Soft and Chewy Sugar Cookie Recipe

Same. Let’s keep it simple. Enter the soft & chewy sugar cookie: the cookie equivalent of a cozy blanket, a Netflix binge, or that one hoodie you refuse to retire. They’re sweet, fluffy, and taste like happiness in cookie form. Plus, they’re ridiculously easy to make—you don’t even need a culinary degree (or even much patience).

If you’ve ever had those dry, crunchy sugar cookies that taste like regret, don’t worry. These are the opposite. We’re talking soft in the middle, chewy around the edges, with just enough sweetness to make your taste buds throw a mini-party.

Let’s dive in.

Table of Contents

Why This Recipe is Awesome

It’s foolproof. Honestly, you’d have to actively try to ruin these.
Soft and chewy > crumbly and sad. Enough said.
Customizable. Want sprinkles? Do it. Frosting? Sure. Roll them in cinnamon sugar and call it a day? Nobody’s judging.
Smells like heaven. Seriously, your house will smell like a bakery, and you might have “cookie groupies” hanging around your kitchen.

Basically, this is one of those recipes that’s so good, people will assume you spent hours in the kitchen… when in reality, you just stirred some stuff in a bowl and pressed “bake.”

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Ingredients You’ll Need for Soft and Chewy Sugar Cookie

Get your shopping list ready. Here’s the lowdown:

2 ¾ cups all-purpose flour (a.k.a. the stuff holding this whole operation together)
1 teaspoon baking soda (makes cookies rise, not optional unless you enjoy pancakes)
½ teaspoon baking powder (teamwork makes the dream work)
1 cup unsalted butter, softened (if it’s rock hard, your arm workout is about to suck)
1 ½ cups white sugar (because we’re making sugar cookies, duh)
1 large egg (nature’s glue)
1 teaspoon vanilla extract (liquid gold, don’t skimp)
3–4 tablespoons milk (for the soft, chewy magic)
Optional toppings: sprinkles, colored sugar, frosting, your childhood dreams

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Yes, before you do anything else. Don’t be that person who “forgets” and ends up waiting 20 minutes staring at dough.
Mix the dry ingredients. In one bowl, toss in your flour, baking soda, and baking powder. Stir like you mean it. Set it aside like a sidekick.
Cream the butter and sugar. Translation: mash them together until it looks fluffy and pale. Use a mixer if you like shortcuts, or a spoon if you enjoy suffering.
Add egg, vanilla, and milk. Beat until combined. This is where your dough starts to smell like cookies. Try not to eat it (yet).
Combine wet and dry. Slowly add your flour mix into the butter-sugar-egg party. Stir until dough forms. Should be soft, not sticky. If it’s crumbly, add a splash more milk.
Shape the cookies. Roll into balls about 1-inch wide. Place them on a baking sheet with space to spread (they’re not introverts).
Optional: Roll in sugar. Because double sugar = double happiness.
Bake for 8–10 minutes. Pull them out when edges are set but centers look slightly underdone. Trust me, they’ll finish cooking as they cool.
Cool (if you can wait). Or just burn your tongue like the rest of us.

Common Mistakes to Avoid

Skipping the preheat. I’ve said it once, I’ll say it again—rookie mistake.
Overbaking. You want soft cookies, not hockey pucks. Take them out while they still look a little undone.
Measuring flour wrong. Don’t just scoop straight from the bag unless you like dry, sad cookies. Fluff, spoon, level. Boom.
Butter straight from the fridge. Cold butter = lumpy dough = cookies that look like bad decisions.
Crowding the pan. Give them room. These babies spread out like teenagers on a couch.

Alternatives & Substitutions

Butter substitute? Sure, margarine technically works… but why hurt your soul like that?
Dairy-free? Use plant-based butter and non-dairy milk. They’ll still taste legit.
Want flavor upgrades? Add lemon zest for a citrusy twist, almond extract for nuttiness, or cinnamon for cozy vibes.
Decorating? Frost ‘em, dip ‘em in chocolate, or roll in colored sugar for festive cookie bling.
Smaller batch? Halve the recipe… though honestly, why would you want fewer cookies?

FAQS about Soft and Chewy Sugar Cookie

Q: Can I freeze the dough?

A: Absolutely. Roll into balls, freeze, and bake straight from frozen. Add 1–2 minutes to bake time.

Q: Do I really need vanilla extract?

A: Yes. Without it, your cookies taste like sweet cardboard.

Q: Can I make them gluten-free?

A: Yup, just use a 1:1 gluten-free flour blend. Don’t overthink it.

Q: How do I keep them soft?

A: Store in an airtight container with a slice of bread inside. Weird trick, but it works.

Q: Can I make giant bakery-style cookies?

A: Yes, but bake longer (12–14 minutes). Also, prepare for instant popularity.

Q: Do I need to chill the dough?

A: Not for this recipe. Ain’t nobody got time for that.

Q: Can I eat the raw dough?

A: Technically no (raw egg + flour = bad news), but I won’t snitch if you sneak a taste.

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Final Thoughts about Soft and Chewy Sugar Cookie

And there you have it: soft, chewy sugar cookies that will make you feel like a baking superstar without actually requiring superstar effort. Seriously, they’re so easy you could whip them up during a commercial break.

Now go make a batch, pour yourself some milk (or coffee, or wine—no judgment), and enjoy the glory of biting into a cookie that’s perfectly soft and sweet. Bake these once, and you’ll wonder why you ever settled for store-bought cardboard.

So what are you waiting for? Grab that butter, preheat that oven, and let’s get baking. Your taste buds (and anyone you share with) will thank you.