Irresistible Soft & Chewy Sugar Cookies Recipe in 8 Steps

There’s something magical about biting into a perfectly soft and chewy sugar cookie—the kind that melts just a little in your mouth but still has that slight crisp edge. This recipe has been my go-to for years, ever since I stumbled upon it while trying to recreate the bakery-style cookies my grandma used to make. These Soft & Chewy Sugar Cookies are foolproof, whether you’re baking for holidays, bake sales, or just because it’s Tuesday. Trust me, after baking hundreds (maybe thousands?) of batches, I’ve nailed down every trick to keep them tender every single time. One bite and you’ll see why these disappear faster than I can bake them!

Why You’ll Love These Soft & Chewy Sugar Cookies

These cookies aren’t just good—they’re the kind you’ll crave. Here’s why they’ve become my all-time favorite (and probably will be yours too!):

• Bakery-quality at home: That perfect balance of soft center and slightly crisp edge? Yep, we nailed it. No fancy equipment needed—just a bowl and some love.
• Impossible to mess up: Even if you’re not a baking pro, this dough forgives mistakes. Overmixed a little? Still delicious. Underbaked? Extra soft!
• Dress them up or down: Roll them in colored sugar for holidays, leave them plain for snack time, or add sprinkles for birthdays. They’re your blank canvas.
• Kid-approved magic: My nieces can spot these cookies from across the kitchen. The dough is sturdy enough for little hands to help roll, but the results taste like pure nostalgia.
• Always the first to disappear: I bring these to every potluck and party. Without fail, someone asks for the recipe before the plate is empty.

Ingredients for Soft & Chewy Sugar Cookies

What I love about this recipe is how simple the ingredient list is—no fancy stuff here! Just pantry staples that come together in the most magical way. Here’s everything you’ll need, grouped so you can grab them easily:

• Dry Ingredients:
  • 2 3/4 cups all-purpose flour (spooned and leveled—don’t pack it!)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
• Wet Ingredients:
  • 1 cup unsalted butter, softened (leave it out for 30 minutes—it should dent slightly when pressed)
  • 1 1/2 cups granulated sugar
  • 1 large egg (room temperature blends better)
  • 1 teaspoon vanilla extract (use the good stuff—it makes a difference!)
• For Rolling:
  • 1/4 cup granulated sugar (for that classic sparkly crust)

See? Nothing complicated. Just make sure your butter isn’t melted and your flour isn’t packed—those little details are what keep these cookies soft instead of tough. Now let’s get mixing!

How to Make Soft & Chewy Sugar Cookies

This is where the magic happens! I promise these come together faster than you’d think. Just follow these steps, and you’ll have perfect cookies in no time. My biggest tip? Don’t rush the creaming step—it makes all the difference in texture. And for heaven’s sake, set a timer when baking. One extra minute can take them from “perfectly soft” to “oops, too crisp.” Let’s get started!

Mixing the Dough

First, grab your trusty mixing bowl and that softened butter. Here’s how I do it:

1. Cream the butter and sugar: Beat them together for a good 2-3 minutes until light and fluffy. You’ll know it’s ready when the mixture looks almost like pale yellow frosting. This isn’t just mixing—it’s creating tiny air pockets that make the cookies tender.
2. Add the egg and vanilla: Crack in that egg (check for shells!) and splash in the vanilla. Mix just until combined—no need to overdo it here. The batter might look a little curdled at first, but it’ll smooth out, I promise.
3. Gradually add dry ingredients: Now, slowly mix in your flour mixture. I usually do this in 3 parts, scraping the bowl between each addition. The moment you stop seeing flour streaks, STOP MIXING. Overworked dough = tough cookies, and we don’t want that!

Shaping and Baking

Now for the fun part—getting those cookies ready for the oven. Here’s how Grandma taught me:

1. Roll the dough: Scoop about 1 tablespoon of dough (I use a #50 cookie scoop for consistency) and roll it between your palms into a smooth ball. Pro tip: If the dough sticks, lightly flour your hands—just a dusting!
2. Coat in sugar: Roll each ball in that reserved 1/4 cup sugar. Don’t skip this! That sparkly crust adds texture and a little extra sweetness.
3. Space them out: Place balls about 2 inches apart on parchment-lined baking sheets. They’ll spread just enough to hug each other with crispy edges if they’re too close.
4. Bake to perfection: Pop them in your preheated 350°F oven for 8-10 minutes. They’re done when the edges look set but the centers still seem soft—they’ll firm up as they cool. Remember: Underbaked is better than overbaked for soft cookies!
5. Cool patiently: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. I know it’s tempting, but moving them too soon can make them fall apart. The wait is worth it!

