I absolutely love this Soft and Chewy Sugar Cookies Recipe because it hits that perfect balance between tender softness and just the right amount of chewiness. When I first tried this recipe, I was searching for sugar cookies that wouldn’t turn out dry or crumbly, and this one quickly became a favorite go-to for both everyday treats and special occasions. You’ll find that these cookies are easy to make, and the texture is out of this world!
What makes this Soft and Chewy Sugar Cookies Recipe really worth trying is not just the taste, but also how forgiving it is. Whether you’re baking for your family or need a simple sweet fix, these cookies work wonderfully every time. Plus, the recipe uses simple ingredients you likely already have in your kitchen, so it’s a quick and satisfying option whenever the cookie craving strikes.
Why You’ll Love This Recipe
- Perfect Texture: Soft in the middle with a chewy bite — just the way sugar cookies should be.
- Simple Ingredients: Uses pantry staples, so you can whip up a batch anytime without extra trips to the store.
- Easy to Customize: Great base for adding sprinkles, zest, or a bit of cinnamon if you want to jazz things up.
- Reliable Results: Whether you’re a novice or a cookie pro, these come out great every time.
Ingredients You’ll Need
These ingredients combine to create that dreamy soft and chewy texture with plenty of sweet vanilla flavor. I recommend using good-quality butter and fresh eggs for the best results.
- All-purpose flour: Provides the right structure without making the cookies tough.
- Baking powder: Gives a slight lift so the cookies aren’t flat and dense.
- Fine sea salt: Balances the sweetness and enhances the buttery flavor.
- Unsalted butter: Using unsalted gives you control over salt levels; make sure it’s at cool room temp for easier creaming.
- Granulated sugar: Sweetens while helping create a slightly crisp exterior coating.
- Large egg plus egg yolk: Adds moisture and richness that keeps the cookies tender.
- Vanilla extract: Adds that classic warm flavor that ties everything together.
Variations
I love to customize this Soft and Chewy Sugar Cookies Recipe depending on the season or my mood. Sometimes I sprinkle colored sugar on top for the holidays, or add a touch of lemon zest for a bright twist. Feel free to make it your own!
- Sprinkles: Adding festive sprinkles before baking makes the cookies super fun for birthdays or holidays — my family goes crazy for them.
- Citrus Zest: A teaspoon of lemon or orange zest adds a zingy freshness that pairs beautifully with the sweet dough.
- Almond Extract: Swap half the vanilla for almond extract for a lovely nutty aroma.
- Gluten-Free Option: I experimented with a gluten-free blend and was surprised how well the texture held up, just be sure to check your blend has xanthan gum.
How to Make Soft and Chewy Sugar Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
First things first — preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps the cookies bake evenly without sticking. Then, whisk together the flour, baking powder, and salt in a medium bowl; this ensures the rising agent and salt are well distributed, which is crucial for that perfect cookie texture.
Step 2: Cream Butter and Sugar Until Fluffy
This is the heart of the recipe — beat your cool room temperature butter with 1¼ cups granulated sugar using an electric mixer on medium-high speed. It usually takes about 2 to 3 minutes to get it light and fluffy. Don’t rush this step; the air incorporated here helps create that soft, tender cookie. Remember to scrape the sides and bottom to mix everything evenly.
Step 3: Add Eggs and Vanilla
Now add the whole egg, the extra egg yolk (which adds richness), and vanilla extract to the butter-sugar mixture. Beat these together until just combined — scraping down the bowl as needed so everything mixes smoothly. This part keeps the dough moist and flavorful.
Step 4: Slowly Incorporate Dry Ingredients
Next, gradually beat in your flour mixture on low speed. You want everything just combined — overmixing here can lead to tougher cookies, so stop once no dry streaks remain. The dough will feel soft and a bit sticky, which is perfect.
Step 5: Shape and Coat the Dough Balls
Place the remaining ¼ cup of sugar in a shallow dish. Using a large 3-tablespoon scoop (or your hands), scoop out dough balls and roll each in the sugar to coat completely. This adds a lovely sweet crunch on the outside. Then place the balls on your prepared baking sheets spaced about 2 inches apart and gently flatten them a little with the bottom of a measuring cup — this helps them bake evenly without spreading too thin.
Step 6: Bake and Cool
Bake your cookies for 10 to 12 minutes until they look set and just starting to brown around the edges — watch carefully as ovens can vary. When you pull them out, let the cookies cool on the sheet for 5 minutes; this allows them to firm up without losing their soft centers. Then transfer to a wire rack to cool completely. Trust me, this waiting step is key for perfect texture.
Pro Tips for Making Soft and Chewy Sugar Cookies Recipe
- Butter at Cool Room Temperature: I learned that butter that’s slightly cool (not melted or super soft) creams up beautifully and traps air better than warmer butter.
