I perfected a chewy vanilla sugar cookie that proves simple ingredients can make truly delightful Easy Soft Sugar Cookies, and I’m excited to share the tiny trick that gives them their soft texture.

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I’m kind of obsessed with these classic vanilla sugar cookies, they’re chewy and somehow deceptively simple. One bite and you get that buttery lift from unsalted butter softened and a hit of pure vanilla extract that keeps you coming back, like you want another but youre telling yourself just one.

I promise theyre not fussy, yet there are little quirks that make them stand out, tiny cracks, soft centers, edges that hold a gentle snap. Tag it Easy Soft Sugar Cookies because this is the kind of treat that feels fancy but isnt, and honestly I cant explain why its that satisfying.

Ingredients

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Unsalted butter: Adds richness and fat, tender crumb, flavor, contributes calories and saturated fat.
Granulated sugar: Pure carbs for sweetness, quick browning, little micronutrients high calories.
Light brown sugar: Adds molasses flavor and moisture, slightly more minerals, still mostly sugar.
Eggs: Provide protein structure, moisture, help bind, add richness and color.
Vanilla extract: Mostly aroma, small flavor boost, no real nutrients, makes cookies taste homier.
All purpose flour: Main carb, gives gluten for chew, some protein, low fiber.
Baking soda and baking powder: Leaveners that lighten texture, tiny sodium, no real nutrition.
Salt: Enhances flavor and balances sweetness, tiny sodium, important in small amounts.

Ingredient Quantities

1 cup (227 g) unsalted butter softened

1 1/4 cups (250 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 large eggs room temp

2 teaspoons pure vanilla extract

2 3/4 cups (345 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/4 cup (50 g) extra granulated sugar for rolling (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. In a large bowl beat 1 cup (227 g) unsalted butter softened with 1 1/4 cups (250 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.

3. Add 2 large eggs, one at a time, mixing after each, then stir in 2 teaspoons pure vanilla extract and scrape down the bowl so nothing is left stuck to the sides.

4. Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt in a separate bowl.

5. Gradually add the dry ingredients to the wet and mix just until combined, dont overmix or the cookies will get tough.

6. Chill the dough for at least 30 minutes to 1 hour until it’s firm enough to handle, its ok to chill longer if youre busy or the dough seems too soft.

7. Scoop dough into about 1 inch balls using a tablespoon or small scoop, roll each ball in 1/4 cup (50 g) extra granulated sugar if you like a sugary crust, then place balls about 2 inches apart on the prepared sheets and press down slightly with your palm or the bottom of a glass.

8. Bake for 9 to 11 minutes, until the edges are set but the centers still look a little soft, rotate the pans halfway through if your oven bakes unevenly.

9. Let cookies cool on the baking sheet for 5 minutes so they set up, then transfer to a wire rack to cool completely; store in an airtight container at room temp for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium bowl for the dry stuff, youll need both
4. Electric mixer (handheld or stand) or a sturdy wooden spoon if you dont have one
5. Whisk and rubber spatula, plus a spoon to scrape the bowl
6. Measuring cups and spoons, and a kitchen scale for grams if you want precision
7. Tablespoon or small cookie scoop for 1 inch balls, or just use two spoons
8. Wire cooling rack and an airtight container for storing the cookies

FAQ

Q: Why did my cookies spread too much?
A: Most likely the butter was too soft or the dough wasn't chilled. Try chilling the dough 30 to 60 minutes, measure flour by spooning and leveling, and don't over cream the butter and sugar. Also bake on a cool baking sheet and use parchment or a silicone mat.

Q: How do I make them soft and thick instead of thin and crispy?
A: Chill the dough, shape into balls about 1 to 1 1/2 tablespoons, bake until edges are set but centers still look slightly underdone (8 to 10 minutes), then let cool on the sheet for a few minutes to finish. Underbaking a bit keeps them tender.

Q: Can I freeze the dough or baked cookies?
A: Yes. Freeze scooped dough balls on a tray until firm, then transfer to a bag up to 3 months. Bake from frozen adding 1 to 2 minutes to the time. Baked cookies also freeze well, store in an airtight container up to 3 months and thaw at room temp.

Q: Why does the recipe use both baking soda and baking powder?
A: They do different jobs. Baking soda helps browning and spread plus reacts with the brown sugar a bit, while baking powder adds lift so the cookies aren't flat and dense. Together you get good color, slight chew, and lightness.

Q: Can I swap the sugars or use salted butter?
A: You can, but expect textural changes. More brown sugar gives more chew and moisture. If you use salted butter, skip or reduce added salt. Using liquid sweeteners or margarine will change spread and texture, so adjust carefully.

Q: Any tips for rolling and getting nice edges or sparkle?
A: Chill dough first, roll between two sheets of parchment for an even 1/4 inch thickness, or chill and press with a floured glass. For sparkle roll the dough balls in the extra granulated sugar before baking. Bake on the middle rack for even color.

Sugar Cookies Recipe Substitutions and Variations

Unsalted butter: use the same amount of salted butter, but cut the added salt by about 1/4 tsp. It’ll still be rich, just a touch saltier if you forget to lower the salt.
Granulated sugar: swap 1:1 with coconut sugar for a deeper caramel note and slightly darker color. Texture can be a bit denser, but it works good in cookies.
Eggs: replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). Gives binding and a chewier bite, but not as fluffy as real eggs.
All purpose flour: use a 1:1 gluten free all-purpose baking blend in place of AP flour. Dough may feel crumblier, so chill it a little longer before cutting and baking.

Pro Tips

1) Weigh the flour if you can. If you dont have a scale, fluff the flour then spoon it into the cup and level it off, dont pack it down. Too much flour = dry, tough cookies.

2) Chill the dough at least 30 to 60 minutes, longer is ok. Chilling firms the dough so the cookies wont spread as much and the flavors get better. If the dough is too hard to scoop after chilling just let it sit for 10 minutes.

3) Pull the cookies out when the edges look set but the centers still look soft, they continue to cook on the hot sheet so underbake a bit for tender middles. Also use an oven thermometer and rotate pans halfway through if your oven bakes unevenly.

4) Use a small cookie scoop for even sizing and spacing, roll the balls in extra granulated sugar for a nice crunchy crust, and press them lightly with the bottom of a glass if you want a flatter cookie. For a little grown-up contrast sprinkle flaky sea salt on top right after they come out.