Recipe

Soft & Chewy Sugar Cookies

Pillow-soft centers, lightly crisp edges, and that buttery vanilla-sugar vibe that makes you “just check” the cookie jar five times a day.

By Matt Campbell

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4.9

A stack of soft and chewy sugar cookies with sparkly sugar tops on a plate in warm kitchen light

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These are the soft and chewy sugar cookies you make when you want classic comfort without the drama. No rolling pins. No cookie cutters. No chilling that takes longer than the show you planned to watch while baking. Just a simple dough that bakes up thick, tender, and gently crisp at the edges, with a buttery vanilla flavor that tastes like the best parts of childhood and the best parts of being an adult who can eat cookies for dinner.

The secret is not actually secret. We use a little extra moisture-loving power from brown sugar, keep the bake time on the short side, and let the cookies finish setting on the hot pan. You get that dreamy soft center that stays soft tomorrow, which is important because you will absolutely “accidentally” leave a few for tomorrow.

A hand holding a sugar cookie dough ball being rolled in granulated sugar over a small bowl

Why It Works

Soft centers, crisp edges: Pulling the cookies when the centers still look slightly underdone lets carryover heat finish the job without drying them out.
Chew that lasts: Brown sugar helps retain moisture and adds a deeper caramel note, helping these stay tender for days.
No chilling required: The dough is balanced to spread just enough without turning into sad cookie puddles.
Big flavor from simple stuff: Butter, vanilla, and the right amount of salt make “plain sugar cookie” taste like a compliment.

Storage Tips

Keep Them Soft

Room temperature: Store in an airtight container for 4 to 5 days. Add a slice of sandwich bread to the container to help keep them extra soft (the cookies steal moisture from the bread like tiny delicious villains).
Freeze baked cookies: Cool completely, then freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temperature for 30 to 60 minutes.
Freeze dough: Scoop into balls, roll in sugar, freeze on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time.

Common Questions

Why did my sugar cookies turn out flat?

The usual culprits: butter that was too warm, flour that was under-measured, or a baking sheet that went into the oven hot. Use softened butter (it should dent when you press it, not look shiny or melty), spoon and level your flour, and let your sheet pan cool between batches.

Can I make these without brown sugar?

You can, but they will be less chewy and a little more crisp. If you are in a pinch, swap the brown sugar for an equal amount (1/4 cup) of granulated sugar. If you have molasses, you can DIY light brown sugar: for every 1/2 cup granulated sugar, mix in about 1 to 2 teaspoons molasses (1 teaspoon is closer to light, 2 teaspoons is closer to dark).

Do I really not need to chill the dough?

Correct. But if your kitchen is extra warm or the dough feels sticky, a 15 to 20 minute chill helps the cookies bake thicker.

How do I know when they are done?

Look for set edges and a top that looks puffy and matte. The centers should still look slightly soft, and the tops should not be deeply browned. They will finish setting as they cool on the pan.

Can I add mix-ins?

Absolutely. Add up to 3/4 cup sprinkles, mini chocolate chips, lemon zest, or crushed freeze-dried strawberries. Keep it fun, keep it contained.

Why did mine turn out dry or cakey?

Usually it is too much flour (scooping straight from the bag packs it in) or overbaking. Spoon and level the flour, and pull the cookies when the centers still look a little underdone. They firm up as they cool.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl (or stand mixer)
Measuring cups and spoons
Whisk
Rubber spatula
Baking sheets
Parchment paper (recommended)
Cookie scoop or tablespoon
Wire rack

I started making these when I realized I wanted sugar cookies on a random Tuesday, not just on a “plan ahead, chill the dough, cut shapes” kind of day. Also, my cookie cutters are never where I think they are. These are my weeknight sugar cookies: scoop, roll, bake, pretend you are only having one, then circle back for a “quality control” second cookie that somehow becomes a third. The best part is how they stay soft, which means tomorrow’s leftover cookie tastes like you just baked it. That is the kind of reliability I respect.