Thin and Chewy Sugar Cookies
These Thin and Chewy Sugar Cookies are not only easy to make, but they have a no-chill dough. They are a perfect buttery not-too-sweet cookie and they are thin, chewy, and melt in your mouth delicious.
What’s your favorite type of sugar cookie? My problem is I like all types… thin and crispy, thin and chewy, thick and soft. Don’t ask me how many sugar cookie experiments I have had in the kitchen. I don’t think I’ve met a sugar cookie I didn’t like…that is….as long as they have real butter and pure vanilla in them. How could you go wrong with those two key ingredients, I mean really! Okay, let me tell ya about this one. I wanted a cookie that was on the thinner side yet sort of chewy, not crispy like most thin cookies.
These cookies are rolled out thin but puff up slightly while in the oven. The secret to making them chewy is to not, I repeat not to over bake them. Not only are these a great cut out cookie, but you also don’t have to refrigerate the dough. These cookies are super easy to make!
The secret to any good sugar cookie is good ingredients…pure vanilla and real butter! If you want real buttery and full of flavor cookies, don’t skimp on the ingredients. It makes a world of difference!! I only use real butter in all of my baking and pure vanilla extract.
If you want a delicious buttery cookie that’s slightly chewy and not overly sweet, this is your cookie. If you want to make them thicker, go for it. Just roll the dough out thicker, but make sure you don’t over bake them either way, or they will become hard when they cool.Print
A vanilla, buttery, chewy cut out sugar cookie, thats super easy to make and melt in your mouth delicious!
- 2 sticks real unsalted butter, softened
- 2 cups granulated sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 4 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk, divided
- Preheat oven to 350 degrees.
- Mix the dry ingredients together in a large bowl with a fork or pastry blender.
- Place the butter in a large mixing bowl. Mix on medium speed with a mixer until it is very light and creamy. Add the sugar and mix until the sugar is incorporated in with the butter. Add the vanilla and eggs and mix until well combined.
- Add half of the flour to the wet mixture while mixing on low speed, just to combine. Add 1 tablespoon of the milk, the remaining flour and then the remaining milk, while mixing on low speed. Mix on medium speed for a few seconds to make sure everything is combined well.
- Place dough, one third at a time, on a floured surface. Roll dough out to about 1/8″ in thickness. Cut in desired shapes, and decorate as desired, and place on an ungreased cookie sheet about two inches apart.
- Bake for 8-9 minutes, just until cookies are set and barely browned on the bottom. Transfer to a wire rack to cool.
- Store in an airtight container. Cookies will stay fresh for up to one week and freeze well for up to one month.
- It is very important to not over bake these cookies. One extra minute will result in a hard cookie.