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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!
This is THE best sugar cookie recipe. I have made dozens!!! In fact I almost always make a double batch because the go so fast. I’ve been using this recipe for a long, long time and every single time I get rave reviews and people beg me to make them again.
I don’t typically leave comments but I accidently scrolled too far and saw a negative comment and it killed me. Lol. If it didn’t turn out well you made a mistake. Try again.
Thank you for this recipe!!
I’m so glad to hear that you enjoy them!
I’m new to baking cookies and I want to try a recipe that i can use cookie cutters. Will this recipe work with cookie cutters ?
No, you need a cut out cookie recipe. Here’s a good one – https://www.lifeloveandsugar.com/soft-cut-out-sugar-cookies/
Terrible cookies. Measured everything perfectly. Not soft at all and took longer to bake. Not sure if I will even keep the cookies. So disappointed. Guess next time I will buy them from the bakery!
I’m very sorry you were not happy with them, but I promise that the cookies are excellent when done correctly. It sounds like you may have either baked them for too long or over measured your flour.
If using lightly salted butter should I skip the salt?
Probably. Or at least reduce it. You just don’t want the cookies to be too salty tasting.
Would you see any issue with added sprinkles? I’d like to use this recipe, but also make them into funfetti cookies!
You can actually find that recipe here – https://www.lifeloveandsugar.com/sprinkle-sugar-cookies/
These cookies are amazing! Everyone was fighting over them haha. Also, I tried using coconut palm sugar with some molasses and it came out fine. Thank you for sharing this! Now I can contribute to parties
Glad you enjoyed them!
I love this so much, I make it for my grandchildren all the time, but i’m having some trouble because it makes TOOO much cookies. can anyone please give me the conversions for half of this recipe, because I do not need 30 cookies I wish to have about 15. I would love and appreciate it. I can not do math because I didn’t go to school so I don’t know how to half it. please help I need this before next week.
Hi Elanor, here’s the recipe for half the dose!
180g all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup + 1 tbsp (116g) granulated sugar
1 tbsp (14g) light brown sugar
1 medium egg
1 tsp vanilla extract
2 tbsp sugar (additional for rolling)
Hope this helps! I hope your grandchildren enjoy the cookies!
Thanks for sharing! The only thing is the egg. One medium egg may still be more egg than half an egg, which is going to cause the cookies to spread too much. The only ideal way to half an egg is to mix it up, weigh it and then divide it in half that way. Another option may be to make the full batch of cookie dough and then freeze half of it for later.
I am about to make this recipe, and I was wondering if you can substitute the brown sugar for coconut palm sugar plus a little water. Thanks for this awesome recipe!
I haven’t ever tested that to be able to say if it’ll change the result.
Best sugar cookie I’ve ever made. I used the metric weights and I honestly think it does make a difference. This will be my all time recipe for sugar cookies. Thank you so much for sharing it.
So glad you enjoyed them!
If anyone had their cookies turn out poorly in any way, they simply didn’t follow the recipe correctly. This is the best sugar cookie recipe!
Glad you enjoyed them!
Literally came out perfect!
So glad to hear that!
Can I refrigerate this recipe. it came out well.
You shouldn’t need to refrigerate the cookies, but you can.
I’m trying to find some cookie recipes that will freeze well so I can prep the dough ahead of time. If I made the dough and roll into balls, do you think they would freeze good for a few days?
Yes, I think they’d do fine.
I LOVE this recipe!!! tried it yesterday! I placed 4 pine nuts on top, and it’s perfect! thank you so much!
if I double the recipe will it turn out ok?
It should be fine.
Can these cookies be made with Stevia and are they soft?
These cookies are soft the way the recipe is written. I don’t know how they would turn out with Stevia.