I absolutely love this Soft and Chewy Sugar Cookies Recipe because it hits that perfect balance between tender softness and a delightful chewiness that just melts in your mouth. When I first tried this recipe, I was amazed at how simple ingredients transformed into the kind of cookie that instantly feels like a cozy hug. Whether you’re baking for a holiday, a casual snack, or just because, these cookies never disappoint.
You’ll find that this recipe works beautifully every time, thanks to a few easy tips and tricks I’ve picked up along the way. It’s also a fantastic recipe if you’re worried about overly crisp or dry sugar cookies—these come out just right, with a slightly golden edge and a perfectly soft center that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Perfect Softness: These cookies stay soft without being cakey or greasy, making every bite a true treat.
- Simple Ingredients: With pantry staples like butter, sugar, and vanilla, you can whip these up anytime without a special trip to the store.
- Easy to Customize: Whether you want sprinkles, a dusting of colored sugar, or a drizzle of icing, this base recipe is your canvas.
- Reliable Results: This recipe never fails me, thanks to the precise measurements and gentle mixing method.
Ingredients You’ll Need
Each ingredient in this Soft and Chewy Sugar Cookies Recipe plays a key role in creating that lovely, tender texture and sweet flavor. I’ll share some shopping tips so you know exactly what to look for when you grab your supplies.
- All-purpose flour: This is your cookie’s structure – use sifted flour for a soft texture and avoid measuring by scooping which can compact the flour.
- Baking powder: Provides the perfect lift so your cookies are light but not cakey.
- Fine sea salt: Balances the sweetness and enhances the overall flavor beautifully.
- Unsalted butter: Make sure it’s at cool room temperature, not melted, to get that perfect creamy batter.
- Granulated sugar: I love rolling the dough balls in sugar before baking — it gives the cookies a delicate, crisp outer layer that’s irresistible.
- Egg and egg yolk: The combo here adds richness and helps achieve that chewy texture I adore.
- Vanilla extract: Pure vanilla adds that warm, comforting flavor that makes these cookies feel homemade and special.
Variations
I love how versatile this Soft and Chewy Sugar Cookies Recipe is—you can keep it classic or get creative with flavors and toppings. I often tailor it to the occasion or mood, so feel free to experiment!
- Sprinkles: When I was a kid, adding rainbow sprinkles to these cookies was my favorite way to make them festive—perfect for birthdays or holidays.
- Lemon Zest: Adding a teaspoon of fresh lemon zest brightens up the flavor and gives the cookies a zesty twist I recently discovered and now adore.
- Almond Extract: Swap some vanilla for almond extract for a delicate nutty flavor that takes the cookies to a new level.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend to enjoy the same soft and chewy texture without gluten.
How to Make Soft and Chewy Sugar Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F and line your baking sheets with parchment paper—this keeps your cookies from sticking and ensures easy cleanup later. I find that parchment gives you the best results for even baking and prevents the bottoms from burning.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Whisking helps distribute those leavening agents evenly, so your cookies bake up nice and uniform without any funky texture surprises.
Step 3: Cream Butter and Sugar
In a large bowl, grab your electric mixer (a stand mixer with a paddle attachment works magical wonders here) and beat the butter with 1¼ cups of sugar on medium-high speed for about 2 to 3 minutes. You’re looking for a fluffy, pale mixture — it’s the secret for soft cookies that melt in your mouth. Don’t rush this; proper creaming makes all the difference.
Step 4: Add Eggs and Vanilla
Scrape down the bowl sides, then add the whole egg, egg yolk, and vanilla extract. Beat until everything is fully combined. The extra yolk is just a little trick I picked up to boost chewiness without weighing down the dough.
Step 5: Incorporate Flour Mixture Slowly
With the mixer on low speed, add the flour mixture gradually. This keeps your dough from getting too tough and ensures a nice, even mix. Once just combined, stop mixing—you want soft dough, not overworked cookies.
Step 6: Shape and Sugar-Coat the Dough
Pour the remaining ¼ cup sugar into a shallow dish. Using a large spring-loaded scoop (about 3 tablespoons), portion out the dough into balls, then roll each ball in the sugar until fully coated. This sugar coating adds a lovely, lightly crunchy crust that contrasts beautifully with the soft inside.
Step 7: Flatten and Bake
Place the sugared dough balls on your prepared baking sheets about 2 inches apart, then gently flatten each one slightly with the bottom of a measuring cup. Baking time is about 10 to 12 minutes, until the edges set and just start to brown. Keep an eye on them—overbaking is the enemy of softness.
Step 8: Cool Before Enjoying
Once out of the oven, let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. This lets them firm up just enough while keeping their mouthwatering chewiness intact.
Pro Tips for Making Soft and Chewy Sugar Cookies Recipe
- Don’t Overmix: When mixing in the flour, stop as soon as it disappears to avoid tough cookies—softness depends on gentle handling.
