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.
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.
- 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.
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.
You may also like …
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
Soft And Chewy Sugar Cookies
- 300 grams all purpose flour 2½ cups (plain flour)
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 220 grams butter 1 cup softened (not melted)
- 300 grams sugar 1½ cups
- 1 medium egg beaten
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons sugar for coating (optional)
- Preheat oven to 375℉/190℃/170°C fan.
- 300 grams all purpose flour, 1 ½ teaspoons baking powder, ⅛ teaspoon saltIn a mixing bowl, combine the flour, baking powder and salt, and set aside.
- 220 grams butter, 300 grams sugar, 1 medium egg, 2 teaspoons vanilla extract, ½ teaspoon almond extractIn another bowl, cream together the butter and sugar till smooth, then mix in the egg, vanilla and almond extracts.
- Gradually fold in the dry ingredients to make a smooth dough.
- 2 tablespoons sugarRoll the dough into small round balls, then coat in sugar.
- 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.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.