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Perfect Chewy Sugar Cookies

4.37 from 49 votes
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!

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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.

Get More Cookies!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Perfect Chewy Sugar Cookies Recipe

4.37 from 49 votes
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!
Author: Gemma Stafford
Servings: 30
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!
Author: Gemma Stafford
Servings: 30

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

  • Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 
  • In  a medium bowl combine the flour, baking powder, baking soda, and salt, set aside. 
  • 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.
  • With the mixer on low, gradually add the dry ingredients into the wet. Mix until the dough just comes together. 
  • 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. 
  • Bake the cookies 2 inches apart for 14-16 minutes. Be sure not to over-bake to keep them soft.
  • Remove from the oven and cool slightly before transferring to a wire rack.
  • Once cooled cover and store the cookies in an airtight container for 3-4 days.
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Shannon
Shannon
3 years ago

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

Jasmine kalra
Jasmine kalra
2 years ago

Super delicious and chewy cookies…. loved the recipe

Savita seeharack
Savita seeharack
2 years ago

Hi Gemma can I makes shapes with a cookie cutter from this dough would it still have the same soft texture when baked .

Debra
Debra
2 months ago

My dough also was crumbly and didn’t come together. Everything was measured carefully. Added a few tablespoons of milk and that solved the problem. They were delicious!

Aligirl5
Aligirl5
6 months ago

Delicious taste, but I must have gone wrong somewhere when making them. The dough was VERY dry and crumbly so it was difficult to make balls and when they were baked and cooled they were very very crunchy.

Nina
Nina
1 year ago

Hey, Gemma! I was wondering if there anything I could substitute the butter with? And if I could substitute it, would it have a huge impact on how the cookies turn out?

Tanyamb
Tanyamb
1 year ago

This recipe has quickly become a crowd favorite at home. I’ve made it twice this holiday season and they disappeared in days. Definitely would recommend trying this recipe at least once. You won’t regret it!

Stella Rose
Stella Rose
1 year ago

Gemma, these are officially my favorite cookie!!! These were so easy to make. I was even more pleased to get 45 1 T. size balls! My 6-year old grandson said this recipe is a keeper. Thank you so much for giving us wonderful and easy recipes! Merry Christmas and Happy New Year!

Raelene Marek
Raelene Marek
1 year ago

Made these with my niece today. We rolled them in colored sugar. They are perfect, and so delicious! Thank you for sharing!

Lynda
Lynda
1 year ago

Are these Caster sugar or Icing sugar? Thank you!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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