Name: Soft and Chewy Sugar Cookies
Prep time: 15 min
Cook time: PT-486381H2M16S
Total time: 25 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon cream of tartar; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar, divided; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon salt

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These Soft and Chewy Sugar Cookies are the perfect treat to enjoy with a cup of tea or coffee. With a light, buttery flavor and a soft, pillowy texture, they’re bound to become a staple in my baking routine. What makes them stand out is how effortlessly they melt in my mouth, leaving a subtle sweetness behind. Whether for a special occasion or just because, they’re a delightful indulgence.

Why You’ll Love This Recipe

I absolutely love how soft and chewy these sugar cookies turn out every time. The addition of cream of tartar gives them that classic tangy flavor and tender texture that’s hard to beat. The dough is so easy to work with, and the cookies bake up perfectly golden on the edges while staying soft in the center. Plus, they make the house smell amazing while they bake. It’s a win-win for anyone who loves classic, simple desserts with a bit of a twist.

Ingredients

2 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon cream of tartar
1 cup unsalted butter, softened
1 ½ cups granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. I usually do this for about 3-4 minutes.
Beat in the eggs, one at a time, then add the vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be soft but not too sticky.
Roll the dough into 1-inch balls and roll each ball in the remaining ½ cup of sugar until fully coated.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24-30 cookies, depending on the size I make them. It typically takes me around 15 minutes to prepare the dough and another 8-10 minutes to bake them.

Variations

Cinnamon Sugar Coating: For a spiced version, I sometimes roll the dough balls in a mixture of cinnamon and sugar instead of just plain sugar.
Add-ins: I enjoy adding white chocolate chips, mini M&Ms, or sprinkles for a fun twist.
Gluten-Free: I’ve tried swapping the all-purpose flour with a gluten-free flour blend, and it works just as well.
Frosted Sugar Cookies: For an extra touch, I like to frost these cookies with a simple buttercream frosting for special occasions.

Storage/Reheating

These Soft and Chewy Sugar Cookies can be stored in an airtight container at room temperature for up to a week. If I want them to last a little longer, I keep them in the fridge for up to 10 days. To bring them back to their soft and chewy texture after refrigerating, I pop them in the microwave for 10-15 seconds. If I have extra cookies, I’ll freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or store them in a freezer bag.

FAQs

How do I make sure my sugar cookies stay soft?

I find that not overbaking them is key. I always pull them out of the oven when the edges are golden, but the centers are still soft. The cookies continue to cook on the baking sheet for a minute or two after coming out of the oven, which helps them stay chewy.

Can I use margarine instead of butter?

I prefer using unsalted butter in this recipe for the best flavor and texture, but margarine can be used as a substitute. Keep in mind that the texture may differ slightly.

Why do I need cream of tartar in sugar cookies?

Cream of tartar helps to give these cookies their signature soft and chewy texture. It also reacts with the baking soda to provide a slight tanginess that balances out the sweetness.

Can I make the dough ahead of time?

Yes! I often make the dough ahead of time, roll it into balls, and then refrigerate them for up to 24 hours. This helps the cookies hold their shape better while baking.

Can I freeze sugar cookie dough?

Absolutely! I love freezing sugar cookie dough for future baking. I roll the dough into balls, place them on a baking sheet, freeze them for an hour, then transfer them to a freezer bag. When I’m ready to bake, I just add a couple of extra minutes to the baking time.

Conclusion

These Soft and Chewy Sugar Cookies are an absolute must-try if you’re looking for a classic dessert that’s simple to make and irresistible to eat. Whether you’re baking them for a special occasion or just because you’re craving something sweet, they’ll always hit the spot. I love how soft, buttery, and flavorful they are, and I’m sure you will too!

Soft and Chewy Sugar Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Yield: 24-30 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Soft and Chewy Sugar Cookies are a delightful treat with a light, buttery flavor and a soft, pillowy texture. Perfect for any occasion or just because!

Ingredients

2 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon cream of tartar
1 cup unsalted butter, softened
1 ½ cups granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt

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Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. This usually takes about 3-4 minutes.
Beat in the eggs, one at a time, then add the vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be soft but not too sticky.
Roll the dough into 1-inch balls and roll each ball in the remaining ½ cup of sugar until fully coated.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

To make cinnamon sugar cookies, roll the dough balls in a mixture of cinnamon and sugar instead of plain sugar.
For fun variations, add white chocolate chips, mini M&Ms, or sprinkles to the dough.
To make gluten-free cookies, swap the all-purpose flour for a gluten-free flour blend.
For a special touch, try frosting the cookies with a simple buttercream frosting.
Store in an airtight container at room temperature for up to a week, or refrigerate for up to 10 days.
Freeze extra cookies for up to 3 months, ensuring they are tightly wrapped or in a freezer bag.