I absolutely love this Soft and Chewy Sugar Cookies Recipe because it strikes the perfect balance between tender softness and that delightful chewiness we all crave in a great sugar cookie. When I first tried this recipe, I was amazed at how the cookies stayed soft for days without turning rock hard, making them my go-to whenever I want a fuss-free but impressive treat.
You’ll find that these cookies are incredibly versatile—not just perfect for holiday cookie swaps but also amazing when you need a quick sweet fix. Plus, the straightforward ingredients and simple steps mean you don’t have to be a baking pro to get incredible results every time.
Why You’ll Love This Recipe
- Soft & Chewy Texture: I love how these sugar cookies stay perfectly tender with just the right chew, making every bite satisfying.
- Simple Ingredients: All common pantry staples come together effortlessly, so you can whip these up anytime without special trips.
- Reliable Results: This recipe is foolproof—I’ve made it countless times, and it always comes out beautifully without complex techniques.
- Great for All Occasions: Whether it’s a casual coffee break or a festive gathering, these cookies fit right in and please every crowd.
Ingredients You’ll Need
This Soft and Chewy Sugar Cookies Recipe uses straightforward ingredients that play nicely together to give those cookies a lovely texture and classic flavor. Here are some tips to make sure you pick the best for top-notch results.
- All-purpose flour: Make sure to measure it correctly — spoon it into your cup and level it off for accuracy to avoid dry or dense cookies.
- Baking powder: This helps your cookies rise just enough to be tender but not cakey.
- Fine sea salt: A pinch really balances sweetness and enhances flavor without being noticeable.
- Unsalted butter: Using unsalted keeps control over the saltiness; cool room temperature butter creams easier, giving you fluffier dough.
- Granulated sugar: It’s split between dough and rolling to add that slight crispy coating you’ll adore.
- Egg and egg yolk: The extra yolk adds richness and helps keep the cookie soft and chewy longer.
- Vanilla extract: Pure vanilla elevates the flavor beautifully—don’t skip or substitute lightly flavored extracts.
Variations
I like to keep this Soft and Chewy Sugar Cookies Recipe as my base, then tweak it depending on my mood or the occasion—you should definitely try your own creative twists too!
- Lemon Zest: Adding zest to the dough brings a fresh citrus brightness which my family goes crazy for in springtime.
- Chocolate Chips: Toss in mini chocolate chips for a melty, indulgent surprise inside each chewy cookie.
- Vegan Adaptation: Swap butter with vegan margarine and use a flax egg for an egg-free version that still smells and tastes fantastic.
- Spiced Sugar Cookies: A dash of cinnamon or nutmeg warms these cookies up perfectly for autumn or holiday seasons.
How to Make Soft and Chewy Sugar Cookies Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by preheating your oven to 350°F and line your baking sheets with parchment paper—that way, clean-up is easier and cookies release effortlessly. In a medium bowl, gently whisk together the flour, baking powder, and salt. This ensures a nice even distribution and prevents any salty bites or uneven rising later on.
Step 2: Cream the Butter and Sugar
Using an electric mixer fitted with a paddle attachment, beat the butter and 1¼ cups granulated sugar on medium-high speed until it’s light, fluffy, and a bit pale—about 2 to 3 minutes. This aeration helps make the cookies tender once baked, and it’s a step you don’t want to rush or skip. Don’t forget to scrape down the bowl to mix in any hidden pockets of butter or sugar.
Step 3: Add Eggs and Vanilla
Next, toss in the whole egg and egg yolk plus the vanilla extract, then continue beating until everything comes together. The extra yolk is a little trick I discovered that gives the cookies extra softness and chewiness—definitely worth the effort! Make sure to scrape the bowl again so no streaks remain.
Step 4: Incorporate the Dry Ingredients
Slowly add the flour mixture into the wet ingredients on low speed to avoid flour flying everywhere. Mix just until combined—don’t overmix the dough or you’ll sacrifice that tender chew. The dough will be soft but manageable.
Step 5: Shape, Coat, and Bake
Pour the remaining ¼ cup of sugar into a shallow dish. Using a spring-loaded cookie scoop (3 tablespoons is perfect), portion the dough into balls. Roll them gently in the sugar until evenly coated—that bit of sugar on the outside creates a subtle crunch you’ll notice with the soft center. Place them on the baking sheet about 2 inches apart and press down gently with the bottom of a measuring cup to flatten slightly.
Bake for 10 to 12 minutes. You’ll know they’re ready when the edges set and just start to turn golden brown. Let them rest for 5 minutes on the baking sheets before transferring to a wire rack to cool completely; this step helps them firm up without drying out.
Pro Tips for Making Soft and Chewy Sugar Cookies Recipe
- Room Temperature Butter is Key: When butter is just cool enough but soft, it creams easily with sugar, creating tiny air pockets that lead to fluffy, chewy cookies.
