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Bakery-style soft and chewy sugar cookies—thick, tender, and melt-in-your-mouth. Easy dough, pro tips, gluten-free + vegan options, freezer-friendly, no fuss.
Soft and Chewy Sugar Cookies: the classic bakery favorite with crisp, sugary edges and plush, tender centers. This easy sugar cookies recipe is ultra-versatile—perfect for holidays, bake sales, or a weeknight sweet tooth. Today I’m sharing my tested method for no-fail chewy sugar cookies that stay soft for days, with options for no-chill, gluten-free, and vegan bakes. Ready to learn what makes these thick sugar cookies truly bakery-style?
What Makes These Soft and Chewy Sugar Cookies Special?
Here’s the secret sauce: technique-driven steps that deliver consistent spread, a plush crumb, and that signature crinkly, sparkly finish—every time.
- Texture science: A mix of all-purpose flour + cornstarch for ultra-tender centers and fewer dry crumbs. Think soft sugar cookies without sour cream—just smart ratios.
- Egg + yolk duo: One whole egg plus an extra yolk boosts chew and moisture for that perfect bendy bite.
- Balanced leavening: Baking powder for lift and a touch of baking soda for spread—no cakey pucks here.
- Chill or no-chill: Chill 30–60 minutes for picture-perfect edges—or use my no-chill tweak when you need cookies now.
- Crinkly sparkle: Rolled in sugar for a classic crackly top. Try coarse sugar for bakery-style crunch.
- Reliable and repeatable: Clear cues so you never overbake. Cookies should be pale with set rims and puffy centers.
- Diet-friendly options: Includes tested gluten-free and dairy-free swaps that still bake up chewy and thick.
- Freezer-friendly dough: Scoop-and-freeze dough balls so fresh, chewy sugar cookies are 10 minutes away, any day.
- SEO-friendly tip: Great base for Christmas sugar cookies, drop sugar cookies, and no-roll sugar cookies.
Ingredient Notes
Before you preheat: Here’s what each ingredient does so you can bake with confidence and make smart substitutions.
- Unsalted butter: Softened for aeration and structure; melted butter works with a slight chill for extra chew. Dairy-free? Use a stick-style vegan butter.
- Granulated sugar: Classic sweet flavor and crisp edges. Superfine sugar yields smoother tops; coarse sugar adds crunch when rolling.
- Egg + extra yolk: The yolk adds fat for moisture and chew, keeping cookies soft for days.
- Vanilla extract: Flavor backbone. Swap in almond extract for a bakery-style twist, or add vanilla bean paste for specks.
- All-purpose flour: Provides structure. Weigh it if possible to prevent dry cookies and unwanted spread.
- Cornstarch: Tenderizes and promotes soft, plush centers. Great long-tail trick: sugar cookies with cornstarch stay soft longer.
- Baking powder + baking soda: Balanced lift and spread. Keeps cookies thick, not cakey.
- Fine sea salt: Rounds out sweetness and deepens flavor. Don’t skip it.
- Optional cream of tartar: Introduces that classic tang and extra chew; helpful for crackly tops.
- For rolling: Granulated or sanding sugar for that signature sparkling finish.
How To Make Soft and Chewy Sugar Cookies
Plan your bake: Use a light-colored aluminum sheet pan and parchment (not silicone) for even browning and ideal spread. Preheat your oven to 350°F (177°C).
- Prep dry ingredients: Whisk flour, cornstarch, baking powder, baking soda, salt, and optional cream of tartar until well combined. This prevents pockets of leavening.
- Cream butter and sugar: Beat softened butter and granulated sugar on medium speed 2–3 minutes until light and fluffy. Proper aeration equals thicker, softer cookies.
- Add egg and yolk: Beat in the egg, then the extra yolk, and vanilla until glossy and emulsified. Scrape the bowl so everything mixes evenly.
- Combine: Add dry ingredients in two additions on low speed just until a soft dough forms. Stop when you no longer see streaks of flour.
- Scoop and roll: Portion into 1.5–2 tablespoon balls. Roll each in granulated (or coarse) sugar for sparkly edges.
- Chill or fast-track: Chill dough balls 30–60 minutes for neat edges and thick centers. No-chill option: bake immediately and space widely; cookies will spread slightly more but remain chewy.
- Bake: Arrange 6–8 per sheet and bake 9–11 minutes. Look for set rims and puffy, pale centers—no browning. They’ll finish setting on the pan.
- Set and cool: Let cookies rest on the pan 5–7 minutes, then transfer to a rack. This carryover heat locks in chew without drying them out.
Pro Tips
- Weigh your flour: Too much flour = cakey cookies. Aim for 120 g per cup if measuring by volume.
- Prevent spread: Use parchment-lined light pans and chill the scooped dough. Warm pans cause greasy edges.
- Visual doneness: Pull when centers are pale and slightly underdone. Overbaked sugar cookies lose their soft, chewy texture fast.
- No-chill tweak: If skipping chill, add 1–2 teaspoons extra flour to the dough to help maintain thickness.
- Flavor boost: Add 1–2 teaspoons lemon zest or 1/4 teaspoon almond extract for bakery-style aroma.
- High altitude: Reduce baking powder slightly and add 1–2 teaspoons extra flour; bake a minute less and check early.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Keep them soft: Sugar cookies store beautifully and freeze like a dream. Here’s how to extend that fresh-from-the-oven texture.
