Tessa’s Recipe Rundown
Taste: The perfect amount of sweetness.
Texture: My favorite part, each bite is the ideal balance between soft and chewy.
Ease: Super easy 30-minute sugar cookie recipe with no chilling required.
Why You’ll Love This Recipe: Fun, simple, and perfect for holidays from Christmas to Valentine’s Day, even 4th of July. Everyone LOVES these cookies.
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Not to boast, but everyone who has tasted or made this sugar cookie recipe has said it became their instant favorite!! It took weeks of testing to get it just right.
These Soft & Chewy Sugar Cookies require NO CHILLING and are incredibly easy to bake up.
Reader Love
Delicious! Just made these with my 3 year old daughter. Easy to follow recipe and will be my go-to for sugar cookies! Only difference was adding rainbow sprinkles (the round ones) to the sugar to roll the balls in before baking.
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This recipe is perfect for your Christmas cookie boxes or just enjoying with a glass of milk. If it’s a warmer time of year, it also makes a great base for ice cream sandwiches!
Originally, I had created a recipe with cream cheese that was ultra-soft. However, I found that it would become claggy, and each bite would get stuck to the roof of your mouth.
After many rounds of recipe testing, I finally nailed an easy sugar cookie recipe that’s soft and chewy (and STAYS soft) and has that perfect sparkly crackled top.
Sprinkle of Science
Ingredients Notes
- All-purpose flour – Make sure to weigh your flour accurately. If you add too much flour, your cookies won’t spread at all and won’t be soft or chewy.
- Baking powder – This gives the sugar cookies lift, without adding too much spread or browning.
- Fine sea salt – So important to balance the sweetness!
- Unsalted butter – It’s important that your butter is at a cool room temperature (around 67°F), otherwise your cookies may spread.
- Granulated sugar – The star ingredient! Don’t reduce the sugar – find out why here and peek the image below.
- Eggs – One whole egg with an extra egg yolk lends richness and chewiness to the texture. Make sure they’re at room temperature.
- Vanilla extract – No sugar cookie recipe is complete without the flavor of vanilla extract.
Keys to SOFT Cookies
- The extra egg yolk helps to add more moisture and richness, for a soft and chewy texture.
- The other trick is found in the size of the dough ball…. a whole 3 tablespoons in each! This creates larger cookies that spread out perfectly with ultra-soft centers.
- Whatever you do, don’t overbake this sugar cookie recipe. They should still look ever so slightly ‘wet’ in the center when you pull them from the oven.
How to Prevent Cookie Spreading
To prevent flat sugar cookies that spread into little puddles, it’s important to make sure your butter is at a COOL room temperature.
Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F.
Crinkly Tops in Sugar Cookies
Besides rolling in sugar, baking powder is one ingredient that gives these cookies their characteristic cracks, so make sure your baking powder is fresh.
TIP: When the cookies are piping hot out of the oven, use a round cookie cutter to swirl around the edges of each cookie to re-shape into a perfect circle and enhance those crinkly tops.
The Best Baking Sheet for Cookies
The below photo features cookies from the same exact batch of dough, baked for the same amount of time at the same temperature.
2. Wilton Non-Stick: browned heavily with less spread
3. Walmart Mainstays: pale cookies, pan warped and rusted
4. Viking Ceramic Lined: cookies burnt on the bottom
5. Nordicware Unlined Aluminum: my favorite Goldilocks pan*
6. OXO Gold Nonstick: browned heavily with less spread
A light-colored aluminum half sheet pan is my favorite for baking cookies. Avoid dark nonstick pans altogether, they brown too much and may burn the bottoms of your cookies. Check out my Baking Pans 101 post for all the surprising details.
Do You Need to Chill the Dough?
It’s not required, baking immediately after mixing will result in absolutely delicious cookies.
However, if time permits, chilling the scooped dough in an airtight container for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Roll in sugar after chilling otherwise the sugar will absorb into the dough. Learn more about chilling cookie dough here.
What Temperature and How Long to Bake
Bake at 350°F for 10 to 12 minute, or until the sugar cookies are set and are just beginning to brown around the edges, for classic thick & chewy sugar cookies.
The higher the temperature and/or the longer you bake, the crispier your cookies will be.
If you like really soft, almost dough-y cookies, bake at 325°F, adding a few minutes to the bake time.
How to Store Cookies to Keep Soft
Store sugar cookies in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla, apple wedge, or piece of bread to keep them soft for longer.
Freezing
This sugar cookie recipe freezes beautifully. Freeze the uncoated, pre-portioned balls of cookie dough in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag. Allow them to thaw overnight in the fridge or for 30-60 minutes at room temperature, then bake as directed below.
FAQs
Can I Make This Recipe With a Hand Mixer?
Yes! A hand mixer will work just as well as a stand mixer.
Can This Recipe be Used For Cut-out Cookies?
