Home » Cookies » Soft and Chewy Sugar Cookies
by Danielle on Dec 19, 2019 (updated Aug 31, 2020) 28 comments »
Jump to Recipe
5 from 8 ratings
These Easy Sugar Cookies are incredibly soft, chewy, and they don’t require any dough chilling. The perfect cookie for any holiday!
Over the years I’ve shared several of my favorite classic cookie recipes like my snickerdoodles, no-bake cookies, and peanut butter cookies. With Christmas just around the corner, I felt like it was the perfect time to share another favorite of mine with these homemade sugar cookies.
This sugar cookie recipe is incredibly simple to throw together and you don’t even have to chill the cookie dough. The cookies are incredibly soft and chewy and perfect to enjoy year-round.
You can even add different colors of sprinkles and enjoy these cookies with any holiday. I’ve even included several different ways that you can change up these cookies so you can really make this recipe your own!
Ingredients You Will Need
This is such an easy sugar cookie recipe. I love that you can make such flavorful, soft sugar cookies without any special ingredients!
- Unsalted Butter:I always stick with unsalted butter because the amount of salt in salted butter can vary quite a bit between different brands. By using unsalted butter, you control the amount of salt in your cookies. If you only have salted butter, just reduce the salt to a tiny pinch or 1/8 teaspoon.
- Granulated Sugar: In most of my cookie recipes I like to add brown sugar, but for these cookies, we’re sticking with just granulated sugar. You’ll want to beat the butter and sugar together for 1 to 2 minutes until they’re well combined before adding the rest of the ingredients.
- Egg + Egg Yolk:I found the dough to be a little too dry with just one egg, so there’s an additional egg yolk to add moisture and make the cookies chewy. You can discard your leftover egg white or use it in another recipe like these candied pecans.
- Vanilla Extract: For a little extra flavor!
- All-Purpose Flour:The base of any sugar cookie recipe. This cookie dough is very thick, so you’ll want to make sure you spoon and level your flour. I have a full post on how to use the spoon and level method here.
- Baking Powder & Salt: For a little lift and flavor.
How to Make Sugar Cookies From Scratch
Start by creaming together your butter and sugar until they’re well combined. Next, mix in one whole egg, an egg yolk, and the pure vanilla extract. I recommend stopping to scrape down the sides of your bowl and mixing again to ensure everything is well combined.
Then, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix the two together until just combined. The cookie dough will be a little crumbly at first, butkeep mixing and it will come together just fine. Once it’s ready, you’ll scoop the cookie dough onto baking sheets.
I’ve found that these cookies bake up super thick, so I suggest pressing them down before you pop them into the oven. This will help the cookies spread and bake up more like traditional sugar cookies.
The cookies will take about 10 to 13 minutes in the oven, you’ll know they’re done when the tops are set and the edges are lightly browned. I like to let them cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Recipe Variations
This recipe will make a simple sugar cookie, but if you want to add a little more to these cookies here are some suggestions:
- Swap out 1/2 teaspoon of vanilla extract for almond extract
- Dip the cookies in or drizzle with melted white chocolate and sprinkle with crushed candy canes
- Mix 1/4 cup to 1/3 cup of sprinkles into the cookie dough
- Top the cookies with cream cheese frosting or buttercream frosting
FAQ’s
How to Store These Cookies
Store sugar cookies from scratch in an airtight container at room temperature for up to one week.
Can I Freeze These Cookies?
Yes! Sugar cookie dough will freeze well for up to 3 months; thaw overnight in the refrigerator. Baked cookies that have cooled completely will freeze well for 3 months too, just thaw to room temperature on the counter before serving.
Baking Tips
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around to aerate it, spoon it into your measuring cup, and then level it off with the back of a knife.
- Make sure to press each ball of cookie dough down to flatten them some before baking them. This will help them spreadas they’re baking the oven.
- If you’re looking for a cut-out version, I recommend using my Christmas cut-out sugar cookie recipe.
More Holiday Cookie Recipes to Try!
- Snickerdoodles
- Double Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Classic Peanut Butter Blossoms
- Thumbprint Cookies
- Shortbread Cookies
Soft and Chewy Sugar Cookies
5 from 8 ratings
Prep Time: 20 minutes mins
Cook Time: 12 minutes mins
Total Time: 32 minutes mins
These Easy Sugar Cookies are incredibly soft, chewy, and they don't require any dough chilling. The perfect cookie for any holiday!
Print RecipePin Recipe SaveLeave a Review
Ingredients
Servings: 3 dozen cookies
- 1 cup (230 grams) unsalted butter , softened
- 1 1/3 cups (270 grams) granulated sugar
- 1 large egg , room temperature
- 1 large egg yolk , room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (345 grams) all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
In a separate mixing bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the mixing bowl with the wet ingredients and mix until just combined, then add the rest of the dry ingredients and continue mixing until fully combined.
Using a 1.5 tablespoon cookie scoop, scoop balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Roll into balls and gently press down to slightly flatten the cookie dough.
Bake in separate batches at 350°F (177°C) for 11-13 minutes or until the tops of the cookies are set and the edges are lightly golden brown.
Remove from the oven and cool on the baking sheet for 5-10 minutes, then carefully remove the cookies and transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week.
Freezing instructions: Cookie dough will freeze well for up to 3 months, thaw overnight in the refrigerator. Baked cookies that have cooled completely will freeze well for 3 months too, thaw to room temperature on the counter before serving.
