This batch of chewy sugar cookies has been a holiday staple at my house for as long as I can remember. I first stumbled on this no chill dough version one December when I needed a fast tray of cookies for a school party and did not have time to wait. The result was unexpectedly tender, with a soft center and just enough crisp at the edge to keep each bite interesting. The dough comes together in about 15 minutes and bakes in just 10, which makes it a lifesaver on busy cookie days.

What makes these cookies special is their texture and versatility. They retain a delicate chew even after cooling, thanks to a careful balance of butter, sugar, and the two leaveners. A hint of vanilla keeps the flavor familiar and comforting while a little almond extract, when you choose to add it, lends a warm, nutty note that reminds me of childhood holiday trays. We often make a double batch, roll some in sugar and some in sprinkles, and set aside a portion to frost for cookie exchanges. Every year someone asks for the recipe, and every year they vanish first from the plate.

Ingredients

• Butter: 1 cup unsalted butter, softened. Use a good quality brand like Land O Lakes or Kerrygold for richer flavor. Softening rather than melting preserves air in the creamed mixture and yields a tender crumb.
• Sugar: 1 1/4 cups granulated sugar for the dough and an extra 1/4 cup for rolling. Granulated sugar gives the classic sweetness and helps form a thin sugary crust when rolled before baking.
• Egg: 1 large egg at room temperature. The egg binds and adds structure while contributing to chewiness.
• Vanilla extract: 2 teaspoons pure vanilla for warm, familiar flavor. Pure vanilla gives a superior aroma compared with imitation.
• Almond extract: 1/2 teaspoon optional. A little goes a long way, adding a toasty, nutty nuance that elevates the profile without overpowering.
• Flour: 2 1/2 cups all purpose flour. Measure by spooning into the cup and leveling for consistency to avoid dry, dense cookies.
• Baking soda and baking powder: 1/2 teaspoon each. The combination gives lift plus gentle spread for that ideal chew.
• Salt: 1/4 teaspoon to balance sweetness and brighten flavors.
• Topping: 1/4 cup granulated sugar for dipping. Alternatively use sprinkles for a festive finish.

Instructions

Preheat and prepare the baking surface: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or use a light coating of baking spray. A cool, even baking sheet ensures even browning and consistent bake times. If using multiple sheets, rotate halfway through the bake. Cream butter and sugar: In a large bowl with a stand mixer fitted with the paddle or with a hand mixer, beat the softened butter and 1 1/4 cups granulated sugar together until light and fluffy, about one minute. Avoid overbeating to prevent excess air which can lead to overly puffy cookies that collapse as they cool. Add egg and extracts: Mix in the egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract if using, until combined. Scrape the bowl once or twice to ensure even distribution. Room temperature egg blends more easily and keeps the dough cohesive. Combine dry ingredients: Whisk together 2 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add to the wet mixture and mix on low until just incorporated. Overmixing develops gluten and can toughen cookies so stop when no streaks of flour remain. Form balls and roll: Measure about 1 inch dough balls, roughly a tablespoon and a half each, and roll into smooth spheres. Roll each ball in the reserved 1/4 cup granulated sugar or in sprinkles for a colorful finish. Placing dough balls about two inches apart allows gentle spreading without merging. Bake and cool: Bake for 10 to 11 minutes until cookies have set around the edges but remain soft in the center. They will firm as they cool. Let cool on the sheet for five minutes, then transfer to a wire rack to cool completely before frosting or storing. Optional decorating: Once cooled, frost with your favorite buttercream or drizzle a simple powdered sugar glaze. For a clean look, chill slightly before slicing for cookie trays. Use a thin piping tip for detailed decorations.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. Layer parchment between rows to prevent sticking. For longer storage freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer safe container or bag for up to three months. Reheat briefly in a 300 degree oven for five minutes to restore a freshly baked warmth or microwave a single cookie for 10 seconds if you want a soft center.

Ingredient Substitutions

To make dairy free use a vegan stick butter substitute measured one to one, and swap the egg for a flax egg using one tablespoon ground flax mixed with three tablespoons water, rested until gelled. For a gluten free version use a one to one all purpose gluten free blend that contains xanthan gum, and decrease mix time slightly. Omitting almond extract is fine and will not affect texture. Brown sugar can replace up to half of the granulated sugar for a deeper caramel note but expect a slightly chewier, softer edge.

Serving Suggestions

Serve plain sugared cookies with a cup of hot cocoa or mulled cider for a cozy holiday snack. Frosted versions pair well with coffee and are elegant on dessert platters. For parties, place an assortment of frosted and unadorned cookies on a tiered stand and add fresh cranberries and rosemary sprigs for a seasonal touch. For kid friendly fun, set up a decorating station with small bowls of sprinkles and simple buttercream for guests to personalize their cookies.

Cultural Background

Sugar cookies trace their heritage to European recipes where simple doughs made from butter, sugar and flour were popular for celebrations and festivals. The American style evolved into the soft, shaped cookies associated with holidays, especially Christmas. The tradition of decorating cookies was bolstered by the availability of colored sugars and modern piping tools, turning a basic sweet into a creative family activity. This version honors that tradition while keeping the process quick enough for busy households.

Seasonal Adaptations

In winter add a pinch of ground ginger or a quarter teaspoon of cinnamon to the flour for warming spice. For spring use lemon zest and a light glaze made from powdered sugar and lemon juice. For fall try replacing half the vanilla with maple extract and roll in cinnamon sugar before baking. Swap sprinkles to match holiday colors and use cut out shapes for themed events. Adjust bake time slightly for larger shapes to ensure even cooking.

Meal Prep Tips

Portion dough into measured 1 inch balls and freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen adding two minutes to the bake time. This makes fresh cookies on demand and reduces prep time on event days. Alternatively form and freeze full trays to thaw and bake later. Label bags with date and quantity to maintain rotation in your freezer. For gifting, stack cooled cookies between parchment and tie with ribbon in a clear box.

These chewy sugar cookies are a simple, dependable recipe that I return to year after year. They are the kind of bake that brings people together around the kitchen, invites conversation, and collects warm memories on the plate. Try making a double batch next time you need a quick treat and share a few with neighbors.