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I love this simple sugar cookie recipe, especially when I want to do some spur-of-the-moment baking. The cookie dough doesn’t need to be chilled and the finished cookies stay wonderfully chewy for DAYS.
Next to a good snickerdoodle, chewy sugar cookies are a total favorite of mine any day of the week. Unlike cutout sugar cookies, which are definitely a Christmas staple, I feel like drop sugar cookies are perfect year-round.
I tested SO many versions of these sugar cookies. I’m pretty sure my mother-in-law (who watches the twins while I work), thought I was losing my mind. I’d be all, “Just one more version!” and then a week later there’d still be new batches on the counter. But finally, I found the perfect sugar cookie recipe. Everything about these cookies is just right.
What makes this the best soft sugar cookie recipe? These cookies are:
- Not too thin. They are just thin enough to get golden edges without losing their soft centers.
- Not too thick. They are just thick enough to be chewy without being cakey.
- Soft and chewy. These cookies have the PERFECT texture.
- No need to chill the dough! That’s right – there is no need for chilling the cookie dough or even pressing the balls flat. They spread perfectly on their own.
- Delicious! I mean, many cookies are delicious, but these sugar cookies have the kind of flavor that makes you daydream about your next opportunity to eat one.
- And they stay good for DAYS. I’ll be honest, these cookies are usually gobbled up stat. But for the sake of testing this recipe I did purposely see how long they would last and I’m happy to say these sugar cookies stay soft and chewy for days when stored properly.
In closing, these soft sugar cookies are dangerous because you’ll want to eat them all in one sitting.
Lets talk a bit about what makes a cookie soft and chewy in the first place. Here are the major elements:
Baking Soda + Baking Powder
Sugar cookies can easily turn out dry or too cakey. In all my testing, I found that my favorite sugar cookies were ones that used a combination of baking soda and baking powder – and just a bit more soda than powder.
There is nothing wrong with using just one or the other – I have done both in other cookies. In fact, I have an all baking soda Coconut Sugar Cookie that is delicious! But for the straight-up vanilla bakery-style sugar cookie, the combo works best.
Baking powder only = thicker and cake-y. Baking soda only = chewy and thin. A combo = just right.
White Sugar + Brown Sugar
The other big thing here is the sugar. Naturally a sugar cookie is going to use white granulated sugar. It’s just how it is. But part of what makes a cookie chewy is a high moisture content.
Brown sugar has more moisture than white sugar, because it contains a little bit of molasses. You don’t want to overdo the brown sugar here, but I swapped out two tablespoons of white sugar for brown sugar and the result was fantastic. It makes a much softer and chewier cookie that stays fresh longer.
And just a little tidbit about baking cookies – it’s amazing how much of a difference such a small change can make to a cookie. Just two tablespoons! When I used all white sugar, the cookies didn’t spread as much (less moisture). When I used just a bit of brown sugar, they spread just enough AND stayed soft for DAYS! And when I used just a bit more brown sugar, the flavor started to get a bit too off track and they spread more than I wanted, leaving me with a little thinner cookie with less defined edges. So I totally suggest sticking with it as I have it. The best!
The Right Amount of Flour
The other important part of a chewy cookie is having enough flour. You have to have enough flour to support the moisture content, but not too much to make it dry. A tight balance, but it’s well achieved here.
Mine baked just enough at 7 minutes, but keep an eye on them to see how they do in your oven. I removed mine when they had spread nicely, looked just done enough without looking undercooked, and the edges weren’t quite golden. Don’t worry if the centers of the cookies are still quite soft, they will firm up as they cool.
These sugar cookies are the perfect example of a treat that doesn’t have to be fancy to be awesome. In fact, I think something simple like this is one of the most impressive things when done well and right. And these are SO right!
Want to Decorate Them?
Want to add a little something extra to these sugar cookies? Here are some ideas:
- Sprinkles: If you’re looking to make sugar cookies for a holiday or an event, these cookies would be great rolled in sprinkles, instead of sugar. Use any color you like!
- Frosting: If you simply can’t have a sugar cookie without it being frosted, check out my royal icing or my vanilla buttercream frosting. Even my cream cheese frosting would make a tasty addition. Any of them would be delicious!
Helpful Tips
- Make sure your butter is at the right temperature. Room temperature can be a little misleading if your house is too warm or too cool. Your butter shouldn’t be so soft that your finger goes right through it if you press on it, but it should also be able to make an imprint. If it won’t, or it barely does, it’s likely too cold still.
- Be sure to use just two tablespoons of brown sugar. It adds just enough additional moisture to the cookies to help them spread correctly and stay soft and chewy for days!
- Don’t over-mix the dough after you add the flour. It can over-develop the gluten and cause the cookies to not spread as nicely or be tough.
- Make sure your cookie dough balls are 1 1/2 tablespoons each or you’ll want to adjust the baking time. I also found that size to be just right for spreading well.
How to Store and Freeze
- Counter: Store these cookies on the counter in an airtight container for up to 4 days.
- Fridge: If you want to extend their shelf life, you can pop the container in the fridge. The cookies will keep in the fridge for up to 7 days.
