This soft and chewy sugar cookie recipe creates deliciously smooth and soft sugar cookies that you can decorate or eat plain.
People have different preferences when it comes to sugar cookies.
Some like them harder to make for a base for using royal icing or intricate decorations like these flamingo cookies, while some like them soft and chewy.
This recipe is for the soft and chewy sugar cookie variety, the kind that melts in your mouth.
In this soft sugar cookie recipe, you use two types of sugar and two types of baking leaveners, but the result is something special.
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These soft and chewy sugar cookies are:
- easy to make with no chilling required
- made with ingredients you’re likely to have on hand
- classic sugar cookies that the whole family will love
- delicious and simple
Can You Freeze Sugar Cookies?
Yes, you can freeze sugar cookies and sugar cookie batter.
They last for about up to 3 months in the freezer in an airtight container.
If I’m freezing the cookies themselves, I wrap them in saran wrap and then freeze.
Should You Refrigerate Sugar Cookies?
These sugar cookies can be left at room temperature for up to a week in an airtight container, but you can refrigerate them if you prefer cookies refrigerated.
I prefer cookies at room temperature as they retain their softness.
Why Do You Use Brown Sugar and Powdered Sugar In these Sugar Cookies?
These sugar cookies contain brown sugar, powdered sugar, AND regular sugar.
This really helps to make them soft and give them that chewy texture.
If you just use white granulated sugar, you can expect a more granulated and crispy cookie without the depth of flavor.
Again, sugar cookies are all about preference, but this is how I like to do them.
How to Make Classic and Soft Sugar Cookies
To make these sugar cookies, you’re going to want to preheat the oven to 350 degrees F (180 degrees C).
Preheating allows the oven to get up to temperature by the time you’re ready to put the cookies in.
If you don’t preheat, you run the risk of ruining your baking process as the temperature would be fluctuating while they’re baking.
First, sift the flour, baking soda, baking powder and salt into a small bowl.
Sifting allows for an even distribution of ingredients, though if you don’t have a sifting tool, you can go ahead and combine without it.
In a different bowl, cream the butter and sugar.
This will take a few minutes in an electric mixer or you can use a glass bowl and wooden spoon for 5 or so minutes to keep working the butter and sugar together until it’s blended.
After you’ve creamed the butter and sugar, add in the egg and vanilla to the wet mixture.
Finally, add the flour mixture gradually to the wet mixture.
Combine, without overmixing, and then you can spoon out heaping tablespoons of mixture and roll it in a small bowl of sugar.
Place the batter about 3 inches apart on a baking tray.
Bake for 8 to 10 minutes, taking the cookies out when they are lightly golden brown on the sides.
The longer you leave them in, the crispier they will be.
If you like them soft, taking them out earlier and letting them cool for longer will leave you with softer cookies and they’ll firm up over time as they settle out of the oven.
Soft and Chewy Sugar Cookies
This soft and chewy sugar cookies recipe is the perfect recipe to make sugar cookies that will melt in your mouth. The recipe uses 3 different types of sugar to get its chewiness, which you won't regret!
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1/2 cup + 2 tbsp granulated white sugar
- 1/2 cup powdered sugar (icing sugar)
- 2 tablespoon light brown sugar
- 1 large egg
- 1 and 1/2 teaspoon vanilla extract
- 1/4 cup of white sugar for rolling
Instructions
1. Preheat the oven to 350 degrees F (180 degrees C).
2. Sift the flour, baking soda, baking powder and salt into a small bowl.
3. In a different bowl, cream the butter and sugar. This will take a few minutes in an electric mixer or you can use a glass bowl and wooden spoon for 5 or so minutes to keep working the butter and sugar together until it's blended.
4. After you've creamed the butter and sugar, add in the egg and vanilla to the wet mixture.
5. Finally, add the flour mixture gradually to the wet mixture. Combine, without overmixing.
6. Spoon out heaping tablespoons of mixture and roll it in a small bowl of sugar.
7. Place the dough about 3 inches apart on a baking tray.
8. Bake for 8 to 10 minutes, taking the cookies out when they are lightly golden brown on the sides.
Notes
The longer you leave them in, the crispier they will be. If you like them soft, taking them out earlier and letting them cool for longer will leave you with softer cookies and they'll firm up over time as they settle out of the oven
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 85mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g
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