soft sugar cookies

The perfect soft and chewy sugar cookies: just the right amount of softness with a tiny bit chewiness and a buttery vanilla taste.

Soft and Chewy Sugar Cookies

all-purpose flour

tsp baking soda

tsp baking powder

tsp salt

unsalted butter (softened)

sugar

tsp vanilla extract

In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.

Using a stand mixer (or hand mixer + large bowl), cream together the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3-5 minutes.

Drop mixer speed to low and add the vanilla extract and egg to the creamed butter, mixing thoroughly.

Remove bowl from mixer. Using a&nbsp;spatula, slowly add the dry ingredients in with the butter mixture until fully incorporated. Dough should be soft and slightly dewy when ready.

Cover bowl and place dough in the refrigerator to chill for 1 hour.

Preheat oven to 350 degrees F. Line a large&nbsp;baking sheet&nbsp;with&nbsp;parchment paper. Add the remaining 1/2 cup granulated sugar to a small mixing bowl and set nearby.

Remove dough from refrigerator. Scoop out about 1-2 tablespoons of cookie dough and roll into a ball (about 1 inch&nbsp;wide) then toss the cookie ball in the bowl of sugar, covering the outside. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.

Bake cookies for 8-10 minutes or until the top of the cookie begins to crinkle and the bottom sides turn a light golden brown.

Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.

https://embed.mediavine.com/videos/t8rlb2psxlsabjb8hzip

Soft and Chewy Sugar Cookies! The perfect soft and chewy sugar cookies: just the right amount of softness with a tiny bit chewiness and a buttery vanilla taste.

If you're wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!

Best Soft And Chewy Sugar Cookies

(358 grams) all-purpose flour

(224 grams) unsalted butter, room temperature

+ 2 tbsp (233 grams) granulated sugar

tbsp (28 grams) light brown sugar

sugar (additional for rolling)

Best Soft and Chewy Sugar Cookies

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it&#8217;s ready.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn&#8217;t be sticky. Do not over mix. Once it&#8217;s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.

Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

These look fantastic! I agree, sometimes simple things like a great sugar cookie (or a vanilla cake) are the BEST! Your vanilla cake is always my go to. That is another awesome yet simple recipe!
Thanks for another great recipe. Hope all is well with you and your boys!

I made these for peach ice cream sandwiches and they were delicious! Everyone LOVED them and wanted this cookie recipe so I sent them this link.  Thanks so much for sharing this great recipe!  Also, I used dark brown sugar because that’s all I had and they still turned out great!

Cookies tasted great! But they didn’t spread...thoughts on what the issues could’ve been? 

It’s there a recipe for the same cookies but just less like 15 cookies I have a small family so I don’t need to many! Please respond when you can I love the recipe though

This is by far the best cookie recipe ever! My family and I loved it so much and it’s basically fool-proof. I’m not a super great baker when it comes to cookies but this was absolutely delicious! Thank you for this delicious recipe that I will be using for the rest of my life!

Amazing recipe! Very soft and chewy. Would definitely make again.

Hi Lindsay, 

Thank you very much for this recipe! My kids came home from school to these delicious cookies! I made some w/ sprinkles and some w/out. :) 
However, I didn’t weigh the ingredients because I don’t have a scale and this is where things could’ve gone wrong. 
The dough was very sticky, so I added more flour. 
Not sure what I did wrong, but the cookies still came out good! 
Thanks again! 
Clara 

These are the best sugar cookies. I actually substitute the vanilla for orange extract. I'm on an orange kick. Try it in your French toast too. For homade ice cream sandwiches. These cookies, minus the brown sugar are number one. Anyway thank you for the recipe, I will use it always. Tracy, up Haleiwa Hawaii

I made two batches tonight. On the second one I added 1/3 cup of cocoa powder while reducing the flour by equal amount. They turn out just as good for those looking for a chocolate option! The daredevil in me also combined the two doughs to make a vanilla / chocolate sugar cookie. Oh. My. Lord. 🙌🏼 Thanks again for the recipe !! 

I love this recipe and have made it before but Is there a way to make this paleo friendly? I can't have grains or regular sugar anymore.
I will mix whatever grain free substitute flour that I need to so it will make it taste just as good.
For substitute sugar I use xylitol.
Please help!

