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Wondering how to make soft and chewy sugar cookies? Then you have to try this easy recipe. These simple sugar cookies don’t need to be chilled and stay wonderfully soft & 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 soft drop sugar cookies like these are perfect year-round.
As with any classic, simple cookie that doesn’t hide behind frosting or anything, it really needs to be just right. That’s these cookies – they’re soft and chewy for days, my friends.
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.
So 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.
- 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 want to keep eating them all!
In addition to all of the above, these sugar cookies have another major bonus – the dough doesn’t need to be chilled!
That’s right – there is no need for chilling the cookie dough or even pressing the balls flat. They spread perfectly on their own. These two features make these cookies perfect for spur-of-the-moment baking!
Before we get into how to make this cookie recipe in particular, 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 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!
Tips for Success
Although these soft sugar cookies are super easy to make, there are a few simple tricks you can use to make sure that your cookies come out perfectly. Here’s what I recommend:
- 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.
- 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 How To Make Them
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 recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!
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
Categories
Enjoy!
5 stars for sure!
Awesome! I’m so glad you enjoyed them!
These turned out AMAZING! Best sugar cookies I’ve made by far. Even at high altitude the recipe turned out perfect. Will definitely make again!
Excellent! At 7 minutes i thought I goofed bt decreasing butter by 2 Tbsp because that was all I had. Read reviews and added to the bake time and at 14 min, perfect. I did 2 minutes at a time because I hate over baked cookies. I added a little nutmeg.
I’m glad you enjoyed them!
Easy to make and super delicious! Quite possibly the best sugar cookies ever! I threw sprinkles in mine for a festive look. We couldn’t stop eating them!
I’m so glad to hear that! Thanks Jennifer!
Anyone having trouble is 100% doing something wrong…I’ve been searching for the perfect Sugar Cookie recipe for years and this is it. People.at work were literally fighting over them! I’ve made 3 batches in the last week!! Utter perfection ❤
I’m so glad to hear that you have enjoyed them!
I have never been able to find a “perfect” recipe for what I consider the perfect sugar cookie…I’ve tried and tried, and altered recipes myself, etc and have made good cookies, but never awesome perfect cookies. Until stumbling across this recipe.
Omg! Made these this afternoon…following the recipe EXACTLY…and they are absolutely perfect! Everything I’m looking for in a sugar cookie! Soft, sweet but not sickeningly so, moist, chewy, perfect thickness…honestly I can’t think of a single thing to change!
These were amazing, and this is my new go-to for homemade cookie baking from now on!
Perfect, thank you so much!
Wonderful! I’m so glad they turned out perfectly!
I made these cookies a couple of weekend ago and they were amazing!! My friends were raving about them too.
Question: do you think I could use the same recipe to make a cookie cake? Or would I want to modify?
Thanks!
I tried that recently and wasn’t totally happy with the result. I’ve been working on a recipe, but it’s not done yet.
I didn’t have light brown sugar & was worried about making this recipe or making your other sugar cookie recipe. I ended up having dark brown sugar so I used it instead. The cookies came out perfect! I used a potato masher to make a hash print on the cookies & sprinkles.
They are so cute!
I’m so glad you enjoyed them!
Hi! This might be a stupid question but when you’re making the cookies do you include the two tablespoons of white sugar in addition to the 1 cup or is the additional 2 tablespoons just for rolling them in after? Thanks!
You use one cup and 2 tablespoons in the cookie. The “1/4 cup sugar (additional for rolling)” is for rolling.
I made these 2 days in a row, quick easy recipe! Weighing your flour is the best way to go. My first batch I added lemon emulsion and vanilla, then drizzled them with lemon icing after they cooled, FANTASTIC! The 2nd batch I added chopped dried cranberries to the batter, then sprinkled with turbinado sugar when I took them out of the oven, also FANTASTIC!!!!!!!
Awesome! So glad to hear you enjoyed them!
Love this recipe and they came out perfect. However, I will admit I used bread flour since it always seems to help make cookies more chewy.
Question though, I’d love to try making these chocolate. Could I just add cocoa powder or would I need to alter the sugar or flour content at all?
You would definitely need to reduce the amount of flour if you were to add cocoa powder. You may need to make other small adjustments too, but it’s hard for me to say for sure without trying it myself.
I just made these sugar cookies tonight . My family loves them ,they turned out real good.
I’m so glad to hear that! Thanks Peggy!
Thank you. I got the recipe for the Sugar cookies. I do not know how I miss that print button.
I want to try this recipe, but I would like to print it. I can not get just the recipe. Is there a way you can help me?
There’s a red print button within the pink recipe card. You can also find it here. I hope you enjoy them!
this cookie is good.
Me and my husband just used a weight to bake these and after 7 mins in the oven they still did NOT flatten out they stayed in balls. Not sure how to fix that…
I made these yesterday and they were incredibly flavored and so so soft. However, mine stayed fluffy and puffy, almost like a snickerdoodle. Any suggestions on how to get them flatter with a “denser” texture?
Wow You Really Did Find The Perfect 🍪 Recipe Girlll,
I Added Peanut Butter Like 2Tbspd to a lil dough like a cup & 1/2 and PERFECT…
I also put jam in the center & yes perfect 👍…
Thank You Soo Much I’m Soooo Glad I Came Across Your Sugar Cookie Recipe!🍪 Amanda Bechard
4/2019 Happy Easter
My cookies came out absolutely perfect thank you so much!! I shared them with my community. Everyone loved them and kept asking for more. 🙂
Awesome! So glad to hear that!
Can the mixture be refrigerated until you’re ready to bake it?
That should be fine. You’ll just want to bring the cookie dough back to room temperature before baking it that so that they spread properly.
I was doubtful because of the dry reviews but I was pleasantly surprised! These cookies are excellent as is. Kids and husband love them, and they stayed soft and chewy for…well, for the 3 days that they lasted 😂. I’m definitely adding these to my favorites list!
Awesome! I’m so glad you enjoyed them!
If I wanna cook the rest tomorrow can i refrigerate the dough for the next Day ?
You can, but I would bring the cookie dough completely back to room temperature before baking them. They also may spread a little bit less if they’ve been refrigerated. The reason is that the moisture gets soaked up by the dry ingredients more when it has sat for longer. Because of that, they can sometimes spread less.
that’s recipe was the best cookie recipe ever!! they came out really delicious 😋!!