sugar cookie recipe


Soft and Chewy Sugar Cookies

September 12, 2022

Something about the start of a new school year leaves me craving all the comforting, nostalgic baked goods that shoot […]

Something about the start of a new school year leaves me craving all the comforting, nostalgic baked goods that shoot me straight back to my childhood. Well, I’ve been busy in the kitchen and you’re in for a real treat today bakers. Let’s all give a warm welcome to the best ever soft and chewy sugar cookies.

Dare I say they are better than mom used to make. Heck, they’re better than grandma used to make {love you granny!}.


These quick and easy cookies have deliciously crispy edges and super chewy centers that will keep you coming back for more. If you’re looking to satisfy your cookie cravings, look no further.

close up of soft sugar cookies dusted with sugar

Why are these sugar cookies so good?

Who doesn’t love an old fashioned sugar cookie? Slightly crispy on the outside, chewy on the inside – these cookies are as good as it gets! Correction. They’re not just good. They’re GREAT!!! Here’s why you’ll love these cookies:

  • The perfect texture. Not too thick. Not too thin. These cookies are delicious with their sugar crusted edges and crackly centers. You’ll definitely be back for seconds!
  • Amazing flavor. These cookies are delightfully buttery and have the perfect hint of vanilla in every bite.
  • Easy to make. You’ll need just a handful of simple ingredients to bake a batch of these classic cookies in under an hour.
  • Stay fresh for days. These cookies will stay soft and chewy for 5 days – if they last that long!

chewy sugar cookie with bite take out


Whipping up a batch of these easy drop cookies is a cinch. Made with just a few pantry staples, you can make these classic sugar cookies whenever the craving strikes. Here’s what you’ll need:

  • Flour
  • Butter
  • Sugar
  • Eggs
  • Baking soda
  • Baking powder
  • Vanilla extract (and almond extract, optional)

How to make sugar cookies from scratch

This recipe is as easy as 1-2-3. Follow the directions below and be sure to check the recipe card for a full ingredient list and step-by-step instructions. You can use either a stand mixer or handheld mixer for this recipe – both work great!

  • Step 1: Cream together the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  • Step 2: Add the egg, vanilla and almond extract, mixing to combine well.
  • Step 3: Whisk together the flour, baking soda, baking powder and salt together in a medium bowl.
  • Step 4: Add the dry ingredients to the egg and butter mixture and combine until just incorporated. Do not over mix!
  • Step 5: Scoop the cookie dough into 2-ounce portions. Roll the dough into a ball using your hands and then roll each ball in a small bowl of granulated sugar. Set the cookie dough balls on a parchment lined baking sheet and chill for 30 minutes.
  • Step 6: While the dough chills, preheat the oven to 350°F. When the dough is chilled, transfer 6 cookies to a parchment lined baking sheet and bake for 11 to 12 minutes. The edges should be set but the centers should look puffy and crackled. Do not over bake.
  • Step 7: Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes. The cookies will be super soft fresh from the oven so allow time for them to cool in order to develop moist, chewy centers. Repeat with the remaining cookie dough balls.
how to mix sugar cookie dough

Pro-tips for soft and chewy sugar cookies

When it comes to baked goods, cookies are pretty straightforward. But nailing that perfect soft and chewy sugar cookie texture isn’t always easy. Lucky for you, I have all the tips you need!

  • Bigger is better – larger cookies bake more evenly. For best results, measure the cookie dough balls into 1.8 – 2.0 ounce portions using a kitchen scale. Space the cookies out 2 to 3 inches apart on the cookie sheet.
  • Chill the dough – just 30 minutes of chill time helps enhance the cookie’s flavor and control their spread in the oven. Making sure your oven is fully pre-heated is also helpful. Do as I do: place the cookie dough in the fridge to chill for 30 minutes and at the same time, preheat your oven to 350°F. When the cookies are ready to bake the oven will be fully preheated.
  • Roll the dough in sugar – the sugar acts to help draw out the moisture from the surface of the cookies as they bake. The tops of the cookies dry out before the centers fully set, resulting in the crackly top.
  • Do not over bake – over baked cookies will be dry and crumbly. Don’t be tempted to leave the cookies in the oven too long as they will continue to bake from the residual heat once removed from the oven. As a general rule, I always err on the side of under baking cookies slightly for the very best texture.

