Name: Best Chewy Sugar Cookies Recipe – Soft & Easy to Make!
Prep time: 3 h 40 min
Cook time: 10 min
Total time: 3 h 50 min
Yield: 30 cookies
Ingredients: 2 3/4 cups (344 g) all purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (200 g) granulated white sugar; 1 cup (227 g) unsalted butter; 1 egg; 2 tsp vanilla extract; 1/4 cup (50 g) granulated white sugar, for rolling

Chewy Sugar Cookies are more than just a sweet treat; they’re a cornerstone of comfort, a bite of pure joy that transports many of us back to childhood kitchens. There’s something truly magical about a simple cookie done right, and these sugar cookies embody that perfectly.

Tracing their origins, sugar cookies as we know them today are often linked to German Protestant settlers in Nazareth, Pennsylvania, back in the 1700s. Originally known as Nazareth Sugar Cookies, they quickly became a beloved American staple, simple yet utterly satisfying, and a blank canvas for countless variations and decorations.

What is it about these humble delights that captures our hearts? For me, it’s that perfect balance of a slightly crisp edge giving way to an incredibly soft, tender, and, yes, chewy center. The subtle hint of vanilla, the glistening sugar crystals, and the sheer versatility make them ideal for any occasion – from festive holiday decorating to a simple afternoon pick-me-up with a cup of tea. We all adore a cookie that promises consistent deliciousness, and these Chewy Sugar Cookies deliver exactly that every single time, making them a perennial favorite that transcends generations.

Ingredients:

2 3/4 cups (344 g) all purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract
1/4 cup (50 g) granulated white sugar, for rolling dough in

Preparing for Baking: Setting the Stage for Perfect Chewy Sugar Cookies

My first step, and a crucial one for any baking adventure, is to prepare my workspace and equipment. I always preheat my oven to 350°F (175°C) to ensure it’s at a consistent temperature when the cookies are ready to go in. Oven temperature can dramatically affect the texture and spread of your cookies, so patience here is key. While the oven warms up, I grab a couple of large baking sheets and line them with parchment paper. This simple trick makes cleanup a breeze and, more importantly, prevents the cookies from sticking, ensuring an even bake and a beautifully golden bottom without the risk of scorching. Trust me, once you start using parchment paper, there’s no going back! It provides a non-stick surface that helps the cookies release easily after baking, preserving their perfect shape and texture. If you don’t have parchment paper, you can lightly grease your baking sheets, but I highly recommend the former for superior results and convenience.
Next, in a medium-sized bowl, I whisk together all my dry ingredients: the 2 3/4 cups (344 g) of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. It’s incredibly important to spoon and level your flour rather than scooping it directly from the bag. Scooping can compact the flour, leading to too much flour in your dough, which results in dry, crumbly cookies rather than the soft, chewy texture we’re aiming for. By spooning the flour into your measuring cup and then leveling it off with a straight edge (like the back of a knife), you ensure you have the precise amount needed. Whisking these dry ingredients together thoroughly distributes the leavening agents (baking powder and baking soda) and salt evenly throughout the flour. This ensures every bite of your chewy sugar cookie has the perfect rise and balanced flavor, preventing any pockets of unmixed baking soda or overly salty spots. I usually give it a good minute or two of whisking to ensure everything is perfectly combined and aerated.

