If you love a cookie with crisp, sugary edges and plush, soft centers, these Chewy Sugar Cookies are your new go-to. The dough comes together in minutes, and the vanilla perfume that fills the kitchen is pure nostalgia. Pour a glass of milk and get ready to bake a cozy batch.
Why You’ll Love This Chewy Sugar Cookies
- Perfect texture balance with lightly crisp edges and tender, chewy centers.
- No fancy equipment and no chill required for everyday baking.
- Classic vanilla flavor with a glittery sugar crust that looks bakery-worthy.
- Reliable, repeatable results with simple pantry staples.
- Easy to customize with citrus, almond, or festive sugars.
Chewy Sugar Cookies Ingredients & Substitutions
- All-purpose flour: 2 3/4 cups (330 g). Substitute a quality 1:1 gluten-free blend if needed.
- Baking soda: 1 teaspoon. Helps spread and browning for chewy edges.
- Baking powder: 1/2 teaspoon. Gives a gentle lift so cookies stay soft.
- Fine sea salt: 1/2 teaspoon. Balances sweetness.
- Unsalted butter, softened: 1 cup (227 g). Salted butter works if you reduce added salt to a pinch.
- Granulated sugar: 1 1/2 cups (300 g), plus extra for rolling. Superfine sugar yields a slightly more delicate crumb.
- Large egg, room temperature: 1. For extra chew, add 1 additional egg yolk.
- Pure vanilla extract: 2 teaspoons. Swap part for almond extract if you like.
- Optional for extra chew and shine: 1 tablespoon light corn syrup or honey.
Ingredient notes: Measure flour by fluffing, spooning into the cup, and leveling. Too much flour equals cakey, dry cookies. Room temperature butter should dent easily but not feel greasy.
Step-by-Step Instructions to Make Chewy Sugar Cookies
1. Prep the pans and oven
Heat oven to 350°F (177°C). Line 2 baking sheets with parchment. Pour about 1/3 cup granulated sugar into a shallow bowl for rolling.
2. Whisk dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, and salt until evenly combined.
3. Cream butter and sugar
In a large bowl with a hand mixer or stand mixer fitted with the paddle, beat butter and sugar on medium for 2 to 3 minutes until pale and fluffy. Scrape the bowl as needed.
4. Add egg and vanilla
Beat in the egg, vanilla, and optional corn syrup until smooth and satiny, about 30 seconds. If using an extra yolk for extra chew, add it now.
5. Bring the dough together
Add dry ingredients in two additions on low speed, mixing just until no dry streaks remain. The dough should be soft and scoopable, not sticky.
6. Scoop and sugar-coat
Using a 1 1/2 tablespoon scoop (about 30 g), portion dough, roll into balls, and toss in the bowl of sugar to coat. Place 2 inches apart on prepared sheets.
7. Bake to just-set
Bake 8 to 10 minutes, until edges look set and lightly golden and centers are slightly puffed but still pale. Do not overbake. Cookies will continue to set as they cool.
8. Cool for the perfect chew
Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. For pretty crinkles, gently tap the sheet on the counter right after baking.
Tips for Success
- Watch the edges, not the color. Pull them when edges set and centers look soft.
- Measure flour accurately. Spoon and level for the best chewy texture.
- Room temp matters. Soft butter and a room temp egg help the dough emulsify.
- Pan choice counts. Light-colored aluminum sheets bake more evenly than dark pans.
- Chill if needed. If your kitchen is warm or dough feels sticky, chill 20 to 30 minutes for thicker cookies.
Variations of Chewy Sugar Cookies
- Lemon sugar: Add 1 tablespoon finely grated lemon zest and roll in lemon zest sugar.
- Almond bakery style: Swap 1/2 teaspoon of the vanilla for almond extract and top with sliced almonds.
- Brown butter: Brown the butter, cool to solid but soft, then proceed for nutty depth.
- Confetti: Fold in 1/3 cup rainbow sprinkles and roll in sanding sugar.
- Gluten-free: Use a 1:1 gluten-free baking flour and let the dough rest 10 minutes before scooping.
Serving Suggestions: What to Pair with Chewy Sugar Cookies
- Classic combo: Cold milk or hot cocoa.
- Coffee break: A latte or vanilla iced coffee to echo the cookie’s flavor.
- Dessert board: Fresh berries, dark chocolate squares, and these cookies for contrast.
- Ice cream sandwiches: Vanilla bean or strawberry ice cream between two cookies.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 4 days with a slice of bread or apple peel to keep moisture.
- Freeze baked cookies: Up to 2 months. Thaw at room temp. Refresh at 275°F for 3 to 4 minutes.
- Freeze dough balls: Freeze on a sheet, then bag up to 2 months. Bake from frozen at 350°F adding 1 to 2 minutes.
- Make ahead: Dough holds in the fridge up to 48 hours. Let sit 15 minutes before scooping if very firm.
Memories Made Around the Table
These were the cookies my siblings and I made on school nights, rolling dough in sugar while the oven warmed the house. Every sparkly bite still tastes like home.
FAQs
Why are my sugar cookies hard instead of chewy? Overbaking is the usual culprit. Pull them when edges are set and centers look soft. Too much flour can also dry them out.
Do I need to chill the dough? Not required for this recipe. Chill 20 to 30 minutes only if your dough is sticky or your kitchen is warm for thicker cookies.
How do I keep them from spreading too much? Use room temp butter, not melted. Weigh your flour, and bake on cool sheets lined with parchment, not silicone mats if you struggle with spreading.
Can I frost these? Yes. A simple vanilla glaze or cream cheese frosting is lovely. Let cookies cool completely before frosting.
How big can I make them? For bakery-size, scoop 3 tablespoons of dough and bake 10 to 12 minutes. Leave extra space on the sheet.
Final Thoughts
With a sparkly sugar crust and soft, chewy centers, these cookies are pure comfort. Keep this recipe handy for last-minute cravings, holiday trays, and every sweet moment in between.
Chewy Sugar Cookies: Soft, Sparkly, Irresistible
Equipment
- 2 Baking Sheet light-colored aluminum recommended
- 1 Parchment Paper to line pans
- 1 Hand mixer or stand mixer with paddle
- 2 Mixing Bowl
- 1 Cookie scoop 1 1/2 tablespoon (about 30 g)
- 1 Wire rack
- 1 Shallow bowl for rolling sugar
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon light corn syrup or honey optional, for extra chew and shine
For Rolling
- 0.33 cup granulated sugar for coating
Instructions
- Heat oven to 350°F (177°C). Line 2 baking sheets with parchment. Pour about 1/3 cup granulated sugar into a shallow bowl for rolling.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt until evenly combined.
- In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat butter and sugar on medium for 2 to 3 minutes until pale and fluffy. Scrape the bowl as needed.
- Beat in the egg, vanilla, and optional corn syrup until smooth and satiny, about 30 seconds. If using an extra yolk for extra chew, add it now.
- Add the dry ingredients in two additions on low speed, mixing just until no dry streaks remain. The dough should be soft and scoopable, not sticky.
- Using a 1 1/2 tablespoon scoop (about 30 g), portion dough, roll into balls, and toss in the bowl of sugar to coat. Place 2 inches apart on prepared sheets.
- Bake 8 to 10 minutes, until edges look set and lightly golden and centers are slightly puffed but still pale. Do not overbake. Cookies will continue to set as they cool.
- Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. For pretty crinkles, gently tap the sheet on the counter right after baking.