- Room temperature: Store in an airtight container up to 4–5 days. For extra moisture, tuck in a small slice of sandwich bread (replace as needed).
- Freeze baked cookies: Freeze in layers (with parchment) up to 2 months. Thaw at room temp, then microwave 5–8 seconds for warm, chewy centers.
- Freeze dough balls: Freeze pre-scooped, sugar-rolled dough on a sheet until solid; then bag up to 3 months. Bake from frozen, adding 1–2 minutes.
- Re-crisp edges: Briefly reheat in a 300°F oven for 3–4 minutes to restore edges while keeping centers soft.
Variations & Substitutions
Make it yours: This is your sturdy, flexible base for endless cookie creativity—from holiday sugar cookies to summery citrus bakes.
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Add an extra teaspoon of cornstarch for tenderness.
- Dairy-free/vegan: Use vegan butter sticks and 3 tablespoons aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg; add an extra tablespoon of sugar for spread.
- Browned butter sugar cookies: Brown the butter, cool to room temp, then mix. Chill dough 45–60 minutes before baking to control spread.
- Lemon sugar cookies: Add 1–2 teaspoons lemon zest and a squeeze of juice; finish warm cookies with lemon sugar.
- Almond bakery-style: Swap 1/4 teaspoon almond extract for part of the vanilla; sprinkle edges with sanding sugar.
- Funfetti: Fold in rainbow sprinkles and roll in coarse sugar for birthday cookie vibes.
- Cinnamon-sugar: Roll in cinnamon sugar for subtle snickerdoodle energy—without the full tang.
Final bite: If you’ve been chasing the best sugar cookies—soft, chewy, and thick with crinkly, sugared tops—this bakery-style method is your new gold standard. It’s the perfect base for holiday cookies, effortless enough for weeknights, and flexible for gluten-free or vegan baking. Now go preheat that oven; your dough scoop is getting impatient.
FAQ
How do I keep my sugar cookies soft and chewy for days?
Store them airtight with a slice of bread, and pull them from the oven when the centers look slightly underbaked. A quick 5–8 second microwave refresh works magic.
Why did my sugar cookies spread too much?
Warm dough and dark pans are the usual suspects. Chill the scooped dough 30–60 minutes, use parchment on light pans, and be sure your butter isn’t melted unless you plan to chill longer.
Can I make no-chill sugar cookies that are still thick?
Yes. Add 1–2 teaspoons extra flour to the dough and space cookies widely. They’ll spread a bit more than chilled dough but still bake up soft and chewy.
Do I need cream of tartar?
Nope—it’s optional. It adds mild tang and helps with crinkles. If you don’t have it, your cookies will still be soft and chewy with the egg yolk + cornstarch combo.
What’s the best sugar for rolling the cookies?
Granulated sugar gives classic sparkle; coarse sanding sugar adds a bakery-style crunch. You can mix the two for the best of both worlds.
Can I freeze the dough?
Absolutely. Freeze scooped, sugar-rolled dough balls until solid, then bag up to 3 months. Bake from frozen and add 1–2 minutes to the time.
How do I make gluten-free soft sugar cookies?
Use a quality 1:1 gluten-free flour with xanthan gum. Add 1 teaspoon extra cornstarch and chill the dough for 45 minutes for best structure and chew.
Can I add sprinkles or citrus zest?
Totally. Fold sprinkles into the dough or rub citrus zest into the sugar before creaming with butter to release oils and amplify flavor.
Soft and Chewy Sugar Cookies
Bakery-style soft and chewy sugar cookies—thick, tender, and melt-in-your-mouth. Easy dough, pro tips, gluten-free + vegan options, freezer-friendly, no fuss.
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Servings: 24 cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop (1.5 Tbsp size)
- Wire cooling rack
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 1/2 cups granulated sugar plus extra for rolling
- 1 cup unsalted butter, softened 2 sticks
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 1/4 cup granulated sugar for rolling
Instructions
- Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- In a large bowl with a mixer, beat the softened butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape bowl as needed.
- Beat in the egg, egg yolk, and vanilla on medium speed until smooth and well combined.
- Reduce mixer speed to low and add the dry ingredients, mixing just until a soft dough forms and no dry streaks remain. Do not overmix.
- Place the 1/4 cup sugar for rolling in a shallow bowl. Scoop dough into 1 1/2-tablespoon portions, roll into smooth balls, then roll in sugar to coat. Arrange on prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time until the edges look set and the centers are puffy and just slightly underdone, 10 to 12 minutes. The cookies should remain pale with faintly golden bottoms.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
For the chewiest texture, pull the cookies when the centers still look a touch soft; they’ll finish setting as they cool. If your kitchen is warm, chill the portioned dough balls for 20 minutes before baking to control spread. Dough balls can be frozen for up to 2 months; bake from frozen, adding 1 to 2 minutes to the bake time. Store baked cookies airtight at room temperature for 3 to 4 days.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Bonus resources: Want more cookie inspo and baking tips? Try these internal links to explore further:
- Browse all cookie recipes for easy drop cookies and holiday favorites.
- Learn brown butter basics to level up flavor in your bakes.
- Explore baking tips for consistent results and fewer cookie fails.
