This Perfect Chewy Sugar Cookie is the only recipe you’ll need from now on.
30 minutes and 8 ingredients are all you’ll need for these soft and tender sugar cookies.
This is the go-to cookie recipe in our house because it is so quick and easy to put together, and it tastes great! It’s also a versatile cookie.
You can top it with green and red sprinkles (like we did for our Cookies and Cocoa party) or sprinkle on some cinnamon and sugar, and you’ll have a great snickerdoodle. You could also roll it in some pink sanding sugar and have something pretty that would work great at a tea party.
Why You’ll Love These Cookies
- Soft and chewy: these really hit the spot in terms of texture.
- Easy to decorate: they have the perfect surface upon which to sprinkle and add to.
- Easy as pie to make: no, easier than pie actually!
- Made with a handful of pantry staples: there’s nothing complicated about this recipe or its ingredients.
- Versatile: you can use these for multiple events and seasonal moments, from Christmas to Halloween, to birthdays and other celebrations.
Ingredients and Supplies
- All-purpose flour. You can make these cookies with regular white flour.
- Baking powder. Although these cookies don’t rise very high, they need a little raising agent.
- Salt. You can leave this out if you are using salted butter.
- Butter. Softened and at room temperature. Unsalted is preferable if you include salt.
- Sugar. Granulated white sugar is perfect; you can also use brown sugar if you want your cookies to be even chewier.
- Eggs. Large eggs at room temperature.
- Vanilla extract. You can also use vanilla essence or paste. You can leave the vanilla out if you’d prefer and use almond extract instead.
- Sprinkles or toppings of your choice.
- Silpat mat or parchment paper.
How To Make Perfect Chewy Sugar Cookies
Pretty simple, really, just follow our easy steps:
Step 1: Make the Dough
Add the flour, salt, and baking powder into a bowl, mix, and set aside.
Add the softened (room temperature) butter, eggs, sugar, and vanilla in another bowl. Beat with an electric mixer until smooth – about a minute.
Add the dry ingredients to the wet in three or four batches, mixing until incorporated.
Lainey’s favorite part.
Step 2: Roll and Bake
Next, roll them into one-inch balls or roll the dough out using a rolling pin and cut out shapes using a cookie cutter.
Top them with sprinkles, sanding sugar, cinnamon, and sugar, or anything else you can think of. Place on a Silpat or piece of parchment paper.
Bake at 350 degrees for 8-10 minutes. I take them out when there just starts to be the slightest hint of browning along the bottom.
Tips and Substitutions
- Use room temperature butter and ingredients. This will ensure all the ingredients incorporate and meld together well, forming a smooth dough.
- Use brown sugar (which contains molasses) if you want a super chewy cookie.
- Measure out your flour perfectly – adding too much can lead to a dry and crumbly cookie. The same principle applies to your sugar – too much can lead to an overly sweet and “too crisp” cookie.
- For a gluten-free cookie, use gluten-free flour or almond flour.
Moisture content is the main contributing factor to chewy cookies. Measuring out your flour correctly is key in terms of this recipe.
White or brown both work in a chewy cookie recipe, but brown has a higher moisture and molasses content, making it ideal.
Both work well. Butter will likely give you a more leveled and even cookie that is easier to decorate.
Other Cookie Posts You Might Like
- Homemade fortune cookies
- Coconut Nutella oatmeal cookie
- Cornflake marshmallow chocolate chip cookie recipe
- Cake batter confetti cookie recipe
- Halloween cookie dough mummies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- Add the flour, salt, and baking powder into a bowl, mix, and set aside.
- In another bowl, add the softened (room temperature) butter, eggs. sugar, and vanilla. Beat with an electric mixer until smooth — about a minute.
- In three or four batches, add the dry ingredients to the wet, mixing until incorporated.
- Roll them into one inch balls or roll the dough out using a rolling pin and cut out shapes using a cookie cutter. Top them with sprinkles, sanding sugar, cinnamon and sugar, or anything else you can think of. Place on a Silpat.
- Bake at 350 degrees for 8-10 minutes. I take them out when there just starts to be the slightest hint of browning along the bottom.