Soft And Chewy Sugar Cookies Recipe

In my kitchen, I whip up these Easy Chewy Sugar Cookies featuring browned butter, granulated sugar, fresh eggs and a splash of vanilla extract. Each cookie melds simple ingredients like flour, baking soda and salt into a soft, chewy delight that brightens my day with every bite.

I’ve always been on the hunt for the perfect sugar cookie recipe that’s both simple and insanely delicious. When I discovered this recipe featuring 1 cup of unsalted butter (browned then cooled), 1 cup of granulated sugar, 2 large eggs at room temp, and just a tablespoon of vanilla extract, I knew I was onto something special.

Mixing these with 2 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt gives you cookies that are amazingly soft and chewy every time. I love how the browned butter adds a rich, deep flavor that makes these cookies stand out without a bunch of extra ingredients.

Seriously, they’re everything you could hope for in a delicious sugar cookie. Trust me, after trying this half batch sugar cookie experiment, you’ll be coming back for more again and again.

Why I Like this Recipe

I really dig this recipe for a bunch of reasons. First off, browning the butter makes the cookies taste extra rich and kinda caramel-like, which is awesome. There’s something magical about that toasted butter flavor that you just don’t get with regular melted butter.

I also love how simple the recipe is. Even if I’m not the best cook around, the clear steps (and even the little chill time trick) help me feel like I can nail these cookies every time. Plus, using basic ingredients that I usually have in my kitchen makes it really convenient.

Another thing is the texture. The cookies always come out soft and chewy, and that mix of a slightly crisp edge with a tender center is just what I’m looking for in a cookie. It feels homey and comforting with every bite.

And lastly, there’s the fact that these cookies have become a new favorite for me because they’re so reliable. With each batch, I’m reminded that simple recipes can turn into something pretty amazing, even if I mess up a little here or there sometimes.

These soft and chewy sugar cookies, or as I sometimes call them “browned butter blondies,” are my go-to treat when I’m in the mood for something sweet and satisfying. They might not be perfect every time, but that just makes them even more special in their own flawed, delicious way.

Ingredients

• Butter: Rich fat that adds moisture and flavor.

  Browning deepens its nutty taste and makes cookies extra delicious.

• Sugar: Sweet carbohydrate that transforms the dough into a treat while creating structure in your cookie batch.
• Eggs: They provide protein and richness, binding ingredients and giving a soft, chewy texture in every bite.
• Vanilla extract: Adds a lovely aromatic flavor and a bit of sweetness, enhancing overall taste and aroma.
• Flour: Main source of carbohydrates and structure; it gives body and that chewy consistency cookies need.
• Baking soda: A leavener that helps cookies rise properly, making them soft and well textured.
• Salt: Boosts flavor, balances out sweetness, and intensifies overall taste complexity.

Ingredient Quantities

• 1 cup unsalted butter (browned then cooled)
• 1 cup granulated sugar
• 2 large eggs (at room temp)
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

How to Make this

1. Preheat you oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the cooled browned butter with the granulated sugar until smooth and well blended.

3. Beat in the eggs one at a time and then stir in the vanilla extract.

4. In another bowl, whisk the flour, baking soda and salt together.

5. Gradually fold the dry ingredients into the wet mixture until just combined dont overmix.

6. Chill the dough in the fridge for about 30 minutes to make it easier to handle.

7. Scoop tablespoon sized balls of dough onto the prepared baking sheet, leaving enough space between them.

8. Bake the cookies for 10 to 12 minutes until the edges look a little golden.

9. Remove the cookies from the oven and let them cool for a couple of minutes on the sheet before transferring them to a wire rack.

10. Enjoy your soft and chewy sugar cookies warm or let them cool completely for later!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Another bowl for the dry ingredients
6. Measuring cups and spoons
7. Whisk
8. Spatula
9. Cookie scoop or tablespoon for portioning
10. Cooling rack

FAQ

Soft And Chewy Sugar Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter but just reduce the added salt in the recipe a bit
• You can swap granulated sugar with light brown sugar which will give a richer caramel-like flavour though the cookies might spread a little more
• If you need to replace the eggs, try using a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water per egg) but it might change the texture slightly
• No vanilla extract? Use almond extract instead but use only about half the amount as it has a stronger taste

Pro Tips

• Make sure your butter is completely cooled after browning cause if it’s too warm it can scramble the eggs, and trust me, you don’t wanna ruin that fluffy texture
• Don’t even think about overmixing your dough. As soon as the flour is in there, stop stirrin’ cuz too much mixing can make your cookies tough instead of soft and chewy
• Chill your dough for about 30 minutes. It not only makes it easier to shape but also helps the flavors meld together so you get a consistent cookie every time
• If you have one, use an ice cream scoop for portioning your dough. It helps keep the cookie sizes even and makes bakin’ way smoother, even if you skip the perfect factor sometimes