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.
Hi i would like to make a chewy peppermint sugar cookie. I was going to add peppermint extract and Andes peppermint crunch pieces which is peppermint and white chocolate. Can i use this as a base recipe like how you add the sprinkles/jimmies? Thank you. I love a sugar cookie that is chewy, a lil doughy and almost undercooked in the center.
Absolutely loved this recipe! I’m an awful cook yet somehow managed to bake these right. Co-workers ate the entire supply and asked for the recipe. Thank you so much for making this possible!
are these cookies good for decorating with frosting for an activity?
I love this recipe but when I make them they are soft and chewy when they come out but as soon as they cool they are hard. What am I doing wrong???
Hi Leanora! Cookies continue to cook on baking sheets, even after they’re pulled from the oven. Try baking yours for a minute or two less next time and see if that helps!
If I wanted to add holiday sprinkles into the dough would I need to change anything about the recipe?
Nope! You can fold in 1/4-1/2 cup of festive jimmie sprinkles right into the dough! See “How to Decorate Drop-Style Sugar Cookies” just above the recipe for more ideas 🙂
I make these cookies every year, super easy and we all love them ! We made them green last year and added little red haribo sweets hearts at the end for Grinch theme !
I just made this recipe and the cookies are so soft and chewy! I will say though that my cookie didn’t spread very much and I don’t know what I did wrong but they are still delicious!
These came out so amazing. Soft, chewy and perfect 💛 Is there a way to make these lemon flavored? Thanks! 🍋
So happy you loved them! While our team hasn’t tried this, other readers have successfully added lemon juice/extract in place of the vanilla and some zest to the dough! You could even drizzle or dip in a lemon glaze (like our Glazed Lemon Cookies recipe). Let us know how it goes if you give it a try!
Made these last night , they were exactly what I wanted, a simple cookie. Kids and guests loved em. Would definitely recommend!!
I was craving sugar cookies so I made these on a whim and WOW these were delicious. Super easy to throw together. I made a double batch but ran out of APF so I used half APF and half bread flour (weighed in grams). They came out perfect and slightly cakey from the bread flour. I chilled the dough for about 1 hr before baking. We love them! Will definitely make again.
Have been looking for a good sugar cookie base recipe because I want to make lemon blueberry cookies for a cookie exchange but I want to use dried blueberries (rehydrated a little bit) instead of fresh or frozen. Hoping i can sub lemon flavor or juice for the vanilla extract. This recipe looks promising!
I love these cookies! I’ve made them around the holidays for 3 years now and they always come out perfect! This year I am making over 200 cookies and I’m wondering, can I use a 1.5 cookie scoop instead of 3? Would the only change be in the cookie time?
Baking time* haha
Thanks so much for the 5-star review, Savannah! You can use a 1.5 cookie scoop and just reduce the bake time by a few minutes, no problem. If you take a pic of all your cookies, come back here with a pic so we can see! What lucky friends and family you have 🙂