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

MY FAVORITE SOFT 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

WHAT MAKES THESE THE BEST SUGAR COOKIES?

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!

WHAT MAKES A COOKIE SOFT & CHEWY?

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

HOW TO MAKE SOFT SUGAR COOKIES

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!

HOW TO DECORATE YOUR COOKIES

  • 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

TIPS FOR THE BEST COOKIES

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!


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

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

  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, 2-3 minutes. 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.

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

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Enjoy!

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

1,010 Comments
  1. Krissi

    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.

  2. Giana

    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?

    1. Lindsay

      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.

      1. Sabra

        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.

  3. Ashley

    I been looking for recipes and yours was the only one that stood out to me . So many great reviews , will definitely be trying these soon, will the cookies stay chewy even after the have cooled completely, or are they only going to be chewy after taken out of the oven and then get hard when they have cooled . Pls let me know 

      1. Joyce

        My hubby LOVES these! I did this recipe with the flour packed into the measuring cup at first, and it turned out to be a little more thick than what it’s supposed to be which meant that there was more of the cookie with each bite 🙂 I tried to bake it as it was suggested on here when I read through the comments and recipe again on my second try, and they turned out as pictured here, which was awesome! Hubby still preferred the thicker kind. These were a major hit with my family, thank you!!!  And I made it without a mixer, which made this to be kind of a workout for my arms… thank you for the tips as well! I was very careful about not over mixing for both tries 🙂

  4. Sue Seehawer

    I have to say this was an easy recipe and I even weighed the brown sugar. The three problems I encountered is that first: the batch that was supposed to be 32 ending up being 36. Second my oven is accurate in temperature, but the cookies took about 12 minutes to bake. I pulled the first two pans with 30 cookies on them at 8 minutes, cooled them for 5 minutes then moved them to the rack. Fortunately, I tasted one and it was like lightly crusted dough. I then put them back on the two pans and baked them for about 5 minutes more. The last few cookies I baked for 12 minutes and they are perfect. I found this surprising since I had more cookies than the recipe stated and since I measured each one and there were more than 32 they should have baked quicker not longer. And the last problem and I feel the most important was that they have very little flavor. Maybe more vanilla, or almond extract, something to add some taste. Sorry, I won’t make them again.

    1. Ciara

      For the white sugar: is the 1 cup + 2 tbsp (233g) granulated sugar added into the mixture or is the 1 cup added into the cookie dough and the 2 tbsp set aside to roll the balls into at the end before baking in the oven? Maybe I missed it but this detail felt a bit unclear!! Thanks!! 

      1. Lindsay

        The full 1 cup and 2 tablespoons are added to the cookie dough. The additional sugar for rolling is listed separately.

  5. Leah Goswick

    These were AMAZING! The flavor and texture were perfect. Will definitely save this recipe and make again! Thank you for sharing!

  6. Kaleigh

    These sugar cookies were SO GOOD. My husband is a sugar cookie fanatic and said these were the best he’s ever had. BIG fan! 🤣

  7. Arlene Carey

    Hi there! I have made this recipe 4 times and cannot get them to spread! I measured everything and even sifted the flour! I bake all the time. Your cookies look like my molasses crunches and mine always turn out but these are giving me a run for my money. They taste great though. Any thoughts?

    1. Lindsay

      Cookies can be finicky and it’s hard to say from a distance. Are you refrigerating them before you bake them? Are you making bigger/smaller balls of cookie dough? Are you using a scale or cups to measure the flour?

Lindsay
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