Expert Tips for Perfect Soft & Chewy Sugar Cookies

Over the years, I’ve picked up some tricks that take these cookies from “good” to “can’t-stop-eating-them” amazing. Here are my absolute must-know tips:

• Chill sticky dough: If your dough feels too soft after mixing (especially on warm days), pop it in the fridge for 20-30 minutes. Cold dough holds its shape better, giving you those perfect round cookies instead of flat pancakes.
• Parchment paper is non-negotiable: I’ve tried baking directly on sheets, silicone mats—you name it. Nothing gives that even golden bottom and easy cleanup like parchment. Trust me, it’s worth the extra step.
• Almond extract twist: For a next-level flavor, replace 1/2 tsp of the vanilla with almond extract. It adds this subtle sophistication that makes people say, “What’s that amazing taste?” (Don’t worry—it won’t taste like marzipan!)
• The underbake rule: When the timer goes off, the cookies should look slightly underdone in the center. They’ll finish cooking on the hot baking sheet—this is the secret to that melt-in-your-mouth texture we all love.

Storage and Serving Suggestions

These cookies stay deliciously soft for days—if they last that long! Keep them fresh by storing cooled cookies in an airtight container at room temperature (I swear by my vintage cookie tin). They’ll stay perfect for up to 5 days. Want that fresh-from-the-oven feel? Pop one in the microwave for 10 seconds—just enough to make the center gooey again. My favorite way to serve them? Warm with a glass of cold milk (classic!) or sandwiched around vanilla ice cream for an instant cookie sundae. Pro tip: Freeze unbaked dough balls—just add 1-2 minutes to baking time straight from the freezer!

Soft & Chewy Sugar Cookies Variations

One of my favorite things about this recipe is how easily you can switch it up to match your mood or the occasion. Here are three simple ways to make these cookies your own:

• Citrus Zest: Add the zest of one lemon, lime, or orange to the dough for a bright, fresh twist. It’s perfect for spring or summer gatherings, and the citrus pairs surprisingly well with the sweetness of the cookie.
• Fun with Sprinkles: For birthdays or holidays, mix 1/4 cup of colorful sprinkles into the dough. You can also roll the dough balls in sprinkles instead of sugar for a festive look that kids (and adults!) love.
• Cinnamon-Sugar Coating: Swap the plain sugar for a mix of 1/4 cup sugar and 1 teaspoon cinnamon. It gives the cookies a warm, cozy flavor that’s perfect with a cup of coffee or tea.

Honestly, the possibilities are endless—these cookies are like a blank canvas for your creativity. What’s your favorite way to jazz them up?

Nutrition Information

Here’s the scoop on what’s in these Soft & Chewy Sugar Cookies—because I know we all like to keep an eye on what we’re indulging in! Each cookie (and let’s be real, who stops at just one?) comes in at about:

• Calories: 120 kcal
• Sugar: 8g
• Fat: 5g

Keep in mind, these are estimates based on my exact ingredients and measurements. If you tweak the recipe or use different brands, your numbers might vary a bit. But hey, it’s all about balance, right? Enjoy a cookie (or two) guilt-free—you’ve earned it!

FAQs About Soft & Chewy Sugar Cookies

I get asked about these cookies all the time—they’re that good! Here are answers to the most common questions that pop up (usually while people are munching on their third cookie… not that I’m judging).

Can I freeze the cookie dough for later?
Absolutely! These freeze like a dream. Just roll the dough balls as usual, place them on a baking sheet to freeze solid (about 2 hours), then transfer to a freezer bag. When cookie cravings hit, bake straight from frozen—just add 1-2 extra minutes. They’ll taste just as fresh!

Why did my cookies spread too much and turn out flat?
Oh no! Usually this means your butter was too soft or melted. The dough should be cool when it hits the oven. If your kitchen’s warm, try chilling the shaped dough balls for 20

Share Your Feedback

I’d love to hear how your Soft & Chewy Sugar Cookies turned out! Did you stick to the classic recipe or try one of the fun variations? Maybe you’ve got a twist of your own that I need to try—tell me all about it! Leave a comment below or tag me on social media so I can see your beautiful creations. Baking is all about sharing the love, and I can’t wait to hear your stories (and maybe see some cookie photos too!). Happy baking, friends!

Print