Vanilla sugar cookies with gently wrinkled tops, thin set edges and a satisfyingly chewy center.
Vanilla sugar cookies with gently wrinkled tops, thin set edges and a satisfyingly chewy center.
Before you begin, set out the measured ingredients, line the pans and check the portion size. Consistent thickness matters more than making every cookie look identical.
Use all-purpose flour rather than self-rising flour. Spoon it into the measuring cup and level without packing, or use the listed weight. A packed cup can turn a tender cookie into a dry one.
Bake a first tray as your guide. Home ovens and dark pans brown at different speeds, so use the surface and edges as well as the timer. Let the cookies cool before deciding whether they need a longer bake.
Chewy Sugar Cookies
Per tray: 7–9 minutes · Approximately 3 trays, up to 12 cookies per 13 × 18-inch half-sheet pan.
Allow 67 minutes: 20 active preparation, 0 chilling, 0 dough softening, 27 baking all trays sequentially, and 20 cooling including pan rest. Ingredient warm-up, optional icing and drying add time. Preheat during preparation or the final chilling minutes.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Vanilla sugar cookies with gently wrinkled tops, thin set edges and a satisfyingly chewy center.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Optional sugar coating
Instructions
Mixing
- Make the doughCream butter with both sugars for 2–3 minutes, until lighter and fluffy. Beat in egg and vanilla. Whisk flour, salt and both leaveners separately; mix into the butter on low just until uniform.
Thermal management
- Manage the doughNo scheduled chilling is needed. Start with butter that indents under a finger but remains cool, not greasy; keep dough away from a warm oven.
Shaping
- Shape evenlyPortion approximately 28 g of dough, about 1½ tablespoons. Roll into balls, coat in optional sugar and leave 2 inches between them. Do not flatten.
Baking
- Bake one tray at a timePreheat to 350°F (175°C). Bake on the center rack for 7–9 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Chef’s Science & Pro Tips
Keep both sugars
A small amount of brown sugar helps the centers retain moisture. Replacing it with white sugar changes the texture and spread.
Keep the portion consistent
Portion approximately 28 g of dough, about 1½ tablespoons. Roll into balls, coat in optional sugar and leave 2 inches between them. Do not flatten. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Estimated per plain cookie, calculated from ingredient weights divided by 32. Optional coating and decoration are excluded; brands and cookie size affect the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Vanilla sugar cookies with gently wrinkled tops, thin set edges and a satisfyingly chewy center. Judge the final texture after cooling, not while the centers are warm.
Why did my chewy cookies become crisp?
A longer bake and uncovered storage both reduce moisture. Remove them when the surface is set but still pale, and seal only after cooling. Very small portions also bake faster.
Can I change the cookie size?
Yes, but the stated yield and baking window assume the portion size given in the shaping step. Separate smaller and larger cookies onto different trays and start checking smaller cookies earlier.
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