This recipe is for the classic sugar cookie everyone reaches for at holiday parties and weekday bake sales: soft in the middle, with just enough chew around the edges and a powdered-sugar kiss on top. What makes these Easy Soft and Chewy Sugar Cookies special is the texture — they stay tender for days when stored properly — and the simple ingredients that you probably already have in your pantry. They’re the kind of cookie that feels homemade without feeling fussy.

My little family is hopelessly biased toward these cookies. My husband calls them the “weekend bribe” because a fresh batch will keep the kids cooperative for an hour—long enough for homework and cleanup. They’ve become our go-to when friends drop by unannounced; I can whip up a tray in under 30 minutes of hands-on time and still have time to pour the coffee. One time I accidentally used brown sugar instead of granulated and we all decided that version deserved a regular spot too—soft, slightly caramelized, and dangerously easy to eat.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Easy Soft and Chewy Sugar Cookies

– A reliably tender, chewy center every time—no one wants a cakey sugar cookie when they’re chasing that supple bite.
– Simple pantry ingredients and straightforward technique make this approachable for bakers of any skill level.
– Dough stores and freezes well, so you can bake fresh cookies whenever the craving hits without starting from scratch.
– The flavor is classic and versatile: perfect plain, dipped in chocolate, or decorated for holidays.

Behind the Recipe

I’ve tested a lot of sugar-cookie variations to find the balance between spread and structure. The trick is a mix of room-temperature butter and just enough sugar to get flavor and browning without drying the dough. Chilling the dough briefly helps control spread, but overchilling can make the cookies dense—aim for a short rest that firms the dough without turning it rock-solid.

★Top Reader Reviews

I tried the Easy Soft and Chewy Sugar Cookies recipe and really enjoyed how simple it was to make these cookies soft and tender without needing to chill the dough. They came out perfectly chewy with a nice buttery vanilla flavor, though I found they needed careful timing in the oven to avoid overbaking. Overall, a great go-to recipe for when you want delicious cookies quickly!

– Melanie

Watch the bake time closely: a minute or two can change the texture from soft-chewy to crisp. Also, measuring flour correctly matters more than you’d assume; too much and the cookie becomes dry. Little extras—like a splash of vanilla and a light dusting of granulated or sanding sugar before baking—lift the flavor and finish.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and measure it by spooning into the cup and leveling or, better yet, weigh it. Granulated sugar is standard here; don’t substitute 1:1 with confectioners unless a recipe specifically says so.
– Fats & Oils: Unsalted butter gives the best flavor control—buy a block rather than tubs for the creamiest texture and make sure it’s at room temperature for easy creaming.
– Eggs: Large eggs at room temperature mix more evenly into the dough; if you forget to take them out, a quick warm-water bath in the shell for a few minutes helps.
– Dairy: If a recipe calls for milk or cream to adjust dough consistency, full-fat options give better flavor and chew, but low-fat will work in a pinch.
– Sweeteners: Stick with granulated sugar for the classic structure and spread; brown sugar can be used for a softer, chewier, slightly caramel flavor.

Prep Ahead Ideas

– Mix the dry ingredients and store them in an airtight container the day before to save time when you’re ready to bake.
– Make the dough, shape into logs or scoop into balls, and refrigerate or freeze. Chilled dough logs slice and bake for perfectly round cookies.
– Store pre-portioned dough in freezer-safe bags for quick single-batch bakes; thaw in the fridge overnight or bake from frozen adding a minute or two to the bake time.
– Keep all prepped components in labeled containers in the fridge for up to 3 days or in the freezer for up to 3 months.

Time-Saving Tricks

– Use a stand mixer or hand mixer to cream butter and sugar quickly and evenly—this also helps develop the right texture without overworking the dough.
– Scoop all your cookie dough onto a tray before chilling so you can bake straight from the fridge without handling sticky dough.
– Line baking sheets with parchment or silicone mats once so you can reuse them and avoid constant washing.
– A one-minute rest after baking on the sheet (before transferring to a cooling rack) helps the cookies set without losing that tender center; sometimes, slowing down at this step really improves the result.

Common Mistakes

– Overbaking: I learned this the hard way—cookies will keep baking from residual heat. Pull them when edges are set but centers still look slightly soft.
– Too much flour: If you pack flour into the cup, dough will be dry and crumbly; weigh flour or spoon and level for best results.
– Skipping chill entirely: If your dough is warm, cookies spread too thin—chill just long enough to firm up, especially on warmer days.
– Using cold eggs or butter straight from the fridge: they won’t incorporate well, which affects texture—temper them to room temperature first.
– Decorating too soon: I once iced hot cookies and the frosting slid off—always cool completely before decorating.

What to Serve It With

– A tall glass of cold milk or oat milk for a classic pairing.
– Fresh coffee or chai for a cozy morning cookie (trust me—dipped in coffee is a small joy).
– Vanilla ice cream tucked between two cookies for an instant sandwich.
– Light fruit preserves or lemon curd on the side to cut through the sweetness.

✔Tips & Mistakes

Keep a close eye during the last two minutes of baking—the difference between chewy and crisp often happens there. If you prefer a softer cookie, err on the side of underbaking by 30–60 seconds and let them finish on the warm tray. If cookies come out flat, check your baking soda/powder freshness and make sure butter wasn’t too melted.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– For vanilla lovers, use a teaspoon of pure vanilla extract and a little vanilla bean paste for floral depth; for a citrus lift, fold in a teaspoon of finely grated lemon or orange zest.
– Swap half the granulated sugar for light brown sugar to increase chewiness and add a subtle molasses note—this changes the classic look but is delicious.
– For a gluten-free option, use a 1:1 measure-for-measure gluten-free flour blend that contains xanthan gum; the texture will be slightly different but still satisfying.
– If you need dairy-free, use a plant-based butter that behaves similarly to butter when creamed—some margarines contain too much water and affect spread.
– Want chocolate-dipped cookies? Chill fully, then dip half the cooled cookie into melted dark chocolate and refrigerate until set.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Use a reliable 1:1 gluten-free flour blend that includes xanthan gum for structure. Texture will be slightly different but still tender and tasty.

How do I keep the cookies soft for several days?

Store completely cooled cookies in an airtight container with a slice of bread or a piece of apple to maintain moisture; the cookies will stay soft for 3–5 days.

Can I freeze the dough or baked cookies?

Absolutely. Shape dough into balls or logs and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding a couple minutes to the time. Baked cookies freeze well too—thaw at room temperature.

Why did my cookies spread too much?

Likely reasons are butter that was too warm, too little flour, or a hot oven. Chill the dough briefly before baking and ensure your oven temperature is accurate.

Can I add mix-ins like chocolate chips or sprinkles?

Yes—fold in chocolate chips or chopped nuts gently to avoid overworking the dough. For sprinkles, press them onto the tops of the scooped dough balls before baking to keep them from fading or bleeding.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!