balls of sugar cookie dough rolled in sugar

Decorating sugar cookies

These homemade sugar cookies are incredibly delicious fresh from the oven – they’re anything but basic! To make them extra festive, try these easy decorating ideas:

  • Roll them in sprinkles. Get the kids involved…they’ll love it!
  • Frost them with vanilla buttercream or cream cheese frosting. Yes, please!
  • Toss them in a bowl colored sugar. Red and green would be so fun & festive for the holidays!
  • Dunk them in a bowl of cinnamon sugar for a delicious snickerdoodle flavor.
  • Make them into ice cream sandwiches. Just add a scoop of your favorite ice cream flavor between two cookies and press them together to form a sandwich. SO GOOD!!

stack of classic sugar cookies with glasses of milk

How to store sugar cookies

These cookies keep nicely stored tightly covered at room temperature. If you can manage not to eat them all in one sitting, they’ll stay fresh for up to 5 days.

freshly baked sugar cookies sprinkled with granulated sugar


Can these cookies be frozen?

Yes! You can chill the dough before baking the cookies by freezing the cookie dough balls on a baking sheet until firm. Then pop them in a plastic freezer bag and freeze for up to 3 months. Place them directly on a parchment lined cookie sheet and bake for an additional 1 or 2 minutes. To freeze baked cookies, cool them completely and then place them flat in a freezer bag or storage container. Freeze for up to 3 months. Defrost at room temperature before serving.

Why are my cookies flat?

Your cookies may bake up flat for several reasons. Be sure to use room temperature butter that is not too soft. For best results, measure the flour using a digital kitchen scale. And finally, check that your oven isn’t running too hot with an oven thermometer. If needed, chill the dough longer to help prevent the cookies from spreading too much in the oven.

Can I use a hand mixer to make the dough?

Absolutely! A hand mixer will work just as well as a stand mixer.

Can I use salted butter?

I recommend using unsalted butter for this recipe as that will allow you to better control the amount of salt going into the cookie dough. If you only have salted butter on hand, omit the additional salt listed in the ingredients.

How do I make my cookies perfectly round?

As they bake, these cookies will hold a fairly uniform circle shape. To make the cookies perfectly round, use a biscuit cutter or large round cookie cutter to “swirl” around the outside edges of each cookie immediately after they come out of the oven. This helps to nudge the edges of the cookies in towards the center making picture-perfect circles. You can also use the inside arch of a fork to work your way around the edges of each cookie.


Add these classic sugar cookies to your weekend baking list or bookmark the recipe for the holidays. I hope you love them as much as we do!

Happy baking!

Craving more cookies? Try these easy and delicious recipes:

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sugar cookie recipe

Soft and Chewy Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Author: Heather Mubarak
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 10 large cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These classic soft and chewy sugar cookies are so easy and so delicious that they’re bound to be your new favorite cookie. Made with a handful of simple ingredients, they bake up perfectly every time.


Units Scale
  • 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) for rolling
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract (optional)



  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
  2. Add the egg and mix until well combined.
  3. Add the vanilla and almond extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not over mix.
  5. Scoop 2-ounce (3 tablespoons) portions of the cookie dough and use your hands to roll the dough into balls. Roll the dough in a small bowl filled with the 1/4 cup granulated sugar and coat all sides.
  6. Place the cookie dough balls on a parchment lined baking sheet and chill for 30 minutes. While the dough chills, preheat the oven to 350°F. When the dough is chilled, place the balls on a separate parchment lined baking sheet, spacing them 2 to 3 inches apart.
  7. Bake for 11 to 12 minutes or until the edges are set and begin to turn a golden brown. The tops of the cookies should by puffy and cracked. Do not over bake. Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before using a spatula to transfer the cookies to a wire cooling rack. 


