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I love this simple sugar cookie recipe, especially when I want to do some spur-of-the-moment baking. The cookie dough doesn’t need to be chilled and the finished cookies stay wonderfully 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 drop sugar cookies are perfect year-round.
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. But finally, I found the perfect sugar cookie recipe. Everything about these cookies is just right.
So Many Reasons To Love These Sugar Cookies!
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.
- No need to chill the dough! That’s right – there is no need for chilling the cookie dough or even pressing the balls flat. They spread perfectly on their own.
- 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’ll want to eat them all in one sitting.
What Makes a Cookie Soft and Chewy?
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.
How Long to Bake 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. 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 Decorate Them?
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!
Helpful Tips
- 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.
How to Store and Freeze
- 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 the Video Tutorial
Print
Easy Sugar Cookie Recipe
- 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 easy recipe.
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
I followed this cookie recipe exactly as described. Balls were not sticky. They did not spread out as described. Had to flatten them with a fork. They taste ok though. Would not make again.
If the cookie dough wasn’t the right consistency at the end of mixing, then it’s likely you added too much flour. Even just a couple tablespoons extra can cause them to not spread enough, which is easy to overmeasure using cups. I highly recommend a food scale, or the scoop and level method (but really a food scale).
Thank you for the recipe. I will make my own sugar cookies.
I have been trying to make a good sugar cookie forever, finally found a recipe that turns out!! Tastiest sugar cookie I’ve ever had. Thank you!
I’m so glad to hear you enjoyed them!
I made this recipe and the dough always came out perfect! I did notice this time I had let the flour set out in my warm kitchen for a few hours. So it dried out the flour making the dough drier. I had to add extra eggs to get it to hold into a little ball. But it was crumbly flour. Did you let your dough out to dry out for a while before baking? Just a thought. Other this recipe has always been awesome! I always use it!
I’ve never let my flour sit out, so I’m not really sure what exactly you experienced.
This was so frustrating to make. I swore so many times out of frustration. The wet mixture was so dry with only 1 egg. 1EGG! They did not flatten in the oven even though I added some milk to the dough and flattened them before baking and had to bake longer for a slight golden edge. Luckily they turned out okay even though the edges were cracked. Without the changes I made, I don’t even want to know how they would have turned out. I kept checking the recipe and I followed it correctly, till they started to crumble. Also claiming your recipe is the best, is a big claim and it is unfounded here. Will not be making these again. Idk how this recipe worked for anyone else.
I’m sorry you had trouble with them. It’s a very popular recipe and one I make myself all the time. I have full confidence in it (and it being the best, in my opinion). That said, I’m sorry you had trouble with it. Honestly, it sounds like you way over measured your flour, which happens very easily if you’re using cups measurements. That’s why I highly recommend a food scale. You can use cups, but you need to be sure to spoon and level, not scoop and level. You also don’t want to pack in the flour. Small differences in how you measure can make a big difference, especially in cookies, where you don’t have a big amount of wet ingredients (because then your cookies would spread too much). It’s a delicate balance, but your flour was definitely off. Here’s a blog post on how to measure flour properly. I hope that helps!
Can the dough be made ahead? If so, how do you recommend baking it — increased temp, return to room temp, adjust bake time?
Yes, it can. You can refrigerate the dough for up to 3 days and freeze for up to 3 months. I like it bring them back to room temperature and then bake them for the most similar results to what is shown. That said, you can bake them cold from the fridge. You may need an extra minute or two and they may spread a touch less. They can also be baked from frozen, but they need an extra 2-3 minutes and do spread a little less. I think they’re best when baked from room temperature, but it’s up to you. 🙂
These cookies are on repeat at my house! We love them. The only problem I have with them is trying to not eat all the dough before we bake it!! 🤪
LOL! I’m so glad they are a hit!
Love these cookies. Been making them for years! Today I experimented and used some jolly rancher sugar along with the other two. Came out perfectly, as usual. Thank you so much! These were the first cookies I made with my first born, and we still make them together today.
I’m so glad you enjoy them!
This is a great recipe! Perfect cookies each time. I like to frost them with a little almond buttercream. Very addictive
I’m so glad you enjoy them!
Have you tried freezing the dough before cooking? I’m looking to make it ahead of time so I can pull it out to bake but I’m not sure how that would affect the dough.
I don’t think I have. It’s so easy to make, I htink I usually just make it when I need it. But I really don’t see any issue with making it ahead. I would totally freeze it, if I needed to.
I love this recipe! I’m wondering if these will work as cut out cookies or will they lose their shape?
I’ve only made these as a pan cookie. Thank you!
I’m glad you enjoy them! They won’t work well as cut outs, but I have two other recipes you could try. My classic cutout cookies (which are more of a classic sugar cookie flavor, but spread if they get too thick) and these soft cutout cookies (which still have great flavor, but also don’t spread when made more thick).
So I added 2 table spoons of water to it and it made perfect cut out cookies 🙂
These turned out delicious! My dough was kind of crumbly and dry, i may not have mixed/whipped long enough, i’m not sure. Anyway, i added 1-2ish tbsps of milk and they were perfect!
I’m glad you enjoyed them! It sounds like you may have over measured your flour just a touch. I always recommend a food scale, if you can use one. 🙂
They were really hard to roll, they didn’t flatten in the oven, and they were crumbly. I’d say this recipe needs to be adjusted for the flour (as I used the exact measurements in the recipe).
I’m guessing you didn’t use a food scale though. It seems quite clear that the flour was over measured. I’d take a look at my post on measuring flour the right way. People often don’t realize how small differences in how they’re weighing it make a big difference in the final result.
This is by far the BEST sugar cookie. After trying many many recipes I found the ONE!! Which one of you cutouts taste like these? I would love the same AMAZING taste and ability to make my cut outs.
I’m so glad you enjoy them! I feel like both cutouts have great flavor. These cutout cookies are a little more traditional, so may be most similar.
Made these for Christmas! They were so good!
I’m so glad to hear that!
My MIL makes these and they are delicious so I tried 😅. They didn’t flatten for me at all. I eventually had to take them out and they just crumbled. I was certain I used too much flour, but that wasn’t the case. My flour is kept refrigerated and I did pack it. I’m going to try again and just make bars and see if that can get them to taste the same. The dough tasted great, tho haha.
If you packed your flour, then you would have used too much, which is why they didn’t flatten/spread properly. You want to use the spoon and level method, or even better use a food scale. I have tutorial on measuring flour, if you’d like to check that out. Thanks!