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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
Will this dough hold up for cookie cutters?
This cookie dough is meant to spread. I’d recommend one of my cutout cookie recipes – I have this one and this one.
This recipe will be my to go to for sugar cookies. My husband and my neighbors just love them. This recipe is a keeper.
So glad you enjoyed them!
All I have to say is WOW!!!!! First of all, I absolutely hate baking (I’m more of a cook) and I have looked high and low for the perfect soft and sweet sugar cookie. Oddly, all the recipes I’ve found online have so bland – not sweet whatsoever, or they weren’t soft. THIS is the perfect recipe. I originally wanted to frost them but they don’t need it. Thank you so much for this recipe. It’s a keeper!!!
I’m so glad you enjoyed them!
These cookies were a hit with everyone! Making more tonight right now.
Awesome! So glad to hear that!
I love this recipe and always make for my family!! I was wondering if I could add candy corn to the batter and make candy corn sugar cookies for Halloween?
Any experience or do you know if you could freeze the dough balls in an airtight container to bake later?
Well I haven’t actually done it myself, I do think that would be fine.
Hi Lindsay
I made these today, they’re fabulous!!! My family loved them ❤️
I’m so glad they were a hit!
This is my favorite sugar cookie recipe EVER! Thank you so much:)
So glad you enjoy them!
In the beginning detail, you say you subtract 2T white sugar for the brown sugar but in the recipe you added 2 Y white sugar and 2 T brown sugar . Which is correct?
I’m a little confused by the question. The recipe uses one cup plus an additional 2 tablespoons of white granulated sugar. It also uses 2 tablespoons of brown sugar. I hope that clears up any confusion.
Are you able to add food coloring to this cookie dough? It’s my favorite recipe but need them a different color for the holidays!
Yes, you can.
This is my go-to holiday cookie recipe because it’s so EASY and delicious. I roll the cookie dough balls in different colors of granulated sugar, depending on the occasion. I may try food coloring now 🙂
I’m so glad you enjoy them!
I tried making these cookies today. But when mixing the wet and dry ingredients the mixture didn’t form it’s a doughie consistency. It didn’t like like the video at all. I still put them in the oven so hopefully it comes out.
It may very well be that an ingredient wasn’t measured accurately. If the dough was dry and crumbly, you may have added too much flour.
I tried this recipe and it turned out really good. Thanks for the recipe.
Glad you enjoyed them!
These are exactly what I was looking for. That soft and tasty cookie that feels professional
So glad you enjoyed them!
i have yet to make the cookies, but i’m going according to the weight measurements and i’m so confused. it calles for 1 cup butter, which should be two sticks, but one stick butter is 50g according to my scale? also, flour is 2 3/4 cups, 358g – which ended up being like 4 cups IMO. i’m not an experienced baker – what am i doing wrong? my scale is accurate.
It’s hard for me to say what you’re doing without being there. But use two sticks of butter. And if you weigh the flour correctly, it’ll be the right amount. If you compared it to scooping it and with scoops got 4 cups, then that’s exactly why weighing is more accurate.
These are the best. Easy recipe. Hubby loves them. I have made with adding lemon juice for little different taste as I make these weekly.
So glad you enjoy them!
I love this recipe!! Will it work with a butter substitute?
I’m so glad you enjoyed them! I haven’t ever tested them with a butter substitute to be able to say.
Cookies themselves taste good, but following directions they were still a wet mess even after I let them cool on the pan for 10 minutes. I measured exactly one and a half tablespoons for the cookie sizes so I went down to one tablespoon of dough rolled into a ball, turned the heat up to 360° and baked for 11 minutes, cooled on pan for 5 minutes and they were great. Maybe my climate/altitude/whatever is just way different.