Chewy Sugar Cookie Recipe to the rescue for anyone who craves soft bakery style cookies without the fussy steps. If your cookies usually turn out flat or crunchy when you want tender and chewy, I have your back. I have baked more batches than I can count, and this is the one I lean on for easy, dependable results. The dough is simple, the cookies bake up with crisp edges and a plush center, and yes, they stay chewy the next day. Let me show you exactly how to nail it, with zero weird techniques and all the flavor you love.
Classic Chewy Sugar Cookie Ingredients
What you will need
- 1 cup (226 g) unsalted butter, softened at room temperature
- 1 and 1/4 cups (250 g) granulated sugar, plus more for rolling
- 1 large egg + 1 egg yolk for extra chew
- 2 teaspoons vanilla extract or 1 teaspoon vanilla plus 1 teaspoon almond extract
- 2 and 3/4 cups (330 g) all purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons cornstarch for a softer bite (optional but great)
- Sparkling or sanding sugar for the outside
Before you bake
Set your butter out until it is slightly cool to the touch but soft enough to press a finger in without sinking straight through. That sweet spot gives your cookies lift and chewy centers. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
Beat the softened butter and sugar together until creamy and a little fluffy, about 2 to 3 minutes with a hand mixer. You are building tiny air pockets that lead to that light crisp edge. Mix in the egg, the extra yolk, and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cornstarch if using. Add the dry mix to the wet in two additions, mixing on low just until combined. The dough should be soft and scoopable but not sticky.
Cover and chill the dough for 30 to 45 minutes. This quick rest helps flavor and keeps the cookies from spreading too much. Scoop 1.5 tablespoon balls, roll in granulated or sparkling sugar, and place 2 inches apart on your prepared sheets.
Bake 8 to 10 minutes until edges look set and the centers still look pale and puffy. They will continue to set on the pan. Let them cool on the sheet for 5 minutes, then move to a rack. The result is a crackly top, gently crisp edges, and a soft chewy middle.
Tips for baking the perfect chewy sugar cookies
- Measure flour carefully. Spoon and level so you do not pack the cup. Too much flour equals dry cookies.
- Use room temperature butter. Cold butter will not cream well, but melted butter can make cookies spread too thin.
- Chill the dough. Even 30 minutes helps lock in shape and chew.
- Do not overbake. Pull them when the centers still look slightly pale. They finish on the pan.
- Roll in sugar twice for extra sparkle and delicate crunch.
- Space cookies well. Give them room so air can circulate and edges can crisp.
- Bake one tray at a time. For the most even results, use the center rack and rotate the sheet at the halfway point.
- Cool on the pan first. Five minutes on the hot sheet sets the structure and keeps that perfect chew.
Baking times that lock in chew
Every oven runs a bit different, so start checking at 8 minutes. The edges should look set and slightly golden, while the centers stay soft and puffy. If you wait for full browning, they will be crisp by the time they cool. For consistent results, bake a test cookie first and adjust time by 30 second increments. When I tested this Chewy Sugar Cookie Recipe across several ovens, 9 minutes on the center rack was the sweet spot.
Ingredient Notes
Butter: Real unsalted butter gives the best flavor. If using salted butter, reduce the added salt to a pinch. Butter should be soft but not greasy. If it looks shiny and slick, it is too warm. Pop it in the fridge for 5 to 10 minutes before creaming.
Sugar: Granulated sugar is the base for that classic sugar cookie snap at the edges. A touch of extra sugar on the outside helps create a delicate crust. If you like a slightly deeper flavor, swap 2 tablespoons of granulated sugar for light brown sugar, but keep most of it white to preserve the color and texture.
Egg plus yolk: The extra yolk is a small change with big impact. It adds fat and emulsifiers that make the crumb tender and chewy. Keep eggs at room temperature so they blend smoothly into the butter mixture.
Flour: All purpose flour is perfect here. Measure with care. The dough should be soft and pliable. If it feels dry or cracks when rolled, add 1 teaspoon of milk and mix briefly.
Leavening: A mix of baking soda and baking powder gives both spread and lift. Baking soda helps the edges brown and crisp. Baking powder supports that little dome in the center.
Cornstarch: Optional, but a teaspoon or two helps keep the middle soft without losing the cookie structure. It is a quick path to that pastry shop bite.
Extracts: Vanilla is classic. For a bakery vibe, try half vanilla and half almond extract. A tiny splash goes a long way, so keep almond extract at 1/2 to 1 teaspoon max.
Salt: Do not skip it. A little salt sharpens the sweetness and rounds out the flavor. Sweet without salt tastes flat.
The heart of any Chewy Sugar Cookie Recipe is balance. Enough sugar for crisp edges, enough fat and yolk for tender centers, and just the right bake time for chew. Keep those pillars in mind and you will get consistent results batch after batch.
