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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!
This recipe looks delicious. I am planning on making a spiraled cooking for Christmas (with plain, green, a red “layers”). I usually use a recipe for cutout sugar cookies when I do this, but I love the idea of the cookies being softer and chewier. Do you think this recipe would work for that, or do you think the extra working in of the food coloring and rolling out the layers would make it too tough? Thanks!
Gosh, hard to say. I’m not sure that the cookies would work as well. Because you slice and bake a spiral cookie like that, they may spread a good bit more. I’m just not sure without trying it.
These cookies are amazing! I did have the sane problem with mine nit spreading but I didn’t weigh my flour, but I didn’t mind, easy fix to flatten them. I will make these again my family LOVED these cookies.
Can you use self-rising flour with this recipe? If you don’t have plain flour? Also I only have salted butter? I want to make these now. Please telling me how?
You can use salted butter, you will just want to leave out the additional salt. But self raising flour would give you a different result. I’m not exactly sure how much leavener is in the flour so it would be hard to tell you how to adjust for it.
I just made these the other day & for some reason my cookies came out very flat which made them bake too close to each other . They tasted great , they were just flat as paper. Do you know why they came out flat ? I followed the recipe
It’s really hard to say. It could be not enough flour or too much butter, etc. If you made the cookie balls larger than 1.5 tablespoons they can also spread too much. It’s hard to say for sure without seeing everything but hopefully that helps.
I’ve just made this recipe and i have a couple of suggestions. First, these cookies are amazingly wonderful. Could you perhaps say what size grade the egg you use is? For example, i used a jumbo egg (thought i picked up some medium sized ones but alas). Perhaps that accounts for some difference in recipe results. For example i had to use about a tbsp more flour to make the right dough texture. Also, i wasn’t sure at first how large to make the raw cookie balls before baking. One place says 1.5 tbsp and one place says 1.5 inches. I have never really been good at sizing the raw cookie but i think those are vastly different measurements. My first batch was 4 cookies that are huge and took about 15 minutes to bake…though they did work fine other than that. The second batch i used a bit more than half the raw dough per cookie and those seem to be sized correctly, though i did still bake them about 9 minutes. I love the shimmery sugared surface and the delightful texture. I also added 1 tsp cinnamon, 2/3 tsp nutmeg and 1/2 tsp ground cloves, and its amazing. Enjoy and thanks so much.
I’m sorry, I thought egg size was in there but I’ve updated it. It should be a large egg, which is pretty standard.
Number 7 says 1.5 tablespoons, which is the correct size. Where do you see 1.5 inches?
I’m glad you enjoyed them!
So glad you’re enjoying this recipe Lindsay! Your husband is lucky to have a wife who preps extra for him
Could you please tell he how much 1 cup of butter is in grams.
Thank you
224g
Today I baked these cookies for the first time. The granbabes are2 1/2 & 4 out. To save time and messy clean up I peeped all of ingredients. Yummy & fun
i’m confused. I followed the recipe to the letter and still ended up with sticky dough at the end. I even got rid of my first batch thinking I did It wrong, tried again and ended up with the same result.
tastes good though, I just don’t understand how I screwed up an extremely straightforward recipe.
It’s hard for me to see if you actually did something wrong or not. The dough can be a little bit sticky so it may have been OK.
Tried twice with no success. I think we are missing milk.
Nope! There is not any milk needed in this recipe. If your dough was dry it is because you added too much flour or not enough of something else.
I baked these cookies for the first time. They came out so delicious! I added some white chocolate morsels which just complimented the cookie. I am baking a batch today for a Christmas party. Don’t think you can just eat one 😀
I’m so glad you enjoyed them! The white chocolate chips sound great!
Is there anyway you can make a video making this recipe?
I have one on YouTube actually. You can find it here – https://youtu.be/txw2zaUW9UA
Lindsay, I had my doubts but these sugar cookies are the best sugar cookies I haver had. My play niece and I made them along with traditional sugar cookies and chocolate chip with M&Ms, I kept eating these. They didn’t spread out that well but i didn’t read the part that said stir the flour and then measure it. I’ll try it again but these are a winner my friend!!
Wonderful! I’m so glad you enjoyed them!
Outstanding sugar cookie recipe! I ran out of vanilla at 1.5 teaspoons so used 0.5 teaspoons of almond extract, really tasty and not overwhelming almond. Stayed soft and the brown sugar gives them a lovely depth of flavor. Rolled in colored sugars, jimmies, etc., for holiday and so easy and pretty. Thank you!!!
Awesome! I’m so glad you enjoyed them!
What is the size of the finished cookie (diameter)? I’m trying to decide if these are large enough for a second grade class to decorate or if they are too small.
I’d say they are between two and 3 inches wide.
Do you include the 1/4 cup sugar at the bottom or is that for rolling?
The fourth cup of sugar listed at the bottom of the ingredients is for rolling, as indicated in the parentheses. The sugar listed higher up in the ingredients goes in the cookies.
Hi, I’m 9 years old and when I get older I hope to be a professional baker. Today I made these cookies with my mom and they were fantastic!!! We followed the recipe exactly including weighing the flour with a scale.
So glad you enjoyed them!