- Don’t Overbake: I learned the hard way that pulling cookies out at just the right time makes all the difference—edges should be set, but centers might still look a bit soft before cooling.
- Use a Spring-Loaded Scoop: This tool helps keep cookie sizes consistent, so they bake evenly and look professional—plus, less mess for you.
- Flatten Slightly Before Baking: Pressing dough balls before popping them in the oven ensures they spread just right and bake evenly extra chewy without puffing up too tall.
How to Serve Soft and Chewy Sugar Cookies Recipe
Garnishes
I often sprinkle a tiny pinch of coarse sugar or edible glitter on top before baking for a little sparkle and extra crunch. A dusting of powdered sugar after baking also adds a nice touch when serving with coffee or tea. And sometimes, I like to slather on a thin layer of flavored buttercream or a light glaze infused with lemon or almond to dress them up for parties.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, hot cocoa, or a creamy chai latte. For brunch or a light dessert spread, I serve them alongside fresh fruit platters or simple vanilla ice cream for an indulgent yet balanced treat.
Creative Ways to Present
For special occasions, I’ve placed these cookies in decorative tins lined with parchment paper, layering with fresh sprigs of mint or edible flowers for a festive touch. You can also sandwich two cookies with a thin layer of jam or buttercream to create cute cookie sandwiches everyone loves.
Make Ahead and Storage
Storing Leftovers
I store my leftover sugar cookies in an airtight container at room temperature to keep them soft and chewy. If you want to extend their freshness beyond three days, placing a slice of bread inside the container works like magic—it keeps the cookies moist without making them soggy.
Freezing
This Soft and Chewy Sugar Cookies Recipe freezes beautifully—either freeze unbaked dough balls on a tray then transfer to a zip-top bag, or freeze fully baked cookies in airtight containers. I love having frozen dough ready for spontaneous baking sessions. Just thaw before baking or gently warm thawed cookies before serving.
Reheating
To enjoy leftover cookies warm and soft, I pop them in a preheated oven at 300°F for 3-5 minutes or microwave for 10-15 seconds. This reheats without drying the cookie out and revives that fresh-from-the-oven chewiness.
FAQs
-
Can I use cake flour instead of all-purpose flour for this Soft and Chewy Sugar Cookies Recipe?
While cake flour can make cookies a bit more tender, I recommend sticking with all-purpose flour for this recipe to maintain the ideal balance of softness and chewiness. Using cake flour might result in cookies that are more delicate and cakey rather than chewy.
-
Why should I add an extra egg yolk to the dough?
The extra egg yolk adds richness and moisture, helping keep these sugar cookies soft and chewy for even longer. It’s a little trick I discovered that really elevates texture without changing flavor.
-
How do I know when the sugar cookies are done baking?
Bake until the cookie edges are set and just starting to turn golden brown, which usually takes 10 to 12 minutes. The centers might still look a bit soft or shiny—that’s okay since they will firm up as they cool, ensuring softness inside.
-
Can I make these cookies vegan?
Yes! I’ve experimented by substituting butter with vegan margarine and replacing the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested). They come out deliciously soft, though the texture is slightly different from the original.
Final Thoughts
This Soft and Chewy Sugar Cookies Recipe holds a special place in my kitchen because it never fails to bring smiles around the table. It’s simple enough for everyday baking but also comforting and nostalgic—perfect for sharing with friends over a cup of coffee or packing into lunchboxes. I hope you enjoy making and eating these as much as I do, and don’t hesitate to add your own personal touches along the way!
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
These Soft and Chewy Sugar Cookies offer a delightful balance of tender texture and sweet flavor, perfect for any occasion. Made with classic ingredients like butter, sugar, and vanilla, these cookies are easy to prepare and bake to perfection, resulting in a soft, chewy treat with a slight crisp edge.
Ingredients
Dry Ingredients
- 2 1/2 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
- 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). 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 well combined. This ensures the leavening agent and salt are evenly distributed.
- Cream butter and sugar: In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the softened butter and 1¼ cups of granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until combined, scraping the bowl as needed to ensure a uniform mixture.
- Incorporate dry ingredients: Slowly beat the flour mixture into the wet ingredients until just combined, taking care not to overmix to maintain the tender texture of the dough.
- Form and coat dough balls: Pour the remaining ¼ cup of granulated sugar into a shallow dish. Using a large 3-tablespoon spring-loaded scoop, divide the dough into balls. Roll each ball evenly in the sugar to coat thoroughly.
- Arrange and flatten cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Slightly flatten each ball with the bottom of a measuring cup to create an even thickness.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and the edges begin to brown lightly. Avoid overbaking to keep them soft and chewy.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- The butter should be at cool room temperature to achieve the ideal creaming consistency.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Flattening the dough balls before baking helps achieve even thickness and texture.
- Use parchment paper to avoid sticking and make cleanup easier.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
