The BEST Soft and Chewy Sugar Cookie Recipe

If you’re craving a simple, no-fuss drop sugar cookie that comes out soft, chewy, and downright delightful—without any waiting around for chilling—you’re in the right place. These cookies bake up tender and packed with flavor, ready to win over any crowd without any extra stress.

This recipe is all about making smart, easy choices—a touch of brown sugar, a perfect mix of baking soda and baking powder, and just the right flour balance—that combine to give you a bakery-worthy cookie texture and taste without fuss or complicated steps.

You’ll get quick, fuss-free drop sugar cookies with that classic bakery vibe, and you don’t even have to babysit them in the oven. No chilling the dough, no flattening balls, they spread just right by themselves and come out soft with chewy edges kissed by a little golden glow.

Every ingredient here is purposeful: a tiny bit of brown sugar adds moisture and chew, the combo of baking soda and baking powder delivers perfect rise and texture, and the flour is measured to keep the cookies from turning cakey or dry. These little details—like just two tablespoons of brown sugar—make a big difference.

Keep scrolling for the full ingredient list, helpful timing advice based on my kitchen tests (seven minutes is just right), tips on butter softness and dough handling, plus fun ideas for sprinkles and frosting. I’ll also share how to store or freeze these beauties so they stay soft and fresh for days. Ready to bake?

What Makes Them Special

So, what sets these soft sugar cookies apart? Here’s why they’re my go-to recipe:

• Perfect thickness. Thin enough to get golden, lightly crisp edges, yet soft and chewy right in the middle.
• Not cakey, never dry. They have that just-right chewiness without feeling heavy or crumbly.
• Consistently soft and chewy. Trust me, this recipe nails that texture every single time you make it.
• No chilling required! Seriously, just scoop and bake. The dough naturally spreads beautifully without you having to flatten it.
• Flavor you’ll keep coming back for. These are classic butter-sweet sugar cookies that make you want to sneak just one more bite.
• Stay soft for days. While they tend to disappear fast at my place, I tested how long they last and they keep their tender, chewy goodness for days when stored right.

Fair warning: these soft sugar cookies are so good, you might find it hard to stop at just one!

Let’s break down what really makes a cookie soft and chewy. Here’s what plays a big role:

Baking Soda + Baking Powder

Getting that soft, chewy sugar cookie without it turning cakey or dry can be tricky. After a lot of testing, the secret is using both baking soda and baking powder—just a bit more baking soda than powder.

You could go with just one, and I have plenty of recipes that do that—even an amazing coconut sugar cookie with only baking soda! But for that classic, tender bakery-style vanilla sugar cookie, this combo hits the mark perfectly.

Baking powder alone makes them thicker and cakier, baking soda alone makes them thinner and chewy. Mixing them just right? That’s how you get that soft spot with just a bit of lift.

White Sugar + Brown Sugar

White granulated sugar is the star in sugar cookies—it’s what gives them that classic sweetness. But here’s a little trick for keeping your cookies moist and chewy: swap a small part of the white sugar for brown sugar.

Brown sugar has molasses, which naturally adds moisture and chew. I switched just two tablespoons of the white sugar for brown, and the difference blew me away. The cookies stayed softer, chewier, and fresher longer.

It’s fascinating how just a tiny swap changes everything! When I used only white sugar, my cookies didn’t spread enough—they lacked moisture. Just a bit of brown sugar helped them spread right and stay soft. If you add too much brown sugar, though, the flavor shifts and the cookies spread too thin with edges that lose that nice crisp.

So for that perfect balance in flavor and texture, stick with two tablespoons brown sugar swapped for white.

The Right Amount of Flour

Flour amount is super important for chewy sugar cookies. Too little, and the dough won’t hold moisture; too much, and you get cakey, dry cookies. Finding the sweet spot here is key, and this recipe hits it every time so your cookies come out soft but well-structured.

Step by Step Baking Instructions

1. Let your unsalted butter soften to room temperature. You want it soft enough that a gentle finger press leaves an indent, but it should still hold its shape and not be melty.

