I baked sugar cookies so unbelievably soft and chewy that you’ll keep scrolling to find out my secret.

Jump to Recipe

I am obsessed with these soft and chewy sugar cookies. I adore how a generous hit of unsalted butter and pure vanilla extract sing together, making the crumb tender and deeply satisfying.

The outside gives just enough gentle resistance before the center collapses into pillowy, buttery clouds. I love the subtle caramel hints that sneak in without stealing the show.

But it’s not precious; it’s the kind of cookie you want right out of the jar, unpretentious and insistently snackable. Tiny flecks of vanilla.

A mouthful that makes me sigh. I crave them daily, always.

No shame, zero regrets here.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: the cookie backbone, gives structure and soft chew.
Cornstarch: Basically for tender, pillowy texture that melts in your mouth.
Baking soda: Reacts for lift and a bit of spread, keeps it light.
Baking powder: Adds gentle puffiness so cookies aren’t flat and dense.
Fine salt: Balances sweetness and makes the flavor pop, not salty.
Unsalted butter: Richness and real buttery flavor you’ll notice first bite.
Granulated sugar: Gives classic sweetness and slight crisp edges when baked.
Light brown sugar: Adds moistness and that warm, caramel-like depth.
Large egg: Binds everything together and helps with structure and chew.
Egg yolk: Basically extra richness and silky, tender crumb inside.
Pure vanilla extract: Aromatic warmth that rounds out the cookie flavor.
Milk or sour cream: Plus it makes things extra tender and soft.
Sanding or extra sugar: Optional crunch and sparkle on top, pretty and tasty.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1/2 cup (60 g) cornstarch

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine salt

1 cup (2 sticks, 226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (160 g) packed light brown sugar

1 large egg

1 large egg yolk

2 tsp pure vanilla extract

2 tbsp whole milk or sour cream, if you want it extra tender

1/2 cup sanding sugar or extra granulated sugar for rolling (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C). Line baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 cup (60 g) cornstarch, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp fine salt in a bowl. Set the dry mix nearby.

3. In a large bowl, cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (160 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides, cause sometimes that stuff hides.

4. Add 1 large egg, 1 large egg yolk and 2 tsp pure vanilla extract to the butter mixture and beat until combined. If you want extra tender cookies, beat in 2 tbsp whole milk or sour cream now. The dough should be soft but not runny.

5. Gradually add the dry ingredients to the wet, mixing on low until just combined. Don’t overmix or you’ll get tough cookies.

6. Scoop dough into roughly 1 1/2 tablespoon balls (you can use a small cookie scoop) and roll each ball in 1/2 cup sanding sugar or extra granulated sugar if using. Place balls 2 inches apart on the prepared sheets, slightly flattening each with the palm of your hand or the bottom of a glass so they’re about 1/2 inch thick.

7. Optional but recommended: chill the sheet of scooped dough in the fridge for 15 to 30 minutes if your kitchen is warm. Chilling helps control spread and keeps them thick and chewy.

8. Bake one sheet at a time in the middle rack for 8 to 11 minutes, until the edges are set but centers still look slightly underbaked. They’ll firm up as they cool. Rotate the pan halfway through if your oven runs hot.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze for longer.

Equipment Needed

1. Oven (preheated to 350F / 175C)
2. 2 rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy whisk and elbow grease if you want to do it by hand)
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Rubber spatula and a stiff spoon for scraping and mixing
7. 1 1/2 tablespoon cookie scoop or a small spoon and a plate for rolling in sanding sugar
8. Wire cooling rack and an airtight container for storing the cookies

FAQ

Q: Can I make the dough ahead of time and freeze it? A: Yes, roll into balls, freeze on a tray until solid then store in a freezer bag up to 3 months. Bake from frozen, add 1 to 2 minutes to the bake time.

Q: Why do my cookies spread too much? A: Usually butter was too warm or you didn't chill the dough enough. Try chilling 20 to 30 minutes or use slightly less butter if your kitchen is hot.

Q: How do I keep them soft for several days? A: Store in an airtight container with a slice of bread or a piece of apple to keep moisture in. They stay soft 3 to 4 days that way.

Q: Can I use margarine or salted butter instead? A: Margarine changes texture and usually makes them less tender. Salted butter is fine, just reduce added salt slightly.

