If you’re on the hunt for that perfect sweet treat that hits the soft and chewy spot every time, this Soft and Chewy Sugar Cookies Recipe is exactly what you need in your life. I absolutely love how these cookies come out tender with just the right amount of chew, making them an instant favorite in my kitchen. Whether you’re baking for a special occasion or just to satisfy a sudden sweet craving, these cookies never disappoint.
When I first tried this Soft and Chewy Sugar Cookies Recipe, I was amazed at how simple ingredients—just flour, butter, sugar, and a few others—could come together to create something so comforting. You’ll find that once you get the hang of the technique, these cookies are easy and quick to make, which means you can whip up a batch anytime the cookie mood strikes!
Why You’ll Love This Recipe
- Soft & Chewy Texture: Unlike crisp sugar cookies, these have a delightful softness that melts in your mouth.
- Easy to Make: The recipe is straightforward, perfect for beginners and busy bakers alike.
- Great for Any Occasion: From afternoon snacks to holiday celebrations, these cookies always fit right in.
- Flavorful Simplicity: The vanilla and buttery richness shine through without overwhelming complexity.
Ingredients You’ll Need
The magic of this Soft and Chewy Sugar Cookies Recipe comes from simple, quality ingredients that come together to give you the perfect balance of flavor and texture. I always recommend using fresh butter and pure vanilla extract to really elevate the taste.
- All-purpose flour: Using the right flour is key; it gives body without making the cookies tough.
- Baking powder: Helps the cookies rise just enough to stay soft and fluffy.
- Fine sea salt: Balances sweetness and enhances the buttery flavor.
- Unsalted butter: I like to use cool room temperature butter for the best creaming results.
- Granulated sugar: Divided into two parts—some for the dough and some for rolling to add a subtle crunch and sparkle.
- Egg and egg yolk: The extra yolk adds richness and helps keep the cookie moist.
- Vanilla extract: Pure vanilla adds that warm, comforting flavor that ties it all together.
Variations
While I love the classic version of this Soft and Chewy Sugar Cookies Recipe, I enjoy playing around with flavors and add-ins to keep things interesting. Feel free to make this your own!
- Lemon zest variation: I sprinkled some lemon zest into the dough once and got a fresh, tangy twist that everyone adored.
- Almond extract swap: Substituting vanilla for almond extract gives a lovely nutty aroma—perfect for festive occasions.
- Sprinkles or colored sugar: Rolling dough balls in colored sugar before baking makes them super fun and festive, great for parties or holidays.
- Gluten-free option: I’ve tested this with a gluten-free all-purpose blend and found the cookies still come out soft and chewy with a slight textural difference.
How to Make Soft and Chewy Sugar Cookies Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper—you’ll thank me later when cleanup is a breeze. In a medium bowl, whisk together the flour, baking powder, and salt until everything’s evenly combined. Mixing these first ensures the leavening is distributed, so your cookies bake evenly and have that perfect rise without any salty spots.
Step 2: Cream Butter and Sugar to Fluffy Perfection
Using an electric mixer with a paddle attachment, beat the cool room temperature butter and 1¼ cups of granulated sugar on medium-high speed for about 2 to 3 minutes. You’ll notice the mixture turning light and fluffy—this is what traps air, helping your cookies become tender and light. Don’t rush this part; scraping the bowl down once or twice ensures everything’s combined well.
Step 3: Add the Eggs and Vanilla
Next, add in the whole egg, the extra egg yolk, and the vanilla extract. Beat the mixture until just combined, scraping down the bowl again if necessary. The extra yolk adds richness and moisture, which is a little trick I learned early on to keep these sugar cookies soft and chewy.
Step 4: Incorporate the Dry Ingredients Slowly
Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mixing slowly prevents flour from flying all over your kitchen and helps maintain that tender bite by not overworking the dough. Once it’s just combined, stop mixing—over-mixing can make cookies tough, and that’s the last thing we want here!
Step 5: Shape, Sugar-Coat, and Bake
Pour the remaining ¼ cup sugar into a shallow dish. Using a 3-tablespoon spring-loaded scoop (or a big spoon), portion out dough balls and roll each one evenly in the sugar. Place them on your prepared baking sheets about 2 inches apart—cookies spread a little but keep their shape nicely. Before popping them in the oven, gently flatten each ball with the bottom of a measuring cup; I’ve found this creates a lovely even surface for baking.
