The Best Soft and Chewy Sugar Cookies Recipe

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!
A cooling rack with freshly baked sugar cookies


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).

A row of soft sugar cookies in a small wire basket


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.

The Best Soft and Chewy Sugar Cookies - a must-have recipe for any good sugar cookie fan! These cookies require no chilling, they're quick and easy to make, buttery and full of vanilla, and wonderfully soft and chewy for DAYS!


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.

A stack of homemade sugar cookies on a blue cloth


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.

A cooling rack with sugar cookies

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!

Six soft sugar cookies on a cooling rack with sugar sprinkled on the counter


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.

How to Freeze These Cookies

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.

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BEST Soft & Chewy Sugar Cookie Recipe | Easy No Chill Cookie Recipe

Best Soft and Chewy Sugar Cookies

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 30-32 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


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!


  • 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)


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
  3. 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.
  4. Add the egg and mix until well combined.
  5. Add the vanilla extract and mix until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.


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.

Keywords: soft sugar cookies, how to make sugar cookies, best sugar cookie recipe, easy sugar cookie recipe, homemade sugar cookies


The Best Soft and Chewy Sugar Cookies - a must-have recipe for any good sugar cookie fan! These cookies require no chilling, they're quick and easy to make, buttery and full of vanilla, and wonderfully soft and chewy for DAYS!

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Recipe rating

  1. Martha Cote

    I made this recipe to the tee! I baked them in my oven only 4 years old and temperature tested. I had to bake them way more than 7 minutes and they were undercooked at 7. They never did flatten at all. They were also tasteless. Blah

  2. Tiffany

    I’ve never actually made these cookies but a friend of mine does often and I love them. Has anyone tried to use cookie cutters with this recipe? I’m just curious if this recipe works well for that.

  3. Donna

    Best sugar cookies I have ever made! I live in high altitude and they took 10 minutes. Also, I creamed the butter and sugar for 10 minutes (tip from Christina Tosi) and the cookies did not spread. They are so soft and delicious. Thank you!

  4. Debra

    The cookies are delicious. I have a Hotpoint which runs about 25 degrees hot. The cookies required about 10 minutes.

  5. Danielle

    These are great! I accidentally added a bit too much flour so I have sugar cookie puffs. They have an amazing taste though! My toddler is calling my version “snowballs”

  6. collette

    Hello!! love your recipe they taste so so good, for some reason mine didn’t spread at all and i cannot figure out why! they stayed completely domed and i weighed out all the ingredients, so frustrated but still yummy!

    1. Lindsay

      Hmm, if the ingredients were accurate then they should be ok. Did you refrigerate the cookie dough at all? What type of oven do you have? I moved a couple months ago and definitely have noticed a difference in how things bake with a different oven. I have found that these cookie sheets work really well in my new oven.

  7. cilla

    No way these were done after 7minutes, they were raw. I had to put them back in the oven for an additional 3 full minutes. Otherwise good.

    1. Lindsay

      That can truly vary by oven. I just made these again yesterday and they baked for exactly 7 minutes. I’m glad you enjoyed them!

  8. Alyson

    Since discovering this recipe less than two weeks ago, I’ve made it three times — once doubling the recipe. It’s SO amazing!

    1. Lindsay

      I would personally recommend gel icing color. You may need to add a lot of food coloring, which could thin out the cookie dough.

    2. Alyson

      For what it’s worth, I used gel coloring today because my almost 3 year-old insisted on having purple cookies… and they still turned out great!

  9. taylor

    You weren’t kidding when you said best. These cookies are absolutely amazing!!! Everyone in the family couldn’t put them down.

  10. Antonio

    great tasting cookie,simple and easy, however, I think the temp and cook time is a little off I had to bump up to 375 and do 11-13 min, 7-8 on 350 they werent even closed to cooked

  11. iwasthe666comment:P

    If you like thin, soft, melt-in-your-mouth sugar cookies these are perfect for you! I dont know why but mine come out quite a bit thinner than the picture, nonetheless they are still soft and have perfectly crisped edges. not the best recipe if you want the puffier/taller cookies though

  12. Jak Angelescu

    This recipe was incredible! I just wanted to let you know that your recipe translates really well into a grain-free recipe. Just use 2C cassava flour instead of 2 2/3 C regular flour. Grain free recipes are awful and none of them turned out well. So I just experimented with yours and made this minor adjustment and they were INSANELY good! They just need to truly cool for about 30 minutes before eating because they’re too soft and will fall apart if you pick them up any sooner.
    I also threw some chocolate chips in them.
    Found my go to recipe! THANK YOU!

  13. Alicia

    Does this really call for 2 & 3/4 cups flour, or am I reading that wrong? That is way too much flour and the cookies were too dense, didnt spread, and tasted too much like flour. Super disappointed 😭

  14. Tanesha

    Amazing recipe. This is my go to for sugar cookies. I was never a fan but after making these cookies, you’ve changed my mind. Thanks for sharing.

  15. Sara Larronde

    I love this recipe, I make this cookies and for now and future it’s going to be my favorite recipes

  16. Erica

    After you have baked them and want to freeze them, do you know how long they last? And how long will the dough last frozen also?

  17. Megan

    I will be making these cookies this week for my friend’s graduation, do these cookies work well with cookie cutters and being iced?

  18. Kim Wikoff

    I’m not a sugar cookie fan but this definitely changed my mind. It’s absolutely the best.

  19. Angela

    Made these yesterday and they are truly amazing!! We rolled ours in colored sugar sprinkles, don’t think I will ever try another sugar cookie recipe again!

  20. alexa

    i am an avid baker for many years. i have yet to find the perfect, most delish, soft, sugar cookie. the search is OVER. these are absolutely AMAZING! thank you so much for the recipe!

  21. Sophia Gruetter

    This will be the first time I’ve ever used this recipe, and I was just wondering if it would be alright if I frosted them afterward? I’m coaching an 8U softball team and I want to give them a treat after tournaments.

    1. Toby Conti

      I don’t bake often, and this recipe was easy and had good directions- the results taste great! My whole family enjoyed them. The only criticism is the baking time listed didnt work for me- it took at least 12 minutes for mine to cook. Although, it could be because of the oven we used. I found that watching to see when the cookies were moderately cracked on the top worked best to tell when they were done. Overall, great recipe, thank you for sharing and doing all those cookie experiments!

  22. Lisa

    These turned out great! Very soft cookies with the perfect amount of sweetness. Mine did not spread like the pictures, but they had a nice dome shape that still looked great! I think I may have added a tad too much flour, so I will weigh the amount next time.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12