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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 made this recipe exactly as written and the cookies were perfect. And now the cookies are gone! Thanks for the great recipe.
Im terrible at baking, but that’s okay 😂 these cookies were easy to make and delicious! Super soft, chewy! So so good, 8 minutes did it for me. Thanks for such an amazing recipe!
By far, the best sugar cookie recipe. Thank you so very much ❤️
These are seriously the best sugar cookies ever! I’m in love 😂🤣
Hi Lindsay! Thank you for this recipe <3 I tried it at home, it was super simple and easy to make. And boy do they taste good! I just wish that the cookies would spread out more evenly. They seem to be pretty thick in the center so I was wondering if you had any tips to improve on that? Other than its shape, it's a wonderful cookie.
I don’t really have any tips beyond the things I’ve mentioned before. It’s very difficult for me to say what happens for one person versus another. It’s very possible that anyone having issues with spread is having the issue for a different reason because it really depends on a lot of different factors. Cookies can be so finicky. It could be that an ingredient isn’t measured properly. Believe it or not, cookies are really susceptible to changes when things are measured even a little differently. If the cookie dough has been refrigerated, that can make a difference. It’s possible that different ovens make a difference. Making larger or smaller cookie dough balls also makes a difference. It’s just really difficult to say. But I’m really glad you enjoyed them. You could try flattening the cookie dough balls out a little bit next time and that would help them spread as well.
Hi! Can I add sprinkles to this so it’s like a birthday cake cookie? How much sprinkles do you think I should add? Thanks!
I haven’t done it, but I was tagged on Instagram once from someone who did and they looked great. Not sure how many sprinkles – maybe 1/4 cup or so. Just keep in mind that when you add sprinkles, you are adding more sugar to the cookies. It may cause them to spread a little bit more, so you may consider reducing the sugar in the cookies a little bit.
This recipe is SPOT ON! I can’t get over how ridiculously good these cookies are. I followed the directions exactly and baked for 8 minutes, which was just right for them to be almost underbaked. Perfect. I’m looking forward to making these again soon.
These cookies were AMAZING!!!! I can’t wait to make them again!
These are very good. I would recommend doubling the recipe if you have a family. They get goobled up quickly.
Just made these & they are Delicious! 10/10 best sugar cookie recipe I’ve tried!
So glad to hear that! Thanks Lindsey!
does anything need to change for high altitude baking? Also, have you tried making one big b-day cookie, will that work? thx
I’m not familiar with changes for high altitude, I’m sorry. As for one big cookie, I did try it. I can’t remember exactly how it turned out, but I remember wanting to come back to it and make adjustments because it wasn’t quite right.
I didn’t change a thing in the recipe but had to bake longer and they came out perfect & delish! thank you (I didn’t make one big cookie after all, maybe i’ll try next time!) thx!!
Thank you for sharing, the cookies came out great! Mine didn’t quite spread out as much, but they puffed up instead and stayed a little puffy even after cooling. They were definitely still soft and chewy in the inside. Do you know what I could have done differently?
It’s very difficult to say without being there to see it. It could be that an ingredient was measured a little off. Did you refrigerate the dough at all? Because that can make a difference. Making the cookie balls a little smaller can make them spread less. I’m sure there are other things that I’m not thinking of at the moment. Small differences can really make a difference with cookies. I’m glad you enjoyed them though!
These were the best sugar cookies I have ever made . I like that they stayed soft the next day, it something I wanted in a sugar cookie, but never achieved. The flavor was yummy and the cookie had the perfect texture. I followed your directions, without the use of a scale to measure my ingredients. I’m so glad I didn’t read the reviews before choosing your recipe I might not have made them, some people had the hardest time with it.
Thank you for your dedication to come up with the perfect Sugar Cookie, I think you did it!
I’m so glad to hear you enjoyed them!
Hey Lindsay, I love your recipies and hardly ever have issues. For some reason this time they came out soft and chewy the night I made them, but in the morning they were hard and crunchy. Luckily they still tasted great, but I was planning on mailing them to a friend and couldn’t. I followed the directions and let them cool. Upon cooling I stacked them in a ziplock baggie to ship. Do you have an idea of what could have gone wrong?
I’m sorry to hear that. It’s so hard to say what the problem might have been. It could have been that they were a little over baked. Maybe try reducing the bake time by about a minute?
Hi, can you use a cookie press instead of rolling the balls? Thanks!
The shapes that you get from a press will end up spreading since these cookies spread, so if you’d like to have shapes, it wouldn’t be ideal. You could try using my cutout sugar cookie recipe.
I have been on the hunt for a soft sugar cookie, and this was perfect. Sooo good!! Thank you!! I only had bread flour and smashed them with the bottom of a cup a little before baking and they are literally just what I was hoping for. Yummy, chewy and delicious.
I’m very confused how no one is commenting on how dry the batter was? These cookies are going on almost 20 minutes of baking… are you sure the receipe isn’t messed up?
I am 100% positive this recipe is excellent as written. I cannot imagine how they would need 20 minutes to bake. Some thing is clearly off.
I have to admit I tried this recipe as well. I think there was far more flour than needed. I will not be using this recipe as written again.