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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!
I been looking for recipes and yours was the only one that stood out to me . So many great reviews , will definitely be trying these soon, will the cookies stay chewy even after the have cooled completely, or are they only going to be chewy after taken out of the oven and then get hard when they have cooled . Pls let me know
They should stay soft and chewy for several days.
My hubby LOVES these! I did this recipe with the flour packed into the measuring cup at first, and it turned out to be a little more thick than what it’s supposed to be which meant that there was more of the cookie with each bite 🙂 I tried to bake it as it was suggested on here when I read through the comments and recipe again on my second try, and they turned out as pictured here, which was awesome! Hubby still preferred the thicker kind. These were a major hit with my family, thank you!!! And I made it without a mixer, which made this to be kind of a workout for my arms… thank you for the tips as well! I was very careful about not over mixing for both tries 🙂
I’m so glad you enjoyed them!
can you add Cocoa powder to this to make chocolate cookies? if so how much
No, I’m not sure that it would be that simple.
I have to say this was an easy recipe and I even weighed the brown sugar. The three problems I encountered is that first: the batch that was supposed to be 32 ending up being 36. Second my oven is accurate in temperature, but the cookies took about 12 minutes to bake. I pulled the first two pans with 30 cookies on them at 8 minutes, cooled them for 5 minutes then moved them to the rack. Fortunately, I tasted one and it was like lightly crusted dough. I then put them back on the two pans and baked them for about 5 minutes more. The last few cookies I baked for 12 minutes and they are perfect. I found this surprising since I had more cookies than the recipe stated and since I measured each one and there were more than 32 they should have baked quicker not longer. And the last problem and I feel the most important was that they have very little flavor. Maybe more vanilla, or almond extract, something to add some taste. Sorry, I won’t make them again.
For the white sugar: is the 1 cup + 2 tbsp (233g) granulated sugar added into the mixture or is the 1 cup added into the cookie dough and the 2 tbsp set aside to roll the balls into at the end before baking in the oven? Maybe I missed it but this detail felt a bit unclear!! Thanks!!
The full 1 cup and 2 tablespoons are added to the cookie dough. The additional sugar for rolling is listed separately.
Is it sugar you use for rolling or is it flour ?
The cookie dough balls are rolled in the additional sugar.
These were AMAZING! The flavor and texture were perfect. Will definitely save this recipe and make again! Thank you for sharing!
I’m so glad you enjoyed them!
These sugar cookies were SO GOOD. My husband is a sugar cookie fanatic and said these were the best he’s ever had. BIG fan! 🤣
Wonderful! So glad they were a hit!
This is a great recipe. Even my husband enjoyed it. Thank you!
So glad to hear that!
Hi there! I have made this recipe 4 times and cannot get them to spread! I measured everything and even sifted the flour! I bake all the time. Your cookies look like my molasses crunches and mine always turn out but these are giving me a run for my money. They taste great though. Any thoughts?
Cookies can be finicky and it’s hard to say from a distance. Are you refrigerating them before you bake them? Are you making bigger/smaller balls of cookie dough? Are you using a scale or cups to measure the flour?
Will I be able to freeze them to eat on a later day
Yes, that’d be fine.
Every Sunday, we purchase sugar cookies from the store…but not anymore. I made these 30 mins ago and all I can say is…WOW!! So soft and so good. Thank You so much for the recipe.
I’m so glad you enjoyed them!
I have some Lorann baking oils and was wondering if i could add these in at some point during the recipe or will any flavoring mess it up?
As long as you aren’t adding more than a teaspoon, it should be fine.
hi, i made these back in 2018. I was wondering if the recipe back then did not require me to roll the dough in sugar before i put it in the oven? thank you
I believe that has always been part of the recipe.
I loved this recipe!!! Completely soft and chewy. I will never use another cookie recipe again! My friends and family LOVED it as well. I definitely will make it again!
I’m so glad to hear you enjoyed them!
I baked these cookies and they turned out delicious. Thanks so much for the receipe .
Awesome! So glad to hear that!
I made this cookies so many times in high altitude and on see level and they always turn out great. I even experimented with the size making them a lot larger and cooking them two minutes longer. They are delicious and my go to recipe for having something sweet in the house.
I’m so glad you’ve enjoyed them!
Hi Can I use salted butter? All I have is that kerrygold pure Irish butter but it’s not unsalted.
Yes, I’d just add about a 1/2 teaspoon of salt.
Just curious, are there any modifications for high altitude. I measured Everything accurately and my cookies didn’t flatten like yours. I was wondering if it might be due to elevation?
It’s possible, but I really don’t know much about high-altitude baking. I’m sorry!