Crafting the Dough: The Heart of Your Chewy Sugar Cookies

Now for the fun part: creaming the butter and sugar! In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), I combine the 1 cup (227 g) of very softened unsalted butter and the 1 cup (200 g) of granulated white sugar. The “very softened” part of the butter is critical here. If your butter is too cold, it won’t cream properly, and if it’s melted, your cookies will spread too much. I like to leave my butter out on the counter for at least an hour or two before baking, or if I’m short on time, I might cut it into smaller pieces to help it soften faster. It should be pliable enough to easily make an indentation with your finger, but still hold its shape. I beat these two ingredients together on medium-high speed for about 3 to 4 minutes. This isn’t just about mixing them; it’s about incorporating air into the mixture, which is what makes these chewy sugar cookies so wonderfully light and tender on the inside, despite their satisfying chew. You’ll notice the mixture transform from dense and yellowish to a pale, fluffy, and voluminous consistency. It will look like a cloud, light and aerated. Don’t rush this step, as it’s fundamental to the cookie’s final texture and contributes significantly to that desired chewiness. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
With the butter and sugar beautifully creamed, I then add my remaining wet ingredients: the 1 room temperature egg and 2 teaspoons of vanilla extract. Just like the butter, having your egg at room temperature is beneficial. A room temperature egg emulsifies more easily with the creamed butter and sugar, creating a smoother, more cohesive batter. If you forgot to take your egg out in advance, a quick trick is to place it in a bowl of warm (not hot!) water for about 5-10 minutes. I beat these into the mixture on medium speed until they are just combined, usually about 1 minute. I’m careful not to overmix at this stage; I just want the egg and vanilla to be fully incorporated into the light and fluffy butter mixture. The vanilla extract is a key flavor enhancer, bringing warmth and depth to the simple sugar cookie. Some bakers might even add a little extra, as vanilla truly shines in a classic sugar cookie. After this step, the mixture will smell wonderfully sweet and fragrant, a promising sign of the deliciousness to come.
Now, it’s time to bring the dry and wet ingredients together. I gradually add the whisked dry ingredients to the wet mixture, starting with about a third of the flour mixture, beating on low speed until just combined, then adding another third, and finally the last portion. The key here is to mix until just combined. Overmixing at this stage can develop the gluten in the flour too much, resulting in tough, dry cookies instead of the perfectly chewy sugar cookies we’re aiming for. As soon as I see no more streaks of dry flour, I stop the mixer. Sometimes, I’ll even finish the last few stirs by hand with a spatula to ensure I don’t overwork the dough. The dough will be soft and slightly sticky, but should hold together when pressed. It won’t be a firm, play-dough-like consistency; instead, it will be quite pliable and tender, which is exactly what we want for those ultra-chewy results. I gently scrape down the sides of the bowl one last time to ensure all ingredients are uniformly integrated, preparing it for the next critical step.

The Secret to Chewiness: Chilling and Shaping

This next step is absolutely non-negotiable for truly chewy sugar cookies that hold their shape and develop the perfect texture: chilling the dough. Once the dough is mixed, I cover the bowl tightly with plastic wrap and refrigerate it for at least 3 hours. Honestly, I often chill it for longer, sometimes even overnight, which I find yields even better results. Why is chilling so important? There are several reasons. First, it allows the flour to fully hydrate, which leads to a more tender and cohesive dough. Second, and perhaps most importantly, chilling solidifies the butter in the dough. When cold butter enters a hot oven, it melts more slowly, which prevents the cookies from spreading too quickly and becoming thin and crispy. This slow melting process creates steam, which helps the cookies puff up slightly before the edges set, contributing to a thicker, chewier cookie. Furthermore, chilling allows the flavors to meld and deepen, resulting in a more pronounced and delicious sugar cookie taste. If you skip this step, I can almost guarantee your cookies will spread excessively and turn out flat and crunchy, not chewy. So, resist the urge to bake immediately, and let that dough get nice and cold. It’s a test of patience, but one that is richly rewarded!
Once the dough is thoroughly chilled, it’s time to shape our chewy sugar cookies. I pull the dough out of the refrigerator, and if it’s been chilling for a very long time, I might let it sit on the counter for 5-10 minutes to make it slightly more pliable, but it should still be quite firm. Using a 1.5 to 2-tablespoon cookie scoop (this consistency ensures uniform size and even baking), I scoop out portions of the dough. The cookie scoop is a game-changer for consistency. I then roll each portion into a smooth ball between the palms of my hands. This helps create a perfectly round cookie and encourages even baking. In a small, shallow bowl, I place the remaining 1/4 cup (50 g) of granulated white sugar. I gently roll each dough ball in this extra sugar, coating it completely. This sugar coating isn’t just for decoration; it caramelizes beautifully in the oven, creating a delightful crunchy crust and adding an extra layer of sweetness that perfectly complements the soft, chewy interior. It’s that classic sparkling sugar cookie look and texture we all adore. I then place the sugar-coated dough balls on my prepared baking sheets, ensuring they are spaced about 2 inches apart. This spacing is important to prevent them from merging into one giant cookie as they spread during baking. Depending on the size of your baking sheet, you might fit 10-12 cookies per sheet.

