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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
They turned out great
Wowza! Friend asked for Sugar Cookies for his birthday party and I don’t have one memorized yet. Thank you for an EASY and delicious recipe!
Love Love LOVE this recipe! I use my homemade cannibutter and they are simple & simply yummy!!
Preparing to make my second batch. 1st batch only lasted three days! The best ever soft sugar cookie I have ever tasted, the easiest to make, bake, and no icing required!! SO grateful I found your recipe. Bless you!
BTW, I followed your recipe item for item. No problems!! Thank you!!!!
I just found your recipe for Soft & Chewy Sugar Cookies last week.It is one of my favs to begin with any time! I made these this morning. I hope I still have some left after the weekend. Considering it is only my husband and myself in the house that might be a problem. Seriously!
This is absolutely the BEST soft and chewy sugar cookie recipe I have ever tried. I do not need to try any others after baking yours today. Your recipe wins, and is by far and away the best EVER!!! At age 70 I have been baking since I was 6 yrs old. That is 64 years of trying every sugar cookie recipe I found. I am hooked. Was going to bake them last night, but the butter did not soften as rapidly as I planned. This morning was better any way. As tired as I was last night I might have screwed up the ingredients and would not have had the chance to taste AND eat the perfection of your recipe today! Thank you!!! My husband, my adult children, grandchildren, and great-grandchildren then you also! My weight, hmm, maybe not so much! Oh well. Worth every bite and every step I will take.
Is it mandatory to use a mixer or can I do it manually?
I think some people have said they’ve done it manually. I personally would use a mixer.
This will be the first time I’ve ever used this recipe, and I was just wondering if it would be alright if I frosted them afterward? I’m coaching an 8U softball team and I want to give them a treat after tournaments.
Sure!
I don’t bake often, and this recipe was easy and had good directions- the results taste great! My whole family enjoyed them. The only criticism is the baking time listed didnt work for me- it took at least 12 minutes for mine to cook. Although, it could be because of the oven we used. I found that watching to see when the cookies were moderately cracked on the top worked best to tell when they were done. Overall, great recipe, thank you for sharing and doing all those cookie experiments!
These turned out great! Very soft cookies with the perfect amount of sweetness. Mine did not spread like the pictures, but they had a nice dome shape that still looked great! I think I may have added a tad too much flour, so I will weigh the amount next time.
Could be the flour. Could also be just differences in oven and baking sheets. Glad you enjoyed them!
I love how simple it was. I love these cookies.
My 8 year old is not a baker and she was able to duplicate this recipe well. Cookies look just like the pictures and taste AMAZING!
I’m just starting out baking. So far cookies have been the only thing I have struggled with. I followed the directions to a T and yet they flattened and spread out. Where did I go wrong for this to happen?
I think cookies are one of the hardest things because small differences make a bigger impact than in other desserts. It’s hard to say for sure what caused it. I have noticed differences in cookie sheets and ovens that can make things turn out differently. But also if you don’t cream your butter and sugar together well enough, that can make a difference. And certainly if an ingredient isn’t measured quite right, that can make a difference. Cookies are especially susceptible to differences in ingredients. The best thing to use is a food scale.
I really love this recipe
I’m about to try this recipe for the second time. First time was amazing but I was wondering if I could make these a night in advance and refrigerate overnight before baking?
In theory, yes. However refrigerating cookie dough does actually change the way cookies bake usually. I haven’t actually tested these to see if that holds true for these or if the change is a bad one. You could try it though.
So good! Had a craving for a quick easy cookie and this was right on the money for me. Definitely will be adding to my recipe keepsake.
Love this! Really are soft and yummy! My granddaughters like to help.
Wow. Just wow. These were an act of trust (they just looked so pale after 8 minutes), but I followed the instructions. So soft and delicious with a slightly crispy bottom. This is my go to sugar cookie recipe now.