Slice ‘n Bake Chewy Sugar Cookies

Happy Friday! I really don’t have a whole lot planned for my weekend…just keeping things low key. Well, actually, I’m trying to sell my car and hopefully get a better one soon. I’m looking for good gas mileage and reliability! Of course this car drama all has to happen without my husband here….cause I’m so auto savvy. HA! This is so typical for me! This is always how life seems to work itself out! Geeze. I’ll keep you posted, so no worries!

So here I have for you one of my new favorite recipes. These cookies are easy to make in advance, fast to whip up, not to mention chewy, sweet and delicious. Like I said, one of my favorites! I don’t know about you, but I LOVE chewy cookies as opposed to crunchy ones. Don’t get me wrong, I like all cookies, I just have a special place in my heart for chewy ones. These will not disappoint! Promise!

And, thankfully I had two little helpers in the kitchen when I made them! My munchkin and her little cousin baked the morning away for some well earned afternoon treats! Scroll down to see all the fun we had in the kitchen! Make these this weekend with your kids!

Slice ‘n Bake Chewy Sugar Cookies
yield: 2-3 dozen
Print This Recipe Print This Recipe

1/2 cup softened butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all purpose flour

In large bowl, whip butter with sugar until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Stir in dry ingredients until completely combined.

Divide dough into two equal logs {about 1-1 1/2 inches wide} and roll in plastic wrap. If there happens to be any left in the bowl, feel free to lick the spoons! 🙂

Refrigerate about an hour {or longer-you basically want the dough to have hardened}.

When you are ready to bake the cookies, preheat oven to 350 degrees. Line baking sheet with parchment paper, or lightly grease with non stick cooking spray and set aside. Unwrap logs of cookie dough and slice into 1/2 inch discs.

Place on prepared baking sheet {12 on each} and bake 9-10 minutes or until bottoms are barely brown.

Remove from oven, cool 3 minutes and remove to a cooling rack. Once cooled completely, store in an air tight container for up to 5 days…or eat them all up!


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  1. Chewy all the way!

  2. The cookies are wonderful. How did it feel to have thw little girls help you? I bet that made your day 🙂 It’s so cute.

    Have a wonderful weekend.

  3. I actually will not eat sugar cookies if they’re not chewy, these look fantastic and I can’t wait to try them out 😉

  4. I love sliceable cookies! These sound wonderful. Love this.

  5. How can these be adjusted for high altitude?

  6. I’ve been looking for a yummy SOFT sugar cookie recipe forever. This is it! The only thing I omitted was the baking soda (cause I didn’t have any) and they turned out AMAZING! Soft and chewy and nummy!

  7. I keep a food diary online with
    Just wanted to let you know I added this recipe in and for 30 cookies there are 1967 calories, 334 carbs, 60 g fat, 27 g protein.
    before that scares you… per cookies thats: 66 calories, 11 carbs, 2 g fat and 1 g protein.

    I made it public to the website but made note all over that I do not own your recipe (for copyright purposes)

  8. made those for Easter – whole family loved them and everyone asked for the recipe!

  9. Hi Lauren,

    I just wanted to tell you that really really LOVE your Blog with all these amazing recipes and cute stories about your family 🙂
    Maybe one day I’ll come around to bake with you, cause you really inspiring me 🙂
    So now I have to get my cookies out of the oven 😉
    Best wishes from Germany 🙂
    Lauri (:

  10. I follow you on Pinterest and got this recipe. Hands down the best! Thank you for sharing 🙂

  11. omg just got these out of the oven and they are the BEST!!! easiest recipe ever, and i think my new favorite for sugar cookies… so simple!! love it!!!

  12. The ones that are cooked are not the ones you made and are fake! They look exactly like the betty crocker ones you buy in the store and bake, they have the EXACT square shape in center that happens when you buy the package.

    • There is always one person who has to make a negative comment..

    • That’s exactly what my “from scratch” sugar cookies look like when I take them out of the oven. How a cookie looks depends on how long it bakes, the temperature of the oven, how much sugar is in it or how many eggs. In fact a number of things influence the appearance of a cookie. So don’t be so hasty to cast aspersions.

  13. Any idea if the butter can be substituted for oil? I find oil easier to work with sometimes…but no good at working out how to sub it out 🙂

    • For this recipe, you can’t sub oil for the butter. Maybe try coconut oil!

  14. Replace the granulated sugar with powdered sugar and they will taste like the pink frosted cookies from the bakery

  15. I’m always skeptical of recipes I get off Pinterest but these were the easiest sugar cookies to throw together and really delicious! This is now my go to recipe for chewy sugar cookies. Thanks for sharing!

  16. Any idea if these freeze well? Before slicing I mean… Can you just wrap the logs in plastic wrap & foil & freeze them? They look delicious!

    • Yes, they’ll freeze just fine!

      • Thank you!!

  17. Can you use a cookie scoop then freeze the dough?

  18. Mine came out in a loose scopeable dough what did I do wrong

  19. Awesome cookies, do you think this recipe would work for pinwheel cookies? I plan on making 3 layers of color for a 4th of July party. Thank you 🙂 Have a wonderful day.



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