Bake for 10 to 12 minutes, watching for them to set and just begin to brown on the edges. You want to avoid overbaking, which can dry them out. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Soft and Chewy Sugar Cookies Recipe
- Use Cool Room Temperature Butter: This helps trap air when creaming with sugar, leading to a lighter, softer cookie texture.
- Don’t Overmix the Dough: Mixing just until combined keeps gluten from developing, which keeps cookies tender.
- Flatten Dough Balls Slightly: It creates an even bake and a perfect soft-chewy contrast between edges and center.
- Watch Your Bake Time Closely: Removing cookies just as they set ensures they stay soft once cooled.
How to Serve Soft and Chewy Sugar Cookies Recipe
Garnishes
I love to keep it simple with these sugar cookies, usually just rolling them in granulated sugar before baking for that classic sparkle and a tiny crunch. If I’m serving these for a party, sprinkles or colored sanding sugar add a festive touch that kids adore, and adults get nostalgic about!
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm cup of tea or coffee. For celebrations, I sometimes serve them alongside fresh fruit or a scoop of vanilla ice cream for a simple yet special dessert.
Creative Ways to Present
For festive occasions, I’ve arranged these Soft and Chewy Sugar Cookies on tiered plates wrapped with holiday ribbons. Another favorite is sandwiching a little buttercream or chocolate ganache between two cookies—easy to do but super indulgent!
Make Ahead and Storage
Storing Leftovers
I usually store leftover sugar cookies in an airtight container at room temperature for up to 3 days. If they start to lose their softness, placing a slice of bread inside the container overnight works wonders to bring back that tender chewiness.
Freezing
If I want to bake ahead, I freeze unbaked cookie dough balls separated on a baking sheet, then transfer them to a freezer bag once firm. When I’m ready to bake, I just thaw a bit and bake as usual—fresh cookies with none of the fuss!
Reheating
To reheat, I pop cookies in the microwave for about 10 seconds or in a warm oven for a few minutes to refresh that fresh-baked softness. Just be careful not to overdo it, or they might dry out.
FAQs
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Can I make this Soft and Chewy Sugar Cookies Recipe vegan?
Great question! To make these cookies vegan, you can substitute the butter with a vegan butter alternative and replace the egg and yolk with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). The texture might be slightly different, but you’ll still get a tasty, soft cookie.
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Why are my sugar cookies not soft and chewy?
If your cookies are turning out dry or hard, it’s usually due to overbaking or overmixing the dough. Make sure to bake them just until the edges are set and slightly golden, and avoid mixing the flour in too vigorously to keep that tender texture.
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Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the additional salt in the recipe to avoid oversalting your cookies. Taste and adjust accordingly if you want to tweak the recipe for your preferences.
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How do I prevent my sugar cookies from spreading too much?
Using cooler butter and chilling the dough slightly before baking can help control spreading. Also, spacing the dough balls well apart on the baking sheet ensures they don’t bake into one big cookie!
Final Thoughts
This Soft and Chewy Sugar Cookies Recipe has definitely earned a spot in my regular baking rotation because of how reliably delicious it is. If you want cookies that feel homemade and melt in your mouth, this recipe will make you look like the kitchen pro in your circle. I really hope you give it a try and enjoy baking them as much as I do—trust me, once you taste these, they’ll become your go-to sugar cookie recipe too!
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 are perfectly tender with a delightful melt-in-your-mouth texture. Rolled in sugar for a slight crunch on the outside and baked to golden perfection, they make an irresistible treat for any occasion.
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.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly mixed. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer with a paddle attachment on medium-high speed to beat the unsalted butter and 1¼ cups granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed for even mixing.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter mixture. Beat until well combined, scraping the bowl down as necessary to incorporate all ingredients fully.
- Incorporate dry ingredients: Slowly add the flour mixture to the wet ingredients, beating on low speed until just combined to form a soft dough.
- Shape and coat the dough balls: Place the remaining ¼ cup granulated sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, portion the dough into balls. Roll each ball evenly in the sugar to coat.
- Arrange and flatten dough balls: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the bottom of a measuring cup to ensure even baking and shape.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and just beginning to brown around the edges.
- Cool and store: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure the butter is at cool room temperature to achieve the best creaming results.
- Do not overmix once the flour is added to keep cookies tender and soft.
- The 3-tablespoon scoop helps to keep cookie sizes uniform for even baking.
- Flipping the baking sheet halfway through baking is optional but can help ensure evenly browned bottoms.
- For softer cookies, bake closer to 10 minutes; for slightly crispier edges, bake up to 12 minutes.
- Cookies can be frozen before baking; bake directly from frozen with an added minute or two to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