Store cookies tightly covered at room temperature for up to 5 days.

Cookies may be frozen. To freeze the cookie dough, freeze the cookie dough balls on a parchment lined baking sheet until firm. Place the frozen dough in a large plastic freezer bag or storage container and freeze for up to 3 months. Bake the cookies directly from the freezer and add 1 to 2 minutes of baking time.

To freeze baked cookies, cool completely and then store flat in a large plastic freezer bag or storage container for up to 3 months. Defrost at room temperature before serving.


  • Reply
    June 12, 2024 at 12:28 am

    Made these with some pink food coloring and strawberry cream cheese frosting and they were delicious AND super cute!

  • Reply
    May 26, 2024 at 4:33 pm

    Definitely using this recipe from now on. The cookies came out perfect!

  • Reply
    May 9, 2024 at 11:00 am

    I just wanted to tell you these were absolutely delicious! The chewiness, the saltiness was just right. Thank you so much for sharing this recipe.

    • Reply
      May 29, 2024 at 9:15 pm

      third time making these cookies… no complaints! perfect texture, sweetness, and saltiness!

  • Reply
    April 2, 2024 at 8:50 pm

    Why is this recipe called “Browned Butter Blondie” if you do not brown the butter?

    • Reply
      Heather Mubarak
      April 5, 2024 at 12:31 am

      Hi Patrice, the name of my BLOG is Browned Butter Blondie. The name of this recipe is Soft & Chewy Sugar Cookies. Not all recipes on my site are made with brown butter. Hope you enjoy the cookies!

    • Reply
      May 29, 2024 at 12:53 am

      lol i thought the same thing at first then i realized that brownedbutterblondie is the website name not the recipe name lol

    • Reply
      June 13, 2024 at 9:09 pm

      No. It’s the website name. Not the recipe

  • Reply
    April 1, 2024 at 3:46 pm

    The cookie was delicious. Adding the almond extract gave them a flavor similar to Chinese almond cookies. No need to add both, I would choose one or the other.

  • Reply
    April 1, 2024 at 3:55 am

    Texture and cookies came out beautiful, however, the amount of salt almost ruins them, in my opinion. After baking, I triple checked that I’d put the right amount because of the saltiness that comes through. Would definitely half the amount of salt next time. It’s otherwise a great recipe!

  • Reply
    March 26, 2024 at 5:22 pm

    I JUST made these today and YUM! This will forever be my go-to sugar cookie recipe! The cookies are very slightly crisp around the edges, then perfectly soft but not gooey. I doubled the recipe, and ended up with 4 dozen cookies, each about 2 inches in diameter. I have a gas oven, and each dozen took 15 minutes to bake. (If you like crunchy cookies, just bake them about 5 minutes longer). Wish I could post a pic for y’all, but I don’t see that.option. Thank you for this recipe!!!

  • Reply
    March 20, 2024 at 8:53 pm

    Followed the recipe to the t and I couldn’t make them into balls. It might’ve been because I don’t own a mixer but still. The website has so many ads to the point where I have been kicked out of it multiple times, its ridiculous. I’ve never been on a recipe that has so many ads.

    • Reply
      Heather Mubarak
      March 23, 2024 at 6:10 pm

      Hi! It sounds like you may not have creamed the butter and sugar together properly. This is not a dry cookie dough. Regarding the ads, thank you for your feedback. We are working on reducing the number of ads on the recipe card to ensure you have an enjoyable experience on our site.

  • Reply
    March 8, 2024 at 6:24 pm

    Hello, so I have done these cookies twice and the first time i made them they came out great. However, the last time i made them they came out flat. They were well cooked and everything i have just never had them so flat? I don’t know what i did wrong.

