Soft and Chewy Sugar Cookies

Soft and Chewy Sugar Cookies

Sugar cookie recipes haunt me in the same sort of fashion that chocolate chip cookie recipes used to. If I saw a new recipe for chocolate chip cookies, I had to try it. No ifs, ands or buts. What if I didn’t and I missed out on quite possibly the best chocolate chip cookies ever? That was not a risk I was willing to take. Luckily almost two years ago I did find the best chocolate chip cookie recipe ever. Surely you’ve heard me talk about the Thick and Chewy Chocolate Chip Cookies that have transformed my life?  Well, sugar cookie recipes invoke the same anxiety for me. I can’t let one slip by lest I squander an opportunity to find The One. So when I was flipping through my Baking Illustrated I almost fell off my chair when I realized that I had yet to try the soft and chewy (those words are like magic for me) sugar cookies in the book. Off to the kitchen I went!

Soft and Chewy Sugar Cookies

These cookies are flat-out fantastic. It is not often that I eat a plain sugar cookie without any type of icing, and these were delicious in every way a sugar cookie should be. Soft, chewy, buttery and sweet, these are the essence of what every sugar cookie aspires to become. Rolling them in sugar prior to baking allows them to create a nice sugary crust in the oven, that gives way to buttery softness when you bite into them.

And I know the next thing you want to know is – can I use this recipe for cut-out cookies? Why yes, yes you can! I was not about to bake sugar cookies and not test out their cut-out-cookie worthiness. And so, with half of the dough I did a cut-out test. The cookies held their shape very nicely and even after cooling and a couple of days in a storage container, they still had the soft chewiness that I love about sugar cookies.

How to Adapt for Cut-Out Cookies:

  • Prepare the dough as directed through Step #2 in the directions below.
  • Shape the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put in the refrigerator about 12 hours before you plan to bake.)
  • Remove dough from refrigerator and let sit at room temperature for 10-15 minutes.
  • Flour the counter, the dough and a rolling pin and roll the dough out to ¼-inch thickness. Dip a cookie cutter in flour and cut out your cookies, placing them on a parchment-lined baking sheet.
  • Refrigerate the baking sheet for at least 15 minutes before baking. Preheat the oven to 375 degrees F.
  • Bake for 8-9 minutes until edges are just ready to turn the slightest bit light brown (you really don’t want much coloring at all on these cookies), rotating the pan 180 degrees halfway through baking.
  • Cool on a wire rack and store in an airtight container.
In comparison to what has become my standard sugar cookie recipe for the last year or so, I would say that these definitely held their shape better and didn’t spread as much, and stayed softer longer, which I attribute to the addition of a small amount of brown sugar in the dough.

So, if you want plain sugar cookies, these are amazing. And if you want to make cut-out cookies? Also amazing. You can’t go wrong, period.

Soft and Chewy Sugar Cookies

One year ago: Pigu (Italian Gougeres)
Two years ago: Cheddar Corn Chowder

Soft and Chewy Sugar Cookies

Yield: About 24 cookies

Prep Time: 15 minutes

Cook Time: 15-18 minutes

Total Time: 35 minutes


2 cups (10 ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup (7 ounces) granulated sugar, plus ½ cup for rolling dough
1 tablespoon light brown sugar
1 large egg
1½ teaspoons vanilla extract


1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

2. Cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

3. Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).

4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.

(Recipe from Baking Illustrated)


188 Responses to “Soft and Chewy Sugar Cookies”

  1. roxan on April 22, 2010 at 12:49 am

    I wish I could stack up these cookies and eat them one by one until they are all gone!


  2. Pamela on April 22, 2010 at 2:45 am

    These look amazing! I am going to try them! My aunt sent me your link and I will definitely start reading!


