What makes sugar cookies chewy instead of crispy?

The key is moisture retention. Using brown sugar, an extra egg yolk, and real butter helps retain moisture, creating that signature chewy bite. Overbaking or using too much flour leads to crispier results.

Can I freeze sugar cookie dough for later?

Absolutely. You can freeze the dough in two ways: as a whole wrapped log or pre-scooped dough balls. Just thaw slightly before baking. Baked cookies also freeze well, layered between parchment paper.

Why did my sugar cookies turn out hard?

Overmixing the dough or baking too long often causes hard cookies. Stick to the mixing times, chill the dough, and bake until the edges are just barely golden.

Do I decorate sugar cookies before or after baking?

If using colored sugar, you can decorate before baking. For icing or frosting, always wait until the cookies have cooled completely.

What’s the best icing for chewy sugar cookies?

I recommend a classic powdered sugar glaze or a light buttercream. Both complement the soft texture without overpowering the delicate vanilla flavor.

Chewy Sugar Cookies Recipe: 7 Tips for Soft Holiday Bakes

Description

Every Christmas season, I return to this chewy sugar cookies recipe like clockwork. These are the cookies that started it all for me—soft, buttery, and easy to decorate with the kids around the table. I love how they hold their shape without spreading and freeze beautifully, making holiday prep so much simpler. Whether you serve them frosted with sprinkles or plain with a glass of milk, they’re the quiet stars of every cookie box. Simple, reliable, and melt-in-your-mouth perfect. This recipe is my go-to not just for Christmas cookies—but for any celebration that needs a soft, sweet treat.

Ingredients

Scale

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pink salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¼ cup packed brown sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
Optional: sanding sugar or sprinkles for topping

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Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Beat in the egg, egg yolk, and vanilla until fully combined.
Gradually add dry ingredients to the wet ingredients, mixing just until combined.
Cover the dough and chill for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into 1.5-tbsp balls and place 2 inches apart.
Flatten slightly with your palm and add sprinkles if using.
Bake for 8–10 minutes, until edges are set but centers look slightly underbaked.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Do not overbake—cookies continue to cook while cooling.

For extra festive flair, dip in glaze or frost once fully cooled.

Dough can be frozen for up to 2 months. Bake from frozen by adding 1–2 minutes to bake time.

Want crisp edges? Add 1 tbsp of sugar for a slightly firmer bite.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 9g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1.5g
Cholesterol: 27mg