Q: Can I make them without cornstarch? A: You can but texture will be less tender and slightly denser. Cornstarch gives that soft, almost cakey chew.

Q: Do I need to use both egg and extra yolk? A: The extra yolk adds fat and chew. You can skip it but cookies will be a bit less rich and chewy.

Q: Can I add mix-ins like chocolate chips? A: Yes, fold in about 3/4 to 1 cup chocolate chips or sprinkles. Gently mix so dough doesn't get overworked.

The BEST Soft And Chewy Sugar Cookie Recipe Substitutions and Variations

Alright, here are a few easy swaps you can make if you’re out of something or want to tweak texture and flavor. I tried to keep them simple and real, like something I’d scribble in a cookbook margin.

All purpose flour: Swap with 1 cup whole wheat pastry flour plus 1 1/2 cups all purpose flour for nuttier flavor and a bit more chew. Or use 1:1 cup-for-cup unbleached all purpose if that’s what you have.
Cornstarch: Use an equal amount of arrowroot powder or tapioca starch to keep cookies soft and tender. They act basically the same here.
Unsalted butter: You can use salted butter, just omit or reduce the added salt to taste. If using salted, drop the 1/2 tsp fine salt to about 1/8 to 1/4 tsp.
Whole milk or sour cream: Substitute with plain yogurt or buttermilk, same amount (2 tbsp) to add tenderness and a slight tang. Yogurt makes them a little denser, but still soft.

Pro Tips

1. measure flour by spooning it into the cup and leveling it off with a knife, dont scoop straight from the bag or your cookies will turn out dry and dense.

2. chill the scooped dough for 15 to 30 minutes if your kitchen is warm, or even longer if you want thicker cookies. cold dough spreads less so you get that chewy center and crisp edge.

3. cornstarch is the secret to a tender crumb, so dont skip it. if you want even softer cookies, add the optional milk or sour cream, but dont overdo it or the dough will be too loose.

4. watch oven time, not the clock. pull them when edges look set but centers still kinda soft, they firm up as they cool. rotate the pan halfway through if your oven bakes unevenly and always let them rest on the sheet 4 to 6 minutes before moving to a rack.

The BEST Soft And Chewy Sugar Cookie Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I baked sugar cookies so unbelievably soft and chewy that you'll keep scrolling to find out my secret.

Servings

servings

Calories

121

kcal

Equipment: 1. Oven (preheated to 350F / 175C)
2. 2 rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy whisk and elbow grease if you want to do it by hand)
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Rubber spatula and a stiff spoon for scraping and mixing
7. 1 1/2 tablespoon cookie scoop or a small spoon and a plate for rolling in sanding sugar
8. Wire cooling rack and an airtight container for storing the cookies

Ingredients

2 1/2 cups (312 g) all purpose flour
1/2 cup (60 g) cornstarch
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine salt
1 cup (2 sticks, 226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (160 g) packed light brown sugar
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
2 tbsp whole milk or sour cream, if you want it extra tender
1/2 cup sanding sugar or extra granulated sugar for rolling (optional)

Directions

Preheat oven to 350F (175C). Line baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 cup (60 g) cornstarch, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp fine salt in a bowl. Set the dry mix nearby.
In a large bowl, cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (160 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides, cause sometimes that stuff hides.
Add 1 large egg, 1 large egg yolk and 2 tsp pure vanilla extract to the butter mixture and beat until combined. If you want extra tender cookies, beat in 2 tbsp whole milk or sour cream now. The dough should be soft but not runny.
Gradually add the dry ingredients to the wet, mixing on low until just combined. Don’t overmix or you’ll get tough cookies.
Scoop dough into roughly 1 1/2 tablespoon balls (you can use a small cookie scoop) and roll each ball in 1/2 cup sanding sugar or extra granulated sugar if using. Place balls 2 inches apart on the prepared sheets, slightly flattening each with the palm of your hand or the bottom of a glass so they’re about 1/2 inch thick.
Optional but recommended: chill the sheet of scooped dough in the fridge for 15 to 30 minutes if your kitchen is warm. Chilling helps control spread and keeps them thick and chewy.
Bake one sheet at a time in the middle rack for 8 to 11 minutes, until the edges are set but centers still look slightly underbaked. They’ll firm up as they cool. Rotate the pan halfway through if your oven runs hot.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.