The best sugar cookies ever recipe of life love and sugar

The recipe

Easy Sugar Cookies Recipe

So I feel like I’m a tad bit late with these cookies, since I just missed Christmas and all, but the truth is that sugar cookies are good all year round. In fact, next to a good Snickerdoodle, chewy sugar cookies are a total favorite of mine any day of the week.

I feel like Cutout Sugar Cookies are the Christmas version of a sugar cookie while a classic drop cookie, like this one, is the year-round version, you know?

And as with any classic, simple cookie that doesn’t hide behind frosting or anything, it really needs to be just right. Soft and chewy for days, my friends. I don’t want some cookie that’s great for a day or so and then you have to toss them. No, these will call to you from the kitchen counter until they’re all eaten – and it could be 4 or 5 days later (if they last that long).

Sugar Cookies stacked sideways in a metal serving basket

What Makes These Sugar Cookies the Best?

I tested SO many versions of these sugar cookies, I’m pretty sure my mother-in-law (who watches the twins while I work), thought I was losing my mind. I’d be all, “Just one more version!” and then a week later there’d still be new batches on the counter.

But seriously, I love a good old-fashioned soft sugar cookie. Like, for reals. So it just had to be right. And I’m happy to say these are it.

So what makes this the best soft sugar cookie recipe? These cookies are:

Not too thin – They are just thin enough to get golden edges without losing their soft centers.

Not too thick – They are just thick enough to be chewy without being cakey.

Soft and chewy – These cookies have the PERFECT texture.

Delicious! – I mean, many cookies are delicious, but these sugar cookies have the kind of flavor that makes you daydream about your next opportunity to eat one.

And they stay good for DAYS. – I’ll be honest, these cookies are usually gobbled up stat. But for the sake of testing this recipe I did purposely see how long they would last and I’m happy to say these sugar cookies stay soft and chewy for days when stored properly.

In closing, these soft sugar cookies are dangerous because you want to keep eating them all!

This is a No-Chill Sugar Cookie Recipe

In addition to all of the above, these sugar cookies have another major bonus – the dough doesn’t need to be chilled!

That’s right – there is no need for chilling the cookie dough or even pressing the balls flat. They spread perfectly on their own. These two features make these cookies perfect for spur-of-the-moment baking!

Five Sugar Cookies stacked on top of each other with more Sugar Cookies spread over a cooking rack

What Makes a Cookie Soft and Chewy?

Before we get into how to make this cookie recipe in particular, lets talk a bit about what makes a cookie soft and chewy in the first place. Here are the major elements:

Baking Soda + Baking Powder

Sugar cookies can easily turn out dry or too cakey. In all my testing, I found that my favorite sugar cookies were ones that used a combination of baking soda and baking powder – and just a bit more soda than powder.

There is nothing wrong with using just one or the other – I have done both in other cookies. In fact, I have an all baking soda Coconut Sugar Cookie that is delicious!

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But for the straight-up vanilla bakery-style sugar cookie, the combo works best. Baking powder only = thicker and cake-y. Baking soda only = chewy and thin. A combo = just right.

White Sugar + Brown Sugar

The other big thing here is the sugar. Naturally a sugar cookie is going to use white granulated sugar. It’s just how it is. But part of what makes a cookie chewy is a high moisture content.

Brown sugar has more moisture than white sugar, because it contains a little bit of molasses. You don’t want to overdo the brown sugar here, but I swapped out two tablespoons of white sugar for brown sugar and the result was fantastic. It makes a much softer and chewier cookie that stays fresh longer.

And just a little tidbit about baking cookies – it’s amazing how much of a difference such a small change can make to a cookie. Just two tablespoons! When I used all white sugar, the cookies didn’t spread as much (less moisture). When I used just a bit of brown sugar, they spread just enough AND stayed soft for DAYS! And when I used just a bit more brown sugar, the flavor started to get a bit too off track and they spread more than I wanted, leaving me with a little thinner cookie with less defined edges. So I totally suggest sticking with it as I have it. The best!

The Right Amount of Flour

The other important part of a chewy cookie is having enough flour. You have to have enough flour to support the moisture content, but not too much to make it dry. A tight balance, but it’s well achieved here.

Six Sugar Cookies stacked with the top Sugar Cookie broken in half

How to Make Soft Sugar Cookies

So one of the best parts of these cookies is that they are quick and straightforward to make. Here’s a quick overview. Be sure to scroll down to the recipe card for specific amounts and instructions.

Cream the butter and sugars together until light in color and fluffy. You’ll actually be able to see the lighter color, so don’t quit mixing until you see it.

Add the egg and vanilla. Next you’ll add the egg, then the vanilla extract.

Next are the dry ingredients. Now add the flour, baking soda, baking powder, and salt.

Mix it until it’s all combined. But don’t over-mix it. Over mixing any batter or dough can lead to toughness.

Bake. Divide the cookie dough into 1 1/2 inch balls of dough and roll them in a little bit of granulated white sugar. Place the balls onto a cookie sheet (I like to line my cookie sheets with silicone baking mats) and bake them!