Soft and Chewy Sugar Cookies
Thick, soft and chewy drop sugar cookies with crackly tops and buttery vanilla flavor. No chilling and no rolling pin needed, ready in about 30 minutes.
These are the soft, chewy sugar cookies you find at a good bakery: thick and tender in the middle with lightly crisp edges and crackly tops.
Unlike cutout cookies, there is no chilling and no rolling. Scoop the dough, roll it in sugar and bake.
A little cornstarch and an extra egg yolk keep them soft for days.
Why You’ll Love This Recipe
- No chilling
- No rolling pin
- Soft for days
- Ready in 30 minutes
Ingredient Notes
Butter: Use softened butter that dents when pressed but is not shiny or greasy.
Cornstarch: Cornstarch makes the centers extra soft and tender.
See the recipe card below for full measurements.
How to Make Soft and Chewy Sugar Cookies
Heat the oven
Preheat the oven to 350°F (175°C) and line two sheet pans with parchment.
Mix the dry ingredients
Whisk the flour, cornstarch, baking soda, baking powder and salt.
Cream butter and sugar
Beat the butter and sugar for 2 minutes until light and fluffy. Beat in the egg, yolk and vanilla.
Make the dough
Mix in the dry ingredients on low just until combined.
Shape
Scoop 1 1/2 tablespoon balls, roll in sugar and place 2 inches apart.
Bake
Bake 9 to 10 minutes, until the edges are set and the centers look slightly underdone. Cool 5 minutes on the pan.
Tips for the Best Results
- Pull them while the centers still look soft.
- Press a few sprinkles on top for holidays.
- Use a cookie scoop for even sizes.
- Store with a slice of bread to keep them soft.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Flat cookies | Do not use melted butter; it should be soft but not greasy. |
| Hard cookies | Do not overbake. Centers should look underdone. |
| Cakey texture | Do not overbeat after adding the flour. |
Substitutions
- Vanilla: Add 1 tsp lemon zest for lemon sugar cookies.
- Granulated sugar for rolling: Colored sanding sugar.
- All-purpose flour: A 1:1 gluten-free baking flour.
What to Serve With It
- Homemade hot chocolate
- Copycat Starbucks pumpkin spice latte
- Mixed berry smoothie
- Red velvet crinkle cookies
Storage and Reheating
Fridge: Not needed. Keep in an airtight container at room temperature for 5 days.
Freezer: Freeze dough balls for 3 months or baked cookies for 2 months.
Reheat: Bake frozen dough balls straight from the freezer, adding 1 to 2 minutes.
Tools That Make This Easier
- Cookie scoopEven cookies every time.Check price on Amazon
- Stand mixerCreams butter and sugar easily.Check price on Amazon
- Sheet pansEven baking.Check price on Amazon
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Soft and Chewy Sugar Cookies
Thick, soft and chewy drop sugar cookies with crackly tops and buttery vanilla flavor. No chilling and no rolling pin needed, ready in about 30 minutes.
Ingredients
Cookies
For rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two sheet pans with parchment.
- Whisk the flour, cornstarch, baking soda, baking powder and salt.
- Beat the butter and sugar for 2 minutes until light and fluffy. Beat in the egg, yolk and vanilla.
- Mix in the dry ingredients on low just until combined.
- Scoop 1 1/2 tablespoon balls, roll in sugar and place 2 inches apart.
- Bake 9 to 10 minutes, until the edges are set and the centers look slightly underdone. Cool 5 minutes on the pan.
Nutrition (per serving)
- Calories
- 160 kcal
- Protein
- 2 g
- Carbohydrates
- 23 g
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 14 g
- Sodium
- 110 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do you keep sugar cookies soft?
Use an extra egg yolk and cornstarch, and take them out while the centers still look slightly underbaked.
Do I need to chill this dough?
No. This dough is made to bake right away.
Why are my sugar cookies flat?
The butter was too warm or melted. It should be soft enough to dent but still hold its shape.
Can I freeze sugar cookie dough?
Yes. Freeze dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes.