- Butter Temp Matters: I learned that using butter at cool room temperature, not melted, keeps the dough from being greasy and helps it hold shape better.
- Sugar Rolling Trick: Rolling the dough balls in sugar before baking gives a subtle crunch that just elevates these cookies in taste and texture.
- Watch the Oven Time: Baking a minute or two too long turns these from wonderful to dry—checking at 10 minutes is your safest bet.
How to Serve Soft and Chewy Sugar Cookies Recipe
Garnishes
I love dusting these cookies lightly with powdered sugar or decorating them with colorful sprinkles for a festive look, especially during the holidays. Sometimes, a simple drizzle of melted chocolate adds just the right touch of indulgence without overpowering their soft sweetness.
Side Dishes
Pairing these sugar cookies with a glass of cold milk is a classic for good reason. I also enjoy serving them alongside fresh fruit or a scoop of vanilla ice cream for a quick dessert that impresses guests without any fuss.
Creative Ways to Present
For parties or gift-giving, I arrange these soft and chewy sugar cookies in pretty tins lined with colorful parchment paper or stack them in clear jars with a ribbon. Another fun idea I’ve tried is sandwiching them with homemade flavored buttercream for a delightful cookie sandwich twist.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully stored in an airtight container at room temperature for up to 3 days, which is usually how long they last in my house! If you want to keep them soft, I recommend layering parchment paper between cookie layers to prevent sticking.
Freezing
I’ve had great success freezing the dough balls before baking—just roll them in the sugar as usual, place on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. When you’re ready, bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
If you have leftover cookies that have lost a bit of their freshness, warming them in a 300°F oven for 3 to 5 minutes brings back that freshly-baked softness that’s irresistible. Just be careful not to overheat, or they’ll dry out.
FAQs
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Can I use salted butter instead of unsalted in this Soft and Chewy Sugar Cookies Recipe?
Yes, you can use salted butter, but be sure to reduce or omit the added sea salt in the dry ingredients to avoid over-salting your cookies.
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How do I keep my sugar cookies soft and chewy for longer?
Store them in an airtight container at room temperature and include a slice of bread or a damp paper towel (wrapped in plastic) in the container to help maintain moisture. Avoid refrigerating as it can dry cookies out faster.
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Can I add mix-ins like chocolate chips or nuts to this recipe?
Absolutely! Adding chocolate chips, chopped nuts, or even dried fruit can be a delicious twist—I usually reduce the sugar slightly if using very sweet mix-ins to balance flavors.
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Why do my sugar cookies spread too much when baking?
This often happens if the butter is too soft or melted, or if you over-mix the dough. Stick to cool room temperature butter and chill the dough briefly before baking to control spreading.
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What’s the best way to flatten cookie dough balls before baking?
I find gently pressing the dough balls with the bottom of a measuring cup or your palm works best for an even thickness, helping them bake uniformly and look pretty on the tray.
Final Thoughts
This Soft and Chewy Sugar Cookies Recipe has become my go-to whenever I want that nostalgic, comforting cookie experience without any fuss or stress. I love sharing these with family and friends because they’re always a hit, whether fresh out of the oven or wrapped up as a thoughtful gift. Trust me, once you try this recipe, it’ll be your new favorite for sugar cookies—you’ll enjoy the warm, tender bites and the smiles they bring every single time.
Print
Soft and Chewy Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft and Chewy Sugar Cookies offer a perfect balance of tender texture and sweet flavor. Made with simple pantry staples, including all-purpose flour, butter, sugar, and vanilla, these cookies are easy to prepare and deliver delightful results every time. Rolled in sugar before baking, they develop a subtly crunchy exterior while remaining soft inside, making them a timeless favorite for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line your baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This step ensures the leavening and seasoning are evenly distributed throughout the dough.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment on medium-high speed, beat the unsalted butter and 1¼ cups granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the mixing bowl as needed to incorporate all ingredients.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully combined, scraping the bowl down as needed to maintain an even mixture.
- Combine with Dry Ingredients: Slowly add the flour mixture to the butter mixture while beating, ensuring the dough forms evenly without overmixing.
- Form and Coat Dough Balls: Place the remaining ¼ cup sugar in a shallow dish. Use a large (3-tablespoon) spring-loaded scoop to divide the dough into balls. Roll each ball in the sugar coating evenly for a slightly crispy exterior.
- Arrange for Baking: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each gently with the bottom of a measuring cup to promote even baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and edges start to brown lightly.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This ensures they finish setting without breaking.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Use room temperature butter for easier creaming and better texture.
- For extra flavor, consider adding a pinch of cinnamon or lemon zest to the dough.
- Do not overbake; removing the cookies while slightly soft ensures a chewy texture.
- Rolling the dough balls in sugar creates a pleasant crunch and an attractive appearance.
- Cookies can be frozen before baking; bake directly from frozen by adding a couple extra minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
