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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
You gave me everything, but the exact measurements I need to make the would be great
The measurements are there at the end of the blog post within a recipe card. If you are having trouble finding it, there is a “jump to recipe” button at the very top underneath the title of the post. It’ll take you straight to the recipe.
My husband and I like our cookies sift and chewy. This recipe turned out perfect. Love them very much.
So glad to hear that!
I have made plenty of sugar cookies in the past and never have truly LOVED one until now! This is my new go to🙂
Anyone having them not come out is doing something wrong! I even added a full TBS of vanilla and OH MY GOSH!
So glad you love them!
They’re certainly soft!
I weighed everything to the milligram, but I found them to taste a bit flour-y. Next time I will decrease the flour a bit, and increase the salt and vanilla. But this was a *very* good starter recipe and just what I was looking for!
Great cookie. The only difference was I had to bake longer but they still came out Perfect. Great recipe 👍
These were so perfect!! Thank you so much for sharing your recipe!!
Glad you enjoyed them!
Is it possible to turn this cookie into a salted caramel cookie and if so how much is caramel chips and salt Must it be topped with.. thank you Lindsay
I would take a look at my peppermint sugar cookies. They are based off of this recipe and you could try replacing the white chocolate chips with caramel ones and then just add a sprinkle of sea salt on top. https://www.lifeloveandsugar.com/peppermint-sugar-cookies/
Perfection! Seriously, don’t change anything!
So glad you enjoyed them!
we subbed 1/4 cup of applesauce for egg. the cookies weren’t so overwhelming sugary just right in middle. sweet enough to please your sweet tooth!!
Glad to know that worked well!
Can you make these vegan? If so can I use oil instead of vegan butter?
I haven’t tried that to be able to say.
These were great. We subbed vegan butter for regular butter and they turned out as expected—chewy and soft.
So glad they worked out well for you!
You can make the recipe vegan by adding 1/4 cup of applesauce per egg. I’m not sure if the oil will work or not, but vegan butter does!
So I’m a somewhat new baker but a quite seasoned cook (not expert but very trained through wonderful cooks in the family)
So 1st my by the book cookies turned out excellent. I followed the recipe precisely except i refrigerated them for maybe a half hour. Chewy , buttery, excellent. I have been a sugar cookie fanatic since i was a kid. I place them and choc chip side by side as favorites go.
But for my trying to be healthier people i did try these with sugar substitutes with the exception of the sugar i rolled them in.
Here are the results:
They spread a bit more, but im not sure if that was due to not refrigerating them. The spread was noticeable enough, but didn’t ruin the cookie at all. The texture was very slightly more bread like, but honestly wouldn’t bother you unless you are set on a perfect chewy cookie. But if you’re not a perfectionist, you won’t bat an eyelash. The flavor was still mouth-watering.
Overall review, I do want to try refrigerating them to see if that makes them spread less. I used splenda monk fruit for one cup and the 2 tbsp were swerve granular (because monk fruit is expensive)
They tasted amazing. I ate 3 before i could stop myself. I also may have baked them slightly longer than i should have. But if you love a good sugar cookie and you don’t want to digest all of that sugar, I’d say subbing with monk fruit turned out A-okay!
Update:
I did overbake my sugar sub cookies. Will do them like i did my first batch, refrigerate and cooked perfectly
This is the best cookies I’ve made. I made a double batch and they turned out perfect. Even my neighbor loved them. And me too. I not much of a cookie freak, but I turn into one. Thank you forever, your great.
I used this recipe and steps with store bought sugar cookies mix. Wow, did it take it up a notch! So much so, I’m making a second batch within one week! Great additives to the store bought cookie mix
These are perfect. We love them.
I followed this exactly including brown sugar and mine didn’t spread at all 😢. My kids were sad bc we planned to frost them and that’s really not possible.
I’m sorry they didn’t turn out for you. It sounds like you may have used too much flour.
These were delicious!! Soft and light and perfectly sweet!!! They turned out perfect! Thank you so much for sharing and I love the scripture!!❤️
So glad you enjoyed them!
Hi! I’m really looking forward to making this recipe! It’s my first time making sugar cookies and this recipe looks pretty perfect to me! I do have one little question, my cookie scoop is for 1 TBS. So how long should I cook them for? Thank you so much for a reply! I will let you know how they turn out!
I would still make cookie dough balls of 1 1/2 tablespoons. Use your tablespoon scoop to scoop the dough then cut some in half to add to the other tablespoon scoops for 1 1/2.