The cookies look delicious and I can’t wait to try them. I much prefer a soft, chewy sugar cookie over the crisp kind. Straightforward recipe and I can’t thank you enough for including the gram equivalent in your recipes. I like baking using my kitchen scale to get the amount of each ingredient as exact as possible. It really does make a big difference as you wrote about the importance of not using too much or too little of each ingredient. I appreciate the efforts you make when providing us with the best possible recipe!!

These were great thanks for.   Great recipes turned out great soft sugar cookies!!

Hi! Your recipe looks amazing! I would like to know the aprox diameter of the cookies. I need to make little bags as gifts, but I don't know how many cookies I need to make to make it look nice :(

This recipe is fantastic!  Cookies came out so yummy on the first try, and really so simple!   I am always on the look out for quality cookie recipes that will last a lifetime....and so happy  to add this one to my list!  Pure classic!

My granddaughter and I just finished these. Wonderful! Soft chewy and taste perfect 

I’m not sure if my baking skills just suck or what, but my cookies didn’t spread like yours looked in the pictures :( they stayed little balls. How do I fix that in the future? 

Just wanted to say that these cookies are THE BEST! I've made them twice and then I lost the recipe. I forgot to actually pin it! I was so afraid I lost it forever, but here it is. So relieved. Thank you for your hard work creating this amazing cookie.

I am not sure how anyone can mess up this recipe it is so easy!! Turned out perfectly!!! Just do what she recommended and stir the flour then scoop it into the cups. You do not have to pack in the flour. The flour does not have to come to the top of the cups either. These were great and super easy! Thank you for this recipe

Well- they didn’t flatten much and I had to cook them longer; but knowing my kitchen skills I’m certain I did something wrong!!! Lol!!! But regardless, these are SO tasty!! Thanks for the recipe! I’m sure I’ll be making them again- perhaps I’ll even do it the right way! 😆 also- I love reading all the tips and tricks!! ❤️

Haven't tried the recipe quite yet, I wanted to make them tonight (it's later and my baby is sleeping) i got everything ready and realized I don't have any dang baking powder :'( this might be a dumb question, but can I just use baking soda without powder? Don't want to waist all the ingredients if it can't be done ( new to dessert baking) 
Thanks!!!

The cookies won’t spread if your dough is slightly too dry.  My first batch the dough would form together into balls, but was not sticky, was more crumbly. The first 12 I cooked did not flatten at all after 7 minutes so I flattened them with a spatula, cooked it 3-4 more minutes and they were terrific (though thicker than hoped). I added a little water and egg white to the rest of the dough, just enough to make it sticky... the result was the dough was harder to work with but the rest of the cookies spread very nicely after 7-8 minutes in the oven. This recipe is a keeper, though honestly I like the look and texture of the drier dough cookies a little better, no big deal to flatten them with a spatula and cook a little longer. 

Tasted great and was quick to make. My only problem was I didn’t have any brown sugar. So I found online you can use honey instead. I think I must’ve added too much because the cookies were flat, cake like, and kinda fell apart. But still we’re good!  I think with the left over cookie dough I’ll add more flour to thicken it up? Idk, but I guess that’s what cooking is all about. Trial and error. 

Yum this is the best sugar cookie I've ever had! My daughters wanted pink cookies, so we added some gel food dye and they turned out PERFECT for our girls night 💜 Thank you for the recipe. So happy google brought us together lol

i am always a big fan of yours Lindsay and all of your recipes have worked out so well for me.  So I tried these sugar cookies and the first time I made them, the dough was very crumbly, almost as if there wasn't enough moisture in it or perhaps too much flour.  The second time I was hugely careful with every last measurement thinking that I made a mistake and still, the dough is crumbly  and when I formed the balls, after 8 minutes in the oven, the balls didn't even spread, so I had to flatten the dough down just to ensure they baked.  Even at that I had to bake them 4 extra minutes so they wouldn't be raw.  What am I doing wrong?  The recipe does seem like it calls for an excessive amount of flour for ratio of butter/one egg.  This dough seemed more conducive to the rolling out kind of dough for cut out sugar cookies.  Is the 3 cups of flour correct?  I can't seem to wrap my head around the fact I goofed up twice despite going to the highest most conscience level of care.

