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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!
Table of Contents
So I feel like I’m a tad bit late with these cookies, since I just missed Christmas and all, but the truth is that sugar cookies are good all year round. In fact, next to a good Snickerdoodle, chewy sugar cookies are a total favorite of mine any day of the week.
I feel like Cutout Sugar Cookies are the Christmas version of a sugar cookie while a classic drop cookie, like this one, is the year-round version, you know?
And as with any classic, simple cookie that doesn’t hide behind frosting or anything, it really needs to be just right. Soft and chewy for days, my friends. I don’t want some cookie that’s great for a day or so and then you have to toss them. No, these will call to you from the kitchen counter until they’re all eaten – and it could be 4 or 5 days later (if they last that long).
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 seriously, I love a good old-fashioned soft sugar cookie. Like, for reals. So it just had to be right. And I’m happy to say these are it.
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.
So one of the best parts of these cookies is that they are quick and straightforward to make. Here’s a quick overview. Be sure to scroll down to the recipe card for specific amounts and instructions.
- Cream the butter and sugars together until light in color and fluffy. You’ll actually be able to see the lighter color, so don’t quit mixing until you see it.
- Add the egg and vanilla. Next you’ll add the egg, then the vanilla extract.
- Next are the dry ingredients. Now add the flour, baking soda, baking powder, and salt.
- Mix it until it’s all combined. But don’t over-mix it. Over mixing any batter or dough can lead to toughness.
- Bake. Divide the cookie dough into 1 1/2 inch balls of dough and roll them in a little bit of granulated white sugar. Place the balls onto a cookie sheet (I like to line my cookie sheets with silicone baking mats) and bake them!
How Long to Bake Sugar Cookies?
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 love this recipe!! Soft, chewy, and light sugar cookies!!
I decided last minute to include some sugar cookies in my holiday spread and wow am I glad I chose this recipe!! I took your suggestion to roll them in sprinkles with the sugar and they turned out super festive. Big payoff for little effort. I halved the recipe but will be making a full batch very soon. These are what I think of when I think of sugar cookies!!
From Australia and tried making sugar cookies my first Christmas in America. They failed! Never tried again until 11 years later (last night) with this recipe! I can’t get over how exciting it was to succeed and enjoy these yahhoooo!! Thank you!!
This recipe is very amazing. Nice texture and very soft/chewy. I’ve used this recipe for almost 2 years now for Christmas cookies.
Perfect and not too sweet!
This is my tried and true, go to cookie recipe. I make these every year and have been playing around with adding different flavors. Can’t wait to try your chocolate sugar cookies recipe. Thanks for this gem!
The flavor was great but I had a hard time getting them to spread out and cook through. They remained in that large ball size for too long. Not sure what I did wrong perhaps i overmixed the mix. Also 1 1/2 just seemed too large but maybe that was because they would not spread out. I finally had to flatten with a spatula and put them back in. I want to get this right as the recipe was much easier to work with than the usually cookie batter that sticks to everything.
I’m going to make these yummy looking cookies. I have one question, has anyone used cookie cutters?? Or are they best round only.
Thank you!
This recipe is actually incredible! I make them in snickerdoodle with cinnamon and the regular version it’s delicious!!! This is the BEST sugar cookie recipe when you’re in the mood for that classic soft buttery sugar cookie!
I did add dried cherries and coconut….deeeelicious!!!!
Wonderful!!! Absolutely wonderful cookie and so easy, and fun to make! I made these 3 times already and my husband and I love them. I had to write a review because we are blessed by this recipe. For the holidays I added rainbow sprinkles inside the cookie dough and rolled them in a blue sugar/white sugar mixture, they look fantastic and taste amazing with a nice cold glass of vanilla almond milk. Thanks again!
So glad you’ve enjoyed them!
Thank you! Can i use Almond Flour in place of the all-purpose?
You likely wouldn’t get the same results with almond flour. I used almond flour in these cookies though, if you’d like to make a cookie that uses it.
I would love to try making these for Christmas this year 🙂
Would it work if I added chocolate chips as well? 🙂
I haven’t tried adding things to these cookies, but it should be fine.
I’ve made these cookies so many times! They are a huge hit! I have one question though, is the ball of cookie dough 1/2 or 1 1/2? I’ve always made them big but wasn’t sure if they were the correct size…
I do 1 1/2 tablespoons per cookie. Glad you enjoy them!
This is the best recipe for sugar cookies I have found. I chilled the dough, rolled them in balls, dipped them in green sugar and added a sugar cookie flavored kiss as soon as they came out of the oven!!! We love them so much I am going to make another batch to chill tonight and roll in red sugar in the AM when I get off work!
These are the best sugar cookies. Can I substitute the light brown sugar for dark brown sugar?
Here’s my version of a brown sugar cookie – https://www.lifeloveandsugar.com/easy-brown-sugar-cookies/
Oh wait, I may have misunderstood. You only want to substitute the light for dark brown sugar. That should be fine. The cookies might just spread a touch more.