Chewy Sugar Cookies654 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“I love sugar cookies that are crisp on the outside and very chewy on the inside. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking. I also sometimes add almond extract for a different flavor.” - by CindyAnn
Original recipe yields 30 cookies
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Amount Per Serving (30 total)
- 172 cal
- 7.9 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (654)Rate This Recipe
"I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, a..." See morend are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for.Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that). Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to finish cooking a little more. I recommend these highly and will make them again! I especially liked that they did not need to be rolled...who has time for that?"
"I have a small dessert business & frequently make sugar cookies (plain, frosted, etc.). This recipe is always a hit with clients who want a true chewy sugar cookie. I always use soften butter to mak..." See moree the cookies-the taste is incredible. When I double the recipe, I usually add 1-2 extra tbsp of flour (depending on the humidity). Also, I have found that chilling the dough for 1-2 hours, or even overnight, prevents the cookies from flattening out. Clients really like when the cookies are rolled in a sugar/cinnamon combo--very yummmy."
"Excellent and easy cookie recipe. I was curious to see how this cookie would be because of the range of ratings from one star to five. As promised, the cookies turned out crispy on the outside and n..." See moreice and chewy on the inside. If you are looking for a "all-over" chewy cookie (not crisp at all and more soft) then this recipe is NOT for you. Also, if you are looking for a sugar cookie to roll and cut-out, this may not be the recipe. The dough is awfully sticky. I did change a couple of things: I used butter instead of margarine and after the first batch I quit rolling them in the sugar (it was too sweet for me!) Otherwise, the cookies turned out deliciously buttery and the texture is still the same on the second day. Good tips from others: if the dough is too sticky to handle, refrigerate it. My only beef is that the cookies are fairly thin; this recipe would be even better with if it produced a super thick chewy, crispy sugar cookie."
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