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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
My new Favorite cookie recipe! They are perfect! I made 6 batches this season already! Thank-♡You so much! Btw I bought a farberware non stick airbase pan and they slide right off no problem.
Hi!!! I’m using your recipe to make sugar cookies and I see that the recipe yields about 30 cookies. If I’m planning to only make around 15 cookies can I split the measurements in half?
You could. I would just measure out all the cookie dough balls before baking to be sure you get enough.
Hi! I definitely wanna try this recipe but I’m curious, would I be able to use cookie cutters on the dough or do they have to be circular?
BEST SUGAR COOKIES EVER!! 10 stars!! I did sub one of the teaspoons of vanilla extract with 1 tsp almond extract because it’s just so good. I also rolled them in colored granulated sugar and smashed them a little bit with a rocks glass. Divine!
So glad you enjoyed them!
Can I add shredded coconut and dried cherries to these cookies?
I think people have added things with success. It should be fine.
My dough came out more dry and crumbly and the cookies didn’t spread like yours. I followed the recipe to a T. I don’t understand.
It’s truly a balance of “wet” ingredients to dry ingredients (mainly the flour). If the dough is too crumbly, there is either too much flour or not enough of the “wet” ingredients. Typically people over measure the flour. The most accurate way is to use a food scale. If you’re using cups, don’t pack the flour into the cup. Stir your flour to loosen it, spoon it into the cup, then level it.
Rebecca, the first time I made these I over measured the flour too and when I noticed it a bit dry i added a few dashes or milk and a little extra vanilla to the dough until it formed a nice ball. They came out amazing! Use your judgement when you see the dough you could have accidently added too much dry ingredient.
Would the chewy sugar cookies be good for using my cookie cutters?
No, they spread in the oven. Here is my cut out sugar cookie recipe. https://www.lifeloveandsugar.com/soft-cut-out-sugar-cookies/
Any thoughts on subbing part of the vanilla for almond extract? I just love almond flavor in my sugar cookies and wondering if there is a way to incorporate it into this recipe!?
Definitely. You can substitute all of the vanilla extract or some of it. Just depends on how strong you want the flavor.
I love this recipe! Quick, easy and cookies come out perfectly every time. Really good with cream cheese frosting and perfect for decorating. My go to sugar cookie recipe!
These cookies taste wonderful!!!! Made these 3 times and they are super easy to make. I have never been able to get them to flatten much at all. That’s fine!!! They are beautifully dome like and still soft and chewy!!!! My friends and family love them so no complaints from me!!!
Made these cookies last Christmas. Absolutely best ever and was asked to make them again this year. Wondering if possible to use this recipe to make snickerdoodles?
You could roll them in cinnamon and sugar if you like, but classic snickerdoodles are a little bit different. I have a recipe for that if you would like. https://www.lifeloveandsugar.com/classic-chewy-snickerdoodles/
These cookies are SO GOOD!!!! I halved the recipe– will not be making that mistake again. The only reasonable adjustment is to double the recipe. These are the softest, moistest sugar cookies I have ever eaten! I think the brown sugar is a game changer. I’m going to try this recipe out with varying amounts of brown/white sugar (both to see what ratio I personally favor, and to have an excuse to bake a ridiculous number of these cookies). Thanks for this fantastic recipe, Lindsay! 😊
So glad you love them!
I mixed a little red and green food coloring in the (divided) coating sugar and made pretty Christmas cookies! They didn’t spread at all and were quite small and round but still taste great! I love at 10,000ft 3000m so never blame a recipe, baking here is always weird. For the lady asking about high altitude, I suggest just 2.5c flour and just a little LESS than a level spoon measurement of the soda and baking powder.
My cookies ended up being more like cookie shaped mini sweet bread. I don’t understand. I followed your recipe and carefully measured all the ingredients. What did I do wrong?
Me again. The dough didn’t form. It was really sticky and too thin to roll into balls.
Sorry, when you say it was like little mounds of bread but that the dough was really thin and sticky, I’m a little confused. Did the cookies over spread or under spread?
Didn’t really get a dough you could make cookies with. I was disappointed until my grandma gave me the idea to turn it into a bar in an attempt to save it. It worked so if this dough isn’t cookie making material just lay it all flat on a cookie sheet and turn it into a bar. Still just as good.
It sounds like you added too much flour, but I’m glad you found a way to make it work for you!
Also does it make a difference if you use a little bit Of cooking spray on the cookie sheet?
I haven’t tried it. I would recommend a silicone baking mat or parchment paper.
If that substitute the unsalted butter to salted will it affect how moist the cookies are?
Salt primary contributes to flavor in these cookies. You should either use salted butter and no added salt, or unsalted butter and the added salt listed in the recipe.