2. Measure out your sugars, swapping 2 tablespoons of white sugar for brown sugar to get that perfect chew and moisture balance.

   

3. Once you add the flour, mix just until everything is combined. Don’t overmix here or you’ll get tough cookies.

4. Use about 1 1/2 tablespoons of dough per cookie. This size yields just the right thickness and chew.

   

5. Drop the dough balls onto a baking sheet. No chilling, no flattening—just let them spread naturally while baking.

6. If you want a fun twist, roll the dough balls in sprinkles before baking, or plan to frost your cooled cookies after baking.

   

7. Bake for about 7 minutes, or until the edges look set with a gentle golden tint while the centers remain slightly soft.

8. Take the cookies out and let them cool on the pan. They’ll firm up a bit as they cool but stay tender inside.

   

Add-Ins, Frostings, and Sprinkles

Feeling like mixing things up? Here are some easy ways to customize your sugar cookies:

• Sprinkles: Roll each dough ball in your favorite colorful sprinkles instead of sugar for a festive look that’s perfect for birthdays and holidays. Go wild with colors to match the occasion!
• Frosting: Love a frosted cookie? Spread your cooled cookies with royal icing, vanilla buttercream, or tangy cream cheese frosting. Any of these choices adds extra yum without fuss.

Pro Tips for Best Results

• Butter temp is key: Room temperature butter can mean different things depending on where you live. Aim for butter soft enough to gently press your finger in and see a soft indent, but firm enough that it doesn’t collapse or feel greasy.
• Stick to 2 tablespoons brown sugar. That small swap makes a big difference in moisture, chewiness, and letting the cookies spread just right.
• Mix flour just enough. Overmixing after adding flour develops gluten too much, which can make the cookies tough and prevent good spreading.
• Pay attention to dough size. Using about 1 1/2 tablespoons per cookie gives you the perfect chew and thickness. If you make bigger or smaller cookies, tweak the baking time a bit.

How to Store and Freeze

• Countertop: Store your cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and tasty.
• Refrigerator: If you want them to last longer, pop them in the fridge where they keep fresh for up to a week. Just bring them back to room temperature before serving to enjoy their full flavor and softness.
• Freezer: These cookies freeze beautifully. Once cooled completely, store in a zip-top bag or airtight container in the freezer. Thaw them in the fridge or on the counter when you want a sweet treat.

Ingredients and Optional Extras

• All-purpose flour
• Granulated (white) sugar
• Brown sugar — 2 tablespoons (to add moisture and chewiness)
• Unsalted butter, softened to room temperature
• Egg(s)
• Pure vanilla extract
• Baking soda
• Baking powder
• Salt

Common Questions Answered

• Do I need to chill the dough?

  Nope! This recipe’s brilliance is in skipping that step. The dough spreads perfectly without any chilling, saving you time and hassle.

• How long should I bake them?

  About 7 minutes worked perfectly for me. Look for cookies that have spread nicely and appear set around the edges while centers stay slightly soft. They firm up as they cool down.

• What makes these cookies soft and chewy?

  The secret’s in the small swap of 2 tablespoons brown sugar for white sugar, which boosts moisture. Plus, the baking soda and baking powder combo gives just the right chewy, tender texture.

• How should I store or freeze them?

  Keep them in an airtight container at room temp for up to 4 days or refrigerate for up to a week. To freeze, cool completely, pack in a zip-lock bag, and thaw before serving.

• Can I decorate these cookies?

  Absolutely! Roll the dough in sprinkles before baking or add your favorite frosting on cooled cookies—royal icing, buttercream, cream cheese frosting—they all work beautifully.

• What’s the ideal butter texture?

  Butter should be soft enough to leave a gentle finger mark but still hold its shape—no greasy or runny butter here.

• What size should my dough balls be?

  I recommend about 1 1/2 tablespoons per cookie to get the best spread and texture. If you go larger or smaller, just tweak the baking time a little.