Soft And Chewy Sugar Cookies Recipe

There’s something magical about biting into a soft, chewy sugar cookie that practically melts in your mouth. It’s a simple joy, but one that can turn any day around. These sugar cookies have been a staple in my kitchen for years, especially when I need a quick fix for my sweet tooth or when friends unexpectedly drop by. They’re easy to whip up, and trust me, the reward is way more than the minimal effort it takes to bake them. With just the right balance of sweetness and a buttery flavor that you can’t resist, these cookies never last long in my house!

this RECIPE

A sweet childhood memory

When I was growing up, my grandma had a tin of cookies always waiting for us whenever we visited. One bite, and we were transported to a world of vanilla-scented deliciousness. Her sugar cookies were the star of the show—soft, chewy, with just the right amount of crunch on the edges. It was like sinking your teeth into a cloud that crumbled perfectly in your mouth. I remember sneaking into the kitchen to snag one before dinner, knowing full well I’d get caught. Now, every time I bake these sugar cookies, it takes me back to those warm afternoons at her cozy little kitchen table. The best part? These cookies have a slight modern twist that still channels that old-school nostalgia.

Where did sugar cookies come from? 🍪

Sugar cookies have been around for centuries, dating back to the 1700s. They originated in Pennsylvania with German settlers and were originally called “Nazareth cookies,” named after the town where they were first baked. Over time, sugar cookies became popular across the United States, especially during holidays. Their simple ingredient list made them a household favorite, and today, they are often the go-to for cookie decorating during various celebrations. What makes sugar cookies stand out from other cookies is their versatility—whether you like them thick and soft or thin and crispy, they can be customized to your liking.

Let’s talk ingredients: the essentials behind the magic

The beauty of these cookies is that they don’t require any fancy ingredients. Here’s what you’ll need:

• All-purpose flour: This forms the base of the cookie. If you’re out of it, you can try using half all-purpose flour and half whole wheat flour for a slightly nuttier flavor. Just know that it might change the texture a bit!
• Butter: Butter gives the cookies that rich, buttery flavor. Always go for unsalted butter so you can control the amount of salt in the recipe. If you want to experiment, try browned butter for a nutty, caramel-like flavor boost.
• Granulated and light brown sugar: The granulated sugar helps create that classic sugar cookie taste, while the brown sugar adds just a touch of moisture and depth. If you prefer your cookies with a little more chew, you can increase the brown sugar slightly.
• Egg: The egg binds everything together. You could substitute with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) if you’re vegan, though the texture might be a little different.
• Vanilla extract: This gives the cookies their flavor base. Make sure to use real vanilla extract if possible—it makes a world of difference. You could also switch it up by adding a little almond extract or lemon zest for a twist.
• Baking soda and baking powder: These leavening agents give your cookies their light, airy texture. They work together to ensure the perfect balance of softness and lift.

Kitchen gear: What you need (and what you can totally skip)

The great thing about this sugar cookie recipe is that it doesn’t require a bunch of fancy tools. Here’s what you’ll want on hand:

• A hand mixer or stand mixer: Creaming the butter and sugars together is essential for achieving that light, fluffy texture in the cookies. If you don’t have either, you can do it by hand with a wooden spoon—it’ll just take a little more elbow grease.
• Parchment paper or silicone baking mats: Lining your baking sheets is key to preventing the cookies from sticking. Silicone mats are reusable and ensure even heat distribution, but parchment works just as well!
• Cookie scoop or tablespoon: To get evenly sized cookies, a cookie scoop is super handy. If you don’t have one, just eyeball it with a tablespoon—consistency is key for even baking.
• Wire cooling rack: This helps the cookies cool evenly and prevents them from becoming soggy on the bottom.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s get baking! I’ve made these cookies countless times, and trust me, I’ve learned a thing or two along the way.

1. Prep the oven and baking sheets: Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone mats. This step might seem basic, but trust me, you don’t want to forget it—I’ve had cookies stick to the tray, and it’s not fun.
2. Mix the dry ingredients: In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set it aside. I used to forget this step all the time, but mixing the dry ingredients separately makes sure everything is evenly distributed in the dough.
3. Cream the butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar together on medium speed. You’re looking for a light and fluffy texture, which takes about 2-3 minutes. Don’t rush this! Once, I was too impatient, and the cookies came out dense. The air you incorporate here gives the cookies that light, tender texture.
4. Add the egg and vanilla: Once the butter and sugar mixture is ready, add in the egg and vanilla extract, mixing until everything is well combined. At this stage, you’ll see the dough come together, looking smooth and shiny.
5. Incorporate the dry ingredients: Slowly add the dry ingredients into the wet mixture. Mix until everything is just combined, and be careful not to overmix—it’s okay if the dough looks a little crumbly at first. Just use a rubber spatula to press everything together into a cohesive dough.
6. Form the cookie dough balls: Scoop out 1 ½ tablespoon-sized portions of dough, gently roll them into balls, and then roll each ball in additional granulated sugar for that sweet crunch. I used to skip this step when I was in a hurry, but don’t! It adds a beautiful texture to the outside of the cookies.
7. Bake the cookies: Place the dough balls on your prepared baking sheets, leaving enough space for them to spread. Bake for 7-8 minutes, but here’s the trick: take them out before they look fully done. The centers will look soft, and that’s perfect. Overbaking will make them crunchy instead of chewy. They’ll continue to firm up as they cool.
8. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling period lets the cookies set without losing their shape.

