Soft and Chewy Sugar Cookies

A classic cookie recipe you’ll make again and again. These sugar cookies are soft and chewy in texture with all the comforting flavors of vanilla and sugar. Made with pantry staples they can be adapted as needed and enjoyed on any occasion.

Everyone needs a sugar cookie recipe on hand and this one is a classic. The cookies come out perfectly soft every time you whip them up. They’re just as amazing for dessert as they are in a cookie tin gifted to neighbors and friends.

Made with only 9 pantry staples you already have; these sugar cookies use both brown sugar and regular sugar to achieve their delicious taste.

The brown sugar helps keep them chewy and comforting while rolling the dough in traditional sugar brings out their classic comforting taste.

Ingredients for Sugar Cookies

For the dough:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 cup butter (2 sticks)
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract

For rolling:

• 1/3 cup sugar

Preparation time: 15-20 minutes (including ingredient preparation and cookie
formation)
Chilling time: At least 30 minutes
Baking time: Around 11 minutes per batch of cookies.
Cooling time: About 10 minutes (after removing the cookies from the oven).
Serves: 20

How to Make Sugar Cookies – Soft and Chewy

1- Preheat the oven:
● Preheat the oven to 350°F (180°C). Prepare a baking sheet by lining it
with parchment paper or a silicone baking mat.

2- Melt the butter:
● In a microwave-safe bowl or a small saucepan, melt the butter until
fully liquid.

3- Mix the wet ingredients:
● In a large bowl, add the melted butter and brown sugar. Mix well until
fully incorporated.

• Add the whole egg, the egg yolk, and the vanilla extract. Mix again until everything is well combined.

4- Add the dry ingredients:
● In the same bowl, add the flour, baking soda, and salt. Mix until there are no lumps and the dough is uniform.

5- Chill the dough (optional):
● If desired, you can refrigerate the dough for at least 30 minutes. This
will help the cookies maintain their shape better when baking.

6- Form the cookies:
● Form dough balls using approximately 3 tablespoons of dough for
each.

● If desired, you can roll the dough balls in a bowl with the additional
sugar to coat them.

7- Bake:
● Place the dough balls on the prepared baking sheet, leaving space
between them to allow for spreading.

● Bake for 11 to 13 minutes, or until the edges are slightly golden but the
centers still look a bit soft.

8- Cool:
● Let the cookies cool on the baking sheet for a few minutes before
transferring them to a wire rack to cool completely.

Variations and Substitutions

Sugar: You don’t need to roll the cookie dough balls in sugar before baking. If you’re short on time, omit this step. However, it does give the cookies an uplifting, delicious taste that takes them from a regular sugar cookie into one you’ll crave.

Chocolate chips: Add in either milk chocolate chips, regular, or even white chocolate chips for a taste of gooey decadence in every bite.

Nuts: If you love a bit of crunch with your sugar cookies, top them or mix nuts into the batter itself. Chopped pecans and pistachios pair the best with this recipe.

Dried fruit: Adding in some dried blueberries, cherries, or cranberries will give the sugar cookies some extra chewiness to them and a burst of sweet flavor.

Color: To get festive, roll the cookie dough balls in colored sugar instead of traditional white sugar. This adds a fun pop of decoration to them.

Tips and Tricks For Making The Best Sugar Cookies

If you prefer a thicker and chewier cookie, chill the dough for longer, ideally overnight. This will bring out a much thicker shape.

If you prefer a softer cookie with a bit of a chewy texture, don’t chill the cookie dough at all. They’re still chewy but much thinner than if the dough is chilled.

Take time to measure your flour properly as even the smallest portion changes can alter the taste and texture of sugar cookies. Ideally, use a kitchen scale. If you don’t have one, fluff the flour with a spoon before spooning it into the measuring cup (not scooping it from the cup itself) and leveling it off with a knife.

The cookies will look slightly soft in the center when you remove them from the oven. This is normal as they continue to cook for a moment or two on the baking tray.

To keep your sugar cookies fresh, store them in an airtight container on the counter. You can keep them soft by adding a piece of bread to the container.

These sugar cookies are really soft coming out of the oven, if you plan on frosting them make sure to let them cool a couple of hours before you do so. They firm up a bit as they cool but are still delicate. They work perfectly with a glaze.