  • Reply
    March 3, 2024 at 8:42 pm

    best sugar cookie recipe ever, i don’t remember the last time i used a different recipe

  • Reply
    March 3, 2024 at 8:39 pm

    This is the only recipe I’ll use for sugar cookies, it is the best!

  • Reply
    March 2, 2024 at 5:03 pm

    Why oh why does this screen keep jumping back up to the top of the recipe???? Super annoying!

  • Reply
    Aysha H
    February 24, 2024 at 12:26 pm

    Recipe turned out great, thank you! How many calories are approximately in each cookie?

  • Reply
    February 7, 2024 at 7:13 pm

    Can the dough be rolled out so you can use cookie cutters??

  • Reply
    February 6, 2024 at 10:55 pm

    Cookie recipe is good! The website format made it very difficult to use with all the ads and the page constantly jumping up and down- it’s a shame as it really detracted from using this site again.

    • Reply
      Heather Mubarak
      February 7, 2024 at 1:20 am

      Thanks for trying my recipe! We’ve reduced the number of ads on the page and you can always tap the “Jump to Recipe” button which takes you straight to the recipe card.

  • Reply
    Sydney LaPierre
    January 19, 2024 at 2:42 pm

    i used these for a project and i added a bag of crushed up freeze dried strawberries and put a lemon glaze on top for strawberry lemonade cookies they were amazing !

  • Reply
    Kayla Reno
    December 24, 2023 at 4:13 pm

    10/10!! These are supposed to be for Santa but I’m gonna have to make another batch lol absolutely delicious!!

  • Reply
    Terry Mathson
    December 20, 2023 at 7:02 pm

    can you make the dough the night before and put in fridge overnite? I want to make several batches and take them to a baking Bee the next day to bake.

    • Reply
      Heather Mubarak
      December 21, 2023 at 12:38 am

      Yes, chilling overnight will work. The cookies may bake up a bit more puffy. If you have time, you can let the dough sit at room temperature before baking.

  • Reply
    December 14, 2023 at 8:16 pm

    Another great recipe from this site! I tried these sugar cookies last night and they came out perfectly! I followed directions exactly and then frosted them too. I also followed some of the suggestions of halfway through flattening a bit with a glass and that method worked perfectly. My cookies came out just like the pictures here. I’m thrilled to have a DROP sugar cookie recipe for when I don’t want to roll out and cut. I will for sure make these again (& again).

  • Reply
    December 10, 2023 at 4:16 am

    Simple, quick, and delicious. Love that I could make them with what I had on hand. I overbaked the first batch (screaming babies are distracting) but they are still just as tasty as the second, not-overbaked batch. Just a bit crispier. Excellent recipe.

  • Reply
    November 16, 2023 at 3:23 am


    I just tried making these cookies. I did half in sugar, and the other half in cinnamon sugar. I’m just slightly worried that I underbaked it? I cooked them for 11-12 minutes, and they did flatten down and are cracked on the top. My first batch, it was too flat, but was cracked. It was soft in the middle, but the edges weren’t golden brown, but i was too afraid to bake them longer.

    My second batch came out puffy and cracked. But they still didn’t have that golden brown color. Am I supposed to wait for it to have the golden brown coloring, or is the 11-12 minutes okay?

    • Reply
      November 19, 2023 at 1:15 am

      Hi!! I’m not an expert baker but you probably didn’t cream it right. Really make sure the butter is room temp and it needs to incorporate with the sugar for 2-3 minutes in the mixer which will make the cookies raise correctly!

    • Reply
      December 21, 2023 at 8:05 pm

      So amazing! I never leave reviews on anything but I just had to for this recipe. The cookies are so good and soo chewy and soft. Perfect both times I made them. I had to make the second batch because the first batch was just to good to be true and both batches came out absolutely perfect.

  • Reply
    October 26, 2023 at 3:49 pm

    I did these cookies and they were great! But I have a thought… can I put chocolate chips inside to make them into a chocolate chip cookie or would that just ruin the recipe?made

    • Reply
      December 9, 2023 at 6:22 pm

      Chocolate chip cookies call for brown sugar which gives them their darker color. I’m sure it won’t taste bad but it wouldn’t be chocolate chip cookies!