Invest in a scale! I can’t say that enough for baking! Please, please, please! I LOVE these cookies! If you weigh out the ingredients, they are perfect every time and they do STAY SOFT FOR DAAAAYS. I got so many compliments on these cookies and everyone asked for the recipe. I even froze some and thawed them out and they were just as tasty as the first day. But seriously, get a scale people! They’re pretty cheap and they will save you so many headaches and wasted ingredients when baking!

I just made these and didn't think they were very sweet.  Love them!  This will be my go to recipe for sugar cookies.

So in love with this recipe!! They are amazing!!! Can anything be added to them like candies sprinkles chocolate chips?

I just made these. I made them really big and added a couple minutes and they mimick Potbelly sandwich shop’s sugar cookies! I had to flatten them a bit but I will definitely be making them again! 

I just made these today and I subbed the flour with Bob's Red Mill GF 1:1 baking flour and o.m.gosh they turned out just delicious! Just in case you get any requests for making it gluten free, you now know your recipe is perfect for it! I did bake them a little closer to 8 minutes as GF cookies tend to be a bit more fragile, but they are still soft and chewy! Thanks for a great recipe!

I was doubtful because of the dry reviews but I was pleasantly surprised! These cookies are excellent as is. Kids and husband love them, and they stayed soft and chewy for...well, for the 3 days that they lasted 😂. I’m definitely adding these to my favorites list! 

that’s recipe was the best cookie recipe ever!! they came out really delicious 😋!! 

My cookies came out absolutely perfect thank you so much!! I shared them with my community. Everyone loved them and kept asking for more. :)

Wow You Really Did Find The Perfect 🍪 Recipe Girlll,
I Added Peanut Butter Like 2Tbspd to a lil dough like a cup &amp; 1/2 and PERFECT...
I also put jam in the center &amp; yes perfect 👍...
Thank You Soo Much I'm Soooo Glad I Came Across Your Sugar Cookie Recipe!🍪 Amanda Bechard 
4/2019 Happy Easter

I just made these sugar cookies tonight . My family loves them ,they turned out real good.

I made these 2 days in a row, quick easy recipe! Weighing your flour is the best way to go. My first batch I added lemon emulsion and vanilla, then drizzled them with lemon icing after they cooled, FANTASTIC! The 2nd batch I added chopped dried cranberries to the batter, then sprinkled with turbinado sugar when I took them out of the oven, also FANTASTIC!!!!!!!

Love this recipe and they came out perfect.  However, I will admit I used bread flour since it always seems to help make cookies more chewy.

Question though, I'd love to try making these chocolate.  Could I just add cocoa powder or would I need to alter the sugar or flour content at all?

I didn’t have light brown sugar &amp; was worried about making this recipe or making your other sugar cookie recipe. I ended up  having dark brown sugar so I used it instead. The cookies came out perfect!  I used a potato masher to make a hash print on the cookies &amp; sprinkles.
They are so cute!

I made these cookies a couple of weekend ago and they were amazing!! My friends were raving about them too. 

Question: do you think I could use the same recipe to make a cookie cake? Or would I want to modify?

Thanks!

Easy to make and super delicious! Quite possibly the best sugar cookies ever! I threw sprinkles in mine for a festive look. We couldn't stop eating them!

These were perfect! Pillowy soft with a tiny bit of crunch! I did chill my dough, and I must have made larger balls because they took longer to bake and the yield was smaller. I rolled the balls in sugar then flattened them with a glass dipped in sugar. I’ve found my sugar cookie recipe! 😋

THANK YOU SOO MUCH!!! I just made these and my entire family loves them. I have tried so many recipes and end up making sweet biscuits. This recipe I followed while on thr phone it was so easy and they are PERFECT!!!

Great recipe!! I think some people are using 1 stick of butter not one cup (2 sticks). Thanks for sharing this wonderful recipe.

My cookies took about 8 minutes more to bake at 350 should I be worried about that?

