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. These will be your new favorite!
*This soft and chewy sugar cookie recipe originally published on August 25, 2016. I thought it was about time it was updated. So, I’ve added some additional info and answers to a few frequently asked questions. Hopefully, you’ll enjoy these sugar cookies as much as my family and I do!*
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. The temps are starting to cool, and soon the kiddos will be back to school.
I love to treat my kids to freshly baked cookies and milk as an after-school treat. It’s a nice tradition and such a great way to reconnect after they’ve been gone all day.
ABOUT THIS SUGAR COOKIE RECIPE
I have quite a few sugar cookie recipes on this site, but this one is definitely the easiest and most fuss-free to make. They are a simple drop cookie that is SOFT and CHEWY.
- The dough is really easy to make, with simple, basic ingredients you probably already have on hand.
- It’s a no-chill dough, 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!
- 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!
If, however, you want:
- a sturdier cookie for decorating that has more of a tender-crisp, shortbread-like texture, go here: Sugar Cookies that Don’t Spread in the Oven.
- a cookie that is also soft but can be rolled with a rolling pin and cut into shapes, go here: Soft Cut-Out Sugar Cookies.
- something with a little more flavor than your standard sugar cookie, go here: Chocolate Sugar Cookies OR Gingerbread Cut-Out Cookies.
- something a bit more eye-catching, go here: Red Velvet Sugar Cookies.
HOW TO MAKE SOFT & CHEWY SUGAR COOKIES
These cookies are simple and straightforward, but when you’re talking about a simple recipe with not a lot of ingredients, you know it’s all about the technique!
MAKING THE DOUGH
Start with soft butter, and beat it with the sugar until it’s REALLY pale and REALLY fluffy. You want to get a lot of air into it. This will help your cookies to be soft and tender, and it will also help them to spread properly. Give it at least 3 to 5 minutes with the mixer on medium-high speed.
Next, work in the egg, egg yolk, and vanilla. The extra yolk will provide even more moisture to these chewy sugar cookies.
Once those are well incorporated, it’s time for the dry ingredients. In addition to flour, add a little bit of cornstarch. This will add structure to the cookies without causing them to be tough. Make sure you’re using cornstarch, and not cornmeal. Cornstarch is a flavorless white powder, and cornmeal is gritty, yellow, and tastes like corn chips.
You are also going to add a little bit of baking soda for leavening. This will help your cookies to puff and spread as they bake. Measure this carefully, because too much or too little will impact the shape of your final cookie. For info on how to properly measure ingredients, click here: How to Measure Ingredients for Baking.
Once the dry ingredients go in, you want to mix until just barely combined. Overmixing the dough will cause things to become tight, and your cookies may not spread properly and could become tough and hard.
BAKING THE COOKIES
Now just drop the dough onto a parchment-lined baking sheet with a 1.5-tablespoon scoop. Keep in mind that different kinds of baking sheets can yield different results (ie: light baking sheets vs. dark baking sheets, or thin baking sheets vs. insulated ones). Here is a link to the kind of baking sheet I like to use: Baker’s Half Sheet Pan.
These will bake in a preheated oven for around 10 minutes, but you want to keep an eye on them to know for sure when they’re done. You’re looking for edges that are just barely beginning to turn golden. The centers might still look a little bit undercooked, but that’s ok because they will continue to bake as they cool. This is what’s known as “carry-over cooking.”
GLUTEN-FREE SUGAR COOKIES
These cookies can be made gluten-free just be swapping out the flour for a gluten-free blend. Look for one that subs 1:1 for regular flour. Here are a few good options:
HOW TO DECORATE SUGAR COOKIES
I’ve kept things pretty simple for the pics you see here, but there are lots of ways you can jazz these babies up!
SPRINKLES
Before the cookies go into the oven, hit them with a pinch of colorful sprinkles or sanding sugar. I really like this white sanding sugar, it’s so sparkly!
ICING
Royal icing is made with just 3 ingredients and it’s traditional for sugar cookies, especially if you like to create fancy artwork on your cookies. It’s got a consistency almost like a glaze, and it dries hard. You can find the recipe here: Royal Icing.
FROSTING
I absolutely ADORE a thick layer of fluffy buttercream frosting on my sugar cookies! Here are a few of my favorites:
HOW TO STORE SOFT & CHEWY SUGAR COOKIES
Once these cookies are fully cooled, just slip them into an airtight container or zip-top bag. They will keep at room temperature for a week or two, or in the refrigerator for up to a month.