- Freezer: These cookies freeze nicely too! Just let the baked cookies come to room temperature, then pack them in a ziplock bag and freeze them. Thaw them in the fridge or on the counter when you’re ready to eat them.
Watch the Video Tutorial
Print
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 30-32 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
If you’re wondering how to make soft and chewy sugar cookies, then you have to try this easy recipe.
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup sugar (additional for rolling)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
The sugar amounts are important for these cookies. If you chose to use all granulated sugar, rather than a little brown sugar, the cookie won’t spread quite as much and will be a little thicker and a little less soft.
Be sure to measure the flour accurately. The best way is by weight with a food scale, but if you don’t have one, give your flour a stir, then scoop it out with a measuring scoop. Do not pack it into the measuring cup.
Nutrition
- Serving Size: 1 Cookie
- Calories: 126
- Sugar: 8.4 g
- Sodium: 79.3 mg
- Fat: 6 g
- Carbohydrates: 16.7 g
- Protein: 1.4 g
- Cholesterol: 21.1 mg
Can these be made with out the baking soda?
Not really. They wouldn’t turn out the same.
I have tried a lot of sugar cookie recipes and I have never looked for another one after making these for the first time last year. I know everyone has different taste buds, but these are by far the best I’ve ever made!! It’s a problem, I always eat so many when I make them, and I always double the recipe. My family loves them and anytime I give them anyone else they ask for the recipe. Thanks for the most delicious recipe. I use bread flour because it’s all I have and don’t know if that makes a difference, but oh my goodness, yum!!
These were quick to make and are deliciously soft and chewy. I’ve “tested” two before I’ve begun decorating 😂 dipping half in white chocolate and then peppermint pieces. Followed the directions exactly. Lovely cookies! Thank you for the recipe. Will be a keeper for sure!
After baking for eight minutes the cookies balls had not spread out AT ALL. I had to flatten them with the back of a spoon. Baked for another eight minutes and they were delicious!
Mine tasted like four and did not spread at all. I cooked for 14 minutes and still doughy inside. Not sure what I did wrong. not good.
Hi, these look delicious! I was looking for a sugar cookie recipe that I could place Hershey kisses on top of – similar to the peanut butter blossoms but I don’t want peanut butter. Do you think this recipe would work well with something like that?
These will spread more than the pb blossoms so I’m not sure it’s ideal.
Can i make the dough ahead of time and freeze the dough? I have made these cookies before and they are woderful.
I haven’t tried it before but it should be OK.
I always put leftover cookie dough in the freezer and have baked these by thawing them out first and straight from the freezer and they’ve turned out great both ways! I do freeze them into preportioned balls.
Hello!
I have made this recipe to a T however, I did not see the pointers at the bottom about the flour until I was done. I packed and leveled the flour. Is there anyway to save the dough? Thanks!
I made these cookies and they are so good! My boys loved them! I cooked them for 12 mins on 350° but they still are light soft and chewy. Plus I mixed everything by hand after just finding out my mixer conked out 😢 but I’m so happy I found your recipe! Thank you!!! Happy Holidays!🎄🎅🎉
So glad you enjoyed them!
so i made these cookies the other day and the are already very crunchy any suggestion of why that is and i was also wondering if you can chill this cookie dough over night
This was my first time making sugar cookies from scratch! I usually buy pre-made dough from the store but this time I wanted to try something different. So I followed this recipe and the cookies turned out great! They tasted good and smelt delicious. I totally recommend if you’re looking to make simple sugar cookies from scratch! 🙂
First time making sugar cookies from scratch, and this recipe was perfect! I saw other comments about dough being sticky and maybe being due to the flour. Since I don’t have a scale, I followed you tips on stirring the flour and not packing it. Game changer! Thanks you so much!
So glad you enjoyed them!
This is an amazing cookie recipe! First off it’s simple… no crazy special ingredients … no waiting for the dough to rest in the fridge… I was planning to make cake mix cookies with my kids colored green like grinch cookies- but it’s 40 miles to the grocery store and I didn’t have a cake mix…. so a-recipe-hunting I go! The recipe had rules. It had to have ingredients I have in my house and I am not a baker, no crazy stuff to drag it out of the depths of the cabinet …. must be easy and boom – I found this one! I tried it! I was iffy when the dough was like a crumble in the bowl after getting the flour incorporated, but then it just came together in a ball and amazingly made the best cookies ever! I added food coloring for the Grinch effect…Green marbled to perfection! And so yummy! Thanks for sharing this with the world!
So glad they worked well for you!
I baked these 2 weeks ago and my family just can’t stop eating them! I definitely recommend these sugar cookies for beginners. I just started baking and I already mastered these sugar cookies! I LOVE THE SUGAR COOKIES (in fact I’m snacking on one right now)
So glad to hear that!
Best cookie I ever made !!!! Thank you so much !!!
This recipe didn’t work at all. I followed it down to the tee. It stuck to everything. I even tried rolling it out to help. Made it worse. They were supposed to be a birthday surprise for my sad. But nope.