  • Reply
    October 14, 2023 at 2:24 pm

    This recipe works really well with cannabutter. Delicious!!!

  • Reply
    August 30, 2023 at 1:44 am

    Tried this recipe on a whim, definitely will be making a frequent appearance in my baking rotation from this point forward. It was so simple to make and my family also thought they tasted great. I think I will also try rolling them in cinnamon sugar in the future for a snickerdoodle style cookie.

  • Reply
    August 26, 2023 at 5:06 pm

    Best sugar cookie recipe on the interwebs. I flatten them halfway thru cooking with the bottom of a glass or jar and then continue baking, for that picture perfect bakery cookie.

  • Reply
    August 20, 2023 at 3:44 am

    Best sugar cookie recipe ever! I just made these and they turned out so amazing! Thank you for sharing this recipe!

  • Reply
    Brianna Rose
    August 20, 2023 at 2:02 am

    These came out so freaking good!!

  • Reply
    Mary Ann
    August 14, 2023 at 9:29 pm

    Do you flatten the balls slightly before baking?

    • Reply
      August 26, 2023 at 5:04 pm

      I flatten them! But I found it hard to do straight out of the fridge. So I bake them halfway (5 or 6 mins) and then smush them with the bottom of a glass or jar and then bake them the other half. If you space them apart enough, they dont grow together.

  • Reply
    August 13, 2023 at 12:16 am

    Sooooo delicious!

    • Reply
      August 13, 2023 at 10:12 pm

      My roommate and coworkers were obsessed so I’m currently making another batch!!❤️

  • Reply
    August 11, 2023 at 12:21 pm

    They were delicious! These were the first sugar cookies I’ve ever made from scratch. They were so good my (not a fan of sweets) daughter-in-law ate three!

  • Reply
    August 10, 2023 at 4:57 pm

    I am getting ready to make these cookies, but I don’t have parchment paper. Can I bake these on a regular baking sheet without parchment paper?

    • Reply
      December 17, 2023 at 5:36 pm

      I’m not a regular baker myself but I do a fairly decent job at it. I haven’t tried this recipe yet either, so with that being said….I have never used parchment paper even if the recipe calls for it. I just spray a cookie sheet about every 2-3 batches and it’s always worked for me.

  • Reply
    August 8, 2023 at 9:50 pm

    Wow, a baking recipe that actually makes you feel like a total professional. These cookies are the best I’ve ever had. Family loves them, too. And the recipe is as simple as it gets.

  • Reply
    August 7, 2023 at 5:21 pm

    Yes Heather, thank you for the wonderful recipe. I made them with my grands OMG delicious soft and chewy!

  • Reply
    August 1, 2023 at 6:21 pm

    These are truly the best sugar cookies I’ve baked and eaten, and I have tried lots of recipes over the years. Thank you so much for sharing your recipe. These are special, and so easy to make. The almond extract adds an extra layer of flavor that pairs beautifully with the vanilla.

  • Reply
    July 24, 2023 at 7:10 am

    These are soooo good!! I did dubbel batch and got 30 little smaller cookies, but it’s still a good size.
    Make them for a wedding and I hope they all love them as much as I do.
    The best sugar cookie I’ve made!

  • Reply
    July 16, 2023 at 10:10 pm

    What the carbohydrates in these cookies??

  • Reply
    July 11, 2023 at 10:22 pm

    Made this recipe with my 2 kiddos and they turned out amazing. I’m pleasantly surprised lol. Highly recommend this recipe

  • Reply
    July 11, 2023 at 4:58 am

    These are incredible. These were the first sugar cookies I ever tried to make from scratch and I’m so happy I don’t have to keep looking – these are the ones. Perfect in every way.

  • Reply
    July 9, 2023 at 7:48 pm

    This recipe is wonderful! Make sure you follow the instructions and use UNSALTED butter or less salt. If the batter sticks to your hands just put cooking oil and/or flour on your hands.