  3. Wei-Wei on April 22, 2010 at 2:48 am

    Mmmmmmm looks delicious! I’ve always thought of sugar cookies as thin and crispy and simply a vehicle for decoration, but these look divine! I bet there could be so many variations you could think of for these… I’m thinking lemon juice and zest right now… ;D

    I love your blog! It’s so beautiful and everything you post is always so yummy looking. 😀



  4. Kathy @ The Sugar Queen on April 22, 2010 at 8:28 am

    I’m with you – I like soft and chewy sugar cookies, too. They look delicious!


  5. Emily on April 22, 2010 at 8:59 am

    I made about 17 batches of these around Christmas this year. You’re right – these are just about perfect. Did you use ATK’s ‘reverse creaming’ method? I think it helps.


  6. Maria on April 22, 2010 at 9:41 am

    Soft and chewy-these look perfect!


  7. Jenny Flake on April 22, 2010 at 9:46 am

    Mmmmm!! Love a good sugar cookie!


  8. Bonnie on April 22, 2010 at 9:58 am

    I can never get enought of great sugar cookies. They are so versatile.


  9. Sarah from 20somethingcupcakes on April 22, 2010 at 10:03 am

    I MUST make these. I’m trying to “be good” for the next 6 weeks or so, so I’m not sure how I can wait that long – but there’s nothing better than the perfect sugar cookie. I might just have to treat myself. xxSAS


  10. Jeanne on April 22, 2010 at 10:18 am

    These look so good! I’m still searching for the perfect chewy sugar cookie recipe, so I’ll have to try these soon!


  11. Tina from PA on April 22, 2010 at 1:45 pm

    WOW.. These look gooood!! Soft and Chewy , is what I’m all about when it comes to any cookie! Gonna try real soon . Thank You for sharing another great recipe.


  12. Tracy on April 22, 2010 at 1:49 pm

    I love a good sugar cookie!


  13. Jen @ How To: Simplify on April 22, 2010 at 2:24 pm

    Chewy cookies are the best! I could probably eat that whole stack in one sitting!


  14. Lisa @ The Cooking Bride on April 22, 2010 at 2:36 pm

    Okay, making these. Apparently I have the same problem as you. That and my last batch of sugar cookies weren’t that great, so I’m still on the search for a great recipe.


  15. LilSis on April 22, 2010 at 3:49 pm

    If I had my choice of cookies, this would be it! I love soft and chewy and no chocolate!


  16. Jen @ My Kitchen Addiction on April 22, 2010 at 3:51 pm

    I love chewy cookies, and most sugar cookie recipes don’t fall into that category. I will have to give this recipe a try!


  17. Emily Ziegler on April 22, 2010 at 4:42 pm

    They look absolutely delectable!


  18. Cookin' Canuck on April 22, 2010 at 6:26 pm

    How I love chewy sugar cookies. It looks as though you have found the perfect recipe!


  19. Fuji Mama on April 22, 2010 at 8:04 pm

    OOooh, I love a good soft and chewy sugar cookie!!


  20. Niki on April 23, 2010 at 9:03 am

    Sugar cookies should always be soft and chewy!!! Yay!


  21. Heather on April 23, 2010 at 9:30 am

    Are these okay for icing/decorating?


    • Michelle on April 23rd, 2010 at 11:07 am

      Hi Heather,

      Yep! You can definitely use these for icing/decorating. I decorated quite a few batches, and they are just perfect for it.


  22. Maggy @ Three Many Cooks on April 23, 2010 at 9:42 am

    Soft and chewy – just the right combination for me. These look delicious!


  23. Lori from on April 23, 2010 at 12:37 pm

    I love a softer sugar cookie. The ones that snap when you bite or break them are not as appealing. But these sound so yummy! My go-to sugar cookie recipe has confectioner’s sugar instead of granulated sugar, which has satisfied me thus far. But I am going to give your babies a whirl very soon! Great photos too!


  24. Abbey on April 23, 2010 at 12:41 pm

    Look delish. I tried Cooks Illustrated brown sugar cookies and i must have done somethign wrong but they were flat as could be . But I will have to try yours. Wonder if you could make a tart crust out of it?


