Soft and Chewy Sugar Cookies

These soft and chewy sugar cookies are going to become your new go-to recipe. They come together in just minutes and give you a super flavorful, perfectly tender sugar cookie without the work of rolling and cutting cookies.

These soft and chewy sugar cookies are insane. I’ve made them so many times, and they are always a hit! They have a soft, pillowy texture, with the right amount of chewiness on the edges and just the perfect amount of buttery sweetness. A touch of crunch from the sparkling sugar adds a bit of interest. It’s truly a case of simplicity being perfection. But if you prefer a thinner cookie, these sugar cookies are equally delicious!

But don’t just take my word for it! These cookies only take a few minutes to come together, and then you can be in soft, chewy, sugar cookie heaven too. They’re great for your Christmas cookie boxes, but are also the perfect just-because-I-want-cookies recipe. And really, when is a sugar cookie not in season?

What is the Secret to Making Soft and Chewy Sugar Cookies?

There are so many different factors that play into the texture of cookie, things like ingredients and baking time, that make all of the difference! And a sugar cookie that’s both soft and chewy (like these are) is a combination

• Underbake the Cookies: The less time you bake the cookies, the softer they’ll stay. Since they will continue baking as they cool, take your cookies out of the oven while the centers still look slightly damp and
  
• Fats: Adding an extra egg yolk will give your cookies a bit softer and richer flavor and texture.
  
• Brown Sugar: A little bit of brown sugar gives the cookies more flavor and a slightly more tender sugar cookie.
  
• All-Purpose Flour: Using a flour with a high gluten content like all-purpose flour, rather than a pastry or cake flour, will give your cookies a chewier texture. Also, figuring out the right balance of flour is key for the correct texture. Too much flour and you’ll have dry cookies. Too little, and they won’t hold their shape.
  
  To make sure you get the measurements perfect, I recommend using a baking scale. This one from Taylor is what I use, and it’s simple but reliable.

Ingredients

• 1 cup unsalted butter, melted
• 1 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• Sprinkles or sparkling sugar for sprinkling

How to Make Soft Sugar Cookies

Preheat the oven to 350° and line a baking sheet with parchment paper or a silicone baking mat.

Place the melted butter, sugars, and salt in the bowl of a stand mixer. With the paddle attachment, beat the mixture on medium low speed for about 5 minutes, or until the mixture is cohesive and slightly thickened.

Add the egg, egg yolk, and vanilla extract. Mix on medium until the eggs are well combined.

In a separate bowl, measure out the flour, baking soda, and baking powder. Mix it together, then add it to the wet ingredients.

Stir the flour in on low speed until the cookies dough has come together. Scrape down the paddle and bowl with a rubber spatula to make sure everything is thoroughly combined.

Using a large cookie scoop, portion out the sugar cookie dough. Place six cookies on each baking sheet with several inches between each cookie.

Dip or sprinkle the top of each cookie with sparkling sugar or sprinkles.

Place it on a rack in the middle of the oven and bake for 10-13 minutes, or until the cookies are golden brown around the edges. If you want your cookies to be very soft, opt for less time. Baking them for 13 minutes with give them a chewier, slightly crisp edge.

Cool the cookies completely, then store them in an airtight bag or container. They will stay fresh for up to a week.

Recipe Notes and Tips

• You can choose between sprinkles on top or the cookies, or sparkling sugar. Sprinkle or dip the top of each cookie dough ball before baking.
• Use a cookie portioning scoop for even, round cookies.
• Allow the cookies to cool for a few minutes on the baking sheet before moving them over to a cooling rack. When they’re hot from the oven, they’re very soft and will likely fall apart if you move them too soon.

Other Cookie Recipes You May Enjoy:

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