When you want a soft cookie, that is still sturdy enough for dunking, these soft and chewy sugar cookies are just what you need! 

A cookie must be soft and chewy around this house. But, soft and chewy cookies must also be able to be dunked in a cold glass of milk. That’s why my boys love these sugar cookies! 

They are so easy to make, and will stand up to milk like no other cookie. Plus, they are still a bit crunchy, while staying soft and chewy. Melt in your mouth goodness. While this recipe is for sugar cookies, you can make just about any cookie soft and chewy, with a bit of crunch.

Here are some tips for the best cookies ever:

• Use the best ingredients you can. High quality ingredients will mean better baking overall.
• Unbleached, all purpose flour is best. Bread flour has too high of gluten and pastry flour will not allow the cookies to hold up during baking. 
• Don’t overmix the batter. That will lead to tough, hard cookies.
• Chill the dough properly. Don’t be in a hurry with this step. Chilling allows the dough more body and rise in the oven. This is done by “trapping the butter” so to speak, and when the butter hits the hot oven, it leaves the cookie nice and airy.
• Don’t crowd your cookies. Leave at least 1 inch of space for air to circulate around them.
• Allow your cookies to bake for 1 minute LESS than the recipe calls for. Then, take them out of the oven and let them finish cooking on the cookie sheet. This allows them to finish cooking, without the risk of burning or getting to crunchy.
• Let your cookies cool completely before storing. Store in an airtight container, on the counter for 3-4 days, in the fridge for up to 10 days, and in the freezer for up to 3 months. 

Are you ready for the best soft and chewy sugar cookies ever?

Ingredients:

• All purpose flour
• Baking powder
• Salt
• Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Granulated sugar for dusting

Instructions:

• Combine flour baking powder and salt in a bowl.
• In a separate bowl beat the butter on medium high until fluffy.
• Add sugar and beat for 3 minutes.
• Add eggs and vanilla beating well between each.
• Reduce speed to low and slowly add dry ingredients beating until clumpy. Use a spatula to finish mixing.
• Divide dough into and shape each half into a 6 inch log. Cover in plastic wrap and chill for 2 hours.
• Preheat the oven to 375 degrees.
• Using a rolling pin, roll dough out on a floured surface until about 1/2″ thick. Or, you can keep into a log shape and cut into 1/4 inch slices.
• Cut out into desired shapes, and place on parchment sheet lined baking pan. Sprinkle with additional sugar. Leave 1-inch between cookies
• Bake for 10 minutes until pale gold and just slightly underdone.
• Remove from the oven and let rest for 1 minute on the baking sheet before you transfer to wire rack to cool. Cool completely. 

What is your favorite cookie? Will you try these soft and chewy sugar cookies?

Continue to Content

Soft Chewy Sugar Cookies

Prep Time: 2 hours

Cook Time: 12 minutes

Total Time: 2 hours 12 minutes

Print

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon Salt
• 1 stick butter (8 Tablespoons) softened
• 1/2 cup granulated sugar
• 2 whole eggs
• 1 tsp. Vanilla extract
• 2 Tablespoons sugar for dusting on cookies (optional)

Instructions

1. Combine flour baking powder and salt in a bowl.In a separate bowl beat the butter on medium high until fluffy.
2. Add sugar and beat for 3 minutes.
3. Add eggs and vanilla beating well between each.
4. Reduce speed to low and slowly add dry ingredients beating until clumpy. Use a spatula to finish mixing.
5. Divide dough into and shape each half into a 6 inch log. Cover in plastic wrap and chill for 2 hours.
6. Preheat the oven to 375 degrees.
7. Using a rolling pin, roll dough out on a floured surface until about 1/2" thick. Or, you can keep into a log shape and cut into 1/4 inch slices.
8. Cut out into desired shapes, and place on parchment sheet lined baking pan. Sprinkle with additional sugar
9. . Leave 1-inch between cookies
10. Bake for 10 minutes until pale gold and just slightly underdone.Remove from the oven and let rest for 1 minute on the baking sheet before you transfer to wire rack to cool.
11. Cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet
• 
  Wholesome Organic Cane Sugar, Fair Trade, Non GMO, 10 LB, single unit
• 
  McCormick All Natural Pure Vanilla Extract, Gluten-Free Vanilla
• Hodgson Mill Organic All-Purpose White Flour, Unbleached, 2 LB (Pack of 6). Unbromated & Unenriched Naturally White Wheat Flour (Packaging May Vary)
• 
  Wilton 15 x 21-Inch 2105-0109 Perfect Results Non-Stick Mega Large Cookie Pan

Nutrition Information

Yield 15 Serving Size 2 cookies
Amount Per Serving Calories 183Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 41mgSodium 200mgCarbohydrates 26gFiber 1gSugar 9gProtein 3g