The first bite is all about that little sugar crunch. Then you hit the soft, buttery middle, and suddenly the cookie you grabbed to “see how they turned out” is gone. These are the classic vanilla sugar cookies I come back to when I want something simple enough for a Sunday afternoon and pretty enough to tuck into a holiday cookie tin.
The dough gets a rest in the fridge, then it’s scoop, roll in sugar, and bake. That last roll leaves a thin, sparkly crust that’s just right against the chewy center. If you’re the kind of person who always reaches for the palest cookie on the tray, this batch is for you.
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🍪 Crumbs of Knowledge
- Spoon and level the flour. Fluff it first, spoon it into the measuring cup, then sweep the top flat. Dipping the cup straight into the bag can pack in extra flour and make the cookies dry.
- Chill the dough for at least an hour. It’s soft and sticky right after mixing. Chilling firms it up so it’s easier to scoop and roll.
- Start each batch on a cool baking sheet. A warm pan can make the dough spread too quickly.
- Watch the edges. Pull the tray when the edges are set and the centers are still pale and soft. The cookies will finish setting as they cool on the pan.
Make Ahead and Store
Refrigerate the covered dough for up to 3 days. Store fully cooled cookies in an airtight container at room temperature for several days.
For a holiday batch, roll the dough balls in colored sanding sugar before baking.
Baking for a class party or cookie swap? Package them with our printable Baked with Love Gift Tags & Labels, or host the whole party with our Cookie Exchange Party Kit. More easy treats: Best Damn Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies and Better Than Box Mix Brownies.
Classic Soft and Chewy Sugar Cookies
Equipment
- 1 Stand Mixer (or Hand Mixer)
- Baking sheets
- Parchment paper
- 1 Shallow bowl for rolling
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 1/2 cups granulated sugar for the dough
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar for rolling
Instructions
- Melt the butter and let it cool for about 5 minutes. Using a stand mixer or hand mixer, beat the melted butter with the 1½ cups of granulated sugar and the brown sugar. Add the eggs and vanilla and beat just until smooth.
- In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Add the dry ingredients to the butter mixture and mix just until the last streaks of flour disappear. Cover and chill for at least 1 hour.
- Preheat the oven to 350°F and line a cool baking sheet with parchment paper. Put the remaining ½ cup of granulated sugar in a shallow bowl.
- Scoop 2 to 3 heaping tablespoons of dough per cookie and roll into balls. Roll each ball in the sugar, then space them a few inches apart on the prepared baking sheet. Bake 6 to 8 cookies per sheet so they have room to spread.
- Bake for 12 to 16 minutes, checking smaller cookies at 12 minutes. The edges should be set and just beginning to turn golden, with soft, slightly puffed centers. Let the cookies cool completely on the baking sheet.