  25. Esti on April 24, 2010 at 4:06 pm

    Looks amazing!! I’m curious, though, if I can make them with oil instead of butter? I really don’t like baking with butter…


    • Michelle on April 26th, 2010 at 1:00 pm

      Hi Esti,

      I personally would never substitute oil for butter in a recipe like this, as the butter flavor is really pronounced, as it should be in a good sugar cookie. I hope you’ll give them a shot!


  26. Ana Maria on April 25, 2010 at 11:05 am

    …Great recipe; my family loved them, specially my 6 yr old nephew(he did a little happy dance after tasting them for the first time)…and I don’t know why, but cookies taste even better the next day…


  27. Family Spice on April 26, 2010 at 10:40 am

    There is something extraordinary about a simple sugar cookie! I love trying different versions, so I will bookmark this one.


  28. Meghan on April 26, 2010 at 1:26 pm

    So glad to see this post! And thank you for answering the question as to whether these work for cut-out cookies. Seriously every time I make cut-out cookies I try a new recipe to see if it beats the one before. I have a feeling that will stop with this recipe!


  29. Avanika (Yumsilicious Bakes) on April 27, 2010 at 8:40 am

    I have the exact same problem!! I am always on the look-out for the best. I’m thankful to people like you who introduce me to cookies like these for the very same reason!! Delicious looking thangs, I must say!


  30. Heather I. on April 28, 2010 at 1:34 am

    Yay, a chewy sugar cookie! Mine have been turning out too crispy lately. Can’t wait to try this!


  31. joyce on April 28, 2010 at 6:57 pm

    I’m going to have to try these. My problem with baking is the wait time because I don’t make cookies until I want to eat them and then I never let them chill so they always melt in the oven, lol.


  32. Leila on April 30, 2010 at 2:48 pm

    I’m not really a baker but you’re site has inspired me and this is my first recipe from your site. They turned out sooo yum! Will be trying out more recipes from here, you have been bookmarked 🙂 now maybe my son|(17 months) will grown up thinking ‘mom’ is a good baker lol.


  33. Mary on May 15, 2010 at 12:00 pm

    Hey thanks for sharing! I was really wanting to love these as they look awesome. Unfortunately, this cookie dough didn’t work out too well for me. I had trouble rolling it, cutting it, and even baking it (kept coming out too overdone or too underdone). Would require a lot of trial & error on my part, which I don’t have time for. I have been using your “All Occasion Sugar Cookies” for awhile now, and have always loved them and had great results! I think I will stick with those for now! Love your blog!


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  35. Samantha on June 10, 2010 at 2:30 pm

    I have to tell you that these are by far the BEST sugar cookies I have ever had! I have made them for my family, my boyfriends family (whose mother is an avid baker), and my friends birthday party and all I have heard is how much everyone loves these cookies.


    • Michelle on June 18th, 2010 at 4:19 pm

      Hi Samantha,

      Woo! So happy to hear that so many of your family and friends have enjoyed these cookies! They are certainly a winner.


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  37. Jess on September 2, 2010 at 6:05 pm

    I just made these and they are wonderful. Thanks for sharing this great recipe.


  38. Julie on September 15, 2010 at 12:28 pm

    I’ve made these several times, and they are just the best-tasting sugar cookie, ever.

    However, mine don’t look like yours and I’m wondering why. Mine come out wrinkly and a little sunken on the tops, not “smooth” and uniform. They look fine when they are baking, and when they come out of the oven, but seem to “deflate” after they cool. Any thoughts on what I may be doing wrong?


    • Michelle on September 15th, 2010 at 10:10 pm

      Hi Julie, Hmm deflating sugar cookies…Sometimes when the dough isn’t completely chilled before being baked it can spread a little. Try refrigerating the baking sheet (with the cookies on it) for about 20 minutes before baking and see if that helps. So glad you’ve been enjoying them anyway though!


  39. Tykisha Pulliam on September 26, 2010 at 5:57 pm

    I just finished making a batch of these cookies and they are simply divine. I just love your website…it’s my new best friend!