Unsalted Butter: I recommend using unsalted butter in this recipe. If you only have salted butter, just reduce the salt to a tiny pinch or 1/8 teaspoon.
Recipe Variations:
- Swap out 1/2 teaspoon of vanilla extract for 1/2 teaspoon of almond extract
- Dip each cookie in or drizzle with melted white chocolate and sprinkle with crushed candy canes
- Mix 1/4 cup to 1/3 cup of sprinkles into the cookie dough
- Top the cookies with cream cheese frosting or buttercream frosting
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Christmas Cookies
originally published on Dec 19, 2019 (last updated Aug 31, 2020)
28 commentsLeave a comment »
5 Secrets to Baking Like a Pro
Don't be intimidated by baking: learn my secrets that make baking from scratch easy!
« Previous PostPeppermint Bark
Next Post »Banana Baked Oatmeal Cups
Leave a Reply
28 comments on “Soft and Chewy Sugar Cookies”
Julie —Reply
Thanks for posting this! I like doing cut-outs, but sometimes I just want a simple, soft sugar cookie. 🙂 I’ll be giving these a try this weekend, but first I’ll be whipping up a batch of your thumbprints tonight.
Thanks for all the recipes to make our holiday celebrations a little sweeter. Every one has turned out great! Happy Holidays!
Danielle —Reply
Thank you, Julie! I hope you enjoy these cookies and the thumbprint cookies too. Happy Holidays!
Happy Laes —Reply
Can I cut these into different shapes?
Danielle —Reply
I recommend using my cut out sugar cookies for that. I linked to it in the baking tips section right above the recipe 🙂
Jiya —Reply
Hi,my name is jiya. my sister ayva and I made the recipe and it looks very good I also added coconut flakes?I loved it a lot and we are kids
Emma —Reply
Hi! I was wondering if you could substitute almond flour for all-purpose when making this recipe. Thanks!
Danielle —Reply
I haven’t tried in in this recipe, so I’m not quite sure. It would likely affect the taste and texture of the cookies though.
Amy Holler —Reply
I was wondering if I can shape this dough into a log and keep it in the fridge for a couple of days and then cut to order. Thank you!
Danielle —Reply
Yes, that would be fine! You may need to adjust the baking time some depending on the size of the cookies.
Scarlett —Reply
Hey I gave this recipe a go and used grams but the mix sempt runny so I had to add more flour is that normal??? X
Danielle —Reply
It’s definitely not normal. Was your butter very warm? And did you double check the measurements?
Bonnie Dietrich —Reply
What can you use if you don’t have butter
Danielle —Reply
You could use shortening, but you will need to flatten the cookies more before baking so that they spread.
Natasha Louise Davies —Reply
Mine was runny as my butter wasnt cold enough i added more flour and chilled it so im hoping that works !
Kimberley —Reply
These are AMAZING. The dough was a little loose so I added in a tad more flour and about a tablespoon of cornflour. Sprinkled with some cinnamon sugar and YUM!
Whitney —Reply
These cookies are chewy bites of heaven! No joke, these are the best sugar cookies I’ve ever had to pleasure of eating. They whip up really quick, which is so nice if you have a craving or a last minute need for sugar cookies! The addition of the egg yolk was a great recommendation, and substituting the vanilla for almond extract (I used a smidge less). I decorated them with the royal icing recipe that Danielle provided and it was delicious! I ended up cooking these for an additional 3 minutes (watching closely) and they were perfect; I live at a high altitude. These truly are delish, 10/10 would recommend. “Livewellbakeoften” recipes are my go to, literally everything is so good.
Danielle —Reply
Thank you so much, Whitney! So glad you loved the sugar cookie recipe!
Tracy —Reply
This was such an easy recipe to whip up. I added colored sprinkles to the tops of the rolled cookie dough before baking to add just a little something extra without it being time consuming. They came out perfectly. Thank you for another great recipe that I can make again and again!
Danielle —Reply
Thank you, Tracy! I’m so glad you loved the sugar cookies too!
Erica —Reply
Followed recipe. Turned out great!
Ruthann Bauer —Reply
Love this recipe! Making them for the second time. I really like that they stay soft. Delicious ?
Patty Ougourlian —Reply
I love all your recipes, they always come out perfect. Can I use Christmas cookie cutters with this recipe or do they bake better in round shapes.
Danielle —Reply
Hi, Patty! This recipe does better as a drop cookie. I do have a cut-out sugar cookie recipe here though.
Misty —Reply
Your recipes are spot on! You’ve become my go-to when I’m making a dessert. Everything I’ve tried has been a hit, and I’ve saved the recipe. Thank you for sharing what you’re amazing at!
Danielle —Reply
Thank you, Misty! So glad you’re enjoying the recipes.
Zion —Reply
These cookies were the best!!!! 👍🏽👍🏽👍🏽They were super easy to make and tasted so good! Thank you so much! Have a wonderful day!😆😄😁
Dennis —Reply
As usual they were delishous. They took no time to whip up. So use to chilling the dough before baking. Was able to come home from work and an hour later, had a container of soft chewy and very tasty cookies. Danielle, you are my go to cookie gal. Thanks
Danielle —Reply
Thank you, Dennis! Glad you enjoyed the sugar cookies!
