The BEST Soft And Chewy Sugar Cookie Recipe

I love these soft and chewy sugar cookies because they capture sweetness and texture perfection. The mix of butter, sugar, and real vanilla is simply irresistible with a tender bite and a hint of delightful crispness. Baking them feels exquisite and satisfying, and every cookie turns into a mini celebration.

I’m excited to share my BEST Soft And Chewy Sugar Cookie Recipe with you all. I’ve always loved the texture of thick soft sugar cookies that are just chewy enough without being too hard.

Using 2¾ cups all-purpose flour along with 1 cup unsalted butter and 1 cup granulated sugar creates the perfect base for these treats. I also mix in an egg plus an extra yolk and 2 teaspoons vanilla extract which really boosts the flavor.

I picked these ingredients to achieve that ideal thick and chewy sugar cookie consistency and trust me, once you try them, you won’t want to go back to any other recipe. I like to say that simple soft sugar cookie recipe is all about getting just the right balance so that the cookies come out chewy and soft every time.

They are a perfect treat for any occasion and they always impress my friends and family. Enjoy experimenting with these cookies in your kitchen!

Why I Like this Recipe

I like this recipe for a lot of reasons. First off, I love how super easy it is to follow the steps and yet still feel like I’m making something really special. I always get excited when I see that extra egg yolk in there, because it makes the cookies rich and extra soft, which is exactly what I’m after. Another thing is that chilling the dough helps me scoop out even cookies that come out chewy and just perfect every time. And lastly, I really dig how the recipe doesn’t overcomplicate things, letting me focus on having a good time in the kitchen without stressing too much about the details.

Ingredients

• 2¾ cups all-purpose flour: Provides carbohydrates for energy and gives cookies a tender, delicate structure.
• ½ teaspoon baking soda and baking powder: Leavening agents for a light, airy cookie texture.
• ¼ teaspoon salt: Enhances flavors and balances out the sweetness in the dough.
• 1 cup unsalted butter: Rich fat that adds creaminess, moisture and depth to cookies.
• 1 cup granulated sugar: Provides sweetness and contributes to a soft, chewy cookie texture.
• 1 large egg plus 1 extra yolk: Adds protein and fat for cookie consistency, it really pulls everything together.
• 2 teaspoons vanilla extract: Imparts rich flavor and aroma to elevate the cookies taste.

Ingredient Quantities

• 2¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg plus 1 extra egg yolk
• 2 teaspoons vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a nonstick mat.

2. In a medium bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder and ¼ teaspoon salt.

3. In a separate large bowl, cream 1 cup unsalted butter and 1 cup granulated sugar together until they become light and fluffy.

4. Beat in 1 large egg, then add an extra egg yolk and 2 teaspoons vanilla extract, mix well until the mixture is smooth.

5. Gradually stir the dry ingredients into the butter mixture until just combined, try not to overmix as that can make the cookies tough.

6. Cover the bowl with plastic wrap and chill the dough in the fridge for about 30 minutes to make it easier to scoop.

7. Scoop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving at least 2 inches of space between each cookie.

8. If you like your cookies extra soft, slightly flatten the dough balls with your finger or the back of a spoon.

9. Bake them in the preheated oven for about 10-12 minutes, until the edges are just set but the centers still look a little soft.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely. Enjoy your soft and chewy sugar cookies!

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet lined with parchment paper or a nonstick mat
3. Medium bowl for mixing dry ingredients
4. Whisk for combining the flour, baking soda, baking powder and salt
5. Large bowl for creaming the butter and sugar
6. Electric mixer (or hand mixer) for beating the butter, sugar and eggs
7. Spatula for stirring in the dry ingredients
8. Plastic wrap to cover and chill the dough
9. Refrigerator to chill the dough
10. Tablespoon cookie scoop or spoon for portioning the dough
11. Wire cooling rack to cool the cookies after baking

FAQ

The BEST Soft And Chewy Sugar Cookie Recipe Substitutions and Variations

• If u dont have all-purpose flour, try mixing in some whole wheat pastry flour for a nuttier flavor but it might change the texture a bit
• If you’re out of baking soda, you can use about 2.5 times the amount of baking powder, but be careful cause too much can affect the taste
• You can swap unsalted butter with salted butter and then just cut back on the extra salt in the recipe
• For a different taste, mix half granulated sugar with half brown sugar to get a chewier cookie, even if it isnt exactly the original flavor
• If you need an egg replacement, try using 1/4 cup applesauce for each egg, though it might make the cookies a little different than expected

Pro Tips

1. When creaming your butter and sugar, try to beat them extra well so the cookies come out nice and fluffy even if you might end up with a few extra bubbles in your dough.
2. Be careful not to overmix the dough when you add the dry ingredients cuz too much stirring can make the cookies turn out tough instead of that soft, chewy texture we all love.
3. Letting the dough chill really helps with shaping the cookies, but if you’re in a rush you can form the dough into balls, let them rest for 10 minutes and then flatten them a little before baking.
4. Don’t assume all ovens are the same so it might be a good idea to check your cookies a minute or two early to avoid overbaking since every oven heats a bit differently.