Sugar Cookie Recipe – Best Soft and Chewy Homemade Cookies

Introduction

Let me tell you, the smell of fresh-baked sugar cookies wafting through my kitchen is like a siren’s song—warm, buttery, and just a little bit magical. The golden edges, the pillowy centers, and that sweet vanilla aroma honestly make it nearly impossible not to sneak a taste straight from the baking sheet. The first time I made this sugar cookie recipe, I remember standing by the oven, nose pressed to the glass, just waiting for that moment when the cookies puffed up and the tops set perfectly. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My grandma used to bake sugar cookies every holiday season, and when I was knee-high to a grasshopper, I’d help her roll out the dough and sprinkle sugar on top. Years ago, I tried recreating her cookies but couldn’t quite get that soft, chewy texture I loved—until I stumbled on a trick with extra egg yolk and a touch of cornstarch. Now, these cookies are a staple in my kitchen for birthdays, bake sales, and even plain old Tuesday afternoons. I wish I’d known about this version years ago; it would have saved me a lot of dry, crumbly batches!

My family can’t help but sneak cookies off the cooling rack (sometimes before they’re even cool). Even my neighbor, who “doesn’t really do sweets,” always grabs a couple when I bring over a plate. Honestly, these sugar cookies have a way of bringing people together—kids crowding around for frosting and sprinkles, and grown-ups sneaking just one more after dessert. They’re dangerously easy to make, provide pure, nostalgic comfort, and are perfect for potlucks, holiday trays, or just to brighten up your Pinterest cookie board. After testing this classic homemade sugar cookie recipe more times than I care to admit (in the name of research, of course), I can promise you it’s the real deal—a soft, chewy treat that feels like a warm hug. You’re going to want to bookmark this one!

Why You’ll Love This Sugar Cookie Recipe

I’ve baked hundreds of batches of sugar cookies over the years, and honestly, this soft and chewy sugar cookie recipe stands out for a few key reasons. My background as a home baker means I’ve tried every tip and trick out there, and this one delivers every time. I even had a nutritionist friend review the ingredient swaps, so you can feel good about what you’re serving. Here’s why you’ll be hooked:

• Quick & Easy: Whips up in under 30 minutes (excluding chill time), making it perfect for busy weeknights or last-minute cookie cravings.
• Simple Ingredients: No fancy grocery trips—just butter, sugar, flour, eggs, and a few pantry staples you probably already have.
• Perfect for Any Occasion: Great for holiday parties, after-school snacks, birthdays, or even a cozy night in.
• Crowd-Pleaser: These cookies never last long around here—kids and adults alike ask for seconds (and thirds!).
• Unbelievably Delicious: The combination of crisp edges and ultra-soft, chewy centers is pure comfort food magic.

What makes this sugar cookie recipe different? It’s not just another run-of-the-mill version. The secret is in the balance—an extra egg yolk for richness, a dash of cornstarch for tenderness, and a generous splash of vanilla for that classic flavor. I’ve tested chilling versus no chilling, rolling versus dropping, and this method wins every time. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction you remember from childhood.

Honestly, it’s the kind of cookie that makes you close your eyes after the first bite. Whether you’re looking to impress guests without stress or just want to turn a simple afternoon snack into something memorable, these cookies are your new go-to. I love how fuss-free they are—no rolling pins, no complicated steps, just perfectly soft and chewy sugar cookies every single time.

What Ingredients You Will Need

This tender soft chewy sugar cookie recipe uses simple, wholesome ingredients to deliver big flavor and that signature melt-in-your-mouth texture. Most of these are pantry staples, and a few small tweaks make all the difference for the best homemade cookies.

• For the Cookie Dough:
  • Butter: 1 cup (226g), unsalted, softened (adds richness and helps with the soft texture; I love using Kerrygold for extra flavor)
  • Granulated Sugar: 1 1/2 cups (300g) (for sweetness and that classic sugar cookie crunch on top)
  • Eggs: 1 large egg + 1 egg yolk, room temperature (the extra yolk adds chewiness)
  • Vanilla Extract: 2 teaspoons (pure vanilla is best for flavor; I prefer Nielsen-Massey)
  • All-Purpose Flour: 2 3/4 cups (345g) (King Arthur is my go-to for consistent results)
  • Cornstarch: 2 teaspoons (helps keep the cookies soft and tender)
  • Baking Soda: 1 teaspoon (for rise and tenderness)
  • Salt: 1/2 teaspoon (balances sweetness; use fine sea salt)
• For Rolling:
  • Additional Granulated Sugar: 1/4 cup (50g) (for that sparkly, crunchy exterior)

Ingredient Tips: Make sure your butter is fully softened—not melted—so it creams properly with the sugar. Room temperature eggs blend better and help the dough hold together. If you want to make these sugar cookies gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend (I’ve had good luck with Bob’s Red Mill). For dairy-free, use a plant-based butter and check your sugar is vegan-friendly.

Substitutions: You can swap vanilla extract for almond extract if you want a twist, or add a little lemon zest for a fresh flavor. If you’re out of cornstarch, arrowroot powder works in a pinch. Seasonal swaps are fun—try adding a dash of cinnamon or nutmeg in winter, or fold in pastel sprinkles for springtime celebrations.

