Chewy Sugar Cookies
There’s something undeniably charming about a classic chewy sugar cookie. Whether enjoyed warm from the oven or as a delightful treat in a lunchbox, these cookies offer a soft and satisfying bite that’s hard to resist. With their simple ingredients and easy preparation, they are perfect for both novice bakers and seasoned pros. In this guide, you’ll learn how to create the ultimate chewy sugar cookies that are sure to become a beloved staple in your dessert repertoire.
What You’ll Love About This Recipe
– Perfectly Chewy Texture: Each bite offers that ideal combination of softness and chewiness.
– Simple Ingredients: You likely have most of these ingredients in your pantry already!
– Customizable: Add your favorite sprinkles or colored sugar for a festive touch.
– Quick to Make: From mixing to baking, these cookies can be ready in no time!
What Goes In
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons buttermilk (see notes for substitute)
- Sprinkles or colored sugar, for decorating
Prep & Cook Tools
- Mixing Bowls: For combining wet and dry ingredients.
- Electric Mixer: Optional, but makes creaming butter and sugar easier.
- Baking Sheet: A flat sheet to place your cookies on while baking.
- Parchment Paper: To line your baking sheet for easy cleanup.
- Cookie Scoop: For evenly portioned cookies.
Chewy Sugar Cookies: Step-by-Step Guide
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients and tools. Preheat your oven to 350°F (175°C), and line your baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. This step ensures that the leavening agents are evenly distributed throughout the flour.
Step 3: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and white sugar. Use an electric mixer on medium speed to cream them together until the mixture becomes light and fluffy, about 3-5 minutes.
Step 4: Add Egg and Vanilla
Add the egg and vanilla extract to the creamed butter and sugar. Mix until fully incorporated. This adds richness and flavor to your cookies.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Overmixing can lead to tougher cookies, so be gentle here!
Step 6: Add Buttermilk
Stir in 3 to 4 tablespoons of buttermilk. This will help create that chewy texture we’re aiming for. If you don’t have buttermilk, you can substitute it with regular milk mixed with a splash of vinegar or lemon juice.
Step 7: Scoop and Decorate
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart. If desired, sprinkle the tops with colored sugar or sprinkles for a festive look!
Step 8: Bake
Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy sugar cookies with a glass of milk or your favorite hot beverage!
International Equivalents
- All-purpose flour: 340 grams
- Baking soda: 5 grams
- Baking powder: 2 grams
- Butter: 227 grams
- White sugar: 300 grams
- Egg: 50 grams (large egg)
- Vanilla extract: 5 milliliters
- Buttermilk: 45-60 milliliters
Frequent Missteps to Avoid
- Not measuring flour correctly: Too much flour can lead to dry cookies. Use a kitchen scale for precision or fluff and level your measuring cup.
- Overmixing the dough: This can result in tough cookies. Mix until just combined.
- Baking too long: Keep an eye on the cookies; they should be lightly golden at the edges and soft in the middle.
- Skipping the cooling time: Letting cookies cool properly allows them to set and develop that chewy texture.
Refrigerate, Freeze, Reheat
If you have leftover chewy sugar cookies, they can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 3 months. To reheat, simply pop them in a 300°F (150°C) oven for about 5-7 minutes until warmed through. Enjoy them fresh out of the oven again!
Your Top Questions
Can I use a different type of sugar?
Yes! While white sugar is traditional, you can substitute with brown sugar for a deeper flavor and chewier texture. Just keep in mind that it may slightly alter the color of your cookies.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes before using it in the recipe.
Can I add mix-ins to the cookies?
Absolutely! Feel free to add chocolate chips, nuts, or dried fruit to the dough for extra flavor and texture. Just be mindful not to overdo it; too many mix-ins can affect the cookie’s structure.
How do I know when the cookies are done baking?
The cookies should be lightly golden at the edges and soft in the center. They will continue to cook slightly on the baking sheet after being removed from the oven, so it’s better to take them out when they still look a bit underbaked.
Wrap-Up
Creating the perfect chewy sugar cookies is a rewarding endeavor that brings joy to both the baker and the eater. With their delightful texture and sweet flavor, these cookies are sure to become a favorite in your home. Whether you’re baking for a special occasion or just because, these cookies will always be a hit. Don’t forget to experiment with different toppings and mix-ins to make them your own. Happy baking!
Chewy Sugar Cookies
Ingredients
Equipment
Method
- Start by gathering all your ingredients and tools. Preheat your oven to 350°F (175°C), and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- In a large mixing bowl, combine the softened butter and white sugar. Use an electric mixer on medium speed to cream them together until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract to the creamed mixture. Mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined.
- Stir in 3 to 4 tablespoons of buttermilk.
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle with colored sugar or sprinkles if desired.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a kitchen scale for precise measurements to avoid dry cookies.
- Mix until just combined to prevent tough cookies.
- Let cookies cool completely for the best texture.
