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.

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.

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

baking powder

salt

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.

Soft and buttery sugar cookies with a peppermint crunch. These white chocolate dipped Peppermint Crunch Sugar Cookies are perfect for the holidays.

Peppermint Sugar Cookies

(226 grams) unsalted butter, softened

(285 grams) granulated sugar

eggs

(5 milliliters) pure vanilla extract

(420 grams) all-purpose flour

baking soda

½ teaspoon cream of tartar

Andes Peppermint Crunch

chocolate

Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms. Lastly, add the Andes Peppermint Crunch and the sprinkles and mix until well combined.

Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.

Preheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicone baking mat. Place the dough about 2 inches apart. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely

To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.

Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.

These soft and chewy sugar cookies are a Christmas cookie staple! This no-chill dough sugar cookie recipe is full of simple ingredients and comes together quickly!

Chewy Sugar Cookies

tsp almond extract (optional)

sugar,

Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).

In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.

Add in the egg, vanilla extract, and almond extract; beat until combined.

Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.

Roll dough into 1" balls, and roll in sugar.

Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.

Allow to cool.

Enjoy!

Feel free to frost them or cover them with a glaze, if desired.


Soft Batch Pumpkin Sugar Cookies are deliciously soft and chewy treats that combine the warm flavors of pumpkin and fall spices. These cookies are perfect for any occasion and are incredibly easy to make, featuring a melt-in-your-mouth texture with a sweet, crunchy sugar coating.

Soft Batch Pumpkin Sugar Cookies

unsalted butter, softened

brown sugar, packed

pumpkin puree

vanilla extract

cinnamon

nutmeg

ginger

cloves

sugar (for rolling)

Preheat your oven

to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This helps the cookies bake evenly and prevents sticking.

In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air into the dough, making the cookies soft and light.

Add the pumpkin puree, egg yolk, and vanilla extract

to the butter mixture, mixing until well combined. The pumpkin adds moisture, making these cookies extra soft, while the egg yolk adds richness.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the stars of the show, giving the cookies their warm, autumnal flavor.

Gradually add the dry ingredients

to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.

Scoop the dough

into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. This adds a sweet, crunchy coating to the outside of the cookies.

Place the dough balls

on the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread as they bake, so give them some room.

Bake for 10-12 minutes

, or until the edges are set and the centers are still soft. The key to soft cookies is to slightly underbake them, so don’t be tempted to leave them in the oven too long.

Allow the cookies to cool

on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too crisp.

a soft and chewy sugar cookie without vanilla recipe that is full of old fashioned goodness. We include two ways to make them in the instructions!

Chewy & Soft Sugar Cookie Recipe Without Vanilla

unsalted butter

white sugar

lemon

Funfetti sprinkles

Line your cookie sheet with parchment paper and preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda,and put the flour mixture to the side while you complete the next step. In a large bowl, cream together the unsalted butter and 1 ½  cups sugar until light and fluffy. Beat in the eggs one at a time, then the lemon zest*. Gradually stir in the dry ingredients until just blended.Wrap dough with plastic wrap and chill for 1 hour.Use a teaspoon or cookie scoop to get the same amount of dough each time, and roll the dough into small balls.  Then roll the balls in the 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. Tip: I use the bottom of a small glass to do this – or the back of a large spoonAdd some sprinkles to each cookie (optional) or wait until the cookies are baked and cooled, then you add some frosting and sprinkles (again, totally optional) Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. I bake in a convection oven at 350F for 10 minutes and the sugar cookies are perfectAllow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make sure you let them really cool down because if not they will break. Instructions for a cutout sugar cookies:After the dough has chilled for 1 hour, separate the dough into two balls – Using a rolling pin, roll out the cookie dough between 2 sheets of parchment paper (waxed paper) or my fave, the DoughEZ rolling systemCarefully cut out the cookies using your favorite cookie cutters.Bake at the same temp and times, and just until the cookies are golden around the edges. Oven temperatures vary according to heating method, make and model, and altitude.  So this isn’t a recipe that you can stick in the oven and walk away from.  Maybe bake the first tray and check back often to make sure they don’t burn!﻿

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615048975/l5uzlwjupnpx94jjvzc8.mp4

When you need a really great cookie for after school snacks or anytime at all, our crunchy ranger cookie is a sweet mouthful of goodness.  Check out the recipe to see what gives THIS cookie such a great crunch!