    • Reply
      July 9, 2023 at 10:22 pm

      This is THE BEST SUGAR COOKIE I ever had. I made it EXACTLY as written including room temperature butter & egg. Thank you for sharing this recipe- I will be making this again and again.

      • Nora
        July 20, 2023 at 6:34 pm

        I’ve made these twice and they are delicious! My husband asked for them the second time. I made them exactly as written in the recipe. Thanks and I’m sure I’ll make them again!

  • Reply
    John Forslin
    July 9, 2023 at 12:08 am

    Followed the Rx (unusual for me!) but used small scoop (0.8 oz), for 10 minutes. Absolutely wonderful. Subbed buttershots for almond extract. Wanted a smaller cookie for a grown-ups lunch and movie. Painted w melted chocolate, put on google eyes, absolutely perfect for Everything, Everywhere all at Once! Highly recommended!

  • Reply
    July 2, 2023 at 8:59 pm

    Do you think this is possible to make without a mixer? The recipe sounds so good but I do not have one and am now sad.

    • Reply
      July 4, 2023 at 1:37 am

      You definitely can! You’re just gonna get a bit of an arm workout doing it 😀

    • Reply
      August 1, 2023 at 7:02 pm

      I’ve made them without a mixer. I just whipped my butter, sugar, and egg with a wooden spatula until frothy and well combined in a large mixing bowl. I then added the extracts and whipped it again until well combined once more. I put that to the side. Then I got a 2 cup measuring cup and measured my flour, then added the salt, baking soda, and baking powder in a measuring cup and mixed the dry ingredients together. Then I added the dry ingredients to the wet mixing bowl and mixed until just combined and the dough formed evenly.

      I also cut my dough with a knife instead of a measuring spoon. I just divided it into the number I needed and baked the chilled dough balls.

      Try it, it worked for me. This recipe is amazing, even without the mixer.

  • Reply
    Eden S
    June 25, 2023 at 1:15 am

    Best sugar cookies ever I filled mine with white chocolate and honey. UGH SO GOOD

  • Reply
    June 24, 2023 at 12:31 am

    My cookies didn’t spread. They stayed in a ball and cracked a little. What did I do wrong?

    • Reply
      July 9, 2023 at 5:20 pm

      Half way cooked you take them out bang on table and pop back in oven

  • Reply
    June 11, 2023 at 8:52 pm

    Oh my goodness!!! I made these wonderful treats today and they turned out great… no complaints… i made sure not to over mix and i pulled them out at a perfect time so they were soft and chewy with a slight crunch on the outter edge.

  • Reply
    June 10, 2023 at 4:24 pm

    Best sugar cookies I’ve ever had! Taste like a better version if crumbl cookies. Just need to add some fancy toppings!

    • Reply
      Heather Mubarak
      June 11, 2023 at 2:42 am

      I’m so happy you loved this recipe! They would definitely be extra delicious with some frosting!!

      • Anonymous
        January 26, 2024 at 8:52 pm

        Can I make there cookies without the baking soda?

    • Reply
      June 18, 2023 at 7:53 pm

      These are the best sugar cookies I’ve ever had in my life. Holy cow. I replaced the butter with coconut oil because I’m dairy free and they are SO DELICIOUS. Oh my goodness. I dyed the sugar lavender and on just a few of them I dropped some lavender essential oil into the sugar coating. Absolutely divine. Will be making again. I am bewildered.

  • Reply
    June 8, 2023 at 11:03 pm

    These are easy, delicious sugar cookies! I will definitely make these again!!

    • Reply
      Heather Mubarak
      June 11, 2023 at 2:43 am

      Glad you enjoyed the cookies! Thank you for trying my recipe!!

  • Reply
    May 27, 2023 at 8:02 pm

    I made these and they were amazing. Definitely a make again for sure!

