This classic Chewy Sugar Cookies Recipe is a tender, melt-in-your-mouth American favorite made with tangy buttermilk and vanilla. Rolled in sparkling sugar, these cookies bake into soft, pillowy rounds with a buttery richness that makes them perfect for holiday trays or everyday treats.
Jump to RecipeChewy Sugar Cookies Ingredients
The Cookie Dough:
- 2 3/4 cups All-Purpose Flour: Provides the structure for the cookie. Be sure to spoon and level it to avoid a dense dough.
- 1 teaspoon Baking Soda & 1/2 teaspoon Baking Powder: These leavening agents work together to give the cookies a slight rise and a soft, airy texture.
- 1 cup Softened Butter: The fat base that gives the cookies their rich flavor and tender crumb. It must be softened, not melted, for the right consistency.
- 1 1/2 cups White Sugar: Sweetens the dough and helps create slightly crisp edges while keeping the center soft.
- 1 Egg: Binds the ingredients together and adds structure.
- 1 teaspoon Vanilla Extract: Adds the classic aromatic warmth essential to a good sugar cookie.
- 3 to 4 tablespoons Buttermilk: The secret ingredient. The acidity tenderizes the gluten and reacts with the baking soda for a softer, fluffier cookie.
The Decoration:
- Sprinkles or Colored Sugar: Adds a festive crunch and visual appeal to the tops of the pale cookies.
How To Make Chewy Sugar Cookies
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Get your baking station ready.
- Combine Dry Ingredients: In a small bowl, stir together the flour, baking soda, and baking powder. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until the mixture is pale and smooth.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
- Make the Dough: Gradually blend the dry ingredients into the wet mixture. Add just enough of the buttermilk (start with 3 tablespoons) to moisten the dough so it becomes soft, but not wet or sticky.
- Shape: Roll rounded teaspoons of dough into balls and place them on an ungreased cookie sheet.
- Decorate: With a pastry brush or your fingers, moisten the top of each cookie with the remaining buttermilk. Slightly flatten the top of each cookie and sprinkle generously with raw sugar or colored sprinkles.
- Bake: Bake for 8 to 10 minutes. The cookies should be slightly golden around the edges but still look soft in the center.
- Cool: Let the cookies stand on the baking sheet for 2 minutes to set before removing them to a wire rack to cool completely.
Recipe Tips
- Don’t Overmix: Once you add the flour, mix only until combined. Overworking the dough develops gluten and creates a tough cookie rather than a chewy one.
- The Buttermilk Factor: If you don’t have buttermilk, you can make a sour milk substitute by adding a teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Chill if Sticky: If your kitchen is warm and the dough feels too sticky to roll, pop the bowl in the fridge for 15-20 minutes to firm up the butter.
- Uniform Size: Use a cookie scoop to ensure all dough balls are the same size so they bake evenly.
What To Serve With Chewy Sugar Cookies
- Cold Milk: The classic pairing to wash down the sweetness.
- Coffee or Tea: The vanilla notes pair beautifully with a hot beverage.
- Ice Cream: Sandwich a scoop of strawberry or vanilla ice cream between two cookies.
- Fruit Salad: Serve alongside fresh berries for a lighter dessert option.
How To Store Chewy Sugar Cookies
- Room Temperature: Store in an airtight container at room temperature for up to 5 days. These cookies stay soft well.
- Freezing: You can freeze the baked cookies for up to 3 months. Separate layers with parchment paper to prevent them from freezing together. Thaw at room temperature.
Chewy Sugar Cookies Nutrition Facts
- Calories: 160 kcal
- Carbohydrates: 22g
- Fat: 7g
- Protein: 2g
- Sugar: 12g
Nutrition information is estimated per cookie and may vary based on ingredients and cooking methods used.
FAQs
This often happens if the butter was melted instead of softened, or if the dough was placed on a hot baking sheet. Always use a cooled baking sheet for each batch.
Yes, you can make the dough and chill it in the refrigerator for up to 3 days. Let it sit at room temperature for about 10 minutes before rolling if it’s too hard.
Yes, but you may want to skip any pinch of salt if you were planning to add one (though this recipe relies on the chemical leaveners for sodium). It balances the sweetness nicely.
Chewy Sugar Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes10
minutes160
kcalA classic, soft, and buttery drop sugar cookie recipe that uses buttermilk for a tender texture and vanilla for a nostalgic flavor.
Ingredients
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract
1 tsp vanilla extract
Sprinkles for topping
Directions
- Mix flour, soda, and powder in a bowl.
- Cream butter and sugar until smooth.
- Beat in egg and vanilla.
- Blend in dry ingredients and buttermilk until soft dough forms.
- Roll into balls and place on baking sheet.
- Brush with milk, flatten slightly, and add sprinkles.
- Bake at 375°F for 8-10 mins.
- Cool on rack.
Notes
- Do not overbake; centers should still look soft.
- Buttermilk is key for the chewy texture.
- Dough should be soft but not wet.