No, this sugar cookie recipe was designed for simple drop-style cookies. If you want cookie cutter sugar cookies instead, check out my Cut Out Sugar Cookie recipe here.
Why use a cookie scoop?
It makes quick and easy work of portioning the dough uniformly so no one fights over the biggest cookie. I love using a 3-Tablespoon size cookie scoop for this sugar cookie recipe. Learn more about Cookie Scoops and how to use them here!
Can I add almond extract?
Yes! Feel free to add 1/2 – 1 teaspoon almond extract for a fun twist.
Can I use salted butter?
Yes, either omit the salt entirely, or reduce the amount to 1/2 teaspoon.
How to Decorate Drop-Style Sugar Cookies?
This is totally optional, as these cookies are so pretty by themselves – but if you want to make them a more colorful treat, here some ideas:
-Roll the balls of dough in colored sugar before baking.
-Fold in 1/4-1/2 cup of multi-colored jimmies or holiday jimmies or sprinkles as a last addition to the dough.
-Use my Best Buttercream Frosting recipe for decorating.
-Another favorite is my Best Cream Cheese Frosting recipe!
Parchment Paper or Silicone Baking Mats for Cookies?
I prefer parchment paper for cookies over silicone mats, it’s easier and quicker to clean up. Learn about parchment vs. Silicone mats here.
Whatever you do, never use nonstick cooking spray when baking cookies. This will lead to too much browning and spread (hello, burnt cookie puddles).
Soft and Chewy Sugar Cookies
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Ingredients
- 2½ cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt to combine.
- In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
- Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
- Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Best drop sugar cookie recipe I’ve tried so far! I did 3 tablespoon balls as suggested, but they spread out a lot and made giant cookies I had to break in half to eat LOL. But they were super chewy and soft inside, which was great. I had to get aluminium-free baking powder as the recipe called for 2 teaspoons, and regular baking powder left a really bitter taste in the first batch.
I recently attempted to make this again, and made the balls about 1-2 tablespoons big, and although they didn’t spread out much, they made cute-sized biscuits that were still absolutely delicious and slightly chewy, but not as soft as the spread out cookies. It’s interesting to see how bigger the ball, the more it spreads out. In any case, thank you for such a gorgeous recipe! I’ve frozen the other half of the dough and can’t wait to make these again.
Followed to the letter. These are horrible. No flavor & they were falling apart. So disappointed!
These cookies were delicious!! Although I changed one thing they still were amazing!
I increased the vanilla to 1 1/2 tsp. And I added 1/8 tsp almond extract. I rolled the dough balls in a mix of sparkling sugar and regular sugar then jimmies, but not too many. I chilled the dough over night. Best cookies ever..I cooked till the edges are slightly brown which makes the edges crisp but the middles are soft.
I absolutely added the colored jimmies, just under half a cup. After they cooled, i drizzled a little white chocolate on top. I’m deleting the previous sugar cookie recipe that I was using. I may add a bit of lemon zest next time. These are great and look pretty.
I bet they were so pretty with the colored jimmies and white chocolate drizzle! And lemon zest sounds delicious. So happy you enjoyed them, Cyndy!
Turned out really well thanks!!
I enjoyed the sugar cookies.thanks for sharing your recepie
Hi, These cookies are heavenly. So good that in spite of me being in a diet for cholesterol I ate two of them right away. I tried other recipe last month but nothing like this one. The only thing I change was not rolling the cookies in sugar. I will keep this recipe in my file. Thanks.
really really good!!! i browned the butter first (i always do this when i make cookies) and then let it cool at room temperature until it solidified completely. i also included 1tsp of cornstarch to the dry ingredients (helps make the cookies even softer) and used 1tbsp of vanilla extract instead of 1tsp. I also used a scale to measure out the dough into 64g portions which i baked at 350 for 14 mis. BEST SUGAR COOKIES EVER, highly recommend them!
Why brown butter 1st? Also how long to cook butter ?
Im a memawl of 4 grandbabies that now live with me. My 1st time meeting them they were in my care… and their father in jail my daughter ive been desperately searching for, for 5 years. Was in my arms. Im trying to master this cookie recipe with my beautiful babies and I want to explain why brown the butter.
Browning butter gives it an almost ‘nutty’ flavor that tastes great in baked goods–it can ready deepen the flavor of cookies. I recommend giving it a try at least once! You essentially toast the milk fat in the butter. I would recommend going to Youtube and searching “How to brown butter,” because it can be a tedious process and seeing someone walk through the steps + the visual cues to look out for can be insanely helpful.
Best of luck to you and your grandbabies!
These cookies were AMAZING 10/10 recommended!!!
The first batch was really good
But we might have left the others in for a bit too long… (they were BLACK)
They were black. Clarify please.
Amazing! But we might have baked them to long.
These were delicious! I’m super sensitive to salt taste, so I would probably only use 1/2 tsp of salt in the future. My kids loved them! Will definitely be making again.