Desserts

Chewy Sugar Cookies

These Chewy Sugar Cookies are quick and easy to make and come together in just under 30 minutes. They are crispy on the edges, but soft, chewy and gooey in the center. Can be enjoyed as it, or frosted for the holiday season.

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a plate full of sugar cookies that are on top of a white towel which christmas greenery in the background.

Why You’ll Love This Recipe

  • Chewy Sugar Cookies are soft and gooey in the center but have crispy golden brown edges.
  • The only sugar cookie recipe you need this holiday season.
  • These cookies come together in just under 30 minutes.
  • Can be enjoyed as is, or frosted with your favorite frosting and sprinkles.
  • The grass-fed butter makes these cookies taste incredible.
  • Perfectly sweet without being overpowering.
  • They take just minutes to make with ingredients you may already have in your kitchen!
  • Require no chilling and are incredibly easy to bake up.
  • Perfect for the holiday season or gifting to someone you love.
  • Enjoy with a glass of milk or cup of coffee!
  • If you love this recipe, check out my healthier sugar cookie recipe!

Ingredients And Substitutions

These are the main ingredients and substitutions for Chewy Sugar Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this cookie uses all purpose flour which is going to really help create that lovely texture. If you are gluten free you can use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs, however, the texture may differ slightly.

Baking soda and baking powder are going to help these cookies rise and have a soft but chewy texture.

Salt helps balance out all the flavors.

I highly recommend using grass-fed butter as it’s a high quality butter that you can really taste.

And of course you can’t make sugar cookies without cane sugar, you can sub coconut sugar if preferred however this will result in a deeper, darker sugar cookie.

Eggs are going to be a great binding agent but also help create that fluffy and chewy texture.

A touch of vanilla extract adds flavor to any baked good!

all the ingredients that you need to make these sugar cookies in individual bowls.

How To Make

ONE: Start by mixing together the flour, salt and baking soda and baking powder and set aside. Then, in an electric mixer with a whisk attachment, combine the butter and sugar until light and fluffy. Add in the eggs and vanilla extract and mix until just combined.

TWO: Switch to a paddle attachment and fold in the dry ingredients until just combined. Don’t over mix!

the flour mixture fully incorporated into the sugar mixture.

THREE: Add the rest of the sugar to a small bowl and using a single cookie scoop, scoop the dough and drop it in the sugar and coat all the sides, then place them on the baking sheet and bake for 10-12 minutes or until crispy on the edges.

FOUR: Remove from the oven and let cool for 5 minutes before moving to a cooling rack and enjoy!

a hand holding one of the sugar cookies.

Tips And Tricks

Use softened grass-fed butter, not melted or completely room temperature. The butter should still be firm, but easy to indent with a finger.

If you forget to soften your butter, add boiling water to a safe bowl until the bowl is pipping hot, then remove the water and place the bowl over the butter for about 5 minutes. This will soften the butter quickly without melting it!

Don’t over mix your ingredients, when add in the flour mix until just combined.

Cookies will continue to bake even after removing from the oven, so for a slightly underdone cookie remove at 10 minutes and for a more crispy cookie remove at 12 minutes.

All oven temps can differ and vary so just be sure to look out for the signs when your cookies are done, I always pay attention to the edges. Golden brown means they are ready!

How To Serve And Store

Serve these chewy sugar cookies warm or at room temperature with a glass of cold milk, nut milk or a cup of warm or iced coffee.

Store these soft sugar cookies in an airtight container at room temperature and enjoy within 2-3 days.

Cookies can also be frozen and enjoyed within 30 days.

a bite taken out of the sugar cookie to show the chewy but crispy texture.

Taste And Texture

These chewy sugar cookies are perfectly sweet without being too overpowering.

The texture is crispy and golden brown on the edges, but soft, chewy and slightly gooey in the center! A perfect cookie in my opinion!

Frequently Asked Questions

Can I use dairy free butter instead of grass-fed?

Yes, totally!

Can I use gluten free flour instead of all purpose?

The base of this cookie uses all purpose flour which is going to really help create that lovely texture. If you are gluten free you can use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs, however, the texture may differ slightly.

Can I make this recipe with a vegan egg replacement like a flax egg?

I have not tested this recipe with a vegan egg replacement so I can’t say for sure. If you do try it out, please let me know in the comments below!

Other Recipes You May Like

If you make these Chewy Sugar Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Chewy Sugar Cookies

These Chewy Sugar Cookies are quick and easy to make and come together in just under 30 minutes. They are crispy on the edges, but soft, chewy and gooey in the center. Can be enjoyed as it, or frosted for the holiday season.
PIN RECIPE
PREP TIME:
15 minutes
COOK TIME:
15 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 2.5 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt 
  • 1 cup grass-fed butter 
  • 1.5 cups cane sugar
  • 2 large eggs
  • 1 tsp vanilla extract 
  • 1/3 cup for sugar coating 

SCALE:

1X

YIELDS:

28 cookies

Directions

  1. Preheat oven to 325F and prepare a baking sheet by lining it with parchment paper. 
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In an electric mixer with a whisk attachment, cream together the softened butter and 1.5 cups of cane sugar on medium speed, scraping down the sides as needed for about 3 minutes, or until light and fluffy.
  4. Next, add in the eggs and vanilla extract, scrape sides again and mix until just combined. 
  5. Switch to a paddle attachment and reduce speed to low, then gradually add in the flour mixture until just combined but do not over mix. 
  6. Place remaining sugar in bowl and using a cookie scoop, add each ball to the sugar and coat. Then add to the prepared baking sheet. 
  7. Bake for 10-12 minutes or until edges are golden brown. 
  8. Let cool for 5 minutes before removing and enjoy!! 

Notes

  • Use softened grass-fed butter, not melted or completely room temperature. The butter should still be firm, but easy to indent with a finger.
  • If you forget to soften your butter, add boiling water to a safe bowl until the bowl is pipping hot, then remove the water and place the bowl over the butter for about 5 minutes. This will soften the butter quickly without melting it!
  • Don't over mix your ingredients, when add in the flour mix until just combined.
  • Cookies will continue to bake even after removing from the oven, so for a slightly underdone cookie remove at 10 minutes and for a more crispy cookie remove at 12 minutes.
  • All oven temps can differ and vary so just be sure to look out for the signs when your cookies are done, I always pay attention to the edges. Golden brown means they are ready!

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