Chewy Sugar Cookies (Soft, Thick & Bakery-Style)

Adam

Chewy Sugar Cookies (Soft, Thick & Bakery-Style)

These Chewy Sugar Cookies are soft, buttery, perfectly sweet, and just the right amount of chewy. They bake up thick with crackly golden edges and tender centers that melt in your mouth. The flavor is warm and comforting, with a rich vanilla sweetness and the classic sugar cookie aroma everyone loves. If you want a cookie that’s simple, elegant, and absolutely irresistible — this is it. No rolling pins, no fancy steps — just cozy, delicious baking joy.

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Prep Time 10

bake & Chill Time 40

Total Time 50

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

1 cup unsalted butter softened
1 1/4 cups granulated sugar
1 large egg
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Optional: Extra sugar for rolling

Equipment

Mixing bowls
Hand mixer or stand mixer
Spatula
Baking sheet
Parchment paper
Cooling rack

Method

step1: In a mixing bowl, beat the butter and granulated sugar together until light and fluffy — about 2 minutes.

step2: Add the egg and vanilla extract. Mix until smooth and well combined.

step3: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

step4: Add the dry ingredients into the wet mixture. Mix just until a soft dough forms — do not overmix.

step5: Cover the dough and chill for 20–30 minutes to keep cookies thick and chewy.

step6: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

step7: Scoop the dough into balls (about 1½ tablespoons each).

Optional: Roll each dough ball in extra sugar for a lightly sparkly finish.

step8: Place on the baking sheet with space between cookies.

step9: Bake for 9–12 minutes, until the edges are set but the centers are still soft. This is what makes them chewy.

step10: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

🧊 Storage & Reheating

Store in an airtight container for 4–5 days.

Freeze baked cookies or dough balls for up to 2 months.

Warm a baked cookie 6–8 seconds for soft, fresh-from-oven texture.

🥄 Variations (Normal Style)

Sparkle Sugar Cookies:
Roll dough in sanding sugar or coarse sugar before baking.

Vanilla Bean Bakery Style:
Replace 1 tsp vanilla with vanilla bean paste.

Cinnamon Sugar Twist:
Roll in cinnamon sugar for a snickerdoodle vibe.

Almond Cookie Bakery Edition:
Replace 1 teaspoon of vanilla with almond extract.

Glazed Sugar Cookies:
Drizzle cooled cookies with powdered sugar icing.

❓ 10 FAQs

Why chill the dough?
It prevents spreading and keeps cookies thick.

Can I skip the chilling?
You can, but cookies will be thinner and less chewy.

Should the cookies brown on top?
No — remove while pale for soft centers.

Can I use salted butter?
Yes — reduce salt to a very small pinch.

Why did my cookies turn dry?
They were baked too long — remove when still soft in the center.

Can I freeze the dough?
Yes — freeze shaped dough balls and bake later.

Can I add sprinkles?
Yes — gently fold them into the dough.

Can I double this recipe?
Absolutely — great for gifting.

Can kids help make these?
Yes — rolling dough balls is simple and fun.

Can I add chocolate chips?
Yes — mini chips work beautifully.

🏁 Conclusion

These Chewy Sugar Cookies are soft, warm, sweet, and beautifully simple — the perfect everyday cookie. Cozy, classic, and absolutely irresistible, they’re the kind of recipe you’ll come back to whenever you want something homemade and comforting.