If you like soft and chewy sugar cookies, then this is the recipe for you! Just thick enough, with a buttery richness and plenty of vanilla flavor. These will be your new favorite!
It’s time for cookies!! I’ve had soft and chewy sugar cookies on the brain for the last few weeks, I’ve tested and re-tested, and I’m finally ready to share this recipe!
And I really think the timing couldn’t be better. I know I’ve been lamenting the end of summer for weeks now, but this week the temperatures started to drop a little (from the 90’s to the 80’s!) and I have to say, it feels so much better! I can actually enjoy being outside again. Better yet: I can enjoy baking again!
There were a lot of no-bake desserts on this site over the last couple months, but now that school is just about to start, I’m really glad to get into baking again. Nothing feels more home-y to me than baking up a comforting treat. When my kids get home from school, I love to treat them to freshly baked cookies and milk. It’s a nice tradition and a great way to reconnect with them after they’ve been gone all day.
So, I’ve noticed that the term “sugar cookies” can mean a lot of different things to different people. Mostly I think of sugar cookies as something you roll out with a rolling pin and cut into shapes with cookie cutters. I’ve been baking this recipe for years now and I absolutely love it. The edges stay perfect! You know how sometimes cutout cookies puff up in the oven and lose their shape? I hate that. This recipe never does that and it’s got a tender-crisp kind of texture, similar to shortbread. If you haven’t yet tried it I’d highly recommend it!
Anyway, that’s always been my idea of a sugar cookie but after a while I started to notice that a lot of people are into more of a soft and chewy kind of sugar cookie. So I figured I should come up with something like that and here it is.
** WATCH THIS QUICK VIDEO TO SEE HOW THEY’RE MADE! **
It took several tries before I got it just right, but I really think this is just right.
- The dough is really easy to make, with simple, basic ingredients you probably already have on hand.
- You don’t have to chill the dough, and they bake up in just a few minutes so you don’t have to wait a long time to get your cookie fix.
- They’re easy to form (just drop them onto the baking sheet with a cookie scoop).
- They’re not too thick, not too thin. Just exactly how a cookie should be.
- The texture is soft and chewy, and they stay that way! Just pop them into a zip-top bag or airtight container and they’ll keep for several days or even weeks (if they last that long!).
- The flavor is rich and buttery, with plenty of sweet vanilla flavor.
- They’re simple- but sometimes simple is best and that’s definitely the case when it comes to sugar cookies!
In the course of my recipe testing, I discovered yet another kind of sugar cookie- the soft and cake-y! So now my horizons have been broadened and there are three kinds of sugar cookies in my world: the cutout sugar cookie, the soft and chewy sugar cookie, and the soft and cake-y sugar cookie. This one, the soft and chewy sugar cookie, is my current favorite. But my friend Kellie preferred the soft and cake-y one so I’ll be sharing that recipe too. Stay tuned!
Soft and Chewy Sugar Cookies
If you like soft and chewy sugar cookies, then this is the recipe for you! Just thick enough, with a buttery richness and plenty of vanilla flavor.
36 cookies (3 dozen)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Place the butter and sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (about 3 to 5 minutes). Add the egg, and beat on medium-high speed until incorporated. Stir in the egg yolk and vanilla extract until combined. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt. Stir together until incorporated.
- Use a 1.5-tablespoon cookie scoop to drop balls of cookie dough on the prepared baking sheets, allowing two inches in between for spreading. Flatten the balls slightly with the palm of your hand. Bake the cookies (one sheet at a time) in the center rack of the oven for 8 to 12 minutes, or until the edges are set and just barely beginning to turn golden. (Take care not to over-bake, or the cookies will not be as soft.) Cool on the baking sheet and transfer to an airtight container for storage.
|Amount Per Serving||As Served|
|Calories 91kcal Calories from fat 38|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 3g||15%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Tips for a nicely shaped cookie:
- Make sure the butter is softened. It should be room temperature, not cold.
- Really whip the butter and sugar together until very pale and fluffy. It should look almost white. This takes between 3 and 5 minutes.
- Don’t overwork the dough. Just mix in the dry ingredients until combined, and then turn the mixer off. Overmixing will develop glutens that may prevent the cookies from spreading properly.
- Scoop the balls of dough to 1 1/2 tablespoons. If they are larger than that, they may spread too much. If they are smaller, they may not spread at all.
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
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