  • Reply
    May 24, 2023 at 11:16 pm

    They taste good, quick to make also, but no matter how long I let the dough chill in the fridge, it always remained to soft to roll out, I even added more flour, very disappointing when you want things to look perfect.

    • Reply
      Heather Mubarak
      May 24, 2023 at 11:38 pm

      Thank you for trying my recipe! This is not a “roll out” sugar cookie dough. This is a drop cookie and should be scooped with a cookie scoop and rolled in sugar before baking. Hope you’ll give them another go!

      • Susan
        July 8, 2023 at 1:53 am

        I am a cookie addict and this is seriously the best sugar cookie I have ever made/eaten. I think the secret is to take your time to cream the butter/sugar mixture. With every bite you can taste the flavors. Absolutely perfect – wouldn’t change a thing!

  • Reply
    May 19, 2023 at 11:25 pm

    Good cookies. Typo in instruction number 7 using by instead of be.

  • Reply
    May 10, 2023 at 6:48 pm

    I made these delicious cookies. My friends and coworkers loved them. Ate the entire batch like they were starving animals. I did add a little brown sugar into the mix. I just eyeballed the amount. The texture was perfect – crisp outside, chewy inside. Thanks for the recipe! definitely making these

  • Reply
    May 9, 2023 at 11:36 pm

    Very yummy! I would like to leave my picture of cookies but it won’t let me.

  • Reply
    May 4, 2023 at 7:37 pm

    So good I didn’t have vanilla so I used maple syrup they came out so delicious!!

  • Reply
    April 30, 2023 at 11:53 pm

    I’m 13 and this is my first time baking sugar cookies! They came out so well! After I chilled them, before I put them in the oven, I added a pink of pumpkin spice seasoning to each. It really pulled everything together and made it taste so yummy! Thank you for this delicious recipe; everyone rated my cookies a 10/10! I will be making these again!

    • Reply
      May 17, 2023 at 9:18 pm

      This is my first time making sugar cookies and they were really good! They looked beautiful coming out of the oven and they tasted so warm and delicious I added some nutmeg and a small squirt of honey and then rolled half of the batch in cinnamon sugar and the result was amazing 12/10 would make again.

  • Reply
    April 17, 2023 at 2:40 pm

    jk love it

  • Reply
    April 12, 2023 at 11:06 pm

    Thank you for sharing this recipe. I love it. Super soft, chewy, and delicious! I was wondering if you knew roughly how many calories are in either the recipe or each cookie. No worries if not!

  • Reply
    April 8, 2023 at 12:45 am

    I followed the recipe exactly and they turned out perfect! Moist and chewy and the sugar coating is the perfect touch. Will absolutely be a staple recipe for me.

  • Reply
    March 28, 2023 at 1:05 pm

    omg so good i love them so chewey

    • Reply
      August 22, 2023 at 9:00 pm

      How many dozen does this make?

  • Reply
    March 20, 2023 at 1:21 am

    These taste amazing! However, mine come out a little raw even after following the recipe. I am at 6500ft. Has anyone cooked these at high altitude?

    • Reply
      April 2, 2023 at 5:46 am

      If you look up an altitude baking calculator it’ll definitely help you might also try realtering some parts or I’ve found best to look up high altitude recipes

    • Reply
      April 2, 2023 at 11:19 pm

      I am at just shy of 5000 ft and almost always have to add a bit off time. I go more by look rather than specific time.

  • Reply
    March 13, 2023 at 4:29 am

    So amazing! How will I stop from eating them all! Thanks for sharing this delicious cookie recipe!

  • Reply
    March 11, 2023 at 4:06 am

    They taste amazing , but my only concern is that I may have done it wrong. See this is my first time making such soft cookies so I’m mildly concerned that they came out to doughy. They’re done on the edges but I’m unsure if they’re supposed to be like that or if I did something wrong even though they taste amazing

    • Reply
      April 23, 2023 at 2:06 pm

      We like ours a little crispy on the edges, and super soft in the middle! So it sounds like you did it right. It’s really about preference. Play around with the time to get them how you like them! I tend to do the shorter side of a time frame. When you pull them out, they don’t always look done, but they firm as they cool.

