Easy Sugar Cookie Recipe

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.

So Many Reasons To Love These Sugar Cookies!

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.

What Makes a Cookie Soft and Chewy?

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.

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 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.