Sugar Cookie Recipe Variations
Easy add ins
Lemon twist: Rub 1 to 2 teaspoons of fresh lemon zest into the sugar before creaming with butter. Your kitchen will smell amazing, and the zest adds brightness without changing the texture.
Almond bakery style: Use 1 teaspoon almond extract and 1 teaspoon vanilla. Top warm cookies with a light drizzle of almond icing for dessert worthy cookies that still stay chewy.
Holiday sparkle: Roll dough balls in red or green sanding sugar. Press a few festive sprinkles right on top before baking. They will stick better if you press gently into the dough.
Browned butter nutty vibe: Brown the butter and cool until slightly thickened before creaming with the sugar. This gives a toasty edge. Note that brown butter can spread more, so chill the dough at least 1 hour and add an extra tablespoon of flour if needed.
Stuffed surprise: Hide a soft caramel or a small piece of white chocolate inside the dough ball for a molten center. Freeze the fillings for 10 minutes to prevent over melting.
Glazed sugar cookies: Whisk powdered sugar with a bit of milk and vanilla to a drizzly consistency. Glaze cooled cookies and let set. You still get that chewy interior with a pretty sheen on top.
Use this Chewy Sugar Cookie Recipe as your base and play. The dough is forgiving, so you can personalize it to match the season, your mood, or whatever is in your pantry.
Why these are the best sugar cookies
First, the texture. Crisp edges, soft center, and a gentle bend when you break one in half. Second, the flavor. Balanced sweetness with a hint of salt and deep vanilla. Third, the technique. No fancy steps, just smart ones like chilling the dough and pulling the cookies before they look done. That is why these hit every time for bake sales, holiday trays, and random Tuesday cravings.
They are also make ahead friendly. You can refrigerate the dough for 3 days or freeze scooped balls for up to 2 months. Bake from frozen by adding 1 to 2 minutes. The convenience is unbeatable for surprise guests or late night cookie moods.
These turned out exactly like the cookies I buy at my favorite bakery. Slightly crisp outside, chewy inside, and they stayed soft for days in a sealed container. My family keeps asking when I am making them again.
I love this Chewy Sugar Cookie Recipe because it gives consistent results with simple steps. You do not need special equipment or fancy ingredients. Just a good method and a few pro tips, and you get cookies that make people smile.
Common Questions
How do I keep the cookies chewy for days? Store in an airtight container with a small slice of bread or a few marshmallows. They hold moisture and keep the cookies soft without adding flavor.
Can I skip chilling the dough? You can, but your cookies will spread more and be thinner. A short chill helps the structure and improves flavor. Even 20 to 30 minutes makes a difference.
What if I only have salted butter? Use it and reduce added salt to a pinch. Taste the dough and adjust next time based on preference. The results will still be delicious.
How do I know when to pull them from the oven? Look for dry, set edges and pale centers that puff slightly. If the whole cookie looks golden, it is probably overbaked. Start checking at 8 minutes.
Can I make bigger or smaller cookies? Yes. For larger cookies, use 3 tablespoons of dough and bake 11 to 12 minutes. For smaller, use 1 tablespoon and bake 7 to 8 minutes. Watch the edges for cues.
Let’s bake cookies you will brag about
We covered ingredients that work hard, the quick steps that matter, and the small details that keep your cookies chewy. If you want a dependable, crowd pleasing batch, this Chewy Sugar Cookie Recipe will be your new go to. Keep an eye on the bake time, chill the dough, and measure flour gently. You will taste the difference in every bite.
Grab a mixing bowl, warm up the oven, and treat yourself to warm sugar cookies that actually stay soft. Save a few for tomorrow to enjoy that next day chew. Happy baking and have fun customizing your batch.
Classic Chewy Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and soft bakery-style sugar cookies that stay chewy even the next day.
Ingredients
- 1 cup (226 g) unsalted butter, softened at room temperature
- 1 and 1/4 cups (250 g) granulated sugar, plus more for rolling
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla plus 1 teaspoon almond extract
- 2 and 3/4 cups (330 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons cornstarch (optional)
- Sparkling or sanding sugar for rolling
Instructions
- Set out butter until it is cool but soft enough to press a finger into. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
- Beat softened butter and sugar together until creamy and fluffy, about 2 to 3 minutes.
- Mix in the egg, extra yolk, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cornstarch if using. Add dry mix to wet in two additions, mixing on low just until combined.
- Cover and chill the dough for 30 to 45 minutes.
- Scoop 1.5 tablespoon balls, roll in sugar, and place 2 inches apart on prepared sheets.
- Bake for 8 to 10 minutes until edges are set and centers look pale and puffy. Let cool on sheet for 5 minutes before transferring to a rack.
Notes
For chewier cookies, chill dough and do not overbake. Use room temperature butter and measure flour carefully.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg