
Soft, chewy sugar cookies with a tender crumb and crackled sugar exterior — an easy, family-friendly recipe perfect for sharing.

This chewy sugar cookie recipe has been a quiet champion in my kitchen for years. I first landed on this combination during a rainy afternoon when I wanted something simple, comforting, and reliably soft — the kind of cookie that stays pliable for days and makes the whole house smell like vanilla and warm butter. The texture is what keeps us coming back: tender, slightly dense, and with a gentle chew that contrasts with the sugary outer crust. It’s an everyday treat that feels a little bit special.
I discovered this method while testing batch after batch for a neighborhood bake sale. Small adjustments to butter temperature, sugar for rolling, and a short chilling window made a world of difference. Now these cookies show up for school snack days, last-minute guests, and lazy Sunday baking sessions. They’re forgiving enough for beginners and fast enough for busy weeknights — and the family always asks for a second plate.
I’ve watched these cookies disappear at potlucks and quiet family dinners alike. One of my favorite memories is bringing a tin to a winter neighborhood party; they were the first cookies to go and a neighbor asked for the recipe by the second round. That kind of warm feedback makes every batch feel worth the time.
My favorite part of this recipe is how reliable it is no matter the occasion. I’ve baked them for school events, casual coffee mornings, and last-minute guests. One winter I doubled the batch and froze half — those later slices tasted as fresh as the first day. The simplicity of the ingredients means you can build variations easily while keeping the same technique for consistent results.
Store fully cooled cookies in an airtight container at room temperature on a paper towel-lined tray to absorb any excess moisture; separate layers with parchment to avoid sticking. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then move them to a freezer bag once firm. To refresh slightly soft cookies, warm in a 300°F oven for 3 to 5 minutes or microwave a single cookie for 7 to 10 seconds on a microwave-safe plate.
For a dairy-free version, replace butter with an equal amount of vegan stick butter; results will be similar though flavor shifts slightly. Swap half the granulated sugar for light brown sugar (1/2 cup white + 1/2 cup light brown) to add moisture and deeper flavor; textures become chewier. For a lower-sugar option, reduce sugar in the dough by up to 1/4 cup, but keep the rolling sugar for texture. Use a gluten-free all-purpose blend cup-for-cup if needed, though texture may be slightly more crumbly.
Serve warm with a cold glass of milk, or alongside coffee and tea for afternoon gatherings. For festive occasions, sandwich two cookies with a thin layer of jam or lemon curd, or dip half of each cookie in melted chocolate and let them set on parchment. Garnish with a light dusting of powdered sugar or a sprinkle of coarse sanding sugar for visual appeal. They also pair beautifully with fresh berries and tangy yogurt for a brunch spread.
Sugar cookies have roots in European baking traditions and became a popular American favorite for their simplicity and versatility. Traditionally associated with holidays, the cookie evolved from basic butter and sugar combinations into many regional variations. The technique of rolling dough in sugar to create a crackled surface is a classic finish that dates back to early 20th-century home baking, and this style remains a comforting staple in many households across the United States.
Adjust the recipe for seasons by adding warm spices in autumn (1/2 teaspoon cinnamon and a pinch of nutmeg) or citrus zest in spring (1 teaspoon lemon or orange zest) to brighten the flavor. In winter, fold in 1/2 cup chopped toasted nuts and 1/3 cup dried cranberries. For summer, keep it simple and top baked cookies with edible flowers or serve with scoops of cold fruit sorbet.
Portion the dough into tablespoon-sized balls and freeze them on a tray for quick-bake cookies anytime. When ready, bake from frozen adding 1 to 2 minutes to the bake time. Portioning ahead saves time for busy weeks; store frozen dough balls in labeled freezer bags for up to 3 months. Bring frozen balls to the counter for 10 minutes before baking if you prefer a slightly shorter bake time and more even spread.
These chewy sugar cookies are a simple pleasure worth keeping in your recipe collection — adaptable, dependable, and perfect for sharing. Make a batch, tuck a few into a pretty bag, and gift them to a neighbor; it’s an easy way to spread warmth and good flavor.
Use room-temperature butter that still holds its shape for optimal texture; melted butter changes the structure and yields flatter cookies.
Measure flour with the spoon-and-level method to avoid adding too much flour which makes cookies dry and cakey.
Slightly underbake in the center; cookies continue to set on the sheet and stay chewier once cooled.
Chill shaped dough briefly if your kitchen is warm to control spread without changing the final chew.
Freeze shaped dough balls on a tray, then transfer to a bag for quick-bake cookies later; add 1-2 minutes to bake time when baking from frozen.
This nourishing chewy sugar cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chewy Sugar Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together 2 3/4 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set aside.
Beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and slightly fluffy (2 to 3 minutes). Scrape the bowl down once.
Mix in 1 large room-temperature egg and 2 teaspoons vanilla until combined, taking care not to overbeat.
Add the dry ingredients in two additions on low speed and mix just until the dough comes together and no flour streaks remain.
Scoop tablespoon-sized portions, roll into balls, and coat each in 1/4 cup granulated sugar. Place on prepared sheet and chill for 10 minutes if kitchen is warm.
Bake at 350°F for 8 to 10 minutes until edges are set and centers look slightly underbaked. Cool on the sheet for 5 minutes, then transfer to a wire rack.
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This recipe looks amazing! Can't wait to try it.
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