CAN THE DOUGH BE MADE AHEAD?
You can definitely make this dough ahead, but if you do, it’s a good idea to use a little bit less flour. As it sits, it tends to become drier, so this will compensate for that.
Form it into a log shape, and wrap it tightly with parchment paper, and it will keep in the fridge for 3 to 5 days.
One of my favorite things is to make and scoop the dough into balls, then freeze it on a baking sheet. Once it’s frozen solid, transfer it to a zip-top bag and stash it in the freezer. It will keep for around 2 months, and every time you want freshly baked cookies you can just take out what you need. I love having warm cookies, fresh from the oven, whenever the craving strikes!
TROUBLESHOOTING
If you are having difficulty getting the result you’re after, here are some tips to help you get the most perfect sugar cookies possible!
IF YOUR SUGAR COOKIES DIDN’T SPREAD
This is a common problem and I get asked about it often. Here are a few of my best tips for cookies that spread properly:
- Make sure the butter is softened. It should be room temperature, slightly cool but not cold.
- Really whip the butter and sugar together until very pale and fluffy. It should look nearly white. This takes a minimum of 5 minutes on medium-high speed. Seven minutes is even better!
- Measure the ingredients carefully and accurately. You don’t want to pack flour into the measuring cup, and you don’t want to be stingy with the baking soda. Here’s a guide for how to measure ingredients properly: How to Measure Ingredients for Baking.
- Once the flour’s gone in, be careful not to overwork the dough. Mix in the dry ingredients until just combined, then turn the mixer off. Overmixing will develop glutens that may cause the cookies to tighten up and not spread.
- Scoop the balls of dough to 1 1/2 tablespoons. Any larger than that, and they may spread too much. Any smaller, they may not spread at all.
- Bake the cookies off right away. Don’t chill the dough and don’t let it sit too long, or it will dry out, tighten up, and the cookies won’t spread.
- If all else fails, try upping the baking soda by 1/8 teaspoon.
IF YOUR SUGAR COOKIE DOUGH WAS TOO CRUMBLY
This is usually the result of letting the dough sit around too long before scooping and baking. If you know you won’t be able to finish making them right away, use a little less flour. Or you can moisten the dough back up my mixing in a few tablespoons of cream.
IF YOUR SUGAR COOKIES ARE HARD
While overmixing the dough after the flour’s gone in will definitely contribute to a tougher cookie, most times hard cookies are a result of overbaking. Pull your cookies from the oven a minute or two sooner next time, remembering that they will continue to bake and set up as they cool down.
If you really want to learn how to bake the BEST cookies, think about signing up for my free email series “5 Secrets for Baking Impossibly Soft Cookies.” There’s tons of great info here!
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Soft and Chewy Sugar Cookies
Ingredients
- 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
- 1 1/3 cup (200 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups (281.25 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
Instructions
- 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.
I don’t have cornstarch. Can I still make these
You can- they just won’t stay quite as soft. Just replace the cornstarch with an equal amount of all-purpose flour. Good luck and enjoy!
My cookie taste great they take longer then 3 to 4 minutes. Plus they are rough looking on top not nice and smooth like yours, ? HELP
The cookies should bake for 8 to 12 minutes. It’s also helpful to roll the dough into balls and then flatten them with your palms. This should help to give a smoother appearance. Good luck LaBretta!
Hi Allie!
I want to tell you that I made this sugar cookie recipe a few weeks ago and they were amazing! These are EXACTLY what comes to mind when I think of the sugar cookies my mom made for us when we were kids. Anyway, I enjoyed them so much, I couldn’t resist letting you know, that I’ll never need another sugar cookie recipe because yours is perfection! Thank you so very much, for sharing this recipe. You seem very sweet (no pun intended) and you’re cute as a button. I wish you all the best!
Sincerely,
Toria R.
Aw, thank you so much Toria! You are just the sweetest. I’m so happy you were pleased with the recipe. And I really appreciate your taking the time to click back over and leave positive feedback. Hope you have a wonderful day!
Hi! What would the recipe be for abou 12 cookies? I’m not sure the two of us could (more so need?) to eat 3 dozen! Thanks!
