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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!
Love this recipe sooooo good
So glad you enjoyed it!
Can I roll this dough for cutouts
No, these cookies are intended to spread in the oven. They will not hold shape if you make cut outs. You need a cut out cookie recipe.
Can you use cookie cutters with this recipe?
No, these are meant to spread so they won’t hold their shape if you use cookie cutters. You need a cut out cookie recipe like this one.
Came out perfect on my first try. I used a larger cookie scoop so bake time increased to 11 minutes.
Glad you were happy with them!
I used a hand mixer and when I added the flour mixture it wouldn’t come together. Stayed crumbly and not a dough. Too dry. Can I use less flour?
Yes, it sounds like you added a little too much flour. The best way to measure is with a food scale, but if you don’t have one, here’s my tutorial for measuring accurately with cups. I hope that helps!
I tried to make these cookies with a hand mixer and didn’t come out. Too much flour
same! i dont know what i did wrong. i did the correct amount of flour but maybe i packed it unknowingly? i love soft and chewy cookies so im a little dissapointed
If you’re unsure about the flour, check out my post on how to measure flour properly. Maybe that’ll be helpful.
I love this recipe…it is the best sugar cookie recipe ever and I have made a lot of cookies. Can you make this dough ahead of time and place in refrigerator until ready to use, air tight of course.
I’m so glad you enjoyed them! Yes, refrigerating it should be fine.
I’ve made these cookies quite a few times and they always come out perfect! I’d like to make a gluten-free batch for a party. Can I substitute gluten-free flour 1:1? Any tips?
I’m so glad you enjoyed them! I haven’t ever made them with gluten-free flour but I’m pretty sure people have commented that they have with success. I think they just do a simple one to one swap.
I tried these cookies a few weeks ago and everyone in my family loved them. They have become my mothers new favorite cookie and I officially replaced my grandmothers butter cookie recipe we have used for over 40 years with this recipe!
Wow, replacing your grandmothers recipe is quite significant! So glad they are a hit!
I think I needed less flour because mine are too thick and puffy, I live below sea level so I think it was too much flour. I haven’t been able to find or achieve a flatter chewier sugar cookie since I’ve lived here. I’m sure they are much better than what mine turned out to be. The taste is there but the texture is a flop for me. Mostly uncooked in middle and mine never flattened.
This is my go to recipe! So delicious and chewy, I’ve made it at least 5 times. But my cookies never look like the picture. They stay puffed, and never get the flatter look. I wonder why? I follow recipe exactly every time. I like in a humid climate, with low elevation if that makes a difference. Wondering if I should try using more brown sugar.
Hmm, are they not spreading enough? You could try reducing the flour a touch or possibly baking them a minute or so less. Glad you enjoy them though!
My husband and I love these cookies! They’re the best cookies we’ve ever had. But I was wondering if I could add cocoa powder in the recipe to make them chocolate cookies and if so, how much do you think I should add. Your help would be so appreciated. Thank you! 😁
I’m so glad you enjoy them! You can find my chocolate sugar cookies here.
Followed the recipe to a T and it turned out like mush. Still had to chill them to make balls.
I mean this as kindly as possible, but if the cookie dough turned out like mush then you did not follow the recipe to a T. An ingredient was not measured properly. I always recommend a food scale to be sure that the amount of flour and sugar and other dry ingredients are measured accurately.
I live in Colorado at 6,300 feet above sea level and haven’t had a soft, chewy cookie since moving here. I’m going to make your recipe, but if you have any recommendations on flour, sugar and moisture adjustments please let me know. Thanks!
I don’t know much about high altitude baking, but I hear this is a good guide.
I recently moved from the Denver area after 21 years and high altitude cooking and baking can be a challenge. Try adding 1-2 extra Tbs. of flour to the mix.
I doubled the recipe and my cookies didn’t flatten much, they came out pretty thick! I was very careful to measure ingredients. Do you know what could have went wrong? They still taste amazing none the less!
It’s hard for me to say from a distance. Typically if they don’t spread correctly, I would say maybe you added too much flour or didn’t measure some other ingredient quite accurately. I don’t know if doubling a recipe would have anything to do with it or not. I wouldn’t expect that to make a difference but I know sometimes people think it does.
Hi Hattie, I too live at extreme high altitude, 7500 ft, and these turn out beautifully for me. I do add an extra tsp of almond extract for a smidge more moisture. Good luck!
Honestly, THE BEST SUGAR COOKIE RECIPE EVER! Her directions are absolutely perfect for a novice too. Thank you!
Could you roll these out and use cookie cutters with them or do you have to roll them into individual balls?
These are meant to spread, so you’ll want a cutout sugar cookie recipe.
Is it ok to use salted butter?
Sure, just leave out the added salt.