I finally perfected a no-chill dough for Big Chewy Sugar Cookies, and the simple trick I use makes this classic recipe shockingly easy to pull off.

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I never thought a simple cookie could surprise me like this, but these Big Chewy Sugar Cookies do. The butter and vanilla give them a rich, familiar flavor that somehow feels new every bite.

They stay soft in the middle yet still have that slight edge on the outside, and honestly I find myself wondering what little secret keeps them so chewy. I mention this because you’ll want to try them same day, no waiting around.

I messed up plenty batches before getting here, so trust me when I say these are worth the curiosity and the crumb filled fingers.

Ingredients

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All purpose flour: Mostly carbs, little protein or fiber, gives structure and chew to cookies.
Unsalted butter: Adds fat and rich flavor, makes cookies soft and tender, not healthy in large amounts.
Granulated sugar: Pure carbohydrate, makes them sweet and helps edges brown and crisp.
Brown sugar: Contains molasses so adds moisture and deeper caramel flavor, helps chewy texture.
Eggs and yolk: Eggs add protein, moisture, and act as glue, yolk boosts richness and color.
Sour cream or Greek yogurt: Adds tang, tenderizes dough with acid and fat, keeps cookies kinda soft longer.
Vanilla extract: Tiny bit for aroma and depth, makes sweetness taste rounder and more complex.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

1 large egg

1 large egg yolk

2 teaspoons pure vanilla extract

2 tablespoons sour cream or plain Greek yogurt

1/4 cup coarse sparkling sugar for rolling (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats and set aside. Make sure your butter and eggs are at room temp so they mix better.

2. In a medium bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine salt. Spoon and level the flour when measuring so you dont end up with too much.

3. In the bowl of a stand mixer or with a hand mixer, cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once or twice.

4. Add 1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract and 2 tablespoons sour cream or plain Greek yogurt. Mix on medium until combined, but dont overmix.

5. Add the dry ingredients to the wet in two additions, mixing on low until just combined and no big streaks of flour remain. Overworking the dough will make the cookies tough.

6. Using a cookie scoop or tablespoon, portion dough into balls about 1 to 1 1/2 tablespoons each. Roll each ball in 1/4 cup coarse sparkling sugar if you want extra sparkle and crunch, then place balls 2 inches apart on the prepared sheets. Gently flatten each ball slightly with the palm of your hand or the bottom of a glass.

7. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft. For chewier cookies take them out when centers look a hair underbaked, they’ll finish as they cool.

8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you try to move them too soon they may break.

9. Store cooled cookies in an airtight container at room temp for up to 4 days. If they firm up, warm them for 6 to 8 seconds in the microwave to bring back chewiness, but dont overdo it.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or hand mixer with mixing bowl
4. Medium mixing bowl for dry ingredients
5. Rubber spatula and wooden spoon for scraping and mixing, dont overwork the dough
6. Measuring cups and spoons (and a kitchen scale for accuracy if you have one)
7. Cookie scoop or tablespoon and a small bowl for the sparkling sugar
8. Wire cooling rack
9. Oven mitts or kitchen towels

FAQ

Q: Why did my cookies turn out flat instead of chewy? A: Most likely you overcreamed the butter and sugar or added too much flour when measuring. Also if the butter is too warm the cookies spread. Make sure butter is softened not melted, measure flour by spooning it into the cup and leveling, chill the dough for 15 to 30 minutes if it feels soft, and bake until the edges are set but the centers still look slightly soft.

Q: Can I swap the sour cream for something else? A: Yes, plain Greek yogurt works great, use it 1 for 1. Sour cream gives a little extra tang and chew but yogurt does basically the same job. I would not use a thin liquid like buttermilk without adjusting other ingredients cause that changes the texture.

Q: Can I make the dough ahead or freeze it? A: Yep. Chill the dough in the fridge for at least an hour or up to 3 days for better flavor. You can also freeze shaped dough balls on a tray then transfer to a bag for up to 3 months. Bake from frozen, adding about 1 to 2 minutes to the bake time.

Q: Is there a butter substitute if I dont have unsalted butter? A: Unsalted butter is best for flavor and texture. If you only have salted butter use it but skip or reduce the added salt. Margarine or tub spreads usually have more water and make the cookies less chewy so I dont recommend them.

Q: How do I know when they are done without overbaking? A: Look for set edges and a slightly soft center that will firm as the cookie cools. They might seem underbaked in the middle but they keep cooking on the hot sheet. Pull them when the tops are matte and not glossy anymore.

Q: How should I store leftovers and can I reheat them? A: Store cooled cookies in an airtight container at room temp for 4 to 5 days. For longer keep them in the freezer up to 3 months. To freshen, zap one in the microwave for 8 to 12 seconds or warm in a 300 F oven for 5 minutes for that just-baked feel.

Chewy Sugar Cookies Recipe Substitutions and Variations

All purpose flour: swap 1:1 with a gluten free all purpose blend that already has xanthan gum for almost the same texture, or use whole wheat pastry flour 1:1 (it’ll be a touch denser, let the dough rest 10 min).
Unsalted butter (3/4 cup): use 3/4 cup vegetable shortening for less spread and taller, chewier cookies, or use the same amount of stick margarine if you need dairy free (flavor a bit different).
1 large egg + 1 large egg yolk: make a flax “egg” (1 tbsp ground flax + 3 tbsp water) to replace the whole egg, plus 1 tbsp neutral oil to mimic the extra yolk’s fat; cookies may be slightly denser but still chewy.
2 tablespoons sour cream or Greek yogurt: swap with 2 tbsp buttermilk, or 2 tbsp milk + 1/2 tsp lemon juice (let sit 5 min) for the same tang and moisture.

Pro Tips

– Weigh your flour if you can, 312 g is the real sweet spot. If you dont have a scale, fluff the flour first then spoon into the cup and level with a knife. Scooping straight from the bag packs too much flour and makes the cookies dry.

– Get the butter soft but not melted. Cut it into small cubes so it reaches room temp faster, or put the cubed butter in a bowl over warm water for a few minutes. If you accidentally melt it, chill the dough 15 to 30 minutes before scooping so they dont spread flat.

– If you want thicker, taller cookies chill the dough 15 to 30 minutes or pop scooped balls in the freezer for 5 to 10 minutes before baking. Also bake on a cool sheet, not one thats just come out of the oven earlier, that helps keep the centers soft.

– For extra chewiness pull them when the centers look slightly underbaked, they finish as they cool. If you like even more chew, swap 1 or 2 tablespoons of the granulated sugar for extra brown sugar or add an extra yolk, but thats optional. Store cooled cookies airtight with a slice of bread to keep them soft, or freeze dough balls on a tray then bag them for later.