Chewy Sugar Cookies Recipe – Soft, Buttery & Amazing Treat

The first time I baked these chewy sugar cookies, my kitchen smelled like melted butter and vanilla dreams. Outside, the air was crisp with winter chill, but inside, it was warm and sweet. These cookies are soft, buttery, and pillowy — just the kind of comfort every Christmas season calls for.

Why You’ll Love These Chewy Sugar Cookies

You’ll love this recipe because it’s simple, quick, and no chilling is needed. Each cookie has a soft, chewy center and lightly crisp edges. They’re buttery, sweet, and perfect for decorating or enjoying plain.

Even better, you only need one bowl, one spoon, and less than 30 minutes from start to finish. Whether you’re baking for a cookie swap or just a cozy night in, these sugar cookies bring joy in every bite.

What You’ll Need

Yield: 20 cookies
Prep Time: 20 minutes
Cook Time: 9–10 minutes
Total Time: 29 minutes

Ingredients:

• 2 ¾ cups (344 g) all-purpose flour, spooned and leveled
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar
• 1 cup (227 g) unsalted butter, very softened
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• ¼ cup (50 g) granulated sugar (for rolling the dough balls)

How to Make Chewy Sugar Cookies (Step-by-Step)

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking and ensures even baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set it aside. This keeps everything evenly mixed before combining with the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat softened butter and 1 cup sugar together for 1–2 minutes. The mixture should look pale and fluffy. This step traps air and gives your cookies their soft, chewy texture.

Step 4: Add Egg and Vanilla

Add 1 egg and 2 teaspoons vanilla extract to the butter-sugar mixture. Beat again for another 1–2 minutes. The dough should become light and creamy — this means you’ve mixed in enough air.

Step 5: Combine Dry and Wet

Gradually add your dry ingredients into the wet mixture. Mix on low speed or with a spatula until just combined. Don’t overmix, or your cookies may turn dense instead of chewy.

Step 6: Scoop and Shape

Scoop about 2 tablespoons of dough per cookie. Roll each into a smooth ball, then roll it in the ¼ cup sugar you set aside. The sugar coating gives that signature sparkle and gentle crunch.

Step 7: Arrange and Flatten

Place the dough balls on your lined baking sheets, spacing them about 2 inches apart. Lightly press each one down with your fingertips or the bottom of a glass to form a flat circle.

Step 8: Bake

Bake 6–8 cookies at a time for 9–10 minutes, just until the edges look set but the centers still appear soft. This timing keeps them chewy in the middle.

Step 9: Cool

Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. As they cool, they’ll settle into that perfect soft, chewy texture.

Tips for the Perfect Chewy Texture

Use Very Soft Butter

Make sure your butter is very soft — not melted, but almost spreadable. It creams easily with sugar, creating that light, fluffy base every chewy cookie needs.

Measure Flour Carefully

Use the spoon-and-level method or a kitchen scale (1 cup = 125 g). Too much flour makes cookies cakey instead of chewy.

Don’t Overbake

Take the cookies out when the edges are barely set. They’ll continue cooking slightly on the sheet. Overbaking is the easiest way to lose that chewy center.

Beat the Egg and Vanilla Well

Mix the egg and vanilla until the dough looks pale. This ensures a smooth, even texture throughout each cookie.

Shape While Warm

Right after baking, use a round cookie cutter or glass to gently swirl around each cookie. This trick makes them perfectly round and professional-looking.

Ingredient Notes

Each ingredient plays its part beautifully.
Flour gives structure. Butter makes them soft and rich. Sugar sweetens and adds that delicate crisp edge. Baking soda gives lift, and vanilla extract ties the flavors together with warmth and comfort.

If you can, use pure vanilla extract — it truly makes a difference.

Storage & Make-Ahead Tips

• Store cookies in an airtight container for up to 3 days.
• They’ll actually taste softer after the first day.
• Freeze unbaked dough balls for up to 1 month. Just thaw and bake when ready.

For long-lasting chewiness, store cookies with a slice of sandwich bread in the container. The bread adds moisture and keeps them fresh.

Chewy Sugar Cookies FAQs

More Recipes You Might Love

If you enjoyed these cookies, you’ll love trying:

• Butter Pecan Cookies Recipe – A Nutty Delight
• Banana Chocolate Chip Cookies – A Chewy Favorite
• 4th of July Crinkle Cookies – Festive and Fun
  Or switch it up with a cozy cake like my Strawberry Peach Cake with a Buttery Crust.

Final Thoughts

These chewy sugar cookies are the kind you’ll bake once and crave forever. They’re easy enough for beginners and nostalgic enough for lifelong bakers. Whether it’s Christmas morning or a random Tuesday, a batch of these will fill your home with warmth and buttery sweetness.

If you try this recipe, share your photos or leave a comment — I’d love to see your creations.
Find more inspiration on my Pinterest and Facebook pages.

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