This recipe is so good and yes ma'am the cookies are soft.  My kids gobble these up!!  :)

Yummy recipe, thank you for sharing it! 
Made a few subs because of wanting to make cookies with what i had in the pantry and not go to the store 😉 weighed a mix of spelt and whole wheat pastry flour (when subbing for heavier flours than recipe calls for i think weighing always turns out better), coconut oil instead of butter, coconut sugar+a lil maple syrup instead of the brown sugar and vanilla. They turned out great! I slightly flattened the balls down with my palm and they spread into perfectly round slightly puffed circles in the oven and then flattened nicely once cooled.

I had a sugar cookie craving this afternoon and this looked like a great recipe so I gave it a try - delicious cookies! They did take a bit longer to bake than the recipe stated - they were still raw at 7-8 minutes and had barely spread. I did use a scale to weigh ingredients as I do with most recipes to ensure accuracy and used exactly 1 1/2 tbsp of dough per cookie (yielded 30 cookies) so I’m not sure why they weren’t done. But after I flattened them a tiny bit with my fingers and baked for another 5 minutes or so (about 13-14 min total) they were done! They were still very very soft, but after a few minutes of cooling they were the perfect texture - soft, chewy, and absolutely delicious! My husband is devouring them as I speak. Great recipe after a little tinkering on my end - may have just been my oven causing the issue. Will definitely make these again, thank you! 

I'm a high school student who's just learning to cook/ bake on her own, especially cooking for other people, and I was interested in baking something simple but enjoyable for a family get together. After looking online, I found this recipe that seemed easy to make, but also got plenty of good feedback, I decided I would give it a go, and had so much fun making it! It was the first time I was making a dish on my own and serving it for other people, and i found the recipe super easy to understand, with very clear instructions that left me with no questions. Not only that, but they turned out amazing! People loved the way that they turned out soft in the middle, and had just the right amount of crisp on the sides. I will definitely be making them again spoon, and they are by far one of my new favorite recipes!

I’m not sure why people are complaining about It not turning out right or being too dry.. mine came out perfect! Such good flavor, nice and soft, and they spread out nicely. They’re addicting! I got 36 on the dot. I used a knife to level my flour, not sure if that made the difference but that’s always how I do It for correct measurement! Thank you for posting! 

I followed the directions including weighing my flour and sugar and these turned out perfectly!  I may have made my cookies larger than recommended so I left them in the oven an extra minute or two. 
I used salted butter as that’s what I buy and omitted the salt and the taste is wonderful. Soft, buttery, delicious!

Great recipe.  My wife said “the best cookies you’ve ever made” which is saying something. 

Alteration: added chocolate chips to mine

So Good! I made these in green and blue, rolled together to look like the Earth for my daughter's birthday. They turned out great! I measured everything using a kitchen scale, thank you for including the grams, I prefer to bake that way. Definitely a keeper of a recipe!

This recipe is amazing! I used the measurements by weight and hand mixed, and I highly suggest this. Even with an oven that has no thermometer (thusly I used an internal thermometer and 10 min for each 12-cookie tray), these cookies turned out amazingly soft and moist, and I've never made sugar cookies from scratch before. The recipe doesn't specify size of the egg, but I used a large egg. I accidentally made too many cookies, but there isn't a big difference in size, and it probably helped since my oven didn't quite get up to 350*.  Thanks for publishing this recipe!!

I just made these for the second year in a row and they do not disappoint!!! I ran out of real butter so I used Gold N Soft margarine and it worked just the same. Stuck with the 10 min in the oven and they are delicious. Still no mixer so it's a bit of workout to "cream" the butter, but the ol' smash it with a fork method works fine. Just tedious haha.

My kids and I just made this recipe and they are DELISH! My boys keep saying “Mmmmmmmm” with every bite :) We made half rolled in sugar and the other half rolled in 1/2 sugar 1/2 cinnamon. They are both unreal! So soft and perfect on the edges. Thank you!

I love trying new recipes. I have thousands of pinned recipes waiting in the wings for a bored moment. I bake at least three times a week. I’ve tried at least 3 dozen different sugar cookie recipes over the last 10 years trying to find that perfect color/texture/taste combo. My husband *lives* for sugar cookies and it’s a personal challenge for me to make him groan and say “Wow!” when he tries something I’ve made for the first time. THIS RECIPE IS THE HOLY GRAIL! It truly is perfect.

