The Ultimate Soft & Chewy Sugar Cookies (No Chill Time Needed!)

 

Welcome back to the kitchen! Today, we're sharing my absolute favorite, tried-and-true recipe for the softest, chewiest sugar cookies you'll ever make. What makes them truly special? They require no chilling time, so you can go from craving to cookie in less than 30 minutes!

This recipe is a classic for a reason. With simple staples and a little bit of love, you get perfect, melt-in-your-mouth cookies every time. Whether you're decorating for a holiday, a party, or just satisfying a sweet tooth, these are guaranteed to be a hit.

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Why You'll Love This Recipe

• Quick & Easy: No need to wait for the dough to chill overnight.
• Perfect Texture: Soft, chewy, and tender with a lovely sugary crust.
• Versatile: Enjoy them plain, roll them in sugar, or frost them once cooled.

Let's get baking!

Ingredients

Yields: About 24 medium cookies
Prep time: 10 minutes
Cook time: 8-10 minutes

• 2 ¾ cups all-purpose flour, plus more for rolling
• 1 teaspoon of baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons milk (or heavy cream)
• ¼ cup extra granulated sugar for rolling (optional)

Step-by-Step Instructions

Follow these simple steps for the best results:

1. Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or a silicone baking mat.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer), beat the softened butter and 1 ½ cups of sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

4. Add Wet Ingredients: Mix in the egg, vanilla extract, and milk until well combined.

5. Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together and is just combined. Be careful not to overmix; a few streaks of flour are okay to incorporate with a spatula at the end.

6. Roll and Coat: Scoop dough into balls (about 1.5 tablespoons each). Roll each ball between your palms to form a smooth sphere. If using the extra sugar coating, roll the dough balls in the ¼ cup of granulated sugar to coat them evenly.

7. Place and Bake: Place the cookies about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and barely golden brown. The centers should still be soft and pale. Do not overbake!

8. Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For Cut-Out Cookies: If you want to use cookie cutters, you will need a recipe specifically designed not to spread, which often requires chilling the dough. This particular recipe is best for drop-style cookies.
• Add Flavor: For an extra flavor boost, add a touch of almond extract along with the vanilla (start with ¼ teaspoon).
• Frosting: Once the cookies are completely cool, you can add your favorite buttercream or royal icing and sprinkles for a festive touch.

Enjoy these delicious sugar cookies! Happy baking!