Recipes Desserts Cookies Sugar Cookies Chewy Sugar Cookies 5.0 (1) 1 Review Crispy sugar cookies, perfect for decorating for any number of occasions, have their place. But when you want to fill your cookie jar or tuck something in your lunch, a sturdier, chewier cookie is in order. With crispy edges, chewy centers and just a hint of nutmeg, these classic sugar cookies are perfect with a cup of tea or a glass of ice-cold milk. Slideshow: More Cookie Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jacob Fox / Food Styling by Kelsey Moylan / Prop Styling by Lexi Juhl Active Time: 15 mins Total Time: 30 mins Yield: 24 Cook Mode (Keep screen awake) Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 2 sticks unsalted butter, softened 2 cups sugar 1 large egg, chilled 1 teaspoon pure vanilla extract Directions Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the baking powder, salt and nutmeg. In a stand mixer fitted with the paddle, beat the butter with 1 1/2 cups of the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute. At low speed, mix in the dry ingredients until just combined. Spread the remaining 1/2 cup of sugar in a shallow bowl. Scoop 2-tablespoon-size mounds of dough, roll them in the sugar and place them on the prepared baking sheets, about 2 inches apart. Bake the cookies for 12 to 14 minutes, until the edges are just set and lightly golden brown; rotate the sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. Make Ahead The cookies can be stored in an airtight container for up to 3 days. Rate It Print