Chewy Sugar Cookies
Oh, chewy sugar cookies? They're like little clouds of sweetness wrapped up in pure joy! Imagine taking a bite, and the soft, pillowy center just melts in your mouth, while a delicate dusting of sugar twinkles on the outside, adding a touch of crunch. It's the perfect balance of sweetness—never too overwhelming, but just enough to make your taste buds do a happy dance. These cookies are the edible version of a hug, warm and comforting, yet oh-so-light! Whether you're dunking them in milk or savoring them on their own, each bite is like a little moment of bliss. So grab a cookie (or a few) and let the chewy magic work its wonders!
Chewy sugar cookies are a cozy, irresistible treat that strikes the perfect balance between soft and slightly crisp on the edges. Their sweet, sugary exterior gives just the right crunch while the inside stays pillowy and tender, almost like biting into a cloud of pure happiness. The flavor is simple yet comforting, with a touch of vanilla and a hint of warmth, making each bite feel like a moment of joy.
And the best part? They’re so easy to make! With just a handful of ingredients—flour, sugar, butter, eggs, baking soda, baking powder, cornstarch, and a dash of vanilla—you can whip these up in no time. No complicated techniques. Just mix, roll into dough balls, flatten slightly, and bake. In less than 20 minutes, you’ll have a batch of homemade cookies that will make your kitchen smell like heaven. Perfect for when you’re craving something sweet but don’t want to spend hours baking!
Once your chewy sugar cookies are fresh out of the oven and cooled to perfection, storing them properly will help keep them soft and delicious for days! The key is to keep them in an airtight container to lock in all that chewy goodness. You can store them at room temperature for up to a week, but make sure the container is tightly sealed to prevent any air from getting in and drying them out.
If you want to keep them even fresher for longer, you can pop them in the fridge, where they’ll stay soft for about 10–12 days. And if you have a little extra batch (or just want to plan ahead for those cookie cravings), you can freeze them! Simply layer them in an airtight container with parchment paper between each cookie to prevent sticking. They’ll stay fresh for up to three months, and when you're ready for a treat, just let them thaw at room temperature, or zap them in the microwave for a few seconds for that warm, just-baked feel!
Fun tips for making these cookies!
There’s no need to chill the dough before baking! Without chilling, these cookies will spread more. If you happen to prep the dough in advance or freeze it for future use, just ensure you allow it to get to room temperature before baking.
Roll the dough in sugar before baking. The sugar coating can be optional. However, they give a great crisp of sugar outside that just makes them perfect.
There’s no need to overbake! Overbaking your baked goods will create dry and crumbly baked goods. Once removed from the oven, these cookies will continue to be baked on the pan. If you undertake slightly, you’ll be left with perfect gooey cookies.
Whip up these chewy sugar cookies in no time—just mix, roll, bake, and enjoy! They’re soft, sweet, and oh-so-delicious. Give them a try, and leave a comment below if they made your taste buds do a happy dance!
Chewy Sugar Cookies
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar (plus an extra 1/2 cup for rolling)
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
- Mix the flour, baking powder, cornstarch, baking soda, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. The dough should be not too sticky and not too dry.
- Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.