- Don’t Overmix the Dough: Mixing the flour too much makes cookies dense, so mix just until you see the dough come together.
- Use a Scoop for Even Cookies: This helps you bake uniformly sized cookies so they cook evenly every time.
- Flatten Gently Before Baking: Pressing the dough balls slightly keeps them from puffing into thick lumps and helps maintain that chewiness.
How to Serve Soft and Chewy Sugar Cookies Recipe
Garnishes
I love keeping it simple with just a light dusting of sugar before baking, but sometimes I add a pinch of cinnamon sugar on top for a cozy, warm flavor. If I’m going for a festive vibe, sprinkles add a fun pop and brighten up the plate — plus, kids get really excited about colorful cookies!
Side Dishes
Soft and Chewy Sugar Cookies pair perfectly with a cold glass of milk, a cup of tea, or even a scoop of vanilla ice cream for a decadent dessert. I’ve even enjoyed them alongside fresh fruit for a lighter, balanced treat.
Creative Ways to Present
For holiday gatherings, I like arranging the cookies in a pretty tin lined with parchment and tied with a ribbon — it makes a lovely gift too. Another favorite is stacking a few cookies with layers of frosting in between to create cookie sandwiches. Adding a drizzle of melted chocolate or dipping half the cookie in chocolate makes a beautiful and tasty presentation for parties.
Make Ahead and Storage
Storing Leftovers
I store my leftover cookies in an airtight container at room temperature, layering them between sheets of parchment paper to prevent sticking. They stay soft and chewy for about 3 days, though honestly, they rarely last that long in my house!
Freezing
This Soft and Chewy Sugar Cookies Recipe freezes really well. I usually freeze the dough balls on a baking sheet first, then transfer them to freezer bags. When I want fresh cookies, I bake them straight from frozen — just add a minute or two to the baking time. It’s a lifesaver for last-minute cravings!
Reheating
If you have leftover cookies that cooled a bit too long and have lost some softness, pop them in the microwave for about 10 seconds or warm them in a low oven for 5 minutes. They’ll feel freshly baked, chewy, and so satisfying again.
FAQs
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Can I use brown sugar instead of granulated sugar in this Soft and Chewy Sugar Cookies Recipe?
Brown sugar will make the cookies moister and add a slight caramel flavor, which is delicious, but it can also make the cookies a bit softer and denser. If you try this swap, use half brown and half granulated sugar for balance to maintain a nice chewy texture.
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Why are my sugar cookies not soft and chewy?
If your cookies turn out crisp or dry, it might be from overbaking or overmixing the dough. Be sure to bake just until the edges begin to brown and stop mixing as soon as the flour disappears. Also, using an extra egg yolk helps keep the softness.
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Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days before shaping and baking. Chilling firm ups the dough, making it easier to handle and can even deepen the flavor of your cookies.
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Do I need to chill the dough before baking?
For this specific Soft and Chewy Sugar Cookies Recipe, chilling the dough isn’t required but you can chill it if you want firmer cookies that spread less. Just remember to let dough sit a few minutes at room temperature before scooping if it’s too hard.
Final Thoughts
This Soft and Chewy Sugar Cookies Recipe holds a special place in my kitchen because of how reliable and delicious it is, no matter the occasion. I love sharing them with friends and family — they’re always met with happy smiles and requests for seconds. Give this recipe a try, and I promise you’ll impress yourself with just how easily you can make bakery-quality sugar cookies at home. Enjoy every bite!
Print
Soft and Chewy Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft and chewy sugar cookies that are perfect for any occasion. These cookies feature a tender crumb with a slightly crisp edge, achieved by rolling the dough balls in sugar before baking. They are easy to make and deliver a classic vanilla flavor with a melt-in-your-mouth texture.
Ingredients
Dry Ingredients
- 2½ cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until thoroughly combined. This ensures even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the unsalted butter and 1¼ cups granulated sugar together until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until everything is combined smoothly, scraping the bowl down again to ensure even mixing.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Mix just until combined, being careful not to overmix which can toughen the cookies.
- Shape Dough Balls: Pour the remaining ¼ cup of granulated sugar into a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, portion the dough into balls. Roll each ball thoroughly in the sugar to coat evenly.
- Prepare for Baking: Place the sugar-coated dough balls on the prepared baking sheets with spacing of about 2 inches apart to allow for spreading. Flatten each ball slightly using the bottom of a measuring cup to help them bake evenly.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and begin to show a light golden brown at the edges.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days to maintain softness.
Notes
- For best results, ensure butter is at cool room temperature, not melted or too soft.
- Do not overmix the dough after adding the flour to keep cookies tender.
- The additional egg yolk helps add richness and chewiness to the cookie texture.
- You can freeze shaped dough balls for later baking; just add a minute or two to the baking time.
- Store cookies in an airtight container to keep them soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