Baking and Cooling: The Grand Finale for Your Chewy Sugar Cookies

With the cookie dough balls perfectly sugar-coated and spaced on the baking sheets, it’s time for them to hit the preheated oven. I bake my cookies one sheet at a time, or sometimes two if I have multiple oven racks and can ensure even heat distribution. If baking two sheets, I make sure to rotate them halfway through the baking time, switching their positions and rotating the sheets 180 degrees to promote even browning. I typically bake them for 9 to 11 minutes. The exact baking time can vary depending on your oven, so I recommend keeping a close eye on them, especially during your first batch. You’ll know they’re ready when the edges are set and a very light golden brown, but the centers still look soft and slightly underbaked. This is the secret to their chewiness! If you wait until the centers are completely firm and golden, you’ll end up with crispy cookies, not chewy ones. The residual heat from the baking sheet will continue to cook the cookies for a few minutes after they’re removed from the oven, a process known as “carryover cooking.” Don’t be alarmed if they seem too soft when you first pull them out; they will firm up as they cool. Overbaking is the arch-nemesis of a chewy sugar cookie, so err on the side of slightly underbaked rather than overbaked.
Once baked to perfection, I carefully remove the baking sheets from the oven. The cookies will be quite delicate at this stage, so I let them cool on the baking sheets for about 5 minutes. This brief resting period is crucial; it allows the cookies to set up and firm up enough to be transferred without breaking apart. The warm baking sheet continues to contribute to their chewiness during this time. After 5 minutes, using a thin spatula, I gently transfer the partially cooled cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulation all around the cookies, preventing them from getting soggy on the bottom and allowing them to cool down evenly. As they cool, they will reach their ultimate chewy texture and perfectly set. It’s a test of willpower not to devour them all warm, but letting them cool completely allows the flavors to fully develop and the texture to stabilize. Store any leftover chewy sugar cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and delightful chewiness. They rarely last that long in my house, though! Enjoy every wonderfully chewy bite.

Conclusion:

And there you have it, my friends! We’ve reached the sweet finale of our journey, and I genuinely hope you’re as excited as I am about these incredible Chewy Sugar Cookies. This isn’t just another cookie recipe; it’s a meticulously crafted formula designed to deliver that perfect balance of crisp edges, a soft, yielding center, and a delightful chewiness that truly sets it apart. Forget those dry, crumbly, or overly cakey sugar cookies you might have encountered in the past. My goal with this recipe was to create an experience, a moment of pure, unadulterated cookie bliss, and I truly believe we’ve achieved it. This recipe is a must-try because it consistently produces a cookie that is utterly irresistible, whether you’re a seasoned baker or just dipping your toes into the wonderful world of homemade treats. The simplicity of the ingredients, combined with straightforward steps, means that success is virtually guaranteed, leaving you with a batch of cookies that taste like they came straight from a gourmet bakery, but with all the love and warmth of your own kitchen.

Now, let’s talk about making these beauties even more spectacular. While they are absolutely divine on their own, fresh from the oven, there are so many delightful ways to serve and enjoy them. Imagine pairing these warm cookies with a tall, frosty glass of milk – a classic combination that never fails to hit the spot. For a more sophisticated treat, try them alongside a steaming cup of coffee or a rich hot chocolate. They’re also phenomenal when used as a base for ice cream sandwiches; simply soften your favorite ice cream, spread it between two cooled cookies, and freeze until firm for an unforgettable dessert. Don’t limit yourself to just plain cookies! A dusting of powdered sugar or a simple glaze made from powdered sugar and a splash of milk or lemon juice can elevate them instantly. For special occasions, consider using different colored sanding sugars before baking, or even a classic buttercream frosting after they’ve cooled. The versatility of these Chewy Sugar Cookies is truly one of their greatest strengths, allowing you to tailor them to any mood or event.

