These sugar cookies are my go-to for an effortless treat that’s both soft and chewy. I appreciate the perfect blend of simple ingredients like butter, sugar, and vanilla that create a light, nostalgic flavor. Every bite transports me back to carefree baking sessions with friends, making this recipe a reliable mood-lifter in my kitchen.

Jump to Recipe

I’ve been refining my soft chewy sugar cookies recipe for a while now and I wanted to share what i think is the best soft and chewy sugar cookie recipe ever. I mix 2 3/4 cups of all-purpose flour with 1/2 teaspoon of baking soda and 3/4 cup unsalted butter that is softened just right to get that perfect tender texture.

I also add 1 cup of granulated sugar along with 1 large egg at room temperature and 1 1/2 teaspoons of vanilla extract. These cookies turn out thick and chewy just how i prefer them and they are very easy to make even if you don’t have much experience in the kitchen.

Nutritionally, they provide a good balance of energy from carbs and fats while giving you that sweet flavor you love. This simple soft sugar cookie recipe is a must try if you’re after delicious thick chewy sugar cookies!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how simple it is and the instructions are super easy to follow even when I mess up a bit. Second, the soft and chewy texture makes every cookie taste amazing especially when they are still warm. Third, I enjoy how the recipe gives little tips like chilling the dough to make it easier to handle and that really saves the day when my dough gets too sticky. Lastly, the mix of butter, vanilla, and sugar gives such a yummy flavor that always reminds me of fun baking sessions at home.

Ingredients

Print Recipe (No Advertisments)

Flour provides essential carbohydrates for structure and a bit of fiber.
Baking soda helps the cookies rise and gives an airy, chewy texture.
Baking powder works simlarly to help leaven the dough for a light bite.
Salt enhances flavors and balances sweetness nicely in every tasty bite.
Unsalted butter adds richness and moisture making each cookie extra soft and chewy.
Granulated sugar sweetens the cookie and promotes that lovely light golden browning.
Egg binds ingredients and adds protein and moisture creating a solid texture.
Vanilla extract infuses a warm aroma that elevates the overall flavor.

Ingredient Quantities

2 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg, at room temperature

1 1/2 teaspoons vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.

3. In a larger bowl, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.

4. Beat in the 1 large egg (make sure it’s at room temperature) and then stir in 1 1/2 teaspoons vanilla extract until the mixture is smooth.

5. Gradually add the dry ingredients to the wet mixture. Be careful not to overmix, just stir until everything is just combined.

6. If your dough feels too soft, you can chill it in the fridge for about 15-30 minutes to make it easier to handle.

7. Scoop out rounded tablespoon-sized balls of dough and place them onto your prepared baking sheet about 2 inches apart.

8. Bake in the preheated oven for 8-10 minutes or until the edges look lightly golden.

9. Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before moving them to a cooling rack.

10. Enjoy your delicious soft and chewy sugar cookies, serve warm if you can!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Electric mixer or a handheld whisk
8. Spatula for stirring
9. Cooling rack
10. Tablespoon or cookie scoop for shaping dough balls

FAQ

Q: Can I store these cookies for later?

A: Yeah, you can keep them in an airtight container at room temp for around a week. If you need them longer, just toss them in the freezer.

Q: What if my cookies end up spreading too much?

A: If your cookies spread way too much, try chillin the dough for about 30 minutes before baking, that should help.

Q: Is it ok to use salted butter instead of unsalted?

A: You can use salted butter but you might want to cut back a little on the added salt in the recipe so they don’t get too salty.

Q: Can I freeze the cookie dough?

A: Yep, you can freeze the dough. Just freeze the dough balls on a tray first then pop them in a bag. When you're ready, bake them like usual; just add a couple extra minutes in the oven.

Q: Do I really need a room temperature egg?

A: It’s best to use a room temp egg because it mixes in better. If you dont have one, just warm the egg up slightly in a bowl of warm water for a few minutes.

The BEST Soft And Chewy Sugar Cookie Recipe Substitutions and Variations

All-purpose flour: You could use whole wheat pastry flour or a gluten-free blend if you’re looking for an alternative, but the texture might be a little different.
Unsalted butter: If you dont have unsalted butter, you can substitute with salted butter – just reduce the salt in the recipe accordingly. You could also try coconut oil for a dairy-free alternative.
Granulated sugar: Brown sugar works fine in place of granulated sugar and might give the cookies a bit more chewiness and a richer flavor.
Egg: If you need an egg substitute, try a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), its a great binder for cookies.
Vanilla extract: You can use almond extract instead, though it might alter the flavor a bit, so use half the amount as a switch up.

Pro Tips

1. Make sure your egg is at room temp cuz using a cold egg might mess with how well everything mixes together.
2. Don’t overmix the dough–it’s super easy to overdo it and end up with tough cookies instead of that perfect soft and chewy texture.
3. If your dough seems like it’s too soft, pop it in the fridge for about 15-30 minutes before scooping. It makes handling so much easier.
4. After baking, let the cookies cool on the sheet for a few mins before moving them. It helps them firm up a bit, so they don’t fall apart when you pick them up.