A soft and chewy sugar cookies recipe that’s quick to prepare, easy to customize, and perfect for any occasion.

2½ cups (318 grams) all-purpose flour

2 teaspoons baking powder

¾ teaspoon fine sea salt

2 sticks (226 grams) unsalted butter, at cool room temperature

1¼ cups (250 grams) granulated sugar

¼ cup (50 grams) granulated sugar (for rolling)

1 large egg

1 egg yolk

1 teaspoon vanilla extract

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1. Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and 1¼ cups of sugar until light and fluffy, about 2 to 3 minutes.

4. Add the egg, egg yolk, and vanilla. Mix until well combined, scraping the bowl as needed.

5. Slowly mix in the dry ingredients until just incorporated.

6. Scoop the dough using a 3-tablespoon cookie scoop. Roll each ball in the remaining ¼ cup of sugar.

7. Place balls on baking sheet 2 inches apart. Gently flatten each with the bottom of a cup.

8. Bake for 10–12 minutes or until edges are lightly golden and centers are set.

9. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

To keep cookies soft, store in an airtight container with a slice of bread.

For thicker cookies, chill dough balls before baking, especially in warm or humid climates.

Dough can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 minutes to baking time.