Soft and Chewy Sugar Cookies That Are Simply Irresistible

Soft and chewy sugar cookies are a timeless favorite.

They have crisp edges, tender centers, and a perfect balance of sweetness.

No chilling, no fuss—just simple steps to bakery-style cookies in under 30 minutes.

The secret? Precise ingredients, proper mixing, and just the right bake time.

A little extra egg yolk adds richness.

Rolling in sugar gives them a crisp, crackly top.

Slightly underbaking ensures they stay soft for days.

This guide covers everything—ingredients, tips, and common mistakes—to help you bake the best sugar cookies every time.

Let’s get started!

Key Ingredients and Their Roles

• All-Purpose Flour (2½ cups / 318g) – Provides structure. Measuring correctly prevents dry or overly spread cookies.
• Baking Powder (2 teaspoons) & Baking Soda (½ teaspoon) – Help the cookies rise and stay soft.
• Salt (¾ teaspoon) – Balances sweetness and enhances flavor.
• Unsalted Butter (2 sticks / 226g, cool room temperature) – Adds richness and moisture. Using butter at 67°F (19°C) prevents excess spreading.
• Granulated Sugar (1¼ cups / 250g + ¼ cup / 50g for rolling) – Sweetens and creates chewiness. Rolling dough in sugar adds a crisp, crackly top.
• Eggs (1 large egg + 1 egg yolk) – Bind ingredients. An extra yolk boosts moisture and chewiness.
• Vanilla Extract (1 teaspoon) – Adds depth to the classic sugar cookie flavor.

Step-by-Step Baking Instructions

1. Preheat the Oven – Set your oven to 350°F (177°C). Line baking sheets with parchment paper for even baking.
2. Mix Dry Ingredients – In a medium bowl, whisk together 2½ cups (318g) all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon salt. Set aside.
3. Cream Butter and Sugar – In a large bowl, beat 2 sticks (226g) unsalted butter and 1¼ cups (250g) granulated sugar until light and fluffy (2-3 minutes).
4. Add Eggs and Vanilla – Mix in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract until well combined.
5. Combine Wet and Dry Mixtures – Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
6. Form Dough Balls – Use a 3-tablespoon scoop to portion dough into balls. Roll each ball in the remaining ¼ cup (50g) granulated sugar for a crisp exterior.
7. Arrange on Baking Sheet – Place dough balls 2 inches apart on the prepared baking sheets. Lightly flatten each ball with the bottom of a measuring cup.
8. Bake – Bake for 10-12 minutes, until edges are set and just beginning to brown. The centers should look slightly wet.
9. Cool – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your soft and chewy sugar cookies! 🍪

Tips for Achieving Soft and Chewy Cookies

Soft and chewy sugar cookies rely on precision.

Small changes in ingredients or baking techniques can affect the final texture.

Follow these key tips to get consistently soft, thick, and chewy cookies every time.

Proper Flour Measurement

Flour is the foundation of your cookies.

Too much flour creates dry, dense cookies.

Too little flour causes excessive spreading.

For accuracy, use a kitchen scale to weigh 2½ cups (318g) of flour.

If you don’t have a scale, use the spoon-and-level method.

Spoon flour into the measuring cup, then level it off with a flat edge.

Never scoop directly from the bag—this packs in too much flour.

Avoid Overbaking

Sugar cookies should be slightly underbaked when removed from the oven.

The edges should look set, but the centers should appear soft and slightly wet.

They will continue baking on the hot cookie sheet as they cool.

If they look fully baked when you take them out, they’ll likely end up dry.

Stick to the 10-12 minute bake time and check them early to prevent overbaking.

Butter Temperature

Butter affects both texture and spread.

It should be at cool room temperature (67°F / 19°C) before mixing.

If the butter is too warm or melted, the cookies will spread too much, becoming thin and greasy.

If it’s too cold, it won’t cream properly with the sugar, leading to dense cookies.

To test, press your finger into the butter—it should leave a slight indentation but not sink all the way in.

Dough Chilling

This recipe doesn’t require chilling, but it can be useful in certain situations.

If your kitchen is warm, or you want thicker cookies, chill the dough for 30 minutes before baking.

This helps solidify the butter, preventing excess spreading.

If you refrigerate longer than an hour, let the dough sit at room temperature for a few minutes to make scooping easier.

Common Mistakes to Avoid

Overmixing the Dough

Mixing the dough too much can ruin the texture of your cookies.

Overmixing develops gluten, making the cookies dense and tough instead of soft and tender.

Once you add the dry ingredients, mix just until combined.

Stop as soon as you don’t see any dry flour streaks. If using a mixer, keep it on low speed to avoid overworking the dough.

Incorrect Oven Temperature

Baking at the wrong temperature leads to uneven cookies.

If your oven runs too hot, the cookies will brown too quickly on the outside while staying raw in the center.

If it’s too cool, they might spread too much and turn out flat.

Always preheat your oven to 350°F (177°C) before baking.

For the best accuracy, use an oven thermometer to check that your oven is at the correct temperature.

Many home ovens can be off by 10-20°F, which can make a big difference in baking results.

Skipping the Cooling Step

Freshly baked cookies are fragile.

Moving them too soon can cause them to break apart or lose their soft texture.

After baking, let the cookies cool on the baking sheet for 5 minutes.

This allows them to finish setting.

Then, transfer them to a wire rack to cool completely.

This keeps them from overbaking on the hot pan while preventing sogginess.

Variations and Flavor Enhancements

Citrus Zest

For a refreshing twist, add lemon or orange zest to the dough.

The natural oils in citrus zest enhance flavor without overpowering the sweetness.

To incorporate, mix 1 to 2 teaspoons of finely grated zest into the butter and sugar before creaming.

This allows the citrus oils to blend evenly into the dough.

Lemon zest pairs well with vanilla, while orange zest adds warmth and brightness.

Almond Extract

Almond extract brings a subtle, nutty depth to sugar cookies.

It’s strong, so a little goes a long way.

For balance, replace half of the vanilla extract with almond extract.

This keeps the cookies from tasting too overpowering while still adding a distinct, bakery-style flavor.

If you love almond flavor, you can also sprinkle sliced almonds on top before baking.

Spices

Adding spices gives sugar cookies a warm, cozy taste.

Ground cinnamon or nutmeg are the best choices for enhancing flavor without changing texture.

Start with ½ teaspoon of cinnamon or ¼ teaspoon of nutmeg and mix it into the dry ingredients.

Cinnamon adds a sweet warmth, while nutmeg provides a subtle, nutty spice.

Mix-Ins

Mix-ins add texture and variety.

Small additions can completely change the cookie’s look and taste.

• Sprinkles – Fold in ¼ to ½ cup of sprinkles for a fun, colorful touch. Great for birthdays and holidays.
• Mini Chocolate Chips – Mix in ½ cup of mini chocolate chips for a soft, sweet bite. Mini chips work best because they distribute evenly without overpowering the dough.
• Chopped Nuts – Add ½ cup of finely chopped pecans, walnuts, or almonds for a crunchy contrast to the soft center.

Decorating Ideas

Decorating sugar cookies adds extra flavor and makes them more visually appealing.

Whether you’re keeping it simple or going all out, these easy decorating techniques will give your cookies a polished, festive look.

Colored Sugar

Rolling dough balls in colored sugar before baking creates a vibrant, sparkling finish.

It also adds a subtle crunch to the outside while keeping the inside soft and chewy.

To use, pour ¼ cup of colored sugar into a small bowl.

After forming the dough balls, roll each one in the sugar until fully coated.

Then, place them on the baking sheet and bake as usual.

You can use red and green for Christmas, pastel colors for spring, or orange for fall-themed cookies.

Frosting

Adding frosting transforms simple sugar cookies into a customizable treat.

Buttercream and royal icing are the best options.

• Buttercream Frosting – Soft, creamy, and rich. It’s easy to spread and pairs well with sprinkles.
• Royal Icing – Dries smooth and firm, making it ideal for intricate designs. Use a piping bag for clean lines.

To apply, let cookies cool completely before frosting.

If the cookies are warm, the frosting will melt and slide off.

Glaze

A simple powdered sugar glaze adds sweetness without making the cookies too heavy.

It also gives them a shiny, bakery-style finish.

To make the glaze, whisk together:

• 1 cup (120g) powdered sugar
• 2 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract (optional)

Drizzle the glaze over cooled cookies using a spoon or piping bag.

For extra flair, sprinkle chopped nuts or zest on top before it sets.

Storage and Shelf Life

Room Temperature

For short-term storage, keep cookies in an airtight container at room temperature.

This prevents them from drying out or becoming stale.

They stay fresh for up to 3 days.

To keep them extra soft, place a slice of bread in the container.

The cookies will absorb moisture from the bread, preventing them from hardening.

Freezing Dough

Freezing unbaked dough balls makes it easy to bake fresh cookies anytime.

1. Roll the dough into balls as directed.
2. Place them on a baking sheet lined with parchment paper and freeze until firm (about 1-2 hours).
3. Transfer the frozen dough balls to a freezer-safe bag or airtight container. Label with the date.

When ready to bake, place the frozen dough balls directly on a parchment-lined baking sheet.

Bake at 350°F (177°C), adding 1-2 extra minutes to the baking time.

No need to thaw.

Freezing Baked Cookies

Baked cookies can also be frozen for longer storage.

1. Let the cookies cool completely before freezing. Warm cookies will form condensation and become soggy.
2. Place cookies in a freezer-safe container or zip-top bag.
3. Separate layers with parchment paper to prevent sticking.
4. Freeze for up to 3 months.

To serve, let cookies thaw at room temperature for about 15-20 minutes.

They’ll taste just as soft and fresh as the day they were baked.

Conclusion

Soft and chewy sugar cookies are easy to make with the right techniques.

Proper flour measurement, the right butter temperature, and avoiding overbaking all play a role in achieving the perfect texture.

Customization is simple.

Add citrus zest, spices, or mix-ins for extra flavor.

Decorate with colored sugar, frosting, or glaze to suit any occasion.

Store them properly to keep them fresh for days or freeze them for later.

Whether baking for a celebration or a quick treat, these cookies deliver every time.

Now, it’s time to bake!