Variations and adaptations: Make them your own

The beauty of sugar cookies is that they’re a blank canvas for creativity. Here are some fun ways I’ve adapted this recipe:

• Vegan-friendly: Swap the butter for a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg. I tried this version, and while the cookies were slightly less chewy, they were still a hit!
• Gluten-free: You can easily make these gluten-free by using a 1:1 gluten-free flour blend. I’ve had great success with this, though the texture is a little more crumbly.
• Holiday-themed: Add festive sprinkles to the dough or top each cookie with a dusting of colored sugar before baking.
• Citrus twist: Add some lemon or orange zest to the dough for a refreshing burst of flavor.
• Chocolate-dipped: Once the cookies are cooled, dip half of each cookie in melted chocolate for an extra decadent treat.

Serving ideas: How to impress your guests

When it comes to serving these cookies, keep it simple yet elegant. For a casual gathering, pile them high on a pretty plate, and let your guests grab as they please. If you’re feeling fancy, arrange them on a tiered dessert stand with some fresh berries or edible flowers as decoration. You can even serve them with a small bowl of vanilla frosting on the side for a DIY cookie sandwich station.

beverage pairings: What to sip alongside

These cookies are perfect with a warm cup of tea or coffee, but if you’re in the mood for something different, here are a few more fun options:

• Milk: The classic combo—whether it’s a cold glass of dairy milk or almond milk, it’s hard to beat!
• Iced chai latte: The spices in chai beautifully complement the buttery vanilla notes of the cookies.
• Hot cocoa: Especially during the winter months, a rich, creamy cup of hot chocolate makes for a decadent pairing.
• Vanilla or caramel milkshake: For an indulgent treat, whip up a milkshake to enjoy alongside these cookies. Trust me, it’s heavenly.

Storage and reheating tips

These sugar cookies store well for about a week at room temperature in an airtight container. Just make sure they’re fully cooled before storing them, so they don’t turn soggy. If you want to keep them longer, you can freeze the baked cookies or the un

baked dough balls. To freeze the dough, place the sugar-coated balls on a baking sheet in the freezer until firm, then transfer to a zip-top bag. When you’re ready to bake, just pop them in the oven straight from the freezer—no need to thaw! You’ll only need to add 1-2 extra minutes to the baking time.

Adjusting the recipe for different serving sizes

This recipe makes about 24 cookies, but if you need fewer or more, it’s easy to adjust. For smaller batches, simply halve the ingredients. If you’re baking for a crowd, you can double the recipe, but be mindful of your oven space—you might need to bake in batches. One quirk I’ve noticed when doubling is that the dough tends to dry out a bit more, so I add an extra splash of vanilla extract to keep it moist.

Common issues and how to avoid them

If your cookies turn out flat, it’s likely that your butter was too warm. Make sure it’s at room temperature, but not melting. If they come out too crispy, you probably left them in the oven a minute too long. Remember, sugar cookies continue to bake even after you pull them out of the oven, so don’t wait for them to turn completely golden brown before removing them.

Give these soft and chewy sugar cookies a try!

I know you’re going to love these cookies as much as I do. They’re the perfect mix of sweet, soft, and just a little bit crunchy on the edges. The best part? You can easily adapt them to suit your tastes or dietary needs. So go ahead, give them a try—and don’t forget to let me know how they turn out!

Frequently asked questions

1. Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead and refrigerate it for up to 3 days or freeze it for up to 3 months.

2. Why are my cookies spreading too much?
Your butter might have been too soft. Make sure it’s just at room temperature, not melting.

3. Can I add mix-ins like chocolate chips?
Of course! Feel free to throw in chocolate chips, nuts, or even dried fruit for a fun twist.

4. Can I make this dough without a mixer?
Yes! It’ll take more effort, but you can cream the butter and sugars by hand using a sturdy spoon.

5. How do I make the cookies more chewy?
Try adding an extra tablespoon of brown sugar or baking them for a minute less.

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