These Soft and Chewy Sugar Cookies are the cozy, bakery-style treat you can whip up any night of the week. Tender middles, lightly crisp edges, and that signature sugary sparkle make them irresistible. No chill time needed, just pure cookie joy.
Why You’ll Love This Soft and Chewy Sugar Cookies
- Soft centers with delicate, crisp edges for the perfect bite.
- No chill required, so cookies are in the oven fast.
- Made with pantry staples and easy-to-follow steps.
- Roll in sugar for sparkle or customize with flavors and sprinkles.
- Stay soft for days with my pro storage tips.
Soft and Chewy Sugar Cookies Ingredients & Substitutions
- 3/4 cup unsalted butter, softened to cool room temp (170 g). Sub: salted butter and reduce added salt to a pinch.
- 1 cup granulated sugar (200 g), plus 1/3 cup for rolling. Sub: use coarse sanding sugar for extra crunch.
- 1 large egg, room temp. Sub: 3 tbsp aquafaba or a flax egg for an egg-free variation, texture will be slightly different.
- 1 large egg yolk, room temp. Adds richness and chew. Sub: omit yolk and add 1 tablespoon milk if needed for texture.
- 2 teaspoons pure vanilla extract. Sub: vanilla bean paste or 1 teaspoon almond extract for bakery vibes.
- 2 1/4 cups all-purpose flour (270 g). Sub: a 1:1 gluten-free baking blend with xanthan gum; chill dough 30 minutes.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon fine sea salt. Sub: kosher salt, slightly heaped.
- 1 teaspoon cornstarch for extra softness, optional but lovely.
Step-by-Step Instructions to Make Soft and Chewy Sugar Cookies
Preheat and Prep
Heat oven to 350°F or 175°C. Line 2 light-colored sheet pans with parchment. Set a shallow bowl of granulated sugar nearby for rolling.
Whisk the Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, and cornstarch to combine and break up any lumps.
Cream Butter and Sugar
In a large bowl with a hand mixer or stand mixer fitted with the paddle, beat butter and 1 cup sugar on medium speed for 2 to 3 minutes until pale and fluffy. Proper aeration gives those pretty crackly tops.
Add Egg, Yolk, and Vanilla
Beat in the egg, egg yolk, and vanilla until glossy and fully combined, about 30 to 45 seconds. Scrape down the bowl as needed.
Bring the Dough Together
Add the dry ingredients in two additions on low speed, mixing just until the flour disappears. The dough should be soft and scoopable, not sticky. If it feels sticky or warm, chill 20 minutes.
Scoop and Sugar-Coat
Use a #40 scoop or 1 1/2 tablespoons of dough per cookie. Roll into balls, then toss in sugar to coat. For nice crinkles, gently press each ball to about 1/2 inch thick with the bottom of a sugared glass.
Bake
Arrange 2 inches apart and bake 8 to 10 minutes. Edges should look set and the centers puffy and pale. Pull them before they look fully done to keep them soft.
Cool
Cool on the sheet pan for 5 minutes, then transfer to a rack to finish cooling. The cookies will set up as they rest.
Tips for Success
- Measure with a scale for spot-on texture. Too much flour makes dry cookies.
- Use butter at cool room temp, about 65°F. It should dent easily, not feel greasy.
- Do not overbake. Pale centers are perfect and will set as they cool.
- Use light-colored sheet pans for even bottoms. Dark pans brown faster.
- For thicker cookies, chill scooped dough 30 minutes before baking.
Variations of Soft and Chewy Sugar Cookies
- Lemon Sugar: Add 1 tablespoon fresh lemon zest to the sugar before creaming; finish with lemon sugar for rolling.
- Almond Bakery Style: Swap 1 teaspoon vanilla for almond extract and top with sliced almonds.
- Brown Butter: Brown the butter and cool to solid, then proceed. Expect deeper, toasty flavor and slightly crisper edges.
- Funfetti: Fold in 1/3 cup rainbow sprinkles and use sanding sugar for rolling.