    • Michelle on September 28th, 2010 at 7:08 pm

      Yay for BFF’s! So happy to hear you love these Tykisha!


  40. Joelle on October 24, 2010 at 9:27 am

    I’m planning to make a large batch of these cookies (about 200!) and would really like to make the dough in advance. How long can I freeze it?


    • Michelle on October 24th, 2010 at 7:22 pm

      Hi Joelle, You can freeze it up to a month in advance. Have fun with the cookies!


  41. Teresa on October 30, 2010 at 10:37 pm

    Sugar cookies are my husband”s favorite but I could never outdo grocery store bakery cookies – until now! He loooooved them! He said he never had better. I am trying the Chocolate chip recipe next 🙂


    • Michelle on November 1st, 2010 at 9:52 pm

      Yay so happy your hubby loved them! You will love those chocolate chip cookies!


  42. Kristi Canny on November 3, 2010 at 10:20 pm

    I have made this recipe a few times and tonight I made 4 batches of it. Some of the cookies spread and lost their shape. The dough had been refrigerated and each baking sheet had been cooled. What could I have done wrong? I have used recipe before with no problems and gotten a lot compliments. Please help!! 🙂


    • Michelle on November 8th, 2010 at 9:47 pm

      Hi Kristi, Sometimes I find if I roll out the scraps a few too many times, those batches can tend to spread a bit. Perhaps that could have happened?


  43. Erik on November 10, 2010 at 10:08 am

    So, is this now your go-to Sugar Cookie recipe? I see you have more than one listed on your site (including one by Dorie Greenspan). With Christmas coming soon, my thoughts are turning to frosted sugar cookies and I still haven’t found the recipe that I’m happy with. Since I’m a fan of the folks at Cook’s Illustrated, I’ll have to give this recipe a try – I have Baking Illustrated, but I never thought to try this recipe. Just curious, have you ever tried rolling these in cinnamon-sugar to make Snickerdoodles? I’m still on the lookout for the perfect Snickerdoodle too, and I wonder if this might be an option.


    • Michelle on November 10th, 2010 at 3:24 pm

      Hi Erik, Yes, this is now my go-to sugar cookie recipe. I really need to make note of that on the other recipes! I haven’t tried making these into snickerdoodles, but I do have an absolute favorite snickerdoodle recipe:

      If you try snickerdoodles with this recipe, let me know how you like them!


  44. patti on November 17, 2010 at 8:58 am

    i made these this morning, and have some tips. the best results were on a light pan lined with parchment paper. the dark pan lined with parchment made the edges a bit too brown and crunchy, and the dark pan with spray instead of parchment made them spread out way too much, and the edges got REALLY brown and crunchy. i am going to ice and decorate them and send them to school for my sons b-day party cookies to have in class. 🙂 he is very excited!


    • Michelle on November 18th, 2010 at 3:02 pm

      Hi Patti, thanks for your tips! I’m definitely a big advocate of parchment paper, it’s awesome! Happy birthday to your son! 🙂


  45. Lisa on December 10, 2010 at 12:11 am

    Michelle…you KNOW I’m a huge fan of yours (also the Red Sox, Celts & Pats!) and I followed your instructions about making these for cutouts but they did NOT work for me! They were tasty but once the dough softened (which was quickly), I had to use a lot more flour and then I did the refrigeration for 15 mins so they would set but they still spread way too much…so much that some didn’t look like the cutter I used. I’m so disappointed! I’m due to go to my brother’s with lots of cookies for the kids to decorate on Saturday and tomorrow night, I’ll have to make more cookies. I admit that my cutters are kind of large so I only got about 1 1/2 doz per batch. My son wanted to use a small cutter that he got as a present and surprisingly, the tiny ones kept their shape but I don’t want all pigs from Toy Story! LOL I had done 4 batches and then froze them for baking tonight so I guess for the remaining 2, I’ll just roll them at a later date in sugar and just make regular cookies. Should I try your other recipe? I’m now desperate!