I followed the recipe to the letter (measured by volume, not weight) with one exception: I baked 2” dough balls at 340° for 13-15 minutes. I did this because my oven is a stubborn, moody heifer and I have to convince her that things are done on her terms...also, the bigger the cookie, the less I can say I ate and that’s how I rationalize eating 3 at a time lol. 

I’ve printed this and stuck it on my fridge. I also saved a link in my notes and took a screenshot of the print screen on my phone...and backed that up to the cloud because I can never be without this set of instructions for pure perfection. Thank you so much for sharing, I look forward to trying many more of your recipes in the near future.

These cookies turned out PERFECT! I baked them for my toddler to decorate, but I keep eating them! Based on some of the comments, I was worried that I wouldn't measure the flour correctly, but everything worked out because they're DELICIOUS! Thank you!

I followed the recipe to a T, but they never did spread. They were still balls and I had to cook them much  longer than the 7-8 minutes. They still taste fine, but they are much thicker. Not at all thin and chewy.

I never leave comments on recipes but for this one I just had to! These cookies are absolutely amazing, I will definitely be using this recipe again. I weighed the flour as suggested and baked for about 8-9 minutes, and they turned out perfect! Thank you for this awesome recipe!

These were so good and a huge hit with my friends! Really great flavor and texture. 
One of my friends was asking if I could make cookies like this but turn them into a peanut butter cookie. Do you have any recommendations for a peanut butter cookie recipe that is similar?

These are lovely and very simple to make. They were well received by my family.  I made a couple of modifications. I found they didn't spread so I just pressed a knife down on the balls to flatten them a little and create a cookie shape.  I found in my oven they needed a longer cooking time to reach the consistency desired.

Thanks for sharing your recipe.  I usually don’t follow other people’s recipe, only for reference, but then make changes to what I like. I followed your recipe and they turned out amazing! I have rehearsal at my house weekly with our band and worship team, and I usually like to bake treats.  I’ve been looking for a sugar cookie that would have the same effect as “WOW, these are amazing!”  That’s exactly what I heard as each person were talking with cookie crumbs spilling out of their mouths.  I made 32 cookies and had 6 left by the end of the night.  This I believe because they were being polite not to clean me out.  In the morning there were 4 (hubby)😊 and so I finished them off.  😬. Thanks again

Used this recipe with cookie cutters(even thought other comments said not too) and they worked out good! The dough was a little sticky to roll out with a pin so I did it by hand then cut with cutters. Tasty and simple! 

Amazing cookies!  Perfect! I didn’t have brown sugar so I replaced it with a tsp of organic maple syrup! Fantastic! 
Thanks so much! My family loved them! 

The flavor and texture of the cookies were very good but I honestly have to agree with many of the commenters. They did not spread well at all and I had to resort to manually flattening them after baking. Also - it took about 15 minutes to bake rather than 8. I used less flour than called for too. I think altitude and oven can make a difference. With a few tweaks this recipe turned out quite nice. I added a little Orange zest and it was great. 

Hi there! Big fan of this recipe. Is it possible to add coconut extract instead of vanilla to these cookies ?

 Hi I just tried the recipe and it must be the old version because the cookies did not spread out. I cannot find the updated version from May 2019. Would you be able to share with me so I can alter the recipe as well? Thanks so much.

These cookies were perfect! My family really enjoyed them. 

These cookies are delicious! We used them as Christmas cookies to frost and decorate. We did have to bake them longer (about 13 minutes) and they didn't spread like in the picture at first but I just flattened them myself. Perhaps we used too much flour, but the dough wasn't crumbly and formed perfect balls. Still great! 

These cookies were beyond delicious. My son wanted to make some sugar cookies that had blue icing and the teddy grahams floating on it. This recipe was perfect for that. We baked ours thicker but still so delicious and soo chewy. Thank you!

I had the same issue as others with the cookies not spreading. I followed all directions minus the scale because I don't have one so I'm not sure if my flour measurements were off or what the problem was. However I was able to work-around the issue and save these cookies! I baked for ten minutes, removed the cookies and gently flattened with a spatula and then baked an additional 4-5 minutes. The result was delicious and chewy cookies with a nice crackle affect that really set them over the top!