- Frosted: Spread with vanilla buttercream and add seasonal sprinkles for holidays.
Serving Suggestions: What to Pair with Soft and Chewy Sugar Cookies
- A cold glass of milk or a latte to balance the sweetness.
- Vanilla ice cream for simple sandwich cookies.
- Fresh berries for a bright, juicy contrast.
- Hot cocoa or chai for cozy evenings.
- Cookie boards with snickerdoodles and chocolate chips for variety.
Storage & Reheating Instructions
- Room Temperature: Store in an airtight container up to 4 days. Add a slice of soft bread to keep them plush.
- Freeze Baked Cookies: Freeze in layers with parchment up to 2 months. Thaw at room temp 20 minutes.
- Freeze Dough Balls: Freeze sugar-rolled dough balls on a tray, then bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
- Rewarm: For that fresh-baked feel, heat cookies at 275°F for 4 to 5 minutes or microwave 8 to 10 seconds.
Memories Made Around the Table
Growing up, my mom kept a tin of sugar cookies by the breadbox, their tops sparkling like little stars. One warm cookie after school was the quiet pause that made the whole day feel sweeter.
FAQs
Do I need to chill the dough? Not required. If your kitchen is warm or you want thicker cookies, chill the scooped dough for 20 to 30 minutes.
Why did my cookies turn out dry or cakey? Most often it is too much flour or overbaking. Weigh the flour and pull cookies when the centers still look pale and puffy.
Can I use brown sugar? For a caramel note and extra chew, replace 1/4 cup of the granulated sugar with light brown sugar. Texture will be slightly denser.
Can I make them gluten-free? Yes, use a 1:1 gluten-free baking flour with xanthan gum and chill the dough 30 minutes before baking.
Salted vs unsalted butter? Both work. With salted butter, reduce the added salt to a pinch and taste the dough to balance sweetness.
Final Thoughts
These Soft and Chewy Sugar Cookies deliver bakery-worthy texture with true homemade comfort. Keep this recipe close, and you will always be just a few steps from a warm, sugary treat.
Soft and Chewy Sugar Cookies (No Chill)
Equipment
- 2 light-colored sheet pans lined with parchment
- 2 Parchment Paper
- 1 hand mixer or stand mixer with paddle
- 1 #40 cookie scoop (1 1/2 tbsp)
- 1 Wire cooling rack
- 2 Mixing Bowls one medium, one large
- 1 Whisk
Ingredients
Cookies
- 0.75 cup unsalted butter softened to cool room temp
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 teaspoon cornstarch optional
For Rolling
- 0.33 cup granulated sugar for rolling
Instructions
Preheat and Prep
- Heat oven to 350°F (175°C). Line 2 light-colored sheet pans with parchment. Set a shallow bowl of granulated sugar nearby for rolling.
Whisk the Dry Ingredients
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and cornstarch to combine and break up any lumps.
Cream Butter and Sugar
- In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat butter and 1 cup sugar on medium speed for 2 to 3 minutes until pale and fluffy.
Add Egg, Yolk, and Vanilla
- Beat in the egg, egg yolk, and vanilla until glossy and fully combined, about 30 to 45 seconds. Scrape the bowl as needed.
Bring the Dough Together
- Add the dry ingredients in two additions on low speed, mixing just until the flour disappears. Dough should be soft and scoopable, not sticky. If sticky or warm, chill 20 minutes.
Scoop and Sugar-Coat
- Use a #40 scoop (about 1 1/2 tablespoons) per cookie. Roll into balls, then toss in sugar to coat. For nice crinkles, gently press each ball to about 1/2 inch thick with the bottom of a sugared glass.
Bake
- Arrange 2 inches apart and bake 8 to 10 minutes, until edges look set and centers are puffy and pale. Pull before they look fully done to keep them soft.
Cool
- Cool on the sheet pan for 5 minutes, then transfer to a rack to finish cooling. Cookies will set up as they rest.