Best Soft Chewy Sugar Cookies
on Nov 27, 2020, Updated Jan 30, 2025
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Simple, unshow-offy sugar cookies are not to be understimated.
We love our sugar cookies so very much. Humble and show-offy, just a perfectly satisfying cookie. And they are so easy to make from scratch.
You may eat all of these cookies before you even have a chance to pair them with something. But, if you have time to think ahead, eat these alongside an Espresso Martini, Homemade (Eggless!) Egg Nog, or Coquito. For a kids’ party, sugar cookies plus some vanilla or Oreo milkshakes would make the crowd go wild.
Table of Contents
Simple, unshow-offy sugar cookies are not to be underestimated.
Good question! The answer is it’s up to you and what you and your people like. The baking time for these chewy sugar cookies is important because it’s a key factor in producing a chewier cookie vs. a crunchier one.
You may have to play around a bit to determine what amount of time results in your idea of a perfect sugar cookie. This is a pleasant chore. If you want crispier sugar cookies, add a couple of minutes of baking time; it’s that simple.
Your cookies will be quite soft when you remove them from the oven. That is because they continue to firm up for about 15 minutes after they come out of the oven. As the cookies cool, the liquified sugars will harden, creating a more stable cookie.
Ingredients
- All-purpose flour
- Baking soda and baking powder – The combination allows the cookies to have a beautiful rise and fluffiness.
- Unsalted butter – Bring it to room temperature before blending.
- Granulated sugar – Used in the cookies and also to roll them in for a beautifully crunchy exterior.
- Confectioners’ sugar – For a lighter and more fluffy texture.
- Eggs
- Pure vanilla extract
How to Make Classic Sugar Cookies
- Mix the dry ingredients: Whisk together the flour, baking soda, baking powder, and salt.
- Combine all the ingredients: Cream together the butter, 3/4 cup of the granulated sugar, and the confectioners’ sugar with an electric mixer or in a stand mixer. Add the eggs one at a time, beating until each is incorporated. Add the vanilla and mix until the batter is very light. Gradually add the flour mixture, mixing each addition until blended.
- Roll the cookies in sugar: Place the remaining 1/2 cup of granulated sugar in a shallow bowl. Roll pieces of dough into 1 1/2-inch balls and roll each ball of dough in the sugar.
- Bake and enjoy: Arrange the balls of dough about 3 inches apart on ungreased baking sheets and gently press them down with your palm or the bottom of a glass. Bake the cookies for 11 to 14 minutes at 375 degrees F. Remove from the oven and let the cookies firm up for a few minutes before transferring to a wire rack. Enjoy!
Make Ahead Sugar Cookie Dough
If the cookie dough is very soft, you can refrigerate it for 20 to 30 minutes so that it firms up a bit and is easier to handle. You can also store the dough in a well-covered bowl or airtight container for 3 days before bringing it to cool room temperature, rolling, and baking.
Storage
These will keep in a tightly sealed container for 3 to 4 days at room temperature. They’re perfect for bake sales and birthday parties!
What to Serve with Chewy Sugar Cookies
More Delicious Cookie Recipes
- Snickerdoodles
- Gingersnaps
- Big Fat Chocolate Chunk Cookies
- Soft Chocolate Pumpkin Cookies
- Pumpkin Cookies
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Best Soft Chewy Sugar Cookies
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cups (2 sticks) unsalted butter (at room temperature)
- ¾ cup granulated sugar (plus 1/⁄2 cup for rolling out the cookies; optional)
- ½ cup confectioners’ sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Position two oven racks so that they divide the oven into thirds, and preheat the oven to 375 F.
- Place the flour, baking soda, baking powder, and salt in a medium-size mixing bowl and whisk to mix. Set the flour mixture aside.
- Place the butter, 3/4 cup of the granulated sugar, and the confectioners’ sugar in a large mixing bowl and, using an electric mixer, beat them on medium speed until light and fluffy, about 2 minutes. Scrape down the side of the bowl and add the eggs one at a time, beating until each is incorporated. Add the vanilla and mix until the batter is very light and smooth, about 2 minutes longer. Gradually add the flour mixture, mixing each addition until blended.
- Place the remaining 1/2 cup of granulated sugar, if using, in a shallow bowl. Roll pieces of dough into 1 1/2-inch balls; they’ll be sticky and soft and don’t have to be perfectly round at all. Roll each ball of dough in the sugar, then arrange them about 3 inches apart on ungreased baking sheets. You’ll probably fit 12 cookies on each baking sheet, so it will take at least three baking sheets for all of the cookies. You’ll want to bake two sheets at a time, placing one on the top rack and one on the bottom.
- After you have placed all of the balls on the baking sheets, using your palm, gently press down on each ball until it is about 1/3-inch thick (this is enjoyable to do, very satisfying somehow).
- Bake the cookies for 11 to 14 minutes, depending on how chewy or crisp you like them. I like them chewy, hence the name of the recipe, so I bake them for the shorter time. The cookies will still be very pale when they are done, so don’t think you should be waiting for them to turn golden brown.
- Remove the baking sheets from the oven and let the cookies sit on them for about 1 minute to firm up a bit. Using a spatula, transfer the cookies to wire racks to finish cooling.
Notes
- If the cookie dough is very soft, you can refrigerate it for 20 to 30 minutes so that it firms up a bit and is easier to handle.
- You don’t have to roll the little balls of dough in granulated sugar. This adds that extra something and children find it entertaining to do, but if you’re not in the mood, just skip it. The balls of dough will be a bit sticky when you press them flat, so instead of using your palm you may want to butter the bottom of a glass and use that to press the cookies down.
- These sugar cookies will keep in a tightly sealed container for 3 to 4 days.
love that these have chew to them!!
All I have to say here is yum yum yum! Great recipes to put into the plan. Thank you!
This cookie is simply perfect. We love it as a base for ice cream sandwiches.