Easy Soft & Chewy Sugar Cookies

I recently discovered this fantastic sugar cookie recipe, and I knew I had to share it. These cookies are soft, chewy, and perfect for any occasion.

Why I’ll Love This Recipe

I adore how these cookies strike the perfect balance—just thin enough to have golden edges, yet thick enough to stay chewy in the center. Plus, there’s no need to chill the dough, and they stay soft for days! Even better, they’re quick to whip up anytime the craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, room temperature

• 1 cup + 2 tablespoons granulated sugar

• 2 tablespoons light brown sugar

• 1 large egg

• 2 teaspoons vanilla extract

• ¼ cup sugar (for rolling)

Directions

1. Preheat the oven to 350 °F (180 °C). Line baking sheets with parchment paper or silicone baking mats.

2. In a bowl, whisk together flour, baking soda, baking powder, and salt.

3. In a separate bowl, cream butter with granulated and brown sugars on medium speed until light and fluffy, about 2–3 minutes.

4. Beat in the egg, then mix in vanilla until well combined.

5. Gradually add dry ingredients and mix until dough forms.

6. Scoop 1½ tablespoons of dough, roll into balls, then roll in granulated sugar. Arrange on baking sheets.

7. Bake for about 7 minutes, until edges are just turning golden; centers will still look soft. Let cool on the baking sheet briefly before transferring to a wire rack.

Servings and Timing

• Yield: 30–32 cookies

• Prep Time: 30 minutes

• Cook Time: 7 minutes

• Total Time: 37 minutes

Variations

• I like to add festive flair with colored sprinkles—either folded into the dough or rolled on before baking.

• For a decadent finish, I sometimes top them with royal icing, vanilla buttercream, or cream cheese frosting.

Storage / Reheating

• On the counter in an airtight container, they stay good for up to 4 days.

• In the fridge, they last up to 7 days.

• Once cooled completely, I freeze them in a zip-top bag and thaw at room temperature when I’m ready to enjoy.

FAQs

How do I keep my cookies soft?

I always use a bit of light brown sugar—it adds moisture and helps them stay soft and chewy for days.

Do I need to chill the dough?

No chilling is required. The cookies spread perfectly without any refrigeration.

Can I make these gluten-free?

While the original recipe uses all-purpose flour, I’ve tried it with a 1:1 gluten-free flour blend and it worked well. Just keep an eye on the texture.

Why both baking soda and baking powder?

The combination ensures soft, chewy centers with slightly crisp edges. Baking soda encourages spread and chewiness, while baking powder adds just the right amount of lift.

How much dough per cookie?

I use 1½ tablespoons of dough per cookie. If I make them smaller or larger, I adjust the baking time accordingly.

Conclusion

I love how effortless and reliable this sugar cookie recipe is. They’re soft, chewy, and perfect for last-minute baking. Whether plain, sprinkled, or frosted, they never disappoint—and I always end up with a full cookie jar in no time!