These sugar cookies are a quick fix for a cookie craving because the dough does not require chilling and they take just 20 minutes from start to finish. The hardest part is waiting for them to cool down!
The cookie surface hardens and splits during baking creating these attractive crinkles, while the cookie remains tender inside.
What we love about this recipe is that these cookies are so easy and quick to make and can be ready to eat in just 20 minutes!
These sugar cookies also make the most delicious ice cream sandwiches, see below for more details.
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Why no chill cookie dough?
The dough is not chilled before baking for two reasons because:
- sometimes you need to cook up a batch in a hurry
- these are deep crinkle cookies so it does not matter if they spread during baking.
To make a no spread, sharp edged sugar cookie for cutting out shapes, I will have another recipe coming out soon. Subscribe to End Of The Fork to receive it as soon as it is up.
Helpful tips
There is no need to chill the dough before baking and you don’t even need to roll it out.
Simply mix together the ingredients for the cookie dough then drop spoonfuls onto a non stick baking tray, or one that is lined with parchment paper. Place them a couple of inches apart as they will spread as they bake.
Then bake for 8 minutes till they turn a light golden colour. The cookies will be soft when you take them out of the oven but will harden slightly when cooled.
Top tips
- For soft pale cookies, bake for 8 minutes.
- If your oven has hot spots, you may need to turn the tray around halfway through.
- For a crisper edged cookie, bake for around 10 minutes, till the edges turn a slightly dark golden shade.
Variations
These are a few ideas to add some variety to the cookies. If you have any other ideas, please feel free to mention them in the comments below.
Sprinkles – spoon the dough onto the baking tray and scatter sprinkles over the top before baking.
Add fun colours – divide the cookie dough into different batches and stir a few drops of food colouring into each before baking.
Frosting – eat them plain or drizzle over a glaze, try this lemon icing glaze.
For ice cream sandwiches
Turn these cookies into yummy ice cream sandwiches.
Wait till the cookies are have cooled after baking, then add scoop of ice cream between a couple of these cookies to make delicious ice cream sandwiches!
Store any extra ice cream sandwiches in a freezer bag for up to 3 months. Thaw slightly before eating.
Storing instructions
These cookies will keep in a closed container in a cool area for up to 7 days or freeze in freezer bags for up to 3 months, thaw and bring to room temperature before eating.
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More cookie recipes
Are you looking for more cookie recipes?
- Chocolate cookies
- Chocolate pudding cookie cups
- Shortbread cookies
- Nutella cookies
- Chocolate and Nutella skillet cookie
- Chocolate chip cookies
Are you making this recipe for soft and chewy sugar cookies? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram - I love seeing your creations, so post a picture, tag @endofthefork or hashtag #endofthefork
Recipe
Soft And Chewy Sugar Cookies
Ingredients
- all purpose flour - 2½ cups (plain flour) 300 grams
- baking powder 1 ½ teaspoons
- salt ⅛ teaspoon
- butter - 1 cup softened (not melted) 220 grams
- sugar - 1½ cups 300 grams
- egg - beaten 1 medium
- vanilla extract 2 teaspoons
- almond extract ½ teaspoon
- sugar - for coating (optional) 2 tablespoons
Instructions
- Preheat oven to 375℉/190℃/170°C fan.
- In a mixing bowl, combine 300 grams all purpose flour, 1 ½ teaspoons baking powder and ⅛ teaspoon salt and set aside.
- In another bowl, cream together 220 grams butter with 300 grams sugar till smooth, then mix in 1 medium egg, 2 teaspoons vanilla extract and ½ teaspoon almond extract.
- Gradually fold in the dry ingredients to make a smooth dough.
- Roll the dough into small round balls, then coat in the 2 tablespoons sugar (optional).
- Place the balls a couple of inches apart, on an non stick or lightly greased baking tray.
- Bake for 8-9 minutes. Leave on the tray for 2 minutes before removing to cool.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
Karly says
Delish! Thanks for sharing.
Nicole says
Thank you so much Karly, do let me know if you try them.
The Happy Whisk says
Love the crinkle in the cookies. Those little crinkles always make me happy.
Nicole says
Thanks, got to love a soft and chewy cookie!