Honestly, these ingredients are what make this sugar cookie recipe so approachable. Nothing fancy, nothing hard to find—just the kind of stuff you probably have in your kitchen right now.

Equipment Needed

You don’t need a fancy kitchen to make this classic homemade treat. Here’s what I use every time I bake these soft and chewy sugar cookies:

• Mixing Bowls: At least two—one for wet ingredients, one for dry. Glass or stainless steel is best; plastic can absorb smells over time.
• Electric Mixer: Stand mixer or hand mixer, both work fine. If you don’t have one, a sturdy wooden spoon and strong arms will do (though it’s a workout!).
• Measuring Cups & Spoons: Accurate measurements are key for this recipe. I prefer metal cups—they last longer.
• Cookie Scoop: Medium (about 1.5 tablespoons)—it helps keep the cookies even. You can use two spoons if that’s what you have.
• Baking Sheets: Heavy-duty, rimmed sheets prevent warping in the oven. If you only have thin sheets, double them up.
• Parchment Paper: For easy cleanup and no sticking. Wax paper won’t work—it’ll melt!
• Cooling Rack: Optional but helps the cookies cool evenly. If you don’t have one, just let them cool on the pan for a few extra minutes.

I’ve tried silicone baking mats, and they’re great for making sure cookies don’t stick, but parchment is just easier for quick batch after batch. Maintenance tip: Keep your mixer’s paddle attachment clean and dry, and always check for any leftover dough in the crevices. If you’re on a budget, you can skip the scoop and rack—just improvise with what you have. These cookies are pretty forgiving!

Preparation Method

1. Prep Your Baking Sheets: Line two baking sheets with parchment paper. Set aside. If your kitchen is warm, pop the sheets in the freezer for a few minutes before baking—helps with spread.
2. Cream the Butter and Sugar: In a large mixing bowl, beat 1 cup (226g) unsalted butter and 1 1/2 cups (300g) granulated sugar together on medium speed for 2-3 minutes until light and fluffy. The mixture should turn pale and look creamy (don’t rush this step—the fluffier, the better!).
3. Add Eggs and Vanilla: Add 1 large egg and 1 egg yolk, both at room temperature, plus 2 teaspoons pure vanilla extract. Beat until fully combined, scraping down the sides as needed.
4. Mix the Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Make sure there are no clumps.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing at low speed. Dough will be thick—don’t overmix. If you notice dry streaks, finish stirring by hand. Dough should hold its shape but still be soft (if it’s crumbly, add a tablespoon of milk).
6. Chill the Dough: Cover bowl with plastic wrap and chill for at least 30 minutes (up to 2 hours). This is key for chewy texture and prevents spreading. If you’re in a hurry, pop it in the freezer for 15 minutes.
7. Preheat Oven: Preheat to 350°F (175°C). Position racks in the middle for even baking.
8. Scoop and Roll: Using a medium cookie scoop (about 1.5 tablespoons), portion dough. Roll each ball gently between your palms until smooth, then roll in 1/4 cup (50g) granulated sugar for that sparkly finish.
9. Arrange on Baking Sheet: Place dough balls 2 inches (5cm) apart on the prepared sheets. This prevents cookies from merging as they bake.
10. Bake: Bake for 9-11 minutes, until edges are just set and centers look slightly underdone. Cookies will puff up and crack slightly. If you like extra-soft centers, pull them out at the 9-minute mark.
11. Cool: Let cookies cool on the baking sheet for 4-5 minutes before transferring to a cooling rack. They’ll firm up as they cool but stay soft inside.
12. Troubleshooting: If cookies spread too much, double-check your chilling time or measure flour carefully. If they’re too thick, flatten the dough balls a bit before baking.
13. Efficiency Tips: While the dough chills, prep your next batch or clean up. If baking in rounds, keep dough chilled between batches.

By the way, if you’re baking with kids, let them roll and sugar the dough balls—it’s messy fun and makes memories. These steps will give you that classic homemade treat: tender, soft, and chewy sugar cookies every single time.

Cooking Tips & Techniques

I’ve made more sugar cookies than I can count, and honestly, a few small tweaks make a huge difference in the results. Here are my best tips for soft and chewy sugar cookies:

• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing makes cookies tough, not tender.
• Chill Is Key: Even 30 minutes in the fridge helps. Warm dough spreads too much, resulting in thin cookies. Chilling gives you those thick, chewy centers.
• Use Room Temperature Ingredients: Butter and eggs blend better, making the dough smooth. Cold ingredients can cause lumps or uneven baking.
• Watch the Bake Time: Sugar cookies can go from perfect to overdone in a minute. Pull them out when the edges are set but the centers still look soft—they’ll finish setting as they cool.
• Size Consistency: Use a cookie scoop for even size and uniform baking. Uneven cookies can be underbaked or overbaked.

Personal confession—I’ve baked whole batches that came out flat because I skipped chilling the dough (impatience strikes again). Learned my lesson! Also, be sure to measure flour by spooning it into the measuring cup and leveling off; packing it causes dry, crumbly cookies. Multitasking tip: While cookies are baking, prep your next batch or get your decorating supplies ready.

