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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
This is the best sugar cookie I’ve ever made an taste very good I made frosting also my grandson wants me to make more for Thanksgiving
So glad it was a hit!
yummy! I didn’t have enough butter so I made these 50/50 butter/coconut oil and it came out great! They needed an extra 2 mins of baking though
Can I used salted butter instead of unsalted? That’s what I have.
Yes, but you’d want to leave out the additional salt in the recipe.
I made these with my grandson today. We had a blast! And they’re perfect!
Is the additional 2 tablespoons of white sugar added into the cookies or is that for rolling them in?
For rolling.
These really are the best. Perfectly chewy and crispy at the same time. Lovely balance with sugars and a touch of salt. Will make again soon!
Best sugar cookie recipe I’ve found. I make them atleast once a week for my kids. They LOVE them!
When I mixed it free hand and tried to kneed it, It seemed like there was far too much flour, like I need to add water or milk or another egg
This happened to me too. I find that happens when I use room temp vs melted butter. They taste good bc the butter melted during baking but don’t look good at all 🙁
I love this recipe, but I had to use a substitute for the brown sugar because I didn’t have any. I mixed regular sugar with maple syrup and made some sort of brown sugar. Would that have changed the outcome or…?
Possibly. Brown sugar is actually sugar with molasses.
I am disabled from a stroke and had a desire for a quick dessert. On a google search, I found you. I had all the ingredients, so I went to the task. I only have a hand mixer so I used a large wooden spoon to blend in the flour a quarter at a time. Near the end, I had to use both hands, but I was very keen not to over mix. It was a rather sticky mix, but the funny thing is . as you say they don’t need to be refrigerated. The dough actually gets stiffer as it sits. I would recommend letting it rest on the counter for 10 minutes. They rolled out nice. I did have to cook mine much longer as well. They spread, but didn’t start puffing till after ten minutes. I actually let the cookies cook even longer until the puff disappeared and the cracks across the cookies showed. Just before any brown edges appeared. Some turned out a little crispier but turned into a chewy caramel taste. Others were nice and soft. All of them are absolutely fabulous. They bare so wonderful with a hot cup of tea or coffee. Thank you so much for sharing. It took exactly one hour and 30 minutes until I was enjoying them. Exactly what I was looking for. I’m sure others will have these done in 45 mins.
Hi do you think i can add ruby chocolate/white chocolate to this recipe? Thanks in advance!
As in chocolate chips?
Oh so good!! I have tried so many sugar cookie formulas. They all are good in their own way but I really like this one! Mine came out a little puffier-looking than yours but still oh-so-chewy. I tried something new to me, I shook confectioner’s sugar with drops of lime oil in a jar to combine; then gently rolled the warm cookies in this sugar. OH WOW are these good! like the “lime coolers’ I remember as a kid but so much better. I am now writing this recipe in my book as a keeper!
Love this recipe I add 2 ounces of cream cheese and the turned out beautiful and yummy 😋
these were delicious and so simple!! mine were a tad puffier than i usually perfer but they were still just as soft; i mixed in 1/2 cup confetti sprinkles and they were just like funfetti cookies!
We LOVE these— so yummy! They’re gone in a flash!
These are delicious. I formed them into balls. I didn’t roll them. They fell apart if I tried. I made some after freezing them for 10 min and some without. All came out pretty much the same. Just longer cook time. I sprinkled a little sugar on them after they were cooked. Yummy.