But the fun doesn’t stop there! This recipe is also incredibly adaptable, inviting you to unleash your inner pastry artist. Want to add a touch of citrus? A teaspoon of lemon or orange zest folded into the dough before baking will give them a bright, zesty kick. For a cozy, comforting flavor, a pinch of cinnamon or nutmeg can work wonders, especially during the fall and winter months. Chocolate lovers, rejoice! Fold in half a cup of mini chocolate chips or white chocolate chunks for an extra layer of indulgence. You can even experiment with different extracts – almond extract for a delicate marzipan-like note, or even a touch of peppermint extract for festive holiday cookies. These cookies are also perfect for decorating; once cooled, they provide a sturdy yet soft canvas for royal icing, allowing you to create intricate designs for birthdays, holidays, or just because. Think about making them into adorable cut-outs for Halloween, Christmas, or Easter – the dough holds its shape beautifully without losing that coveted chewiness.

The possibilities truly are endless, and each variation only adds to the charm and appeal of this foundational recipe.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, preheat your oven, and dive into making a batch of these glorious cookies. Trust me, the aroma alone will be enough to make your kitchen feel like the happiest place on earth. There’s something truly magical about pulling a tray of perfectly golden, delightfully soft and chewy cookies from the oven, knowing you’ve created something so delicious with your own hands. This recipe is designed to be a joyous baking experience, from start to finish. Once you’ve made them, I would absolutely love to hear about your experience! Did you stick to the classic? Did you venture into creative variations? Please share your triumphs, your serving suggestions, and especially your photos in the comments below or tag me on social media. Your feedback and culinary adventures inspire me, and I can’t wait to see the delicious memories you create with these fantastic Chewy Sugar Cookies. Happy baking!

Frequently Asked Questions

How do you make sugar cookies chewy?

The secret to achieving that irresistible chewiness in our sugar cookies lies in a few key factors. First, we use a specific ratio of butter, sugar, and flour, combined with a touch of extra egg yolk, which adds richness and helps bind the dough for a tender, soft crumb. Second, the baking temperature and time are crucial; baking at a slightly higher temperature for a shorter duration allows the edges to set while keeping the center delightfully soft. Additionally, using a combination of both granulated and light brown sugar contributes to moisture retention and chewiness. Lastly, under-baking them ever so slightly, so they still look a little soft in the middle when you pull them from the oven, ensures they cool to a perfect chewy texture.

Why are my sugar cookies hard or crispy instead of chewy?

If your sugar cookies are coming out hard or crispy, it’s usually due to over-baking. Even a minute or two too long in the oven can transform a chewy cookie into a crisp one. Make sure to watch them closely and remove them as soon as the edges are lightly golden and the centers still look slightly soft. Another common reason is too much flour, which can lead to a dry, dense dough. Ensure you’re measuring your flour correctly, preferably by weight, or using the ‘spoon and level’ method rather than scooping directly from the bag. Lastly, not enough fat or too much leavening can also contribute to a harder texture.

Can I make the dough ahead of time and chill it?

Absolutely, chilling the dough is not only possible but highly recommended for several reasons! You can prepare the dough and chill it in the refrigerator for at least 30 minutes, or even overnight (up to 2-3 days). Chilling helps the flavors meld, makes the dough easier to handle, and prevents the cookies from spreading too much during baking, ensuring they retain their shape and thickness, contributing to a better chewy texture. If chilling for an extended period, make sure to bring the dough back to a workable temperature for about 10-15 minutes before rolling and cutting, or scooping.

What’s the best way to store Chewy Sugar Cookies to keep them soft?

To keep your Chewy Sugar Cookies wonderfully soft and fresh, store them in an airtight container at room temperature. They will remain fresh for up to 3-5 days. For an extra boost of softness, you can place a slice of bread (like a plain sandwich bread) inside the container with the cookies; the cookies will absorb moisture from the bread, helping them stay tender. Just remember to replace the bread slice every day or two. You can also freeze baked cookies for longer storage; simply thaw them at room temperature before enjoying.

Can I freeze sugar cookie dough?

Yes, you can definitely freeze sugar cookie dough! This is a fantastic time-saver. You have a couple of options:

For scooped cookies: Scoop the dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to an airtight freezer-safe bag or container. They can be stored for up to 2-3 months. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
For roll-out cookies: Form the dough into a disk, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It will last for up to 2-3 months. When you want to bake, thaw the dough in the refrigerator overnight before rolling and cutting.

Freezing the dough is perfect for having fresh cookies on demand!