About this recipe

This cookie is soft and chewy. You get a thin brown edge and a soft center. The dough stays simple and fast to mix. If you like a cookie you can cut and decorate, try a similar idea with soft cutout sugar cookies for more shape ideas.

why make this recipe

You will make this recipe for a soft, sweet treat that kids and grown ups enjoy. The dough keeps its shape and the roll in sugar gives a light crunch. You can make many at once and share. For more tips on how to keep baked treats soft, see how to keep brownies soft and chewy.

how to make Soft and Chewy Sugar Cookies

This recipe keeps steps clear and short. Mix dry things, cream butter and sugar, then add the wet items. Chill the dough so the cookies stay soft inside. For a close soft texture with a rich base, look at soft sour cream sugar cookies for idea swaps.

Ingredients :

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
3/4 cup sugar for rolling

Directions :

Preheat your oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, baking powder, and salt.
In a large bowl, cream together the butter, 1 1/2 cups sugar, the egg, vanilla extract, and almond extract until smooth.
Gradually blend in the dry ingredients. Chill the dough for at least 1 hour.
Roll rounded teaspoonfuls of dough into balls, and roll them in the remaining 3/4 cup sugar. Place on ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.

how to serve Soft and Chewy Sugar Cookies

Serve these cookies warm or at room heat. They go well with milk, tea, or coffee. Plate them on a small dish for a snack or stack them in a box to give as a gift. You can also serve with a side of other plain or spiced cookies like brown sugar maple cookies for a small cookie mix.

how to store Soft and Chewy Sugar Cookies

Let the cookies cool all the way. Store in an air tight box at room heat. Place a piece of wax paper between layers so they do not stick. They stay soft for a few days this way. For more life, freeze the baked cookies in a tight bag.

tips to make Soft and Chewy Sugar Cookies

Use room temperature butter so you can cream it smooth. Do not over mix after you add flour. Chill the dough well to keep shapes. Use the sugar roll to make a light shell that holds the soft inside. If you want a softer chew, take them out just before they look done and let them cool on the pan.

variation (if any)

Add lemon zest for a light bright note. Press a small jam dot in the center after baking for a thumbprint style. You can also try spice swaps like maple and cinnamon if you want a warm bite, as in chewy maple cinnamon cookies for idea use.

FAQs (minimum three FAQ)

Q: Can I use salted butter?
A: Yes. If you use salted butter, skip added salt or use very little.

Q: Can I freeze the dough?
A: Yes. Shape the dough into balls and freeze on a tray. Move to a bag when firm and bake from frozen, add a minute or two to bake time.

Q: Can I make the dough without almond extract?
A: Yes. The cookies will still taste good with just vanilla. The almond is a small, extra note.

Q: How thin should the balls be?
A: Keep the balls small and round. The recipe calls for rounded teaspoonfuls for a soft center.

Q: Do I need to chill the dough?
A: Chilling helps keep the cookies thick and soft. You can skip it, but the cookies may spread more.

Soft and Chewy Sugar Cookies

ava salmon

Published:

April 10, 2026