different ways that you can change up these cookies so you can really make this recipe your own!

A stack of soft and chewy sugar cookies, resting on a marble surface, with the top cookie broken in half to show inside texture.

Ingredients You Will Need

This is such an easy sugar cookie recipe. I love that you can make such flavorful, soft sugar cookies without any special ingredients! 

  • Unsalted Butter: I always stick with unsalted butter because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your cookies. If you only have salted butter, just reduce the salt to a tiny pinch or 1/8 teaspoon.
  • Granulated Sugar: In most of my cookie recipes I like to add brown sugar, but for these cookies, we’re sticking with just granulated sugar. You’ll want to beat the butter and sugar together for 1 to 2 minutes until they’re well combined before adding the rest of the ingredients.
  • Egg + Egg Yolk: I found the dough to be a little too dry with just one egg, so there’s an additional egg yolk to add moisture and make the cookies chewy. You can discard your leftover egg white or use it in another recipe like these candied pecans.
  • Vanilla Extract: For a little extra flavor!
  • All-Purpose Flour: The base of any sugar cookie recipe. This cookie dough is very thick, so you’ll want to make sure you spoon and level your flour. I have a full post on how to use the spoon and level method here
  • Baking Powder & Salt: For a little lift and flavor.

A glass mixing bowl with sugar cookie dough with a beater and a pink napkin in the background.

How to Make Sugar Cookies From Scratch 

Start by creaming together your butter and sugar until they’re well combined. Next, mix in one whole egg, an egg yolk, and the pure vanilla extract. I recommend stopping to scrape down the sides of your bowl and mixing again to ensure everything is well combined.

Then, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix the two together until just combined. The cookie dough will be a little crumbly at first, but keep mixing and it will come together just fine. Once it’s ready, you’ll scoop the cookie dough onto baking sheets.

I’ve found that these cookies bake up super thick, so I suggest pressing them down before you pop them into the oven. This will help the cookies spread and bake up more like traditional sugar cookies.

The cookies will take about 10 to 13 minutes in the oven, you’ll know they’re done when the tops are set and the edges are lightly browned. I like to let them cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Scoops of sugar cookie dough, on a metal baking pan lined with parchment paper, flattened and ready to go into the oven.

Recipe Variations

This recipe will make a simple sugar cookie, but if you want to add a little more to these cookies here are some suggestions:

  • Swap out 1/2 teaspoon of vanilla extract for almond extract
  • Dip the cookies in or drizzle with melted white chocolate and sprinkle with crushed candy canes
  • Mix 1/4 cup to 1/3 cup of sprinkles into the cookie dough
  • Top the cookies with cream cheese frosting or buttercream frosting

FAQ’s

How to Store These Cookies 

Store sugar cookies from scratch in an airtight container at room temperature for up to one week.

Can I Freeze These Cookies? 

Yes! Sugar cookie dough will freeze well for up to 3 months; thaw overnight in the refrigerator. Baked cookies that have cooled completely will freeze well for 3 months too, just thaw to room temperature on the counter before serving.

A decorative wood board covered with a stack of sugar cookies.

Baking Tips

  • When measuring your flour, avoid scooping it from the container. Instead, stir the flour around to aerate it, spoon it into your measuring cup, and then level it off with the back of a knife.
  • Make sure to press each ball of cookie dough down to flatten them some before baking them. This will help them spread as they’re baking the oven.
  • If you’re looking for a cut-out version, I recommend using my Christmas cut-out sugar cookie recipe.

More Holiday Cookie Recipes to Try!

A decorative wood board covered with a stack of sugar cookies.

Soft and Chewy Sugar Cookies

5 from 4 ratings
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
These Easy Sugar Cookies are incredibly soft, chewy, and they don't require any dough chilling. The perfect cookie for any holiday!

Ingredients

Servings: 3 dozen cookies
  • 1 cup (230 grams) unsalted butter , softened
  • 1 1/3 cups (270 grams) granulated sugar
  • 1 large egg , room temperature
  • 1 large egg yolk , room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (345 grams) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  • In a separate mixing bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the mixing bowl with the wet ingredients and mix until just combined, then add the rest of the dry ingredients and continue mixing until fully combined.
  • Using a 1.5 tablespoon cookie scoop, scoop balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Roll into balls and gently press down to slightly flatten the cookie dough.
  • Bake in separate batches at 350°F (177°C) for 11-13 minutes or until the tops of the cookies are set and the edges are lightly golden brown.
  • Remove from the oven and cool on the baking sheet for 5-10 minutes, then carefully remove the cookies and transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week.
Freezing instructions: Cookie dough will freeze well for up to 3 months, thaw overnight in the refrigerator. Baked cookies that have cooled completely will freeze well for 3 months too, thaw to room temperature on the counter before serving.
Unsalted Butter: I recommend using unsalted butter in this recipe. If you only have salted butter, just reduce the salt to a tiny pinch or 1/8 teaspoon.
Recipe Variations:
  • Swap out 1/2 teaspoon of vanilla extract for 1/2 teaspoon of almond extract
  • Dip each cookie in or drizzle with melted white chocolate and sprinkle with crushed candy canes
  • Mix 1/4 cup to 1/3 cup of sprinkles into the cookie dough
  • Top the cookies with cream cheese frosting or buttercream frosting
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.