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Thick and Chewy Sugar Cookies Recipe

Thick and Chewy Sugar Cookies Recipe

Thick and chewy sugar cookies are a classic treat that brings comfort and joy with every bite. With their golden edges and soft, pillowy centers, these cookies are perfect for any occasion—whether you’re celebrating a birthday, hosting a bake sale, or simply indulging in a sweet moment at home. Plus, they’re easy to whip up, making them a go-to dessert for bakers of all levels.

Why You’ll Love This Recipe

These thick and chewy sugar cookies are not just delicious; they’re also incredibly satisfying to make. With minimal ingredients and straightforward steps, you’ll be rewarded with a batch of cookies that are perfectly sweet and irresistibly soft.

  • Quick and easy to prepare
  • Perfectly thick and chewy texture
  • Versatile for any occasion
  • Great for decorating or enjoying plain
  • Kid-friendly and fun to make together

Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar (for rolling)

How to Make Thick and Chewy Sugar Cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in the additional ½ cup of granulated sugar to coat.
  7. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Results

  • Make sure your butter is softened, not melted, for the perfect texture.
  • Chill the dough for about 30 minutes before baking for thicker cookies.
  • For an extra touch, sprinkle a pinch of sea salt on top before baking.
  • Keep an eye on your cookies; they will continue to cook slightly after being removed from the oven.

Easy Variations

  • Add chocolate chips or chunks for a delightful twist.
  • Mix in lemon zest or almond extract for a different flavor profile.
  • Roll the cookies in colorful sprinkles for a festive touch.
  • Incorporate chopped nuts for added crunch and flavor.

What to Serve With It

  • A glass of cold milk for the classic pairing.
  • Hot cocoa or coffee for a cozy treat.
  • Ice cream for a delicious cookie sandwich.
  • Fresh fruit to balance the sweetness.

Storage and Reheating

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. They can be enjoyed straight from the freezer or warmed in the microwave for a few seconds for that fresh-baked taste.

Recipe Card

Thick and Chewy Sugar Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Ingredients:

  • 2 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar (for rolling)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in the additional ½ cup of granulated sugar to coat.
  7. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes:
Store in an airtight container for up to a week or freeze for longer storage.

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