    • Michelle on December 10th, 2010 at 2:33 pm

      Hi Lisa, I’m so sorry you didn’t have luck with these. I do have two other sugar cookies on the site, but I have found that this recipe specifically held shapes infinitely better than either of the other two. It’s my go-to recipe for decorated sugar cookies (which I make tons and tons of). The only thing I can think of is that maybe the dough wasn’t rolled out quite thin enough? If it’s too thick sometimes it can spread more. Just a thought. In any case, so sorry these didn’t work out for you! 🙁


      • Pearl on December 20th, 2011 at 10:13 pm

        Mine didn’t turn out well for cut out either, the dough went really soft really fast. like in 10 mins. i couldn’t roll it out properly. Any suggestions? I need these on Saturday.



        • Michelle on December 22nd, 2011 at 12:34 am

          I would recommend chilling the dough if you are having trouble, and making sure your surface is well-floured. If the dough is ridiculously soft, the butter may be too warm, in which case the refrigerator will help.


  46. Danielle on December 18, 2010 at 7:30 pm

    Amazing cookie recipe! I made these tonight and my family LOVED them! Thanks!


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  48. Jennifer Duncan on December 23, 2010 at 1:20 pm

    I just discovered your blog 2 nights ago. EVERY one of my Christmas cookies are made from YOUR recipes!! They have all come out divine! Thanks for such a fun and delicous blog to follow. Can’t wait to make some more goodies after the holidays 🙂


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  50. Brynn on January 3, 2011 at 7:48 am

    BEST sugar cookies I have ever had. Thank you so much for this recipe! I will always and forever keep this!


  51. ami on January 30, 2011 at 5:16 pm

    i made these and they are great, chewy, soft and buttery.


  52. Elena on January 30, 2011 at 10:19 pm

    Very chewy, but they spread out a little too much. I tried to roll them out for use with cookie cutters but the cookies spread too much, leaving the shapes big blobs. I think maybe this recipe is best for round cookies appearance wise. Taste wise they’re great!


  53. Cathe on February 3, 2011 at 2:35 pm

    I was wondering if there was a tip to make perfectly uniform cookies when rolling them out. I’m not into making sugar cookies because I don’t like to roll them out, probably due to the fact that I am very anal about being the right thickness. Is there some sort of kitchen gadget to press/roll cookie dough into to make them all uniform? Thank you in advance for your time in answering my question.

    Cathe Kitchen Gadget (as my husband refers to me)


    • Michelle on February 14th, 2011 at 9:23 pm

      Hi Cathe, You can actually buy these little rubber bands to slide on the ends of your rolling pin so that you can roll the dough to a specific thickness. You can get them at Bed Bath & Beyond.


  54. Diane on February 4, 2011 at 10:29 am

    Hi Michelle – I am making these for the first time – bought a shirt cookie cutter to make the Steelers jersey cookies. I never measured flour by the oz before and found that each cup was only 4 7/8 oz so now I don’t know if I should add the extra .25 oz, which measured almost half a cup on my digital scale. I don’t want them to spread too much but I don’t want them to not roll out. I am using my old stand by sugar cookie recipe for footballs and helmets but thought I would try this for the shirts.


    • Michelle on February 14th, 2011 at 9:26 pm

      Hi Diane, If I weigh, I just weigh – I don’t put it into cups and try to compare. For me, that’s the whole point of weighing – it’s consistent every time where when you scoop into measuring cups it can vary each time. I would recommend just weighing and using that amount.


  55. Mireya M. on February 14, 2011 at 7:06 pm

    These cookie came out fantastic! I made them for Valentine’s Day with red sugar and they were a hit!


  56. Erik on February 15, 2011 at 9:38 am

    I used this recipe to make heart shaped cookies, then decorated them with a version of royal icing. This was one of the easiest sugar cookie doughs to work with, it was so easy to roll out. There were no cracks and the dough was nice and soft. The shapes maintained fairly well too. Two days later, they are still soft and chewy, just the way we like them. I only eyeballed my dough for thickness and I’m pretty sure I only ended up with maybe 1/8″ thick, but I made sure not to overbake them and they turned out just fine. Thanks for the recipe Michelle.


