Having a great classic sugar cookie recipe is a must for any baker. And this is a great one. Each cookie will have golden brown, crisp-chewy edges, a crinkly top, and a soft chewy center.
Since I'm not a great cookie decorator, and I don't have much patience, I love to stick with an easy drop and roll recipe that doesn't even need to be chilled before baking.
For the holidays, I sometimes will make this fancy rolled sugar cookie recipe. I also tried the popular Food52 sugar cookie recipe, but for everyday sugar cookies this recipe below is definitely my favorite.
Great texture and flavor, super easy to make.
Tips for Perfect Cookies
I do use a few tricks to make my cookies turn out perfectly every time. First, I like to use European-style butter which has a higher fat content that other butters, making the cookies taste richer.
I scoop the dough out using a small ice cream scoop, so the cookies are all the same size and will all bake in the same time.
I roll the tops in turbinado sugar (you might be familiar with the brand Sugar in the Raw), which has a more concentrated and deeper flavor than granulated sugar, and the larger crystals give the cookies a bit of a nice crunch.
Then, I flatten them a little bit before baking them using the bottom of a glass. Because the recipe calls for both cold butter and eggs, the cookies won't spread as much as others might, so flattening them assures that they come out of the oven not too thin and not too thick.
And I do like to underbake my cookies just a bit. That keeps the center nice and soft.
After the cookies come out of the oven, I use a large round cookie cutter (you can also use a small bowl turned upside down) to form the just-baked, warm cookies into perfect spheres by quickly swirling the cookie cutter around any misshapen cookies until they're looking more circular.
Using these simple tips, you'll end up with perfect cookies every time. They're thick and chewy and require no chilling or rolling. What could be more perfect?
(scroll down for the printable recipe card)
Perfectly Chewy Crinkly Sugar Cookies
Makes about 24 cookies.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, cut into cubes
1 1/2 cups sugar
2 eggs, chilled
2 teaspoons vanilla bean paste
1/4 cup turbinado sugar, for rolling
Preheat the oven to 350 degrees. In a medium bowl, whisk the flour, baking powder and salt. Line two rimmed baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth and combined. Add the eggs, one at a time, adding the second after the first is incorporated. Add the vanilla, then scrape down the sides of the bowl.
Add the flour mixture, then beat on low speed just until fully incorporated.
Pour the turbinado sugar into a shallow bowl or plate. Scoop the dough out into 2 tablespoon balls, then roll the tops in the sugar.
Place the dough balls on the prepared baking sheets, then use the bottom of a glass or measuring cup to flatten them slightly.
Bake the cookies until the edges are golden brown and the middles are set, about 11 to 12 minutes. Cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
