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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!
These turned out great. However, I used stick butter and when I combined the flour it did not mix well. The batter was very dry. I had to melt another stick of butter, a little more sugar, and vanilla. With that, the cookies turners out wonderfully, and were delicious. I am not sure what I did wrong but the extra butter helped
Do these come out soft and chewy to?
The cutout cookie recipe?
Cut out cookies typically aren’t as soft because they are made to not spread. But I would say that for cutout cookies these are soft and very nice.
Could you make this dough and then use cookie cutters to cut into the dough and decorate them with icing on top as well?
These cookies spread in the oven, so I don’t think they’re best for cut out cookies. I do have a cut out sugar cookie recipe you could try though. https://www.lifeloveandsugar.com/cutout-sugar-cookies/
I never leave comments on recipes but for this one I just had to! These cookies are absolutely amazing, I will definitely be using this recipe again. I weighed the flour as suggested and baked for about 8-9 minutes, and they turned out perfect! Thank you for this awesome recipe!
Wonderful! So glad to hear that!
Just so you know, your ingredients list call for baking powder, but the directions say baking soda. Which is correct?
Never mind, I answered my own question!
The recipe calls for both baking soda and baking powder and they are both listed in the instructions as well. Is there another place where you are seeing that, because I don’t see what you are referring to?
These were so good and a huge hit with my friends! Really great flavor and texture.
One of my friends was asking if I could make cookies like this but turn them into a peanut butter cookie. Do you have any recommendations for a peanut butter cookie recipe that is similar?
I’m so glad they were a hit! I don’t actually have a peanut butter cookie recipe at the moment. But I need to make one!
I followed the recipe to a T, but they never did spread. They were still balls and I had to cook them much longer than the 7-8 minutes. They still taste fine, but they are much thicker. Not at all thin and chewy.
If they didn’t spread properly, then an ingredient was not measured properly. It’s typically the flour, but it’s possible it was another ingredient. The most accurate way is a food scale. You can get by with little differences in some things, but cookies are very sensitive to small ingredient changes. Even a tablespoon or two difference in the flour really affects how it spreads.
Can you freeze the dough?
That should be fine. I would just thaw in the fridge when you’re ready.
I haven’t tried making these cookies yet. I plan to today! If I plan to make the dough today and bake cookies tomorrow, would it turn out differently if I refrigerate the dough over night?
It should be fine if you refrigerate it overnight.
In addition to the 2 Tablespoons of brown sugar already do I add another 2 tablespoons when I omit the 2 tablespoons of granulated sugar?
I would not omit the 2 tablespoons of regular sugar and add two more tablespoons of brown sugar. The cookies may spread more that way.
These cookies turned out PERFECT! I baked them for my toddler to decorate, but I keep eating them! Based on some of the comments, I was worried that I wouldn’t measure the flour correctly, but everything worked out because they’re DELICIOUS! Thank you!
Wonderful! I’m so glad you’re happy with them!
I love trying new recipes. I have thousands of pinned recipes waiting in the wings for a bored moment. I bake at least three times a week. I’ve tried at least 3 dozen different sugar cookie recipes over the last 10 years trying to find that perfect color/texture/taste combo. My husband *lives* for sugar cookies and it’s a personal challenge for me to make him groan and say “Wow!” when he tries something I’ve made for the first time. THIS RECIPE IS THE HOLY GRAIL! It truly is perfect.
I followed the recipe to the letter (measured by volume, not weight) with one exception: I baked 2” dough balls at 340° for 13-15 minutes. I did this because my oven is a stubborn, moody heifer and I have to convince her that things are done on her terms…also, the bigger the cookie, the less I can say I ate and that’s how I rationalize eating 3 at a time lol.
I’ve printed this and stuck it on my fridge. I also saved a link in my notes and took a screenshot of the print screen on my phone…and backed that up to the cloud because I can never be without this set of instructions for pure perfection. Thank you so much for sharing, I look forward to trying many more of your recipes in the near future.
Aww yay! I’m so glad to hear that! And I love how you describe your oven LOL! Too funny!
In no way shape or form am I bragging and I am a much better baker than this, but I was making this recipe while I was talking on the phone. I know worst decision possible. I was just dumping things in, no mixing wet or dry, no butter with sugar, just all together. About half wY through, I realized what I had done. Good heavens! I didn’t want to waste the ingredients so I just stuck it on my mixer and mixed it for two minutes and popped the cookies in the oven. They turned out great! I am not saying that this is the way to do it at all, but luck was with me. It may say something about luck or the sturdiness of the recipe. In any case, good cookie! Thanks
I’m glad they still turned out well for you!
My kids and I just made this recipe and they are DELISH! My boys keep saying “Mmmmmmmm” with every bite 🙂 We made half rolled in sugar and the other half rolled in 1/2 sugar 1/2 cinnamon. They are both unreal! So soft and perfect on the edges. Thank you!
Awesome! I’m so glad to hear everyone enjoyed them!
This recipe is amazing! I used the measurements by weight and hand mixed, and I highly suggest this. Even with an oven that has no thermometer (thusly I used an internal thermometer and 10 min for each 12-cookie tray), these cookies turned out amazingly soft and moist, and I’ve never made sugar cookies from scratch before. The recipe doesn’t specify size of the egg, but I used a large egg. I accidentally made too many cookies, but there isn’t a big difference in size, and it probably helped since my oven didn’t quite get up to 350*. Thanks for publishing this recipe!!
Awesome! I’m so glad to hear you enjoyed them!
I just made these for the second year in a row and they do not disappoint!!! I ran out of real butter so I used Gold N Soft margarine and it worked just the same. Stuck with the 10 min in the oven and they are delicious. Still no mixer so it’s a bit of workout to “cream” the butter, but the ol’ smash it with a fork method works fine. Just tedious haha.
So Good! I made these in green and blue, rolled together to look like the Earth for my daughter’s birthday. They turned out great! I measured everything using a kitchen scale, thank you for including the grams, I prefer to bake that way. Definitely a keeper of a recipe!
How fun!! So glad you enjoyed them!
These look delicious! Thank you for sharing!
Can you freeze these cookies for a couple of weeks and they still taste great?
Yes, they should be fine.
Great recipe. My wife said “the best cookies you’ve ever made” which is saying something.
Alteration: added chocolate chips to mine
Wonderful! So glad to hear that!