Chewy Sugar Cookies

Prep time: 30-120 minutes
Servings: 24


  • 2 3/4 cups AP Flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 3-4 tbs buttermilk


Preheat your oven to 375F.

Using your stand mixer, cream the butter and sugar together. Add the egg, then the vanilla.

In a separate bowl, whisk together flour, baking soda and baking powder.

Slowly add the dry to the wet. Add just enough of the buttermilk to make the dough to hold together, but not too wet and sticky.

For turning into cookies, you can:

  • Drop them using a scoop like you would the classic chocolate chip cookies.
  • Roll them into balls, then press down on the top.
  • Roll them into a log, then chill and cut.
  • Roll them into a sheet, then chill and cut.
  • Or just bake them.

Bake for 8-10 minutes until golden brown. Double the time if baking as a whole sheet.

And decorate however you want -- either sugaring prior to baking or frosting afterward.


I don't keep fresh buttermilk onhand, but i do keep powdered; so I added powdered buttermilk to the dry, and used milk in the wet.

If using as cutouts, this recipe may not work very well as it does tend to flatten a bit in the pan. If doing cutouts, I would make sure they're very very cold when you put them in the oven so that the outside cooks enough, but I'm not sure that's enough. This may only really work for standard drop cookies or the sheet cookie I made.