  57. Cristy on March 21, 2011 at 4:11 pm

    I made these today in the roll-in-a-ball form. They spread quite a bit. I will try sticking them in the fridge for a while before baking next time. Also, they were starting to brown around the edges at about 12 minutes. I have an oven thermometer so I know the temperature was correct. Maybe I’ll try to leave them a little thicker too?

    They are cooling now and smell delicious, even if they aren’t “perfect”!


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  59. Cookie Gifts on June 9, 2011 at 12:34 pm

    “Soft and chewy” are magical words for me, too. As much as I love cookies, a burnt or overcooked one can turn me off. I will be sure to give these sugar cookies a try and see for myself just how amazingly soft and chewy they are.


  60. Andria on June 16, 2011 at 10:23 pm

    I am bowing down to you right now. I too have been on the search for the perfect chocolate chip cookie. Thanks to you, I found it! AMAZING!


    • Andria on June 16th, 2011 at 10:26 pm

      Well, I switched pages without knowing. This was supposed to be for the Thick and Chewy Chocolate Chip cookies! But these look good too! 🙂


  61. Lilly on July 13, 2011 at 11:03 am

    Before you bake it, can you put sprinkles on while they bake?
    The kind of sprinkles that look like colored sugar?


    • Michelle on July 13th, 2011 at 1:11 pm

      I’ve never done it but I don’t see why not. Have fun baking! 🙂


  62. Lilly on July 13, 2011 at 9:03 pm



  63. Elise on July 19, 2011 at 2:13 pm

    after they are baked how long will they stay fresh for? how do i store them? I’m planning on making a big batch and want to make them in advance.


    • Michelle on July 20th, 2011 at 10:43 am

      They should be store in an airtight container at room temperature; they can stay fresh for about 3 days like that; if you wrap them individually with plastic wrap, then store them, you’ll get about 5 to 7 days of freshness.


  64. amber on July 29, 2011 at 6:39 pm

    Immediately wanted to try this recipe when I saw it, and I did. I used the roll in a ball form yiu mentioned in the instructions,but they spread out a lot. After reading the comments I think it could be because I didn’t cool the dough before placing it on the cookie sheets, so ill try that next time. What I really can’t seem to figure out is that they didn’t really brown around the edges 🙁 I left them in there even longer too just to see if that would help but it didn’t seem to. They’re cooling now so ill see how they turn out, but any advice would be great!


    • amber on July 29th, 2011 at 7:31 pm

      Nevermind! It was just–as I expected–a mishap with my oven. Turned it off for a bit,put them in again and they turned out great!


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  67. Abigail on October 4, 2011 at 1:16 pm

    Heey, this recipe looks amazing but i dont understan this part

    “Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies)”

    Ps. I can speak english but i’m not good enough for this. I put it into a traductor but i dont understand :/


    • Lisa Anne on December 2nd, 2011 at 7:42 pm

      It means: make the balls of cookie dough flat by pressing with the bottom of a drinking glass. Just make the balls flat 🙂


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  70. D on November 16, 2011 at 2:38 pm

    Delicious! My first time ever making sugar cookies on my own and they turned out perfect! I love thick chewy sugar cookies and that’s exactly what these are. Next time I think frosting them would make them even better.


  71. Greer on November 28, 2011 at 2:03 pm

    What recipe for icing do you recommend.
    Would like to use this for Christmas cut-outs.


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  74. Jamie on December 18, 2011 at 9:56 pm

    AMAZING! I just made these and to make them a bit more Christmas-y, instead of rolling them in granulated sugar, I rolled them in red and green sugar crystals and they look awesome! Thanks for the awesome recipe!