Ranger Cookies - A Vintage Recipe!

Pistachio Pudding Sugar Cookie Bars are soft, chewy and delicious. This super easy cookie bar recipe uses pistachio instant pudding mix and Betty Crocker sugar cookie mix.

Pistachio Pudding Sugar Cookie Bars

eggs,

3.4 oz pistachio instant pudding mix

17.5 oz Betty Crocker sugar cookie mix

Preheat oven to 375F.

Dump softened butter, eggs and pistachio pudding mix...

Dump softened butter, eggs and pistachio pudding mix into a large mixing bowl.

Use an electric mixer to cream together the...

Use an electric mixer to cream together the ingredients until smooth.

Add sugar cookie mix to the bowl.

Continue mixing with the electric mixer until a...

Continue mixing with the electric mixer until a sticky dough forms.

Dump the cookie dough onto a greased 10...

Dump the cookie dough onto a greased 10 x 15 inch baking sheet and press it out evenly to cover the whole pan.

Place the baking sheet in the oven and...

Place the baking sheet in the oven and bake the cookie bars until they are brown around the edges and just starting to brown across the top. 10-12 minutes.

Allow the cookie bars to cool before slicing...

Allow the cookie bars to cool before slicing and serving.

Soft and chewy sugar cookies flavored with matcha powder.

Matcha Sugar Cookies

unsalted butter ((113 g) softened)

sugar ((150 g))

matcha powder* ((5 g))

all-purpose flour ((180 g))

¼ teaspoon cream of tartar

sugar (as needed for rolling)

In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and matcha until smooth, about 3 minutes. Add egg and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing.&nbsp;

In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Add dry mixture to mixing bowl. Mix on low speed until dough forms. Scrape down bowl as needed. Do not overmix.&nbsp;

Cover and refrigerate dough for at least 1 hour, overnight is best.&nbsp;

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside. 

Use a 1 ½ Tablespoon scoop (#40 scoop) to portion out dough. Roll into ball and coat with granulated sugar.  Place cookie balls 2-inches apart of prepared baking sheet. Bake 13-15 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.

I love most things matcha and these cookies did turn out to be soft and chewy. They were super simple to make. The only thing I did differently was adding some white chocolate chips to the dough and to the cookie tops when I took them out of the oven only because I like the flavor combination. Thank you for the recipe.

i'm almost certain the recipe is wrong. i've tried this so many times as written and it's never close to as flat as shown. i believe it will be similar if you reduce the flour by 3-4 tablespoons. i've made other cookies with similar flatness and it's wayyy less flour than this recipe.

I added 1/4 tspn of vanilla to this recipe and it turned out amazing!

Thank you for the recipe, my cookies turned out really tasty, chewy inside and crispy outside, all ingredients are well balanced. I definitely will use this recipe again.

not sweet. i used salted butter because i didn’t have unsalted butter. that’s probably why it wasn’t sweet. but it tasted decent!

Top 9 chewy sugar cookies recipes from across the web

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

Top Tags

Soft and Chewy Sugar Cookies

Sweetened Condensed Milk Cookies

Peppermint Sugar Cookies

Chewy Sugar Cookies

Soft Batch Pumpkin Sugar Cookies

Chewy & Soft Sugar Cookie Recipe Wi...

Pistachio Pudding Sugar Cookie Bars

Matcha Sugar Cookies

Matcha Sugar Cookies

Top 9 chewy sugar cookies recipes from across the web

The most viewed chewy 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

Sweetened Condensed Milk Cookies

Peppermint Sugar Cookies

Chewy Sugar Cookies

Soft Batch Pumpkin Sugar Cookies

Chewy & Soft Sugar Cookie Recipe Wi...

Pistachio Pudding Sugar Cookie Bars

Matcha Sugar Cookies

Matcha Sugar Cookies

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