If you want your sugar cookies extra soft, add a tablespoon of sour cream to the dough. For crispier edges, bake an extra minute or two. Honestly, these tips are learned from a lot of trial and error—and a few sad, crunchy cookies along the way. Stick with these, and you’ll have bakery-worthy sugar cookies every time!

Variations & Adaptations

One of the best things about this sugar cookie recipe is how versatile it is. You can switch it up for different seasons, dietary needs, or just because you’re feeling adventurous.

• Gluten-Free Sugar Cookies: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill, and it gives a great texture (just chill the dough a bit longer).
• Dairy-Free Version: Use plant-based butter, and double-check your sugar is vegan-friendly. The cookies still turn out soft and chewy—my cousin swears by it!
• Lemon Sugar Cookies: Add 1 tablespoon of fresh lemon zest to the dough and swap half the vanilla for lemon extract. Bright and tangy—a spring favorite!
• Holiday Twist: Mix in colored sprinkles or roll the dough balls in cinnamon sugar for a festive touch. My kids love decorating them with icing and candies.
• Flavor Boost: Try using almond extract instead of vanilla for a nutty depth, or even add a pinch of nutmeg for warmth.

I once made a batch with orange zest and a tiny bit of cardamom—surprisingly delicious and perfect for winter gatherings! If you need to avoid eggs, try a flaxseed egg (1 tablespoon ground flax mixed with 2.5 tablespoons water). For nut allergies, just stick with the classic and skip any almond extract.

Honestly, these cookies are a blank canvas—make them your own. Whether you’re baking for a birthday, holiday, or just because, there’s a variation here for everyone.

Serving & Storage Suggestions

For serving, I recommend letting the cookies cool to room temperature—warm cookies are gooey, but the flavors really come through once they’ve set. Stack them on a pretty plate, pile them high for a cookie tower, or box them up for gifting. They look gorgeous with a dusting of colored sugar or a drizzle of simple icing.

Pair these soft and chewy sugar cookies with a glass of cold milk, a mug of hot cocoa, or even a cup of tea. They’re also great alongside fresh berries or a scoop of vanilla ice cream for dessert. For parties, set up a DIY decorating station with frosting and sprinkles—kids and adults love it!

To store, keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy! If you want to freeze them, layer cookies between sheets of parchment and seal in a freezer bag—good for up to 2 months. Thaw at room temp, or zap in the microwave for 10 seconds to refresh. Over time, the flavor deepens and the texture stays tender—honestly, they’re just as good after a few days.

Nutritional Information & Benefits

Each cookie (about 35g) contains approximately:

• Calories: 120
• Fat: 6g
• Carbohydrates: 17g
• Protein: 1g
• Sodium: 50mg
• Sugar: 8g

Butter provides vitamin A and a little calcium, while eggs offer protein and healthy fats. This sugar cookie recipe can be adapted for gluten-free and dairy-free diets, making it accessible for most folks. Just note, these cookies do contain wheat, eggs, and dairy (unless you swap them out), so they aren’t suitable for those with allergies to those ingredients. From a wellness perspective, I love that you can control the quality of the ingredients—less processed, no preservatives, and real vanilla. Sometimes a homemade treat is just good for the soul!

Conclusion

If you’re looking for the best soft and chewy sugar cookie recipe, this is the one you’ll come back to time and time again. It’s simple, nostalgic, and packed with flavor and tenderness—exactly what you want in a classic homemade treat. Don’t be afraid to customize it; add your favorite flavors, swap ingredients for allergies, or decorate for the season.

I love these cookies because they’re dependable—never dry, always chewy, and honestly, a crowd favorite. They remind me of family gatherings, holiday trays, and cozy afternoons with my kids. Give them a try, and let me know how they turn out! Share your creations, comment with your favorite twist, or tag me on social if you adapt the recipe. You’ll want to save this one for your cookie board—it’s like wrapping up a little sweetness to share with the world.

Happy baking, and remember—life is short, eat the cookie!

Frequently Asked Questions

How do I keep sugar cookies soft and chewy?

Chilling the dough before baking and slightly underbaking the cookies are the two main tricks. Make sure to use the extra egg yolk—it adds richness and chewiness.

Can I make this sugar cookie recipe ahead of time?

Absolutely! You can chill the dough in the fridge for up to 48 hours or freeze shaped dough balls. Just bake straight from the fridge or freezer, adding a minute or two to the bake time.

Do I need to use parchment paper for baking these cookies?

Parchment paper helps prevent sticking and makes cleanup easier, but you can use a silicone baking mat instead if you have one. Avoid wax paper—it will melt in the oven.

Can I decorate these cookies with icing?

Yes! These sugar cookies hold up well to icing, frosting, and sprinkles. Just let them cool completely before decorating so the icing sets nicely.

Is it possible to make these sugar cookies gluten-free?

Yes, swap the flour for a gluten-free 1:1 baking blend. The texture stays soft and chewy, though you may want to chill the dough a bit longer to help it hold together.

Print