Chewy Sugar Cookies

4.94 from 15 votes

These chewy sugar cookies are buttery, soft, and perfectly tender. It's a drop-style cookie - so instead of rolling out the dough and cutting it into shapes, the dough is formed into balls and rolled in sugar. There's no chilling involved, and you end up with delicious sugar cookies that are chewy and oh so flavorful.

Prep Time15

Cook Time10

Total Time35

Course: Dessert

Cuisine: American

Keyword: Chewy Sugar Cookies, Drop Sugar Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

2 3/4 cup all-purpose flour (344 grams)
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter (226 grams) softened but not starting to melt
1 1/3 cup granulated sugar (267 grams) for the dough
1 large egg room temperature
1 large egg yolk just the yolk, do not use the entire egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract optional
1/3 cup granulated sugar (67 grams) for rolling the cookies in

Instructions

Preheat the oven to 350℉ (180℃) degrees and line 2 cookie sheets with parchment paper or baking mats.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In a separate large bowl, beat together the butter and 1⅓ cup sugar until fluffy. The mixture will have started to lighten in color.
Beat in the egg, egg yolk, vanilla extract and almond extract into the butter mixture.
With the mixer on low speed, beat the flour mixture into the butter mixture. I typically do about ½ at a time. The dough will be thick.
Pour the ⅓ cup sugar (for rolling the cookies) onto a plate.
Form the dough into balls about 1 tablespoon in size - I make mine weigh about 1 ounce (28 grams). Then roll each ball in the sugar on the plate and place 2 inches apart on the lined cookie sheet.
Bake the cookies 1 sheet at a time on the middle rack of the oven for 9-11 minutes, or until the tops look set.
Cool the cookies on the lined sheet for at least 10 minutes, then transfer to a wire rack to continue cooling

Notes

Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Make-Ahead Tips & Freezing:
1. Freezing Baked Cookies: After cookies are baked and fully cooled, store in an airtight container and freeze for up to 3 months. Thaw in the fridge, then bring to room temperature before enjoying.
2. Making Cookie Dough in Advance: Cookie dough can be made in advance (up to step 5). Then cover the bowl and store in the fridge for up to 48 hours. Preheat the oven and bake as directed.
3. Freezing Cookie Dough: Make the dough, form into balls and roll in sugar. Place balls on a tray, and refrigerate for 30 minutes. Then place balls in a freezer bag and freeze for up to 3 months. Then bake (from frozen) as directed. They'll need 1-2 extra minutes.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 36 uniform cookies.

Nutrition