Easy Chewy Sugar Cookies

[Photograph: Yvonne Ruperti]

The classic sugar cookie is one of the easiest to make and never goes out of style.

Notes: Once mixed, the dough will be soft but you should still be able to gently roll it into balls. If it's too soft to shape, chill it briefly to firm up.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Easy Chewy Sugar Cookies

About This Recipe

Yield:makes 16 cookies
Active time:15 minutes
Total time:25 minutes
Special equipment:baking sheets
This recipe appears in: One Bowl Baking: Easy Chewy Sugar Cookies


  • 14 tablespoons (7 ounces) unsalted butter, melted
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (11 1/4 ounces) bread flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup coarse sugar or sprinkles for rolling (or granulated sugar)


  1. 1

    Adjust two racks to upper and lower middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper.

  2. 2

    Stir butter, sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.

  3. 3

    Divide the dough into 16 balls. Add rolling sugar/sprinkles to now empty bowl (if using more than one color, more bowls may be needed). Roll each dough ball into sugar and return to pan, spacing evenly (8 per pan). Using the bottom of a glass or dry measuring cup, press dough balls to about 1 inch thick.

  4. 4

    Bake until tops of cookies have puffed and edges are golden, 8 to 10 minutes (center may still look underdone), rotating pans from top to bottom and front to back halfway through baking. Tap pans on counter when removing from oven to help deflate cookies. Let cookies cool on pans 5 minutes, then transfer to wire rack.


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