Just made these and they are BAD!! Bad because I can't stop eating them,  great recipe!

Hi, I'm 9 years old and when I get older I hope to be a professional baker. Today I made these cookies with my mom and they were fantastic!!! We followed the recipe exactly including weighing the flour with a scale.

Outstanding sugar cookie recipe!  I ran out of vanilla at 1.5 teaspoons so used 0.5 teaspoons of almond extract, really tasty and not overwhelming almond.  Stayed soft and the brown sugar gives them a lovely depth of flavor.  Rolled in colored sugars, jimmies, etc., for holiday and so easy and pretty.  Thank you!!!

Is there anyway you can make a video making this recipe? 

I baked these cookies for the first time. They came out so delicious! I added some white chocolate morsels which just complimented the cookie. I am baking a batch today for a Christmas party. Don't think you can just eat one :D

Today I baked these cookies for the first time.  The granbabes are2 1/2 &amp; 4 out.  To save time and messy clean up I peeped all of ingredients.  Yummy &amp; fun 

So glad you’re enjoying this recipe Lindsay! Your husband is lucky to have a wife who preps extra for him

I've just made this recipe and i have a couple of suggestions. First, these cookies are amazingly wonderful. Could you perhaps say what size grade the egg you use is? For example, i used a jumbo egg (thought i picked up some medium sized ones but alas). Perhaps that accounts for some difference in recipe results. For example i had to use about a tbsp more flour to make the right dough texture. Also, i wasn't sure at first how large to make the raw cookie balls before baking. One place says 1.5 tbsp and one place says 1.5 inches. I have never really been good at sizing the raw cookie but i think those are vastly different measurements. My first batch was 4 cookies that are huge and took about 15 minutes to bake...though they did work fine other than that. The second batch i used a bit more than half the raw dough per cookie and those seem to be sized correctly, though i did still bake them about 9 minutes. I love the shimmery sugared surface and the delightful texture. I also added 1 tsp cinnamon, 2/3 tsp nutmeg and 1/2 tsp ground cloves, and its amazing. Enjoy and thanks so much.

I just made these the other day &amp; for some reason my cookies came out very flat which made them bake too close to each other . They tasted great , they were just flat as paper. Do you know why they came out flat ? I followed the recipe 

I’ve never made a sugar cookie before (from Australia, they’re not a big thing here) but these were delicious and perfect, exactly how I hoped they’d be.

Mine didn’t spread enough and they came out a little almost too crumbly. Great flavor and taste though! Any recommendations? 

Girl these cookies are amazing! I don’t even have to adjust for altitude. They stay moist and chewy for days after too. Nomnomnomnom.

Awesome recipe. They turned out perfect, soft, chewy and perfectly sweet. Thank you for sharing this great recipe ❤️

Amazing! The first time I made these my husband begged for me to make more. Unfortunately, the second time I made them I accidentally put to much flour in and the dough became crumbly, didn’t spread out much and tasted like a whole different kind of cookie. My fault and I will make sure to be careful about the flour next time. This recipe is a keeper. Thank you for sharing it!

Just made these and AMAZING! Followed recipe and cooking instructions exactly and they came out exactly like your picture! I got thumbs up from the husband and son! Thank you for this recipe!!Pinning this one! x

I love this recipe so much, I've used it in the past for small parties. I'am trying to double the recipe for my daughter's birthday, I am trying to make a large sugar cookie the size of a pizza. How should i go about doing it?

I baked these cookies and they turned out delicious.  Thanks so much for the receipe .

I made this cookies so many times in high altitude and on see level and they always turn out great. I even experimented with the size making them a lot larger and cooking them two minutes longer. They are delicious and my go to recipe for having something sweet in the house.

I loved this recipe!!! Completely soft and chewy. I will never use another cookie recipe again! My friends and family  LOVED it as well. I definitely will make it again!

Every Sunday, we purchase sugar cookies from the store...but not anymore. I made these 30 mins ago and all I can say is...WOW!! So soft and so good. Thank You so much for the recipe.

This is a great recipe. Even my husband enjoyed it. Thank you!

