Soft And Chewy Sugar Cookies Recipe

I’m thrilled to share my Easy Chewy Sugar Cookies that combine 2 1/4 cups all-purpose flour, a hint of baking soda and baking powder, and browned unsalted butter with granulated and light brown sugars. A rich blend of egg, extra yolk, and vanilla absolutely results in supremely soft, enticing treats.

I’ve always been on the hunt for that perfect cookie and when I stumbled upon this Soft and Chewy Sugar Cookies recipe, I was instantly hooked. My kitchen fills with the nutty aroma of browned butter mixed with 1/2 cup of granulated sugar and 1/2 cup light brown sugar.

Adding 2 1/4 cups all-purpose flour along with a pinch of salt, half a teaspoon of both baking soda and baking powder, gives these cookies the best chewy texture. The magic really happens when I mix in a large egg and an extra yolk with a splash of vanilla extract.

This recipe is an amazing sugar cookie recipe that proves cookies with little ingredients can be simply delicious. It’s a yummy sugar cookie recipe that’s easy to follow and promises soft chewy cookies every time.

Trust me, once you try them, you’ll be asking for seconds.

Why I Like this Recipe

I love this recipe because the browned butter gives the cookies this amazing, nutty flavor that makes them feel extra special. I also like that most of the ingredients are things I already have on hand so its easy to whip up whenever I crave something sweet. The mix of granulated sugar and light brown sugar makes a big difference too, giving the cookies a caramel kinda taste that I can’t get enough of. Finally, the extra egg yolk really ups the soft and chewy factor, making the cookies come out perfect every time even if I mess up a little.

Ingredients

• All-purpose flour provides essential carbohydrates and structure for soft texture in cookies.
• Unsalted butter browned adds rich flavour and moisture making cookies taste decadant.
• Granulated sugar brings the sweetness and aids in cookie browning and spread.
• Light brown sugar adds a moist texture and hints of caramel sweetness.
• Egg and extra yolk supply protein and enrich dough structure even if a little messy.
• Vanilla extract rounds out flavors with a subtle, aromatic sweetness that comforts.
• Baking soda + baking powder provide leavening so cookies rise slightly while remaining soft.
• Salt enhances flavor and intensifies sweetness balancing overall taste in these cookies.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (browned and cooled)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg plus 1 large egg yolk
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

3. In a large bowl, mix the browned and cooled butter with the granulated sugar and the light brown sugar until its smooth.

4. Beat in the egg, the extra egg yolk, and the vanilla extract until everything is well combined.

5. Slowly add the dry ingredients to the wet mixture and stir until just combined, dont overmix.

6. Drop tablespoon-sized balls of dough onto the prepared sheet, leaving about 2 inches between each cookie.

7. Pop the cookies into the oven and bake for 9-11 minutes until the edges start turning lightly golden.

8. Take them out of the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack.

9. Enjoy your soft and chewy sugar cookies while they are still warm!

Equipment Needed

1. Oven for preheating at 350°F
2. Cookie sheet lined with parchment paper
3. Medium bowl and a whisk for combining the flour, baking soda, baking powder, and salt
4. Large bowl for creaming the butter with the sugars
5. A spoon, spatula or electric mixer to beat in the egg, extra yolk and vanilla
6. Tablespoon measure or cookie scoop for dropping dough onto the cookie sheet
7. Wire rack for cooling the warm cookies after baking

FAQ

Soft And Chewy Sugar Cookies Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter but cut back on the extra salt in the recipe. Some people even use coconut oil if you need a dairy free option.
• If all-purpose flour isn’t available, you can try cake flour instead though your cookies might turn out a bit more tender. You might need to adjust a little if the dough seems too wet.
• Don’t have light brown sugar? Dark brown sugar works pretty much the same and gives that rich flavor too. Just use the same amount in the recipe.
• If your pantry is missing baking soda, you can use baking powder instead. Use about 2 to 3 times the amount of baking powder to get a similar rising effect.
• Vanilla extract can be swapped with almond extract if necessary. Just be careful not to use too much since it has a stronger flavor.

Pro Tips

1. Make sure your browned butter is totally cooled before you mix it in with the sugars cause if its too hot, it can melt the sugars too much and mess up the final texture.
2. When you combine the dry ingredients into the wet ones, stir slowly and dont overdo it. Overmixing can make your cookies tough instead of soft and chewy.
3. Using a spoon or small ice cream scoop to portion your dough not only makes sure they’re all the same size but also helps them bake evenly so ends up looking more uniform.
4. Keep an eye on your cookies near the end of the bake time, since every oven is different, even an extra minute may be enough to make them crispier than you want.