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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!
I followed the directions including weighing my flour and sugar and these turned out perfectly! I may have made my cookies larger than recommended so I left them in the oven an extra minute or two.
I used salted butter as that’s what I buy and omitted the salt and the taste is wonderful. Soft, buttery, delicious!
Wonderful! I’m so glad you were happy with them!
I’m not sure why people are complaining about It not turning out right or being too dry.. mine came out perfect! Such good flavor, nice and soft, and they spread out nicely. They’re addicting! I got 36 on the dot. I used a knife to level my flour, not sure if that made the difference but that’s always how I do It for correct measurement! Thank you for posting!
I’m so glad to hear you enjoyed them!
I’m a high school student who’s just learning to cook/ bake on her own, especially cooking for other people, and I was interested in baking something simple but enjoyable for a family get together. After looking online, I found this recipe that seemed easy to make, but also got plenty of good feedback, I decided I would give it a go, and had so much fun making it! It was the first time I was making a dish on my own and serving it for other people, and i found the recipe super easy to understand, with very clear instructions that left me with no questions. Not only that, but they turned out amazing! People loved the way that they turned out soft in the middle, and had just the right amount of crisp on the sides. I will definitely be making them again spoon, and they are by far one of my new favorite recipes!
Awesome! I’m so glad to hear you enjoyed them!
I had a sugar cookie craving this afternoon and this looked like a great recipe so I gave it a try – delicious cookies! They did take a bit longer to bake than the recipe stated – they were still raw at 7-8 minutes and had barely spread. I did use a scale to weigh ingredients as I do with most recipes to ensure accuracy and used exactly 1 1/2 tbsp of dough per cookie (yielded 30 cookies) so I’m not sure why they weren’t done. But after I flattened them a tiny bit with my fingers and baked for another 5 minutes or so (about 13-14 min total) they were done! They were still very very soft, but after a few minutes of cooling they were the perfect texture – soft, chewy, and absolutely delicious! My husband is devouring them as I speak. Great recipe after a little tinkering on my end – may have just been my oven causing the issue. Will definitely make these again, thank you!
I’m glad you enjoyed them! There can definitely be variation between ovens. Some run hotter than others.
Mine took a little while to cook too, but I did the same and kept them in the oven for a little longer, and was super pleased with the results!
mine didn’t bake
Try putting them in the oven😂 hehe just kidding, sorry to hear that…maybe experiment with oven/baking times? I’m not the best baker so I’m not too sure but, best of luck mate!
Made these with my sister because she was home for the first time in 5 years…was so excited for this because we read all of the good reviews…they came out horrible. Our coming home celebration for my sister was ruined by these disappointing cookies. Luckily, she understood that sometimes the first recipes the pop up are the crappiest ones. Just wanted to spend some time with my dear sister, Samantha, Sam, I’m so sorry your celebration cookies resulted in disaster due to a horrendous recipe. I will spend a lifetime mulling over the regret that I have on the time I wasted on making these repugnant “cookies”.
Yummy recipe, thank you for sharing it!
Made a few subs because of wanting to make cookies with what i had in the pantry and not go to the store 😉 weighed a mix of spelt and whole wheat pastry flour (when subbing for heavier flours than recipe calls for i think weighing always turns out better), coconut oil instead of butter, coconut sugar+a lil maple syrup instead of the brown sugar and vanilla. They turned out great! I slightly flattened the balls down with my palm and they spread into perfectly round slightly puffed circles in the oven and then flattened nicely once cooled.
This recipe is so good and yes ma’am the cookies are soft. My kids gobble these up!! 🙂
I’m so glad to hear it!
My cookies took about 8 minutes more to bake at 350 should I be worried about that?
So that’s basically about double the baking time. Did you make larger cookies? I know I specify one and a half tablespoons per cookie, but if you make them bigger they will take longer to bake. You could also check your oven temperature with a thermometer and see if it’s accurate. To me it seems like if they bake that long and everything was as the recipe specifies, they would be way over baked.
Great recipe! I had little hands helping with flour measurements and such and these still turned out wonderfully! We added sprinkles and such to the delight of a 5 year old and her sisters. Thanks so much! Hugs!
I’m so glad you all enjoyed them!
These are the best sugar cookies I’ve ever made! So simple. Thank you for sharing this great recipe.
Great recipe!! I think some people are using 1 stick of butter not one cup (2 sticks). Thanks for sharing this wonderful recipe.
I’m so glad you enjoyed them!
I don’t have baking soda. Is there a way I can substitute it in this recipe ?
Not with the same result. You could potentially use some baking powder, but it definitely gives the cookie a very different texture.
I love this recipe, I have made them a couple of times and I wanted to say to listen when she says dont over mix the dough. Had to use my hand mixer today while making them and over mixed them, still good but a bit biscuity. This is an amazing recipe though!!!
I’m glad you enjoyed them! Yes, a hand mixer is a little trickier I think. It’s harder to control the speed with them than on a stand mixer.
These are delicious! The ratio of sugars to flour to vanilla is spot on. We have several food allergies in our family so I had to substitute King Arthur Gluten Free 1 to 1 Flour, a flax egg for the actual egg and Country Crock Plant Butter sticks in place of the dairy butter. They came out wonderfully crisp on the outside and Chewy in the middle.
THANK YOU SOO MUCH!!! I just made these and my entire family loves them. I have tried so many recipes and end up making sweet biscuits. This recipe I followed while on thr phone it was so easy and they are PERFECT!!!
I’m so glad to hear that! Glad they were a hit!
Wow, your oven must run WAY hotter than mine. I had to put these in for ten minutes or else they would be truly raw in the middle! I used my cushion air cookie sheets though. I wonder if that made a difference? Anyway, they came out fine in the end after a bit of experimentation.
Sounds like there is a big difference. I’ve never heard of those sheets before. Glad they turned out OK in the end!
Thanks for the reply! An update–they did stay soft, just as you said! They also got eaten way too quickly to make it a fair test. So I just had to make a second batch. 😉
How’s this for a compliment? My daughter says these cookies taste the way Christmas smells! Thanks again for sharing this simple but wonderful gem of a recipe. It’s definitely a keeper.
That’s wonderful! I’m so glad they turned out well and everyone enjoyed them!
These were perfect! Pillowy soft with a tiny bit of crunch! I did chill my dough, and I must have made larger balls because they took longer to bake and the yield was smaller. I rolled the balls in sugar then flattened them with a glass dipped in sugar. I’ve found my sugar cookie recipe! 😋
Wonderful! I’m so glad to hear you enjoyed them!