These sugar cookies were SO GOOD. My husband is a sugar cookie fanatic and said these were the best he’s ever had. BIG fan! 🤣

I have to say this was an easy recipe and I even weighed the brown sugar.  The three problems I encountered is that first: the batch that was supposed to be 32 ending up being 36.  Second my oven is accurate in temperature, but the cookies took about 12 minutes to bake.  I pulled the first two pans with 30 cookies on them at 8 minutes, cooled them for 5 minutes then moved them to the rack.  Fortunately, I tasted one and it was like lightly crusted dough.  I then put them back on the two pans and baked them for about 5 minutes more.  The last few cookies I baked for 12 minutes and they are perfect.  I found this surprising since I had more cookies than the recipe stated and since I measured each one and there were more than 32 they should have baked quicker not longer. And the last problem and I feel the most important was that they have very little flavor.  Maybe more vanilla, or almond extract, something to add some taste.  Sorry, I won’t make them again.

My hubby LOVES these! I did this recipe with the flour packed into the measuring cup at first, and it turned out to be a little more thick than what it’s supposed to be which meant that there was more of the cookie with each bite :) I tried to bake it as it was suggested on here when I read through the comments and recipe again on my second try, and they turned out as pictured here, which was awesome! Hubby still preferred the thicker kind. These were a major hit with my family, thank you!!!  And I made it without a mixer, which made this to be kind of a workout for my arms... thank you for the tips as well! I was very careful about not over mixing for both tries :)

I have been on the hunt for a soft sugar cookie, and this was perfect. Sooo good!! Thank you!! I only had bread flour and smashed them with the bottom of a cup a little before baking and they are literally just what I was hoping for. Yummy, chewy and delicious.

These were the best sugar cookies I have ever made . I like that they stayed soft the next day, it something I wanted in a sugar cookie, but never achieved. The flavor was yummy and the cookie had the perfect texture.  I followed your directions, without the use of a scale to measure my ingredients. I’m so glad I didn’t read the reviews before choosing your recipe I might not have made them, some people had the hardest time with it. 
Thank you for your dedication to come up with the perfect Sugar Cookie, I think you did it!

https://www.youtube.com/watch?v=txw2zaUW9UA

These easy sugar cookies don’t need to be chilled and stay wonderfully soft and chewy for day! It’s my best sugar cookie recipe!

Recipe: https://www.lifeloveandsugar.com/best-soft-and-chewy-sugar-cookies/

Grandma&#039;s Soft Sugar Cookies are super soft, light and fluffy. They are perfect with just a little sugar on top or with some icing.

GRANDMA'S SOFT SUGAR COOKIES

eggs

vegetable oil

tsp vanilla or almond extract

Stevia In The Raw® ((or regular sugar))

salt

colored sugar

Preheat oven to 400f degrees. Line a large baking sheet with parchment paper. In a bowl, beat together eggs, oil, vanilla extract, sugar and Stevia In The Raw®.

Then gently stir in flour, baking powder and salt. Mix well. Batter will be sticky.

Drop batter by heaping tablespoons onto prepared baking sheet (about 2 inches apart).

Prepare two bowls. One bowl with water and one with the sugar. Dip the bottom of a small glass into the water.

Then dip it into the sugar.

Very gently press the sugar coated glass onto each cookie.

Repeat with the water and sugar as needed.

Bake one cookie sheet at a time for about 6-10 minutes until lightly golden in color.

Continue until all the cookies have been baked. Allow to cool completely. Then store in an airtight container.

Wow!!! I’m not even an experienced baker AT ALL but these were wonderful!!! Thank you for sharing, I will be passing on this recipe!!

I've tried many sugar cookie recipes and this one has AMAZING perfect flavor!! Exactly what every sugar cookie should taste like! Tangy sweet bite! Mine just don't look as beautifully rounded as your photos. I'll be making these again soon!

These are the best sugar cookies I've ever made! So simple. Thank you for sharing this great recipe.

These copycat lofthouse cookies taste exactly like the super soft, melt in your mouth sugar cookies from the grocery store.

Copycat Lofthouse Cookies

unsalted butter, room temperature

Tablespoons vegetable oil

egg, room temperature

vanilla extract

almond extract

Tablespoon milk

cake flour

baking powder

baking soda

Tablespoons milk

food coloring

Preheat the oven to 325°F and line a baking sheet with parchment paper. Set aside.

