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sugar cookies

Soft and Chewy Sugar Cookies

Soft and chewy sugar cookies with sprinkles
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Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Servings 24 cookies


  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract, or paste
  • ½ cup rainbow sprinkles (jimmies)
  • cup granulated sugar


  • Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar and beat until light and fluffy, 3 minutes.
  • Scrape the bottom and sides of the bowl with a spatula.
  • Beat in the egg, egg yolk, vanilla and mix until well combined.
  • Add the dry ingredients and mix on low until just combined. The dough will be thick.
  • Beat in the sprinkles until just mixed.
  • Place the 1/3 cup of sugar into a bowl. Using a 2 tablespoon ice cream scoop, scoop out the dough and form into balls.
  • Roll the dough balls in the sugar to coat.
  • Place two inches apart on the cookies sheets. Bake for 10-12 minutes, until the edges start to turn a light brown and the top begins to crack.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.


Cookies can be stored up to 5 days in an airtight container at room temperature.
Dough balls can be frozen up to 3 months.
Keyword cookies, soft sugar cookies, sugar cookies
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