This post may contain affiliate sales links. Please read my disclosure policy.
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!
I like this recipe, but, Mine came out a little too sweet and a bit underdone.
I baked them for 7 minutes ….
So next time ill use 2 Tbsp less sugar and bake for 8 minutes
Just keep in mind that reducing the sugar doesn’t just change the sweetness. Sugar also adds moisture so if you reduce it, your cookies may not spread as much or be a soft.
Thank you Lindsay…. i
Just made these and they are BAD!! Bad because I can’t stop eating them, great recipe!
Lol! Glad you enjoyed them!
I had the same issue as others with the cookies not spreading. I followed all directions minus the scale because I don’t have one so I’m not sure if my flour measurements were off or what the problem was. However I was able to work-around the issue and save these cookies! I baked for ten minutes, removed the cookies and gently flattened with a spatula and then baked an additional 4-5 minutes. The result was delicious and chewy cookies with a nice crackle affect that really set them over the top!
I’m glad you enjoyed them! More than likely the flour measurement was a little off, because I have 100% confidence in this recipe. Cookies can be really tricky because even the smallest difference in ingredients can make a big difference in the way they bake.
These cookies are delicious! We used them as Christmas cookies to frost and decorate. We did have to bake them longer (about 13 minutes) and they didn’t spread like in the picture at first but I just flattened them myself. Perhaps we used too much flour, but the dough wasn’t crumbly and formed perfect balls. Still great!
I’m glad you enjoyed them!
These cookies were beyond delicious. My son wanted to make some sugar cookies that had blue icing and the teddy grahams floating on it. This recipe was perfect for that. We baked ours thicker but still so delicious and soo chewy. Thank you!
So glad you enjoyed them!
Wonderful! The perfect sugar cookie
I’m so glad you enjoyed them!
These cookies were perfect! My family really enjoyed them.
Hi I just tried the recipe and it must be the old version because the cookies did not spread out. I cannot find the updated version from May 2019. Would you be able to share with me so I can alter the recipe as well? Thanks so much.
If you followed the recipe on my site, it should be the correct one. The only change that was made was reducing the flour a bit. If your cookies did not spread properly then you probably added a little bit too much flour. It’s very common when using measuring cups for it to be measured differently between different people. The best way to make sure it’s accurate is with a food scale. If you try them again, perhaps just remove a tablespoon or two of flour from what you measure and your cookies will spread a little more.
I have a hard time finding unsalted butter. Can I use regular salted butter and omit adding salt to the mix? Thank you!
Yes, you can.
Hi there! Big fan of this recipe. Is it possible to add coconut extract instead of vanilla to these cookies ?
Definitely! Just swap it out.
These cookies look scrumptious!! My family is partial to lemon flavoring. I have both True Lemon powder and lemon extract. Could I use either one of those and if so .. which one.and how much. Also, I love the baking hints you gave. I see them working on other cookie recipes .
Thank you!!!
I’ve never used True Lemon, so I don’t know how strong they are and how to suggest. You could use lemon extract, although sometimes people think that tastes a little like soap, LOL. If you were going to use the extract, I might suggest 1/2 a teaspoon. But it kind of depends. Honestly, if I were to suggest what I think might be best, it’d probably be some fresh lemon zest. You can add a tablespoon or two, depending on how much lemon flavor you want. I hope that helps!
Made these tonight and they are absolutely delicious!! Thank you for the recipe!
Wonderful! Glad you enjoyed them!
The flavor and texture of the cookies were very good but I honestly have to agree with many of the commenters. They did not spread well at all and I had to resort to manually flattening them after baking. Also – it took about 15 minutes to bake rather than 8. I used less flour than called for too. I think altitude and oven can make a difference. With a few tweaks this recipe turned out quite nice. I added a little Orange zest and it was great.
Amazing cookies! Perfect! I didn’t have brown sugar so I replaced it with a tsp of organic maple syrup! Fantastic!
Thanks so much! My family loved them!
I’m so glad you enjoyed them!
Used this recipe with cookie cutters(even thought other comments said not too) and they worked out good! The dough was a little sticky to roll out with a pin so I did it by hand then cut with cutters. Tasty and simple!
So glad they worked out well!
This recipe did not work out very well though i fallowed it to the T. the cookies came out soft but once they cooled they became crunchy and little to no softness….
How many tablespoon sugar balls should I make if I don’t have a cookie scoop? Because in the video you used a tablespoon and then split some balls in half but didn’t say? Just curious because I want to use a tablespoon
Well the recipe makes about 30 cookies and you need about 1 1/2 tablespoons per cookie, so that’d be about 45 tablespoons.
Thanks for sharing your recipe. I usually don’t follow other people’s recipe, only for reference, but then make changes to what I like. I followed your recipe and they turned out amazing! I have rehearsal at my house weekly with our band and worship team, and I usually like to bake treats. I’ve been looking for a sugar cookie that would have the same effect as “WOW, these are amazing!” That’s exactly what I heard as each person were talking with cookie crumbs spilling out of their mouths. I made 32 cookies and had 6 left by the end of the night. This I believe because they were being polite not to clean me out. In the morning there were 4 (hubby)😊 and so I finished them off. 😬. Thanks again
Awesome! I’m so glad you loved them!
These are lovely and very simple to make. They were well received by my family. I made a couple of modifications. I found they didn’t spread so I just pressed a knife down on the balls to flatten them a little and create a cookie shape. I found in my oven they needed a longer cooking time to reach the consistency desired.