Chewy Sugar Cookies: Soft, Sweet, and Perfectly Crinkled!
These chewy sugar cookies are soft, sweet, and have the perfect crinkly top that makes them irresistible. Ideal for any occasion, they will satisfy your sweet tooth and leave you wanting more.
Equipment
- 2 baking sheets For baking the cookies
- 1 parchment paper or silicone baking mat To line the baking sheets
- 2 mixing bowls For mixing ingredients
- 1 electric mixer Optional, for creaming the butter and sugar
- 1 measuring cups and spoons For measuring ingredients
- 1 rubber spatula For mixing and scraping
- 1 cooling rack For cooling the baked cookies
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter Softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- as needed additional sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the sugar mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using your hands or a cookie scoop, form the dough into balls (about 1 tablespoon each) and roll each ball in additional sugar to coat.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the tops have crinkled.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For a fun twist, try adding chocolate chips or sprinkles to the dough before baking.
Store the cookies in an airtight container at room temperature for up to one week.
If you prefer thicker cookies, chill the dough for about 30 minutes before baking.