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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!
Is the + 2TBSP of white sugar meant to go in the mix or just the extra to roll
It goes in the mix, then you use some additional sugar for rolling.
Does this dough do well if it is frozen and then pulled out a little later to bake? Thank you 🙂
Yes, that should be fine.
I’ve been making these cookies for a long time and they’re my favorite! They always turn out amazing even when I scoop instead of weigh. This time I forgot brown sugar at the store and didn’t want to go back out so I took 5 tbsp of white sugar and mixed in 1 tbsp maple syrup (I was making a double batch) and measured out the amount of brown for the recipe from that and it worked so well! I couldn’t tell the difference from any of the other times I’ve made it and the maple doesn’t come through at all. So if you’re like me and don’t have brown sugar just add some maple syrup if you’re like me and don’t keep molasses on hand.
I’m so glad you enjoy them! Thanks for sharing your substitutions for others, as well. 🙂
Sugar cookies are a house favorite. Told everyone it was a new recipe. Long story short. I can’t/not allowed use another recipe for sugar cookies (lol) thank you so much I’m glad to have found one everyone likes.
I’m not sure what I did wrong, but my dough was sticky when I rolled the balls, any suggestions
I’m glad they were a hit! It’s hard to say for sure why the dough would’ve been sticky. It’s possible an ingredient wasn’t perfectly accurate or something. But it sounds like it didn’t affect the final outcome, so that’s good.
Good for rolled cookies, too. Thanks!
I haven’t tried this recipe, but I would like to. I would like to make them bigger so I can decorate with buttercream. Or could I use a cookie cutter with this dough?
These spread a lot, so I don’t recommend a cookie cutter. I do have a cutout cookie recipe though. And you can certainly make them bigger, if you just want to add buttercream.
My granddaughter loves a lemon sugar cookie. Could I use a teaspoon of lemon extract and a teaspoon of vanilla extract and a little lemon zest, to achieve this flavor. I know there are a variety of lemon sugar cookie recipes but I like your recipe and the positive reviews so would like to use this recipe.
That should be fine. You can also check out my lemon sugar cookies, which are based on this recipe but use some lemon juice and lemon zest.
I can’t wait to make these for Christmas! Would you happen to know how many grams 1.5 tablespoons of the cookie dough weighs? I tend to weigh my dough than scoop.
I’m sorry, I can’t remember what the weight was. I hope you enjoy them!
I am hoping to use this as base sugar cookie for an upcoming cookie swap but i want to add rosemary (simple syrup) and candied orange peels. do you have any recommendations on how to make that work and where to make adjustments, without risking the integrity of the cookie?
Hmm, that could be a little tough. I’m thinking you may actually want to replace a little of the sugar with the simple syrup, which I assume will be made with sugar. That said, it may thin out the cookie dough. The candied orange peels should be fine.
Oh my goodness!!! Best cookies ever! My daughter took some to her bf’s parents and the conversation got crazy she said. They were talking about these being as addictive as crack. She is coming home and wants her friend to enjoy them as well but she can’t have gluten. How could I make these gluten free and keep the taste?
So glad they were a hit! I haven’t tried them with gluten free flour, but I imagine they’d be ok.
The cookies are so goood! Can I put leftover dough in the fridge or freezer?
So glad you enjoyed them! Yes, you can refrigerate or freeze leftover dough.
Made these for Thanksgiving and they are fabulous. I did have to cook them about 15 min … But I am using some funky vegan butter so maybe that’s partly why? I kept a close eye …
I’m so glad you enjoyed them!
Omg!! These cookies are amazing, my whole family loved them! I am glad I found your recipe!
I’m so glad they were a hit!
I’m not sure what I did wrong as my cookies spread like pancakes and are very flat but still very soft and the flavor is phenomenal. Esthetically pleasing not so much but absolutely delicious and will continue using the recipe until I get it right because they taste that good
It sounds like maybe an ingredient was a little off. Do you use the food scale by any chance?
Double check that your baking powder and baking soda aren’t expired. That could be the culprit.
I baked this for Thanksgiving (the day before), and they were so good that we could barely save some! Thanks so much! Definitely a keeper.😍💯
Awesome! So glad they were a hit!
Holy crap! Just whipped these up, and we didn’t even get the first batch on the rack. I looked at 50 different recipes and decided to go with yours. So glad I did. Absolutely delish. Thank you
I’m so glad you enjoyed them!
I’ve made this recipe several times, but just wondering, can we freeze the dough to make it at a later time? Would you still recommend the same baking settings?
I haven’t done a lot of experimenting with baking them after freezing. I would recommend thawing them and baking as listed in the recipe. If you’re baking them from frozen, it’s possible adjustments would need to be made.
Will it make a significant difference if I use normal dark brown sugar versus light brown? Since all I have is dark at the moment.
The dark brown sugar has a bit more molasses in it, so they may spread a touch more.