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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!
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).
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.
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 About 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 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.
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!
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!
NOTE 5/16/19: Due to feedback about the cookies not spreading well, the recipe has been slightly changed and updated.
Print
Best Soft and Chewy Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 30-32 cookies 1x
- 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.
Keywords: soft sugar cookies, how to make sugar cookies, best sugar cookie recipe, easy sugar cookie recipe, homemade sugar cookies
Enjoy!
I am trying to find the recipe but it wont allow me to access it. Please send me the info asap…
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
how many cookies does this usually make?
About 30 cookies
Why is my dough crumbly? I don’t use a scale but always loosen my flour. I use fluff it with my scoop then scoop into my measuring cup then level off
It might seem a little crumbly when you first mix it together, but it should form dough balls fine and bake correctly if everything is measured correctly.
Terrible recipe! Something is off. I measured the sugar perfectly! I am 50 yrs old and never used a scale to measure flour in a cookie recipe. They were edible but not good. Something is not right. So disappointing.
I’m sorry to hear you had trouble. I just made these cookies again this week and they were perfect.
I just made these today and I subbed the flour with Bob’s Red Mill GF 1:1 baking flour and o.m.gosh they turned out just delicious! Just in case you get any requests for making it gluten free, you now know your recipe is perfect for it! I did bake them a little closer to 8 minutes as GF cookies tend to be a bit more fragile, but they are still soft and chewy! Thanks for a great recipe!
★★★★★
That’s great to know – thank you! So glad you enjoyed them!
Mine also don’t come out right at all. No crunch, it’s more like a soft cake texture than a cookie.
Even something like reducing the amount of sugar can make them too dry. With cookies, it’s really important that all things are measuring accurately and the only way to know that for sure is to weigh the ingredients.
It isn’t too much flour. You must have measured something incorrectly. Lots of other people have had success.
I just made these. I made them really big and added a couple minutes and they mimick Potbelly sandwich shop’s sugar cookies! I had to flatten them a bit but I will definitely be making them again!
★★★★★
Wonderful! So glad to hear that! Thanks Lindsey!
Hi! I love your cheesecake recipes. They are the best! So when I needed a sugar cookie recipe, I figured this would be the recipe to try. Here’s my question before I begin – I wanted to use your sugar cookie recipe, and add chopped Reese’s peanut butter cups to them. I have the peanut butter cups in the freezer, as I thought they would be far easier to chop, they wouldn’t fall apart in the dough and would hold their form during the baking process. Do you think this will work?
Glad to hear you enjoy the cheesecakes! I do think it would be fine to add the chopped Reeses.
I’ve tried many sugar cookie recipes and this one has AMAZING perfect flavor!! Exactly what every sugar cookie should taste like! Tangy sweet bite! Mine just don’t look as beautifully rounded as your photos. I’ll be making these again soon!
★★★★★
So i tried these today and they tasted delicious i had to press my fingers on them when they came out of the oven to flaten them and they came out perfect
I’m so glad you enjoyed!
Wow!!! I’m not even an experienced baker AT ALL but these were wonderful!!! Thank you for sharing, I will be passing on this recipe!!
★★★★★
I am no baker, let me start off telling you that. But I love soft sugar cookies and every recipe makes them the “normal” way so I wanted to try this one and wow, they came out great!! Thank you for a great recipe.
That’s awesome! I’m so glad you enjoyed!
So in love with this recipe!! They are amazing!!! Can anything be added to them like candies sprinkles chocolate chips?
★★★★★
So glad you enjoyed them! I haven’t tried adding any of that stuff before, but I was tagged on Instagram once by someone who added sprinkles and they looked great!
Can you roll this dough out and use heart cookie cutters or will it fall apart?
These are going to be too soft for cutout cookies – they will spread in the oven and not hold their shape.
I actually chilled the dough over night and it made the perfect heart shaped sugar cookies for a valentine’s day event.
Wonderful!
Hi, are the cookies really sweet. If so, is it possible to reduce the sugar but still have it coming out well?
I think the answer depends on how you like your cookies. I don’t think they are too sweet. And as for reducing the sugar, it will change how the cookies turn out. Sugar adds moisture as well as sweetness so they wouldn’t spread as much or be as soft.
I just made these and didn’t think they were very sweet. Love them! This will be my go to recipe for sugar cookies.
★★★★★