Easy Soft and Chewy Sugar Cookies
I’m here to convince you that these are the cookies you’ll pretend you baked “from scratch” when actually you followed one joyful, lazy plan: mix, scoop, bake, eat. They come out soft, chewy, and shockingly forgiving — which is perfect, because I will absolutely drop a tray or two while carrying them like a fragile trust fall.
My husband once thought the dough needed “taste-testing” (read: full-scoop-in-mouth). The kids tried to press cookie cutters into the risen blobs and created what looked like modern art. I tried to frost one while balancing a toddler on my hip and ended up with more frosting in my hair than on the cookie. In the end we had misshapen cookies, half-eaten dough, and a kitchen that looked like a small pastry crime scene. Would I do it again? Yes — because the cookies survived and so did we. Mostly.
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Why You’ll Love This Easy Soft and Chewy Sugar Cookies
– They’re soft and chewy even if you forget them in the oven for a hot second (not that I would ever).
– No chill time drama — make and bake in one go for immediate gratification.
– Foolproof texture: crunchy edges, pillowy centers, like little edible clouds that won’t lecture you about portion control.
– Perfect base for decorating if you feel ambitious, or for smashing into your face if you don’t.
Time-Saving Hacks
– Pro Tip: Use a 1.5-tablespoon cookie scoop. Hands-off scooping = fewer symmetrically challenged cookies and fewer dishes.
– Shortcut: swap out granulated sugar for superfine sugar if you have it — smoother dough, same sin.
– Little wrong but effective trick: stir with a spatula instead of pulling out the stand mixer. You’ll feel like a hero and your sink will still be angrily full.
– Skip parchment and use a bare baking sheet; spray it instead. Yes, the bottoms might be a touch toastier, but nobody at the school bake sale is doing a taste-and-compare.
– No multiple bowls: cream butter and sugar right in the mixing bowl, toss in eggs, then dump dry ingredients on top. One bowl, more room for cookie crumbs in your life.
Serving Ideas
– Serve with milk like a civilized human — or with coffee if you’re pretending breakfast is fine.
– Pair with hot chocolate and a “you survived today” sigh.
– If the kids were the source of chaos, serve with wine. It’s a group therapy session disguised as dessert.
– For parties, dust with powdered sugar and call it “artisanal.” No one needs to know you used a fork to make patterns.
– Honestly, sometimes the best serving idea is “on the couch, under a blanket, with no sharing.”
What to Serve It With
Cookies are happy solo but also great with scoops of vanilla ice cream, a smear of nut butter, or jam slapped on for a PB&J fantasy. If you want to pretend fancy: a small scoop of lemon curd brightens the richness. Otherwise, keep it simple — fewer dishes, fewer decisions.
Tips & Mistakes
– Don’t overmix once the flour goes in unless you want hockey-puck cookies. Stir until just combined.
– If your cookies spread like they’re late for something, chill the dough 10–15 minutes between scoops. I know I said no chill time, but sometimes life asks for exceptions.
– Underbake slightly for max chewiness. They’ll firm up as they cool; trust the science more than your impulse to crisp everything to a cracker.
– Use room-temperature butter for the creamiest dough. If your butter is frozen solid and you keep staring at it like it owes you money, microwave 5–8 seconds. Don’t blame me if it turns to soup.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– For day-to-day: keep in an airtight container at room temp for up to 3 days.
– For longer: freeze baked cookies in a single layer, then transfer to a zip-top bag — they’ll survive up to 3 months and still taste like you cared.
– Reheat briefly (5–7 seconds) in the microwave for that fresh-baked vibe without the cleanup.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add lemon zest for brightness, or a teaspoon of vanilla bean paste for drama.
– Mix in chocolate chips, sprinkles, or chopped nuts if you’re feeling generous.
– Gluten-free? Use a 1:1 GF flour blend and add a tad more liquid if the dough seems dry.
Frequently Asked Questions
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Easy Soft and Chewy Sugar Cookies
Ingredients
Main Ingredients
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Beat in the egg and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drop rounded tablespoons of dough onto ungreased cookie sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool on a wire rack.