  • Reply
    March 9, 2023 at 11:34 pm

    The recipe is perfect, if you want perfect cookies be sure and follow every instruction precisely, and as the author suggests, weighing your ingredients is the best way to get a consistent final product. These are always a hit! Have fun adding toppings, we love melting down butterscotch chips and dipping the top of the baked cookie in to coat 🙂 I’d give 6 stars if I could

  • Reply
    March 9, 2023 at 10:45 pm

    So delicious! Very easy to make. Followed exact directions (with almond extract) and can’t wait to make more.

  • Reply
    March 8, 2023 at 11:03 pm

    Good but kinda salty

    • Reply
      Heather Mubarak
      March 12, 2023 at 9:38 pm

      Thanks for trying my recipe! There’s just 1/2 teaspoon of salt in the dough but you can reduce it to 1/4 teaspoon if you prefer.

  • Reply
    Kourtney Smith
    March 7, 2023 at 5:30 pm

    Would this work for making cut out cookies?

    • Reply
      Heather Mubarak
      March 8, 2023 at 1:15 am

      This recipe is for a drop cookie. The dough is not meant to roll out and cut into shapes.

    • Reply
      May 25, 2023 at 12:04 am

      I increased the flour to 3 cups and added a tablespoon of milk and they came out great to cut out and frost

  • Reply
    February 23, 2023 at 10:29 pm


  • Reply
    February 12, 2023 at 3:46 pm

    Can we make this without baking powder?

    • Reply
      March 9, 2023 at 11:20 pm

      If you have cream of tartar you can mix it 2 parts cream of tartar to 1 part baking soda to make your own baking powder; if not I would suggest just upping the baking soda in the recipe by an addtl 1/4 tsp and the cookies should still be fine

  • Reply
    February 12, 2023 at 1:52 am

    These are awesome! I need to remember to double the recipe next time! One batch doesn’t make enough for the greedy males in my home!

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      February 19, 2023 at 9:14 pm

      HAHAHA, Love this because its so true.

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      February 20, 2023 at 1:36 am

      Same thing at my house!! SO GOOD!!

    • Reply
      February 25, 2023 at 5:12 am

      That’s why I’m making a triple batch lol plus I’ve got teenagers and as a male myself I want several

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    February 12, 2023 at 12:44 am

    These cookies were so delicious! 10/10!!!

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    February 4, 2023 at 5:06 am

    These are incredible! They turned out exactly as pictured and describes, soft and chewy. Roll it in cinnamon/sugar for the best ever Snickerdoodle!

  • Reply
    Christina L.
    February 3, 2023 at 8:23 pm

    Best sugar cookies I’ve ever had!! Thank you for another great cookie recipe!

  • Reply
    January 23, 2023 at 11:33 pm

    I love sugar cookies. This recipe was easy to follow. I like the chewy texture. I added vanilla buttercream frosting for a fun treat!

  • Reply
    December 1, 2022 at 7:05 am

    I had to freeze my dough to handle it because it was just way too soft. Maybe don’t do room temp butter, but they’re bomb! Can’t say that they didn’t taste good, just gotta tweak the recipe a little to your liking!

    • Reply
      Heather Mubarak
      February 3, 2023 at 8:26 pm

      Glad you loved the flavor! Sounds like your butter may have been too warm which made the dough extra soft.

  • Reply
    September 12, 2022 at 6:11 pm

    I’m always on the search for the perfect sugar cookie! Can’t wait to give this recipe a bake, these look beautiful.

    • Reply
      December 6, 2022 at 5:01 am

      This recipe is perfect, great flavor and texture – a favorite for sure

      • Emma and Anna
        November 19, 2023 at 10:09 pm

        it was sooooooooooooooooooooooooooooooooooooooooooooooooooooooo good ha ha ha

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