This Soft and Chewy Sugar Cookies Recipe makes the best sugar cookies you’ll ever taste. Crisp around the edges, soft and chewy in the center, and perfectly sweet, they’re elevated even further with almond and vanilla extract for extra depth. Coated in sugar and baked to perfection, these cookies are perfect for every holiday and special occasion but are easy enough for a weekday dessert!
The Best Soft and Chewy Sugar Cookies You’ll Ever Make
I’m sure you’ve had sugar cookies, but I guarantee you’ve never had them like these! This sugar cookie recipe starts with classic sugar cookie dough. Then, I infuse it with vanilla and almond extracts to enhance the natural sweetness and add lots of depth.
Once combined, I allow plenty of time for the dough to rest and chill, which results in crisp edges and a deliciously soft, chewy center. And don’t even get me started on the extra sugar topping. It adds that extra “oomph” that keeps everyone coming back for more.
A fan favorite, this recipe for soft and chewy sugar cookies is one you’ll keep in your cookie arsenal, coming back to it again and again!
Recipe Ingredients
Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of this recipe.
Granulated Sugar: You can’t have sugar cookies without sugar! We include it in the dough and reserve about ¼ cup to coat the cookie dough balls, ensuring we get plenty of sweet flavor in every bite.
Egg: We’re using a large egg to provide structure while keeping the cookies moist and chewy.
Leaveners: Baking soda and baking powder give the cookies a little lift, creating the soft, chewy consistency we want while keeping the edges crisp.
Salt: Trust me. This is a key component in every good cookie recipe and helps balance the sweet flavors.
Vanilla Extract: Use pure vanilla extract to add depth and a delicious vanilla flavor.
Almond Extract: This adds a subtle nutty taste for extra depth that balances the sweetness.
How to Make Chewy Sugar Cookies
Step 1. In a large bowl, sift the flour, baking soda, baking powder, and salt. Then, set the mixture aside.
Step 2. In a second large bowl, add the granulated sugar and butter, and beat with a hand mixer for 2-3 minutes. Then, add the vanilla and almond extracts and egg, and beat on medium until well combined.
Step 3. Add your “sifted flour mixture” to your bowl of wet ingredients, and mix with a wooden spoon or rubber spatula until well combined. Be careful not to overmix!
Step 4. Transfer the cookie dough to the fridge, and let it chill for at least 2 hours. This allows the flour to hydrate and helps firm up the dough.
Step 5. Next, preheat your oven to 350°F, and line a non-stick baking sheet with parchment paper.
Step 6. Remove your chilled dough from the refrigerator, and use a 2 tablespoon-sized cookie scoop to portion it into cookie dough balls. Rolle the cookie balls into the sugar topping. Once covered in the sugar topping, place the cookie dough on a lined baking sheet, leaving about 2-3 inches between each piece.
Step 7. Bake for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 15 minutes or until set. It’s hard to wait, but it’s worth it!
Tips & Tricks
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Avoid overmixing the cookie dough, or your soft and chewy sugar cookies will turn out dense and tough, which we definitely don’t want!
- Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
How to Measure Flour for This Soft and Chewy Sugar Cookies Recipe
- Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
- Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
- Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
- Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.
More Amazing Cookie Recipes
- Soft and Chewy Spice Cookies
- Soft and Chewy Pumpkin Spice Cookies
- Brown Sugar Cookies
- The Best Cinnamon Cookies Recipe
- Old Fashioned Chewy Peanut Butter Cookies
- Frosted Sugar Cookie Bars with Strawberry Buttercream Frosting
How to Store and Freeze
Store leftover sugar cookies in an airtight container at room temperature for up to 5 days, if you can get them to last that long!
Freeze baked cookies in an airtight container for up to 1 month. Or, freeze unbaked cookie dough for up to 3 months. To do so:
- Shape the Dough: Combine the ingredients, and portion the dough into balls.
- Freeze: Arrange the cookies on a baking sheet, and freeze (without the extra sugar) for 1-2 hours or until the balls are solid.
- Store: Transfer the cookies to a sealable bag or airtight container, and freeze for up to 3 months.
- Bake: When you’re ready to bake, thaw the sugar cookies at room temperature for 30 minutes. Then, roll them in the sugar topping, and bake as normal. You may need to add a few minutes to the baking time. So, keep a close eye on the cookies, and adjust as needed!
FAQs
Why did my sugar cookies spread?
The most common reasons for cookies to spread in the oven are overmixing the dough, using butter that is too soft, and not measuring the flour correctly. To prevent this, be sure to mix just until the ingredients are combined, use room temperature butter that is soft but still holds its shape, and follow the tips above to measure your flour. Also, ensure to refrigerate the dough to ensure the best cookie.
Do I need to chill the dough?
Yes! Chilling the dough is crucial to creating the soft, chewy consistency we want and really helps develop the cookie’s flavor.
Can I use a hand mixer?
Yes, if you don’t have a stand mixer, feel free to use a hand mixer to beat the ingredients and combine the dough. Just be careful not to overmix!
Can I decorate these cookies?
Sure! Feel free to skip the sugar coating or add to it with festive sprinkles or icing if you’re preparing this soft and chewy sugar cookies recipe for a holiday.
Can I add mix-ins?
Yes, you can add sprinkles, dried fruit, chocolate, etc.
I hope you love this Soft and Chewy Sugar Cookies Recipe! It is amazing no matter the season. It’s soft, chewy, and infused with sweet flavor! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Soft and Chewy Sugar Cookies Recipe
Ingredients
Sugar Cookies
- 1 1/2 c flour
- 1/2 c butter room temperature
- 3/4 c granulated sugar
- 1 egg room temperature
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/8 tsp pure almond extract
Sugar Topping
- 1/4 cup to roll cookie dough balls
Instructions
- In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add granulated sugar and butter, and beat with a hand mixer for 2-3 minutes.
- Then, add the vanilla and almond extracts and egg. Beat on medium until well combined.
- Add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to form the cookie balls. Roll the cookie dough balls into the sugar topping. Once covered in the sugar topping, place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
- Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 15 minutes or until set. I’ll be hard, but worth the wait.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
-
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Avoid overmixing the cookie dough, or your soft and chewy sugar cookies will turn out dense and tough, which we definitely don’t want!
- Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
These cookies were delicious and easy to make. I made them twice in 4 days.
So glad you liked them!!