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Perfect Chewy Sugar Cookies

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Great as gifts or brought along to dinner parties, my Perfect Chewy Sugar Cookies are a lovely golden color, with a crinkly top and sugary (and chewy!) bite!


Hi Bold Bakers!

As we move deeper into the holidays, one of my favorite things to start baking is cookies! Last year in my Holiday Baking Headquarters I shared a ton of cookie recipes, and they were such a big hit that I’m back this year with another round. My Perfect Chewy Sugar Cookies are perfect for a reason: its texture, flavor, and look is beloved by all.

Great as gifts or brought along to dinner parties, these cookies are a lovely golden color, with a crinkly top and sugary (and chewy!) bite!

What makes a cookie chewy?

Sometimes people prefer a cookie with chew instead of a crunch or a lot of softness. The name really says it all: these are chewy sugar cookies — with the perfect amount of chew. They have a buttery rich flavor similar to a shortbread, but have the chew and crinkle of my Chocolate Crinkle Cookies, so these are the perfect marriage of all my favorite kinds of cookies.

Made of just the basics, sugar, flour, butter and egg, it’s the baking powder that makes these cookies chewy. Once the cookie dough is mixed up, I roll the dough into little balls then roll them in sugar. This outer coating also helps give the cookie a nice crisp exterior, which perfectly offsets the chewy center. Rolling the outside of a cookie dough in sugar is common in a chocolate or gingerbread cookie, but it’s pretty unique to see in a sugar cookie.

It’s an extra step that really sets these cookies apart from others that look similar.

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[ If you prefer a sugar cookie with a little more crunch, try my Best Ever Sugar Cookies recipe! ]

Why do you need to chill your chewy sugar cookie dough?

You might be wondering why I chill my cookie doughs and if it really does make a difference. Well, the answer is yes, it really makes a world of difference!

Allowing the dough to sit in the fridge for a minimum of 30 minutes before baking not only keeps the cookies from spreading, but it helps to develop the flavors. In addition, chilling the cookie dough also help give this cookie its chew as it allows the sugars in the cookie to absorb the liquids, making an almost fudge-like cookie dough. I guarantee you, you will see the difference in the finished cookies and you will be glad this was a step you took!

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Can you freeze this cookie dough?

Yes, you can freeze this cookie dough and most others. For this cookie, I suggest rolling the cookies into little balls before freezing, as they will be all ready to go when thawed. To thaw, simply put the frozen cookie dough in the fridge until they aren’t rock hard. Then, roll in sugar and bake as directed. This is a super handy way to get prepared for all that holiday baking.

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5 from 1 vote
Perfect Chewy Sugar Cookies Recipe
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
 

Great as gifts or brought along to dinner parties, my Perfect Chewy Sugar Cookies are a lovely golden color, with a crinkly top and sugary (and chewy!) bite!

Course: Dessert
Cuisine: American
Servings: 30
Author: Gemma Stafford
Ingredients
  • 2 3/4 cups (13 3/4oz/389g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8oz/225g) butter, at room temperature
  • 1 1/2 cups (12oz/340g) sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (4oz/115g) sugar, for rolling
Instructions
  1. Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 

  2. In  a medium bowl combine the flour, baking powder, baking soda, and salt, set aside. 

  3. Using a hand or stand mixer, cream the butter and the sugar together until pale and fluffy. Add in the egg and vanilla extract and mix until combined.

  4. With the mixer on low, gradually add the dry ingredients into the wet. Mix until the dough just comes together. 

  5. Roll the dough into 30 (1 tablespoon) balls then roll in sugar. Chill the rolled cookies for a minimum of 30 minutes. You could also freeze the dough at this stage. 

  6. Bake the cookies 2 inches apart for 14-16 minutes. Be sure not to over-bake to keep them soft.

  7. Remove from the oven and cool slightly before transferring to a wire rack.

  8. Once cooled cover and store the cookies in an airtight container for 3-4 days.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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8 Comments

Write a Comment and Review

  1. Shannon on December 14, 2018 at 11:14 am

    I really want to bake these cookies but unfortunately, I don’t have all purpose flour I have self – raising. Is there a way I cook bake these cookies or any sugar cookies without all purpose? Thanks

    • Gemma Stafford on December 15, 2018 at 3:54 am

      Hi Shannon,
      Yes! I think that will work really well for you. Do add the bicarbonate of soda too, this is an alkaline ingredient and it has more that one purpose in a recipe. Next time you buy flour buy plain/all purpose flour, it is useful for every recipe. Get too a box of baking powder, and keep it in a cool place, then you will always have fresh ingredients to bake with. Self raising flour can go off a bit when stored, meaning that the raising agent will not be so good.
      Seasons greetings to you and yours,
      Gemma 🙂

  2. Kerri on December 8, 2018 at 11:26 am

    I adore the big, chewy, strongly-flavored sugar cookies you get at Whataburger or Subway, and I have searched for years to find a similar recipe, but the cookies I made always came out flat, crisp, dry, and crumbly. These are hands down the best chewy sugar cookies I have ever had or made. I will be making these often!

    • Gemma Stafford on December 9, 2018 at 2:56 am

      Hi Kerri,
      Well I am really delighted to have this kind review of this recipe. I love this one too, and this is the first Bold baker review, many thanks,
      Gemma 🙂

  3. Wanda Waybright on December 7, 2018 at 12:57 pm

    Now I know the secret to making chewy cookies. Thank you so much for sharing your time and baking expertise with us. I know you are super busy and preparing for your trip to Ireland for the holidays. You Kevin and Waffles have a great weekend. 💖🤶

    • Gemma Stafford on December 7, 2018 at 1:07 pm

      Hi Wanda,
      thank you, yes, we are getting ready for the off! so excited.
      Thank you for your kind words, wishing you a very happy Christmas too, and a great New Year,
      Gemma 🙂

  4. Delilah on December 6, 2018 at 5:28 pm

    If I made these would i be able to make into holiday cut out shapes?

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