Soft and Chewy Vanilla Sugar Cookies

These soft and chewy vanilla sugar cookies are everything you want in a cookie—thick, tender, and bursting with rich vanilla flavor. Using vanilla bean paste and a careful combo of egg yolks and whites, they create a soft, chewy center that melts in your mouth. Plus, they come together in just one bowl and go straight to the oven—no chilling required. From the moment you start mixing to that first warm bite, you’re only about 30 minutes away from a kitchen filled with the cozy scent of vanilla and cookies that remind you of creamy vanilla ice cream in cookie form.

Why I Created This Chewy Sugar Cookie Recipe

I set out to make a soft, chewy sugar cookie recipe that’s both easy enough to whip up any night of the week and packed with real vanilla flavor. Most of the cookie recipes on my site are classic cut-outs, like my Cream Cheese Sugar Cookies, or are buttery shortbread styles, so it was fun to switch things up with something thicker and chewier.

This recipe skips chilling the dough altogether and goes straight from mixing to baking. It’s perfect when you want a quick, no-fuss treat that still feels a little special.

I chose double-fold vanilla bean paste because it gives such an amazing, deep vanilla flavor with those pretty little vanilla specks sprinkled throughout, plus it fills your kitchen with the best aroma.

For that perfectly chewy texture, I experimented with different egg mixes and landed on using one whole egg plus an extra yolk. This combo gives the cookies richness and a soft, chewy center that always makes me think of that creamy vanilla bean ice cream I love.

What Makes These Chewy Vanilla Sugar Cookies Special

While this recipe is simple, a few thoughtful details really lift these cookies above your average sugar cookie:

• No chilling needed. You can bake these cookies right after mixing. That means from start to finish, you can have fresh cookies in about 30 minutes.
• Double-fold vanilla bean paste. Much richer than extract, it gives the cookies a deep vanilla taste and those charming vanilla specks that make them look as good as they taste.
• A blend of egg yolks and whites. Using one whole egg plus an extra yolk adds a richness that makes the textures perfect—soft, thick, and chewy, with a flavor that’s totally reminiscent of vanilla ice cream.

Vanilla Sugar Cookie Ingredients

This recipe sticks to simple basics you probably already have in your pantry, so it’s easy to throw together any time.

You’ll find the full list of ingredients, precise measurements, and step-by-step instructions in the recipe card at the bottom of this post.

How to Make Soft and Chewy Sugar Cookies

This is where I describe each step with helpful photos so you can see exactly how the dough should look along the way. It’s much easier to follow when you can peek at the process without extra photos cluttering the recipe card.

Step 1: Cream the butter, sugar, and vanilla bean paste together until smooth and fluffy.

Step 2: Beat in the egg yolks and egg white until the mixture is well blended.

Step 3: Add all the flour at once and mix on low speed until it’s fully combined and the dough forms a single clump.

Step 4: The dough will be firm but still easy to scoop and shape.

Step 5: Roll the dough into balls and coat each one in sugar before placing them on a baking sheet.

Step 6: Bake until the cookies puff up and the edges turn a light golden brown, then let them cool on the sheet for a few minutes.

Tips for Soft, Chewy Sugar Cookies Every Time

These cookies are simple, but a few little tips can make a big difference in how they turn out:

• Weigh your ingredients. This is super important—especially the flour. Too much and your cookies will be dry, too little and they spread too much. I also weigh my egg yolks and whites separately because I noticed considerable differences in their sizes. I often have to add a partial third yolk to hit the perfect 40 grams of yolk weight.
• Cream butter and sugar thoroughly. Beat your butter and sugar for at least 2-3 minutes until it’s light and fluffy. This step helps everything mix well and gives the cookies great structure so they bake evenly. When you add the egg white, mix long enough to emulsify it fully into the butter and sugar. Since egg whites are mostly water, it takes a minute to blend properly—think of it like mixing water and oil so they stick together.
• Use a cookie scoop. For even cookies, use a cookie scoop and if you want to be extra precise, weigh each ball at about 42 grams, which is about 1½ tablespoons.

If you give these heavenly soft sugar cookies a try, please come back and leave a rating and your thoughts in the comments below—I love hearing from you!

Storage Tips

Keep your baked vanilla sugar cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to a week—perfect for packing school lunches or grabbing a quick treat. If you want to store them longer, you can freeze baked cookies in a sealed container or freezer bag for up to 3 months. Just thaw them on the counter when you’re ready to enjoy.

Make-Ahead Tips

This recipe is great for making ahead. You can prepare the dough and freeze the shaped dough balls until you’re ready to bake. When you want fresh cookies, just pop the frozen dough straight into the oven and add a few extra minutes to the bake time. This way you get warm, fresh cookies anytime without the fuss.

Variations

Want to mix things up? Try these simple twists on this vanilla sugar cookie base:

• Add 1/2 cup mini chocolate chips for a subtle chocolate-vanilla combo.
• Stir in a teaspoon of almond extract along with the vanilla bean paste for a nutty depth.
• Top each dough ball with colored sanding sugar before baking for a festive look.
• For a citrusy zing, add a teaspoon of finely grated lemon or orange zest to the dough.

Serving Suggestions

These cookies shine on their own, but if you want to dress them up, try serving them with a scoop of vanilla ice cream for the ultimate vanilla party. They also pair wonderfully with a simple glass of cold milk or your favorite cup of tea or coffee. If you’re bringing a batch to a party, stack them on a pretty plate with a little bowl of dipping chocolate or freshly whipped cream on the side.

Recipe FAQs

Q: Can I use regular vanilla extract instead of vanilla bean paste?
Yes! While vanilla bean paste gives a richer, more intense flavor and those pretty specks, you can substitute equal parts vanilla extract if that’s what you have on hand.

Q: Do I have to chill the dough?
Nope! One of the best things about this recipe is that it skips chilling altogether. You can bake right after mixing.

Q: Can I make these cookies gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. The texture will be just as chewy and delicious.

Q: How should I store leftover dough?
If you’re not baking right away, portion the dough into balls and freeze them in an airtight container for up to 2 months.

Q: Can I use brown sugar instead of granulated sugar?
Using brown sugar will add moisture and a slight caramel flavor, creating a softer, chewier cookie. If you want to try it, substitute half the granulated sugar with light brown sugar and see how you like it!