Soft and Chewy Sugar Cookies

These sugar cookies are everything I love about a classic treat — soft centers, chewy edges, just the right amount of sweetness, and absolutely no need to chill the dough. Whether it’s Christmas, Valentine’s, or just a random Tuesday that needs a sweet fix, this is the cookie I always fall back on.

I’ve made these more times than I can count, and they’re a guaranteed hit every single time. In fact, I tested batch after batch (and ate a lot of cookies in the name of research) just to get them right. They’re foolproof, fast, and make your kitchen smell like pure nostalgia.

Here’s My Quick Cookie Rundown

Taste: A sweet, buttery classic that never gets old
Texture: Soft in the middle, slightly chewy on the outside — cookie perfection
Ease: A super simple 30-minute recipe, and guess what? No dough chilling needed
Pros: Great for cookie boxes, gifting, or snacking straight from the wire rack
Cons: Honestly, none — unless you count how fast they disappear
Would I make again? Already do. Often.

Why I Love These Cookies So Much

I used to make a sugar cookie with cream cheese that was insanely soft, but after a while, it felt a bit too heavy. Then one day, I tried a cookie from a bakery that had the perfect bite — soft, chewy, and satisfying — and I knew I had to recreate that texture in my own kitchen.

After a few rounds of testing (and lots of taste-testing), this version became my go-to. And when I say people rave about them, I mean they ask me for the recipe before they’ve even finished chewing.

Perfect for Any Occasion

These cookies are a year-round staple at my house. During the holidays, they’re a must in every cookie tin. In the summer, I use them to make ice cream sandwiches. And for casual get-togethers? They’re the first dessert to vanish.

Ingredients You’ll Need

• All-purpose flour: Be sure to measure it correctly — too much and your cookies won’t spread
• Baking powder: For a gentle lift without over-browning
• Fine sea salt: To keep the sweetness balanced
• Unsalted butter: Should be soft but not melty — aim for cool room temperature (about 67°F)
• Granulated sugar: The heart of a sugar cookie. Don’t skimp on it.
• Egg + egg yolk: Adds chewiness and richness
• Vanilla extract: It’s not optional — brings out that classic cookie flavor

How to Make Them Soft and Chewy

The secret is the extra egg yolk and the size of the dough balls. I use about 3 tablespoons of dough for each cookie — that’s how you get that thick, pillowy center.

And whatever you do, don’t overbake them. When the edges are just set and the centers look slightly glossy, pull them out. They’ll finish cooking on the baking sheet as they cool.

Preventing Flat Cookies

Flat cookies are usually the result of butter that’s too warm. You want your butter at a cool room temp — soft enough to press a fingerprint into, but still holding its shape. Think 67°F. This makes a big difference in how the cookies hold up in the oven.

Want That Signature Crinkly Top?

Here’s how to get those pretty crackly tops:

• Use fresh baking powder
• Roll your dough balls in granulated sugar before baking
• Make sure the butter is the right temperature

The sugar helps pull moisture to the surface while the cookies bake, which helps dry the top just enough for those classic cracks.

Let’s Talk Texture: Roll Before You Bake

Right before baking, I roll each cookie dough ball in sugar. It gives the cookie that crisp, sparkly exterior that looks bakery-worthy. Don’t skip this step — it’s simple but makes a big impact.

Tools You’ll Love

• Hand mixer or stand mixer: Either works perfectly here
• Cookie scoop (3-tablespoon size): For even cookies that bake consistently
• Baking sheet: I recommend light-colored aluminum pans. Dark pans brown the bottoms too fast.
• Parchment paper: Much better than silicone mats for this recipe. Silicone can lead to too much spread.

And please don’t spray your pans with cooking spray — it causes unnecessary browning and can mess with the cookie shape.

Do I Need to Chill the Dough?

Not at all. This dough is ready to bake as soon as it’s mixed. That said, if you’ve got the time, chilling it for 24–72 hours makes the cookies thicker, chewier, and even more flavorful. Just wrap the dough in plastic and let it rest in the fridge. Bring to room temp before scooping.

Bake Time

Bake for 10–12 minutes. If you like them soft, pull them at 10 minutes when they’re just set and lightly golden on the edges. Want them crispier? Go for the full 12.

Can I Use This Recipe for Cookie Cutters?

Nope — this recipe is meant for drop cookies. If you want cut-out sugar cookies, check out a recipe specifically designed for that.

Decorating Ideas

They’re pretty perfect plain, but if you want to jazz them up:

• Roll in colored sugar for a festive look (I use red and green during Christmas)
• Fold in sprinkles or jimmies just before shaping the dough
• Top with buttercream or cream cheese frosting if you’re in a decorating mood

How to Store Sugar Cookies

Keep them in an airtight container at room temp for up to 3 days. To keep them soft, toss a tortilla, apple slice, or piece of bread in the container with them. It works — promise.

Can You Freeze Them?

Absolutely. I like to pre-portion the dough and freeze the balls in a container or bag. Just thaw them for about 30–60 minutes at room temp (or overnight in the fridge), then bake as usual. You can freeze them with the sugar coating, but they won’t sparkle quite as much as when you coat them right before baking.

FAQs

Can I make these gluten-free?
You can try a 1:1 gluten-free flour blend, though I haven’t tested it personally with this recipe.

Can I make smaller cookies?
Sure — just adjust the bake time down by a couple of minutes.

Why are my cookies hard?
Probably overbaked or too much flour. Be careful with measuring!

Can I freeze baked cookies too?
Yes. Let them cool completely, then freeze in an airtight container. Bring to room temp before serving.

Serving Suggestions

Serve these cookies with a cold glass of milk, a cup of hot cocoa, or sandwich a scoop of vanilla ice cream between two for the ultimate sugar cookie sandwich. I also love wrapping them up in cute little boxes for gifting — they’re always a hit.

Try other cookie recipes:

• Peach Cobbler Cookies
• Linzer Cookies
• Red Velvet Cookies