In a standmixer fit with the whisk attachment, beat the room temperature butter and the vegetable oil together until homogenous, about 2 minutes.

Continue beating the butter as you stream in the granulated sugar. Next, add the powdered sugar and mix until combined. Scrape down the bowl and add the egg, milk, vanilla extract and almond extract and beat until combined..

Scrape down the bowl and add the cake flour, baking powder, baking soda, and salt. Beat until no streaks or clumps of flour remain, but do not over mix.

Use a 1 ounce cookie scoop to scoop out the dough into balls. Roll into balls and place 2 inches apart onto your cookie sheet. Flatten the top of the balls gently with your palm.

Bake at 325°F for 13 minutes or until the edges are set, but the cookies are still a bit underdone in the middle. Place on a wire rack to cool completely.

While the cookies cool, make the frosting. Combine all the frosting ingredients in a stand mixer fit with the paddle attachment. Beat on low speed, gradually increasing to high. Beat until creamy and slightly fluffy, but not light and fluffy. If desired, add the food coloring of your choice, adding in more if you want the color to be more intense.

Use an offset spatula to frost the cookies, spreading into an even layer. Top with sprinkles and enjoy!

Thank you for all your research on these cookies. 20 test batches is a lot of work (munch, munch!)! I am looking forward to making delicious bakery quality cookies!

My cookies cracked, any idea where I went wrong?

Whipped these up this afternoon and they were amazing! It’s going to be a challenge to not eat them all in one sitting!

Amazing!!! These are so much better than the store ones. I reduced the sugar in the dough and frosting a big and added a tad more almond extract, i'm going to binge eat these all tonight haha!

Oh my GOSH these cookies are unbelievable. Squishy and crunchy (?) and so delicious! Easy. I’ll do again and again. 

My only suggestion: change from whisk to paddle when adding dry ingredients to the cookie mixture. Whisk isn’t necessary.

These are so amazing! They’re so much better than the store ones! Next time I’ll halve the frosting, I had a lot of it leftover. Thanks so much for this great recipe!

This condensed milk cookies recipe uses basic ingredients to make the best chewy cookies. They are made a lot like shortbread cookies, but the texture is much softer and chewier. The simple vanilla flavor and simple ingredient list is sure to win you over.

Sweetened Condensed Milk Cookies

butter, softened

sweetened condensed milk

all purpose flour

In a large mixing bowl, beat softened butter...

In a large mixing bowl, beat softened butter until smooth and creamy.

Add sweetened condensed milk and powdered sugar and...

Add sweetened condensed milk and powdered sugar and mix on medium speed until completely incorporated. Be sure to scrape the sides of the bowl a time or two as you go.

Stir in flour, salt and baking powder until...

Stir in flour, salt and baking powder until just mixed in. Do not over work. It will be a soft dough.

Scoop with a small cookie scoop onto cookie...

Scoop with a small cookie scoop onto cookie sheets lined with parchment paper or silicone mats, leaving an inch or two between cookies. Chill for at least 1 hour. (If the dough is too sticky to work with, chill first then scoop. Then put back in the refrigerator for a little bit longer to avoid the cookies from spreading too much)

Preheat oven to 325°F.

Bake chilled cookie dough balls in preheated oven...

Bake chilled cookie dough balls in preheated oven for 8-10 minutes. Cool for 5 minutes on the cookie sheet, then move to wire racks to cool completely.

Store cookies in an air-tight container on the...

Store cookies in an air-tight container on the counter for up to a week or freeze for longer storage.

https://mediavine-res.cloudinary.com/video/upload/bl6hbhiyidfvxfrw9kun.mp4

These soft sugar cookies have a can of sweetened condensed milk baked inside! They are tender and delicious.

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The most viewed soft sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft and Chewy Sugar Cookies

Best Soft And Chewy Sugar Cookies

GRANDMA'S SOFT SUGAR COOKIES

Best Soft and Chewy Sugar Cookies

Copycat Lofthouse Cookies

Sweetened Condensed Milk Cookies

Maple Cookies with Maple Icing

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The most viewed soft sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine