Soft and Chewy Sugar Cookies – Classic, Comforting, and Easy
Soft and chewy sugar cookies hit that sweet spot between simple and irresistible. They’re the kind of cookie that makes a kitchen smell like home and a cookie jar feel special. These cookies bake up with tender centers, lightly crisp edges, and a delicate vanilla flavor.
No chilling, no fancy techniques—just straightforward steps that work every time. If you love cookies that stay soft for days and melt in your mouth, this recipe is for you.
Soft and Chewy Sugar Cookies – Classic, Comforting, and Easy
Ingredients
Method
- Preheat and prep: Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper for even browning and easy cleanup.
- Whisk the dry ingredients: In a medium bowl, whisk flour, cornstarch, baking soda, and salt until well combined. This prevents clumps and ensures even texture.
- Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Proper creaming helps the cookies rise and turn out soft.
- Add eggs and extracts: Beat in the egg, egg yolk, vanilla, and almond extract (if using) until smooth.The extra yolk adds richness and enhances chewiness.
- Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until combined. If the dough looks dry or crumbly, mix in 1–2 tablespoons of milk or cream until it comes together. Do not overmix.
- Shape and coat: Scoop the dough into 1 1/2-tablespoon portions (a medium cookie scoop works well).Roll each portion into a ball, then roll in granulated sugar or sparkling sugar to coat.
- Space and bake: Place dough balls on the prepared sheets, leaving about 2 inches between them. Bake for 9–11 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underbaked.
- Optional crinkle trick: For a gorgeous crinkle top, gently tap the baking sheet on the counter right after removing it from the oven.
- Cool: Let cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. They’ll firm up as they cool but stay soft inside.
Why This Recipe Works
This recipe balances ingredients for texture and flavor. A mix of butter and sugar creates that signature tender crumb, while a touch of cornstarch helps keep the centers soft.
Baking soda adds lift without making the cookies cakey. Rolling the dough balls in sugar adds sparkle and a light crunch on the outside. The result is a cookie that’s sweet, buttery, and soft enough to bend, not break.
Ingredients
- 2 3/4 cups (345 g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) granulated sugar, plus more for rolling
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk or cream (as needed for softness)
- Optional: 1/2 teaspoon almond extract for a bakery-style twist
- Optional: Sparkling sugar for extra crunch
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper for even browning and easy cleanup.
- Whisk the dry ingredients: In a medium bowl, whisk flour, cornstarch, baking soda, and salt until well combined. This prevents clumps and ensures even texture.
- Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Proper creaming helps the cookies rise and turn out soft.
- Add eggs and extracts: Beat in the egg, egg yolk, vanilla, and almond extract (if using) until smooth.The extra yolk adds richness and enhances chewiness.
- Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until combined. If the dough looks dry or crumbly, mix in 1–2 tablespoons of milk or cream until it comes together. Do not overmix.
- Shape and coat: Scoop the dough into 1 1/2-tablespoon portions (a medium cookie scoop works well).Roll each portion into a ball, then roll in granulated sugar or sparkling sugar to coat.
- Space and bake: Place dough balls on the prepared sheets, leaving about 2 inches between them. Bake for 9–11 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underbaked.
- Optional crinkle trick: For a gorgeous crinkle top, gently tap the baking sheet on the counter right after removing it from the oven.
- Cool: Let cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. They’ll firm up as they cool but stay soft inside.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.To maintain softness, add a slice of bread or a piece of parchment with a few marshmallows in the container.
- Freezing baked cookies: Freeze in a single layer, then transfer to a bag or container for up to 2 months. Thaw at room temperature.
- Freezing dough: Roll dough into balls, coat in sugar, and freeze on a sheet tray. Once solid, store in a bag for up to 2 months.Bake from frozen at 350°F; add 1–2 extra minutes.
Why This is Good for You
These cookies bring comfort and simplicity. They’re easy to make with pantry staples, and they bake quickly, making them ideal for last-minute gatherings or gifting. The recipe’s flexibility lets you adjust sweetness, flavor, and size.
Most importantly, homemade treats let you control ingredients, from using real butter and pure vanilla to adjusting sugar to taste. Enjoying a soft, homemade cookie can be a small, meaningful moment of joy.
Pitfalls to Watch Out For
- Overbaking: The cookies should look slightly underdone in the center when you pull them out. Overbaking leads to dry, cakey cookies.
- Heavy flour scooping: Scooping flour straight from the bag packs it in and adds too much.Lightly spoon flour into the cup and level off, or use a scale.
- Skipping the creaming step: Properly creamed butter and sugar create a soft texture and gentle rise.
- Too much mixing: Once flour goes in, mix only until combined to avoid tough cookies.
- Wrong butter temperature: Butter should be soft but not greasy. If it’s shiny and melting, chill it for 10 minutes before creaming.
Recipe Variations
- Lemon Sugar Cookies: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice. Roll in lemon sugar (zest mixed with sugar) for a bright flavor.
- Cinnamon Sugar Twist: Mix 1/4 cup sugar with 1 teaspoon cinnamon and roll the dough balls in it.Think snickerdoodle vibes without the cream of tartar.
- Almond Bakery-Style: Use almond extract plus sliced almonds pressed on top before baking.
- Confetti Cookies: Fold in 1/3 cup rainbow sprinkles for a funfetti look and a bit of crunch.
- Brown Sugar Blend: Swap 1/2 cup granulated sugar for light brown sugar to add caramel notes and extra chew.
- Gluten-Free: Use a quality 1:1 gluten-free all-purpose flour with xanthan gum. Add an extra tablespoon of milk if needed for softness.
- Dairy-Free: Use a plant-based butter stick (not tub) and a splash of non-dairy milk. Chill the dough 20 minutes if it seems too soft.
- Frosted Sugar Cookies: Cool completely and top with vanilla buttercream or a simple icing made with powdered sugar, milk, and vanilla.
FAQ
Do I need to chill the dough?
Chilling isn’t required for this recipe.
If your kitchen is warm or the dough feels sticky, a short 20–30 minute chill helps the cookies hold their shape.
Why did my cookies spread too much?
Butter might have been too soft, or your flour measurement was light. Try chilling the dough balls for 15 minutes before baking, or add 1–2 tablespoons of flour to the dough if it’s very loose.
Can I make the dough ahead of time?
Yes. Store the dough in the fridge for up to 48 hours.
Let it sit at room temperature for 15–20 minutes to make scooping easier, then roll and bake.
How do I keep them soft for days?
Store in an airtight container as soon as they cool. Adding a slice of bread in the container helps maintain moisture without making the cookies soggy.
Can I double the recipe?
Absolutely. Use a stand mixer if possible and scrape the bowl often.
Bake one sheet at a time for the most consistent results.
What if I don’t have cornstarch?
You can omit it. The cookies will still be delicious, just slightly less tender. Another option is to reduce the flour by 1 tablespoon and add 1 tablespoon of cake flour if you have it.
Can I use vanilla bean paste?
Yes.
Use the same amount as vanilla extract. It adds lovely specks and a richer vanilla flavor.
Wrapping Up
Soft and chewy sugar cookies are a timeless treat that’s easy to master. With simple ingredients and a few smart tips, you’ll get tender centers, crisp edges, and beautiful sugary tops every time.
Keep a batch on hand for after-school snacks, holiday platters, or a quick pick-me-up with coffee. Once you’ve nailed the base, try a variation or two and make it your own. Happy baking!
