There's something timeless about a really good sugar cookie. Not the crunchy kind that snaps in half, but the soft, tender ones that stay chewy in the center and practically melt as you take a bite. These Soft and Chewy Sugar Cookies are the kind I grew up with-the ones that came out of the oven slightly puffed, smelled like butter and vanilla, and were almost impossible to wait for while they cooled.
This recipe is my go-to whenever I need a dependable, classic cookie that everyone loves. They're simple, comforting, and endlessly versatile. Whether you're baking for a holiday tray, a school event, or just because the craving hits, these cookies deliver that perfect balance of sweetness, softness, and nostalgic charm.
Why You'll Love Soft and Chewy Sugar Cookies
- Soft centers with lightly crisp edges
- Classic sugar cookie flavor that never goes out of style
- Easy pantry ingredients, nothing fancy required
- Perfect for rolling in sugar or decorating later
- Quick to make, ready in under 30 minutes
- Family-friendly recipe loved by kids and adults alike
Ingredients You'll Need
- 2 ¾ cups all-purpose flour
Gives the cookies structure while keeping them tender. - 1 teaspoon baking soda
Helps the cookies spread just enough for that chewy texture. - ½ teaspoon baking powder
Adds a touch of lift so the cookies stay soft instead of dense. - ¼ teaspoon salt
Balances the sweetness and enhances flavor. - 1 cup unsalted butter, softened
Soft butter is essential for a smooth dough and rich flavor. - 1 ½ cups granulated sugar
Sweetens the cookies and helps create crisp edges. - 1 large egg
Binds the dough and adds moisture. - 2 teaspoons vanilla extract
Gives that warm, classic sugar cookie aroma. - 3 tablespoons milk
Keeps the dough soft and the cookies tender. - Extra granulated sugar for rolling
Adds sparkle and a subtle crunch on the outside.
Step-by-Step Instructions
- Preheat the oven
- Preheat your oven to 375°F (190°C).
- Leave baking sheets ungreased or line with parchment if preferred.
- Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Set aside.
- Cream butter and sugar
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- This step helps create a soft, chewy texture.
- Add wet ingredients
- Beat in the egg until fully incorporated.
- Mix in the vanilla extract and milk until smooth.
- Combine wet and dry
- Gradually add the dry ingredients to the wet mixture.
- Mix just until combined-overmixing can make cookies tough.
- Shape the dough
- Scoop tablespoon-sized portions of dough and roll into balls between your palms.
- Roll in sugar
- Roll each dough ball in granulated sugar until fully coated.
- Arrange on baking sheet
- Place cookies about 2 inches apart to allow for gentle spreading.
- Bake
- Bake for 8-10 minutes, until the edges are lightly golden but centers still look soft.
- The cookies will continue to set as they cool.
- Cool properly
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Serving and Storage Tips
How to Serve
- Serve these cookies slightly warm for extra softness.
- Enjoy with a glass of cold milk, coffee, or tea.
- Add them to cookie trays alongside chocolate chip or peanut butter cookies.
- Drizzle with a simple glaze or frost for special occasions.
How to Store
- Room temperature: Store in an airtight container for up to 5 days.
- Softness trick: Add a slice of bread to the container to keep cookies chewy.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature.
- Dough storage: Dough can be refrigerated for 2 days or frozen in balls for easy baking later.
Helpful Notes
- Room temperature butter matters:
Butter that's too cold won't cream properly, and melted butter causes spreading. - Chilling helps:
If you prefer thicker cookies, chill the dough for 30 minutes before baking. - Don't overbake:
Pull cookies while centers still look slightly underdone for the softest texture. - Even size matters:
Use a cookie scoop for uniform cookies that bake evenly. - Flavor variations:
- Add almond extract for a bakery-style twist.
- Roll in cinnamon sugar instead of plain sugar.
- Stir in sprinkles for funfetti sugar cookies.
Frequently Asked Questions
- Why did my cookies turn out hard?
They were likely overbaked or had too much flour. - Can I make these ahead of time?
Yes, the dough and baked cookies both store well. - Do these cookies spread a lot?
They spread moderately-chilling helps control spreading. - Can I decorate these cookies?
Absolutely! They're a great base for icing or frosting. - How do I keep them soft?
Store airtight and add a slice of bread to the container.
Final Thoughts
These Soft and Chewy Sugar Cookies are the kind of recipe every home baker should have tucked away. I've made them countless times-adjusting baking times, chilling the dough, and testing textures-and they always come out just right. They're simple, reliable, and endlessly comforting.
Soft and Chewy Sugar Cookies
Soft and Chewy Sugar Cookies are a classic homemade treat with buttery flavor, tender centers, and lightly crisp edges. Rolled in sugar and baked just until set, these cookies are quick, simple, and perfect for everyday baking or special occasions.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- Granulated sugar for rolling
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each dough ball in granulated sugar.
- Place cookies 2 inches apart on an ungreased baking sheet.
- Bake for 8-10 minutes, until edges are lightly golden and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room-temperature butter for the smoothest dough and best texture.
- Chill dough for 30 minutes if thicker cookies are preferred.
- Do not overbake-cookies will continue to set as they cool.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months or freeze dough balls for fresh baking later.
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