These simple, soft and chewy sugar cookies remind me of being a kid.
Serve plain or frosted for any occasion.
Rolling this cookie dough in my hands makes me so happy.
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Im immediately thrust back to grade school, making cookies with my mom and my friends.
I love biting into the soft, chewy cookie and having those vanilla notes hit my tongue.
Its a little bite of nostalgic satisfaction that you cant get anywhere else.
Irvin Lin
Combined, they make the perfect sugar cookie.
After that, they’ll still be tasty, but will start to get a little dry and crumbly.
Soft and chewy not quite your aim today?
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Take a look at these other variations!
Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl.
Scrape down the sides of the bowl with a spatula.
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Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed until fully incorporated.
Chill in the fridge for at least 1 hour or overnight.
Line a baking sheet with a silicon baking mat or parchment paper.
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Pinch off a lump of dough.
Roll the dough in the granulated white sugar and place on the baking sheet.
Repeat, spacing the cookies about 2 inches apart.
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Use the flat bottom of a glass to press down and form thick disks about 2 inches wide.
Sprinkle some extra sugar on each disk.
Let cool for 10 minutes on the baking sheet before moving cookies to a wire rack to cool completely.
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Store in an airtight container for up to 3 days at room temperature.
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