There’s something magical about biting into a Perfect Chewy Sugar Cookie—soft, tender, and just the right amount of sweet. These cookies are a dream come true for anyone who loves a chewy center with a slightly crisp edge, all wrapped in a delicate vanilla aroma.
With just 15 minutes of prep and a quick chill in the fridge, you’ll have a batch ready to bake in no time. The result? Golden, melt-in-your-mouth treats that are perfect for sharing or savoring solo.
What makes these cookies truly special is their irresistible texture—chewy without being dense, with a subtle buttery richness that lingers on your palate. The 16-minute bake time ensures they’re perfectly golden, while the 30-minute chill locks in that ideal consistency.
Whether you’re baking for a special occasion or just because, these cookies are guaranteed to bring smiles and warm memories with every bite.
Ingredients for Perfect Chewy Sugar Cookies
- 2 ¾ cups (13 ¾ oz/389 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (8 oz/225 g) butter, at room temperature (softened but not melted)
- 1 ½ cups (12 oz/340 g) granulated sugar (for dough)
- ½ cup (4 oz/115 g) granulated sugar (for rolling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment, cream the butter and 1 ½ cups sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add wet ingredients: Mix in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate dry ingredients: Turn the mixer to low speed and gradually add the dry ingredients. Mix until the dough just comes together (do not overmix).
- Shape and roll: Scoop the dough into 30 (1 tablespoon-sized) balls. Roll each ball in the remaining ½ cup sugar to coat evenly.
- Chill: Place the rolled cookies on a plate and chill in the refrigerator for at least 30 minutes.
- Preheat oven: While the cookies chill, preheat your oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Bake: Arrange the cookies 2 inches apart on the prepared sheets. Bake for 14-16 minutes, until puffed and lightly golden around the edges. Avoid overbaking to keep them soft.
- Cool: Remove from the oven and let the cookies cool slightly on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container at room temperature for up to 3-4 days.
Sweet Toppings and Drizzles to Elevate Your Cookies
Take your sugar cookies to the next level with simple yet delicious toppings. Try a light dusting of powdered sugar for a snowy effect, or drizzle melted white or dark chocolate over the cooled cookies for a decadent touch. For a festive twist, sprinkle colored sugar or edible glitter before baking.
How to Store and Keep Your Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 3-4 days. To keep them extra soft, place a slice of bread in the container—it helps retain moisture. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Quick Tips for Perfectly Chewy Cookies Every Time
For the best results, make sure your butter and egg are at room temperature before mixing. Don’t skip the chilling step—it prevents the cookies from spreading too much. And remember, slightly under-baking the cookies ensures they stay soft and chewy in the center.
Fun Variations to Customize Your Sugar Cookies
Add a personal touch by mixing in ½ cup of sprinkles or mini chocolate chips into the dough. For a citrusy twist, replace the vanilla extract with 1 teaspoon of lemon or orange zest. You can also roll the dough balls in cinnamon sugar for a warm, spiced flavor.
Essential Equipment for Baking Success
A stand mixer with a paddle attachment makes creaming the butter and sugar a breeze, but a hand mixer works too. Use a cookie scoop for evenly sized dough balls, and line your baking sheets with parchment paper to prevent sticking. A wire rack is key for cooling the cookies evenly.
Perfect Chewy Sugar Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour 13 3/4 oz/389 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter 8 oz/225 g, at room temperature
- 1 1/2 cups granulated sugar 12 oz/340 g
- 1/2 cup granulated sugar 4 oz/115 g, divided
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl combine the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups (12 oz/340 g) sugar together on medium-high speed until pale and fluffy, about 3 minutes.
- Add in the egg and vanilla extract and mix until combined, scraping down the sides of the bowl to ensure even mixing.
- Turn the mixer on low speed and gradually add in the dry ingredients. Continue mixing until the dough just comes together.
- Scoop the dough into 30 (1 tablespoon-sized) balls then roll in the remaining 1/4 cup (2 oz/57 g) sugar. Transfer to a plate and chill the rolled cookies for a minimum of 30 minutes.
- Pre-heat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper.
- Arrange the cookies 2 inches (5 cm) apart on the prepared sheets and bake for 14-16 minutes, until puffed and lightly golden. Be sure not to over-bake to keep them soft.
- Remove from the oven and cool slightly on the baking sheets before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for 3-4 days.
