The perfect sugar cookie is a study in contradictions: crisp edges but a soft center, sweet but not cloying, simple yet unforgettable. This recipe for Chewy Sugar Cookies: The Best Soft Baked Dessert Treat nails that elusive texture. We’ve optimized the classic recipe by adjusting the moisture content and using a secret ingredient—cornstarch—to ensure they stay soft for days. These are not rock-hard biscuits; they are bakery-style drop cookies that melt in your mouth, perfect for a treat that feels indulgent but controls the portion size.
Why You’ll Love This Recipe
No Rolling Pins Required
Unlike cutout sugar cookies that require chilling, rolling, and cutting, these are “drop cookies.” You simply scoop the dough, roll it in sugar, and bake. It cuts the effort in half while delivering superior texture.
The Secret Ingredient: Cornstarch
The addition of cornstarch to the dough softens the proteins in the flour, ensuring the cookies remain tender and chewy rather than turning into cake or crackers.
Ingredients
- 2.25 cups All-purpose flour
- 1 tsp Baking soda
- 1 tbsp Cornstarch
- 0.5 tsp Salt
- 0.75 cup Unsalted butter, softened
- 1.25 cups Granulated sugar (plus more for rolling)
- 1 large Egg
- 1 large Egg yolk
- 2 tsp Vanilla extract
Instructions
- Preheat oven to 350°F. Line sheets with parchment.
- Whisk flour, baking soda, cornstarch, and salt.
- Cream butter and sugar until fluffy. Mix in egg, yolk, and vanilla.
- Combine wet and dry ingredients just until mixed.
- Scoop dough into balls. Roll in extra sugar.
- Bake 9-11 minutes. Edges should be set but center soft. Cool on pan.
Ingredient Highlights & Substitutions
Essential Ingredients
- Butter: Unsalted butter allows you to control the salt. Soften it to cool room temperature (not melted!).
- Sugar: We use a mix of white sugar for the dough and a little for rolling.
- Egg + Extra Yolk: The extra yolk adds fat and richness, contributing to the chewy texture without adding water (which creates steam and puffiness).
- Vanilla Extract: Use pure vanilla, as it is the primary flavor driver.
- Cornstarch: The texture agent. Do not skip this!
Smart Substitutions
- Extracts: Swap vanilla for almond extract for a “wedding cake” flavor, or lemon extract for a summery twist.
- Rolling Sugar: Instead of plain white sugar, roll the dough balls in colored sanding sugar or sprinkles for holidays.
- Flour: You can use a 1:1 gluten-free baking flour blend with good results.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, cornstarch, and salt.
Cooking Phase
Cream the butter and sugar together for about 2-3 minutes until fluffy. Add the egg, extra yolk, and vanilla. Scrape down the bowl. Gradually add the dry ingredients, mixing on low just until streaks of flour disappear. Scoop the dough (about 1.5 tablespoons), roll into a ball, and then roll the ball in a separate bowl of sugar to coat. Place on the baking sheet. Bake for 9-11 minutes. Crucial: They will look underbaked in the center. Take them out! They will set as they cool on the hot pan.
Pro Tips for Perfect Results
Technique Secrets
The “Pan Bang” Method: If your cookies are puffing up too much in the oven, open the door halfway through baking and lift the pan up a few inches, then drop it onto the rack. This collapses the air bubbles, creating dense, chewy ripples.
Common Mistakes to Avoid
- Overbaking: This is the #1 sin of sugar cookies. If the edges are brown, they are overdone. You want them pale and puffy.
- Warm Cookie Sheet: Never put raw dough on a hot baking sheet from a previous batch. The butter will melt too fast and the cookies will spread into puddles.
- Old Baking Soda: Ensure your leavening is fresh so the cookies rise and fall correctly.
Serving Ideas & Pairings
Presentation & Plating
These cookies look beautiful stacked in a glass jar. Because they are sturdy yet soft, they are excellent for mailing in care packages.
Pairing Suggestions
- Ice Cream: Use two of these cookies to sandwich a scoop of frozen yogurt or light ice cream.
- More Treats: If you love soft baked goods, try our Classic Snickerdoodles Soft Chewy Cinnamon Sugar Cookies for the cinnamon-spiced cousin of this recipe.
Frequently Asked Questions
Q1? Do I need to chill the dough?
This recipe is designed to be no-chill! However, if your kitchen is very hot and the dough feels sticky, a 15-minute chill won’t hurt.
Q2? Why are my cookies flat?
Your butter was likely too warm (melted) or you measured too little flour. Weighing ingredients is always most accurate.
Q3? Can I frost these?
Yes, but they are quite sweet on their own due to the sugar coating. If you plan to frost them, skip rolling the dough balls in sugar before baking.
| Issue | Likely Cause | Solution |
|---|---|---|
| Too Cakey | Too much flour/egg | Measure flour correctly (spoon & level). |
| Too Hard | Overbaked | Reduce bake time by 2 minutes. |
| Too Flat | Butter too warm | Chill dough before baking. |
| Dry | Missing fat | Don’t skip the extra egg yolk. |
Conclusion
These Chewy Sugar Cookies are the definitive answer to the craving for something sweet and comforting. Simple ingredients come together to create a texture that is addictively soft. Keep this recipe in your back pocket for holidays, birthdays, or just because it’s Tuesday.
