I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.

    Advertisement
  • In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.

  • Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.

  • Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

  • Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tips

The magazine version of this recipe uses butter instead of margarine.

Cook's Notes:

Substituting butter in this recipe definitely adds a nice flavor.

I also sometimes add almond extract for a different flavor.

Nutrition Facts

172.2 calories; 1.7 g protein; 23.9 g carbohydrates; 12.4 mg cholesterol; 173.2 mg sodium. Full Nutrition

Reviews (1473)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2003
I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, and are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for.Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that). Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to finish cooking a little more. I recommend these highly and will make them again! I especially liked that they did not need to be rolled...who has time for that? Read More
(784)

Most helpful critical review

Rating: 1 stars
07/07/2010
coookies would not roll into balls. stuck to the pan and would not come off. Read More
(85)
1791 Ratings
  • 5 star values: 1194
  • 4 star values: 280
  • 3 star values: 109
  • 2 star values: 80
  • 1 star values: 128
Rating: 5 stars
07/05/2003
I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, and are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for.Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that). Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to finish cooking a little more. I recommend these highly and will make them again! I especially liked that they did not need to be rolled...who has time for that? Read More
(784)
Rating: 5 stars
05/28/2003
I have a small dessert business & frequently make sugar cookies (plain, frosted, etc.). This recipe is always a hit with clients who want a true chewy sugar cookie. I always use soften butter to make the cookies-the taste is incredible. When I double the recipe, I usually add 1-2 extra tbsp of flour (depending on the humidity). Also, I have found that chilling the dough for 1-2 hours, or even overnight, prevents the cookies from flattening out. Clients really like when the cookies are rolled in a sugar/cinnamon combo--very yummmy. Read More
(516)
Rating: 4 stars
02/09/2004
Excellent and easy cookie recipe. I was curious to see how this cookie would be because of the range of ratings from one star to five. As promised the cookies turned out crispy on the outside and nice and chewy on the inside. If you are looking for a "all-over" chewy cookie (not crisp at all and more soft) then this recipe is NOT for you. Also if you are looking for a sugar cookie to roll and cut-out this may not be the recipe. The dough is awfully sticky. I did change a couple of things: I used butter instead of margarine and after the first batch I quit rolling them in the sugar (it was too sweet for me!) Otherwise the cookies turned out deliciously buttery and the texture is still the same on the second day. Good tips from others: if the dough is too sticky to handle refrigerate it. My only beef is that the cookies are fairly thin; this recipe would be even better with if it produced a super thick chewy crispy sugar cookie. Read More
(320)
Advertisement
Rating: 5 stars
03/03/2004
NOTE: We have change the 1 teaspoon baking powder in this recipe to 1 teaspoon baking soda, as requested by the recipe submitter. - The Staff Read More
(153)
Rating: 5 stars
01/08/2012
These cookies are wonderful and very tasty. Please take my advise however. First, try to use butter instead of margarine. The second is that these cookies need about 1/2 cup extra of flour. That will give you a total of 3 1/4 cups of flour. The first time I made them, they came out flat. I was very surprised that more people didn't comment on this issue, but I promise that my advise will give you the best cookie. :) Read More
(136)
Rating: 5 stars
12/13/2004
ok, somehow I deleted my first review for these cookies... basically all I said was that these are really good, I have tried a lot of sugar cookie recipes and these are among the top two, the other one being Cracked Sugar Cookies I. These are nice and soft. Make sure you don't cook them too long, they are done when you just start to see a little color, kind of a yellowish color, but very slight, don't worry they will harden! The dough and the cookies themselves taste kind of like the Break 'n Bake that you can buy in the grocery stores! So, thanks so much, Cindy! It's been a couple of weeks since I posted the above statements--I made both this recipe and Cracked sugar cookies I and compared them. I took one bite of one and then one bite of the other--this is definently the best sugar cookie recipe I have EVER tasted. There is no lack of flavor, these are so awesome! They look good, taste good. You don't even need frosting. They kind of remind me of Sugar Cookies that you can buy at Subway. I just want to encourage anyone looking for a chewy, soft, yummy sugar cookie to TRY THIS RECIPE!!!!! I give these ************************* 25 stars!!!! I wonder what they would be like with white chocolate chips and macadamia nuts???? I might try that...if I do, I'll let you know... Read More
(116)
Advertisement
Rating: 5 stars
06/26/2003
THESE WERE THE BEST SUGAR COOKIES EVER!!!!!!! I think they taste the BEST when JUST baked... so I keep the dough in a container and everytime I make them I just use the dough.. itz REALLY easy too. Also.. I added 1 teaspoon of corn starch. I do this to my chocolate chip cookies too.. it makes the cookies more crunchy on the outside and chewy in the inside. :) Read More
(88)
Rating: 1 stars
07/07/2010
coookies would not roll into balls. stuck to the pan and would not come off. Read More
(85)
Rating: 5 stars
06/06/2003
This was exactly what I was looking for! They were perfectly brown around the edges and soft and chewy in the middle. I could have eaten the whole batch if everyone else didn't chow on them! I froze a dozen balls and baked them a week later straight from the freezer into the oven. They were even better!! Great recipe! Will become one of my standbys! Read More
(55)