This is my go-to chewy sugar cookie recipe for the holidays and beyond. I first stumbled on the combination of a high butter-to-flour ratio and a gentle bake during a frantic December when I needed an easy, no-chill dough to feed a house full of relatives. The result was a batch of cookies that stayed soft at the center, developed a tender chew, and had the faintest hint of almond when I added the optional extract. They became a fixture at every cookie exchange from that year onward.

What makes these cookies special is how forgiving the dough is: no precise chilling times, no complicated creaming rituals, and they can be rolled into balls, dipped in sugar or sprinkles, and baked straight away. Each bite offers a buttery exterior with a soft, slightly underbaked center that keeps the cookie delightfully chewy. I always bake a test cookie first to dial in the oven timing for my sheet and then proceed with the rest. These cookies are the ones my neighbors ask for by name every December, and I hope they become a favorite in your kitchen too.

Ingredients

• Butter (1 cup): Use unsalted butter at room temperature. I prefer a European-style butter like Plugra for richer flavor, but standard unsalted butter works well; soft but not greasy.
• Granulated sugar (1 1/4 cups): Regular white sugar gives the best crinkle and slight caramel notes; measure with a dry measuring cup and level for accuracy.
• Egg (1): One large egg binds the dough and contributes to chewiness; if eggs are small, use a large or add an extra teaspoon of milk.
• Vanilla extract (2 tsp): Pure vanilla extract gives the most depth; imitation works in a pinch but flavor will be flatter.
• Almond extract (1/2 tsp, optional): Adds a warm, floral note — use sparingly so it doesn't overpower the cookie.
• All-purpose flour (2 1/2 cups): Spoon and level into the measuring cup; too much flour makes the cookies cakier and less chewy.
• Baking soda (1/2 tsp) & baking powder (1/2 tsp): A small amount of leavening ensures gentle rise and tender crumb without excessive spreading.
• Salt (1/4 tsp): Balances sweetness — if using salted butter, reduce or omit additional salt.
• Topping — granulated sugar (1/4 cup): For rolling the dough balls before baking; produces a sparkling finish and subtle crunch on the exterior.

Instructions

Preheat and Prepare: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone mat. Using parchment keeps bottoms from browning too quickly and makes cleanup easier. Arrange racks in the middle of the oven for even heat. Cream Butter and Sugar: In a large bowl with a stand mixer fitted with a paddle or a hand mixer, cream 1 cup softened unsalted butter and 1 1/4 cups granulated sugar on medium speed for about 1 minute until light and slightly fluffy. Overbeating will incorporate too much air and can produce cakier cookies, so stop once the mixture lightens. Add Egg and Extracts: Beat in 1 large egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract (if using) until fully combined and glossy. Scrape the bowl down with a spatula to ensure even distribution; the egg contributes moisture that helps the cookie remain chewy. Combine Dry Ingredients: Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add the dry mix to the wet mixture in two additions and mix on low until just combined. Too much mixing develops gluten and makes the cookies tough — stop as soon as you don't see dry streaks. Portion and Sugar-Dip: Use a 1-inch cookie scoop or roll about 1 tablespoon of dough per cookie into balls. Pour 1/4 cup granulated sugar into a shallow bowl and roll each ball until coated. Place the balls on the prepared sheet about 2 inches apart to allow for gentle spreading. Bake: Bake in the preheated oven for 10–11 minutes. Look for cookies that have set around the edges but still look slightly soft in the center; the carryover heat will finish the center while preserving chewiness. Rotate the sheet halfway if your oven has hot spots. Cool: Allow cookies to cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely. This short rest lets them finish baking gently and prevents breakage while moving.

Storage Tips

Keep cooled cookies in an airtight container at room temperature for 3–4 days. To preserve softness, tuck a thin slice of sandwich bread or a couple of apple slices into the container and replace as needed; the cookies absorb moisture and stay tender. For longer storage, freeze individually on a sheet until firm, then transfer to a freezer bag with parchment between layers to prevent sticking; thaw at room temperature for 20–30 minutes before serving. Reheat briefly in a 300°F oven for 3–4 minutes for just-baked warmth.

Ingredient Substitutions

For dairy-free versions, substitute a plant-based stick margarine formulated for baking (use one with a high fat content for similar texture). Replace egg with a commercially available egg replacer or 1/4 cup applesauce plus 1/2 teaspoon baking powder, though chewiness will be slightly reduced. For gluten-free, use a 1-to-1 all-purpose gluten-free blend that includes xanthan gum; expect a slightly different mouthfeel. To reduce sugar intensity, swap 1/4 cup of granulated sugar for an equal amount of brown sugar for more chew and a hint of toffee flavor.

Serving Suggestions

Serve these with a dusting of powdered sugar, a simple glaze, or a smear of flavored buttercream for special occasions. Pair with hot cocoa, mulled cider, or strong coffee to balance sweetness. For a festive platter, alternate plain sugar-coated cookies with sprinkled versions and mini gingerbread to create visual contrast. They also make a thoughtful edible gift when stacked in a windowed box with parchment.

Cultural Background

Simple butter- and sugar-based cookies have been a part of American holiday baking for generations. Sugar cookies as we know them evolved from European butter cookies and biscuits, becoming a Christmas tradition when cutters and decorations became popular in the early 20th century. Regional variations include thicker, chewy versions in the Midwest and crisper rolled cookies in New England. The no-chill, soft-centered style reflects modern preferences for convenience without sacrificing texture.

Seasonal Adaptations

In winter, add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the dry mix for a warm note. For spring, fold in 1/4 cup finely chopped lemon zest and swap vanilla for lemon extract. During summer, top with citrus glaze or sandwich with fruit jam to brighten the cookie. Holiday colors are easy to add with sanding sugar or edible pearl dust for special occasions.

Meal Prep Tips

Portion raw dough into 1-inch balls and freeze on a sheet. Once frozen, transfer to a labeled freezer bag. When you need fresh cookies, bake straight from frozen, adding 1–2 minutes to the bake time. For grab-and-go breakfasts or lunchbox treats, pack cookies with a small piece of fruit and a nut butter cup for balanced sweetness and a little protein.

These cookies are a celebration of simple technique: good butter, precise shaping, and careful timing. Make a batch, share with neighbors, and tweak the flavors to make them your own — they're meant to be enjoyed and adapted.