Hey Elizabeth! In order to halve the recipe, you’d need to split the egg in half. To do that, just beat it lightly and weigh out about 15 ounces to use in the recipe. Another option would be to freeze either the baked or unbaked cookies. I do this a lot! To freeze the dough, just portion it out with your 1.5-tablespoon scoop, and place the dough balls on a baking sheet. Freeze in a single layer, and when they’re frozen solid, transfer them to a zip-top bag. If you want to freeze already baked cookies, just place them in an airtight container. They should keep in the freezer for several weeks or even months. Hope that is helpful! Good luck and enjoy!
Hi! I’ve been looking for a recipe for cookies (I’ve never made cookies from scratch before but I really love baking so I thought I’d finally try them, (16 here, btw)) and I was just wondering, what type of measurements are you using? American or Australian (metric)/etc? because I’m kind of just looking at this like ?? 2 and 1/4 cups of flour is over 500g and a cup of sugar is 250g.
Sorry if i sound rude, ah.
You don’t sound rude at all and I’m so happy that you’re ready to try baking from scratch! I am in America so all the measurements on this site are American. If you’re not sure you can always download my free weight conversion chart. There’s a link to it in the sidebar. Thanks for the great question and good luck to you Sofia!
Delicious! Mailing to my daughter in the Navy! ⚓️❤️ Hope they are still yummy in a few days and 1500 miles. Thanks for the recipe!!
Oh wonderful! My dad was in the Navy too so I always have a soft spot in my heart for that branch of our military. Wrap them up nice and tight and they should still be delicious! And please tell your daughter I said thank you for her service!
These cookies were so amazing. When I first made the batter I was worried, but these turned out amazing! They are very fragile, but they are so soft and delicious. I put sprinkles on some and I put glaze on others.
I’m so happy you liked them Amber! Thank you so much for the positive feedback!
I ditched the cornstarch and instead used a box of vanilla instant pudding. Yummy!!
That sounds delish Misty!
My cookies turned out horrible! They were like biscuits and weren’t even sweet! They tasted salty and not good. What did I do wrong?
Hm, that’s tough for me to know without having watched you make them. Is it possible that the full amount of sugar didn’t go in? Or did you maybe use table salt instead of kosher salt? Table salt has smaller grains so it measures a lot differently than kosher. Sorry you had trouble Ethan!
Oh thank you I just realized that I thought granulated sugar was powdered sugar so I used that instead of granulated. That’s why it wasn’t sweet and did not bake correctly. Thank you for the recipe. I will try it again soon.
I’m glad I was able to help Ethan! Hope you have better luck next time 🙂
How big do the cookies turn out in the end? We’re thinking about adding frosting, but we don’t know how much to get. These look great!
Hey Jasmyne! They bake up about 2 1/2 to 3 inches in diameter. Hope you enjoy!
The recipe called for corn starch but it was never entered. Was this incorrect?
Sorry about that Denise! It goes in along with the flour. Thanks for the heads up; I’m fixing it now.
Hi Allie! I’m looking at your recipe and it calls for a 1/4 c. cornstarch but there’s no reference to it the directions for the recipe. Should it be added in with the flour, baking soda, and salt? Thanks!
It should! So sorry for the oversight Katie- I’m fixing the recipe card now!
Hi- I noticed in the recipe it says 1/4 C of cornstarch but I don’t see that listed anywhere in the description…what is the purpose of that ingredient? Thanks!
Hey Jen! So sorry for that typo- the cornstarch should go in along with the flour and leavening. It helps to keep the cookies soft. I’m updating the recipe card now!
I was looking for a sugar cookie recipe to make desert pizza with and I thought a soft chewy one would be good but is the dough going to be to soft in the middle and not hold up to the toppings.
Hey Linda! This recipe does yield a soft, chewy cookie, so if you’re looking for something sturdier, I’d check out this one: https://bakingamoment.com/how-to-bake-easy-and-delicious-cutout-cookies-with-neat-edges/. It’s more tender-crisp, like a shortbread. Good luck!
I made your recipe and though they dont look like the picture they came out yummy and I even added peanut butter to some of the dough and they also came out great too
That sounds fantastic! So happy you enjoyed, Laurel!
Hey, I tried this recipe and over baked them to golden all over Haha. But they still make great cookies for the cookie jar, Didnt last long tho. Came out delicious regardless.
So glad you enjoyed! Thanks for the great feedback!