Wondering how to make soft and chewy sugar cookies? Then you have to try this easy cookie recipe. These simple sugar cookies don’t need to be chilled and stay wonderfully soft & chewy for DAYS! It’s my best sugar cookie recipe!
So I feel like I’m a tad bit late with these cookies, since I just missed Christmas and all, but the truth is that sugar cookies are good all year round. In fact, next to a good Snickerdoodle, chewy sugar cookies are a total favorite of mine any day of the week. I feel like Cutout Sugar Cookies are the Christmas version of a sugar cookie while a classic drop cookie, like this one, is the year round version, you know?
And as with any classic, simple cookie that doesn’t hide behind frosting or anything, it really needs to be just right. Soft and chewy for days, my friends. I don’t want some cookie that’s great for a day or so and then you have to toss them. No, these will call to you from the kitchen counter until they’re all eaten – and it could be 4 or 5 days later (if they last that long).
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’s still new batches on the counter.
But seriously, I love a good old fashioned soft sugar cookie. Like, for reals. So it just had to be right. And I’m happy to say these are it. These sugar cookies are:
- Not too thin
- Not too thick
- Soft and chewy
- Delicious!
- And they stay good for DAYS.
In fact these soft sugar cookies are dangerous because you want to keep eating them all! Let’s talk about how to make them.
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. 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.
So one of the best parts of these cookies is that they are quick and straight forward to make.
- Start by creaming the butter and sugars together until it’s light in color and fluffy. You’ll actually be able to see the lighter color, so don’t quit mixing until you see it.
- Next you’ll add the egg, then the vanilla extract.
- Now add the flour, baking soda, baking powder and salt.
- Mix it until it’s all combined, but don’t over mix it. Over mixing any batter or dough can lead to toughness.
- Divide the cookie dough into 1 1/2 inch balls of dough and roll them in a little bit of granulated white sugar. Place the balls onto a cookie sheet (I like to line my cookie sheets with silicone baking mats) and bake them!
This is a No Chill Sugar Cookie Recipe
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!
How Long to Bake Soft Sugar Cookies
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.
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!
- 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!
- 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!
- For another fun spin on the sugar cookie, add some sprinkles for a confetti sugar cookie!
Although this 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 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.
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.
Whether you’re looking for an alternative to a cutout sugar cookie, or simply looking to cure a craving for a good soft and chewy Sugar Cookies, these are sure to be your new favorite easy sugar cookie! They stay soft for days and have the ultimate chewy-factor!
NOTE 5/16/19: Due to feedback about the cookies not spreading well, the recipe has been slightly changed and updated.
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. 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
Keywords: soft sugar cookies, how to make sugar cookies, best sugar cookie recipe, easy sugar cookie recipe, homemade sugar cookies
Enjoy!
This post may contain affiliate sales links. Please read my disclosure policy.
These were so perfect!! Thank you so much for sharing your recipe!!
★★★★★
Glad you enjoyed them!
Is it possible to turn this cookie into a salted caramel cookie and if so how much is caramel chips and salt Must it be topped with.. thank you Lindsay
I would take a look at my peppermint sugar cookies. They are based off of this recipe and you could try replacing the white chocolate chips with caramel ones and then just add a sprinkle of sea salt on top. https://www.lifeloveandsugar.com/peppermint-sugar-cookies/
Perfection! Seriously, don’t change anything!
★★★★★
So glad you enjoyed them!
we subbed 1/4 cup of applesauce for egg. the cookies weren’t so overwhelming sugary just right in middle. sweet enough to please your sweet tooth!!
Glad to know that worked well!
Can you make these vegan? If so can I use oil instead of vegan butter?
I haven’t tried that to be able to say.
These were great. We subbed vegan butter for regular butter and they turned out as expected—chewy and soft.
★★★★★
So glad they worked out well for you!
So I’m a somewhat new baker but a quite seasoned cook (not expert but very trained through wonderful cooks in the family)
So 1st my by the book cookies turned out excellent. I followed the recipe precisely except i refrigerated them for maybe a half hour. Chewy , buttery, excellent. I have been a sugar cookie fanatic since i was a kid. I place them and choc chip side by side as favorites go.
But for my trying to be healthier people i did try these with sugar substitutes with the exception of the sugar i rolled them in.
Here are the results:
They spread a bit more, but im not sure if that was due to not refrigerating them. The spread was noticeable enough, but didn’t ruin the cookie at all. The texture was very slightly more bread like, but honestly wouldn’t bother you unless you are set on a perfect chewy cookie. But if you’re not a perfectionist, you won’t bat an eyelash. The flavor was still mouth-watering.
Overall review, I do want to try refrigerating them to see if that makes them spread less. I used splenda monk fruit for one cup and the 2 tbsp were swerve granular (because monk fruit is expensive)
They tasted amazing. I ate 3 before i could stop myself. I also may have baked them slightly longer than i should have. But if you love a good sugar cookie and you don’t want to digest all of that sugar, I’d say subbing with monk fruit turned out A-okay!
★★★★★
Update:
I did overbake my sugar sub cookies. Will do them like i did my first batch, refrigerate and cooked perfectly
★★★★★
I used this recipe and steps with store bought sugar cookies mix. Wow, did it take it up a notch! So much so, I’m making a second batch within one week! Great additives to the store bought cookie mix
★★★★★