  75. Kate on December 19, 2011 at 1:28 pm

    Hi Michelle,

    I doubled the the recipe because I need to make quite a bit of cookies. However when I was done mixing the dough…it was very sticky when I was shaping it. Is that typical? I wonder if my mixer was too small to double the recipe and it didn’t mix well enough. I’m freezing it until Saturday when I have to make them…but do you think the dough is ruined? If so, anything to save it when I make them this weekend?

    Thank You!!


    • Elena on December 19th, 2011 at 4:04 pm

      I double the recipe all the time! Sometimes it is stickier because it takes longer to mix more ingredients, and the extra mixing causes the dough to warm and thus get stickier than usual. Don’t worry, you’re cookies will be perfect! 🙂


    • Michelle on December 20th, 2011 at 12:46 am

      Hi Kate, I also double the recipe very often. I don’t think it’s ruined at all. Just make sure you generously flour the counter and the dough when you roll it out. You should be fine!


  76. Katie on December 19, 2011 at 10:48 pm

    This is the easiest sugar cookie dough I have ever worked with! It rolled out beautifully, cut cleanly (no tearing) and baked up perfect! The true test will be my coworkers devouring them 🙂


  77. Pam on December 23, 2011 at 11:16 pm

    Has anyone made these in a high altitude area. I live in Colorado at 7,500 feet above sea level and was wondering if there were any changes that I need to make to ensure they come out well.


  78. Kelly Klapkowski on January 21, 2012 at 8:07 pm

    well i made these cookies and they are cooling right now……………………. delicious!
    I think i used to much sugar when rolling them and using the glass to flatten but non the less very good and light and everything this page claims to be.


  79. Victoria on January 26, 2012 at 4:46 pm

    I just wanted to let you know I made these with the royal icing and they are sooo great!! Delicious. I also shared this on my blog today:


  80. Angela on March 31, 2012 at 12:28 am

    These are SO GOOD. I’m usually a soft sugar cookie fan, soft and frosted even better, but these are amazing! They’re crunchy around the edges, soft in the middle, and the sugar crust is incredible. I added an extra step by adding a little extra sugar to the tops of the cookies and spreading the sugar across the top with my fingertips, and it just made that sugar crust even better. On some of them, the sugar crust even cracked a little. TO DIE FOR!


  81. Mary on April 6, 2012 at 10:13 am

    These cookies were so soft and so good. Perfect recipe!


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  83. Danielle on May 5, 2012 at 7:49 pm

    Can this cookie dough be refrigerated or frozen?


    • Michelle on May 7th, 2012 at 9:32 am

      Hi Danielle, Yes, both! You can refrigerate it up to 2 days, or freeze it for up to a month.


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  86. mahoots on May 31, 2012 at 4:52 pm

    i tried them today but ddnt turn out well….the dough wasn’t thick enough i guess 🙁 🙁 🙁


  87. Rosanne on July 5, 2012 at 12:29 pm

    Thanks for another fabulous recipe! Love how soft and chewy these cookies are! I made them as regular sugar cookies and as cut-outs and both ways worked great! Instead of rolling them in white sugar, I rolled them in sprinkles and they were so fun and colorful – a big hit!


  88. Sami on July 9, 2012 at 12:55 am

    Wow! These cookies were awesome! I have been craving a good sugar cookie, and this met my expectations. I personally am handicapped when it comes baking cookies, so my sister made these. These cookies were delicious!


  89. kit on July 18, 2012 at 10:17 pm

    I love these! My only qualm is that you list the butter in sticks. In my ountry (canada) stick butter isn’t prevalent. I counted out all the tablespoons before realizing that 1 stick i 1/2 a cup, so 2 is one cup!


  90. anna on August 11, 2012 at 12:05 am

    love these there as close to the kroger sugar cookies i guess ill get but hubby really likes but say they taste a little to floury what can i do to prevent this i roll dough in less flour but didnt change much but chewwy and soft and great taste i use a gas oven so would that change any thing the time or etc.


  91. kat on August 18, 2012 at 3:58 pm

    I made these today. Though they taste awesome, they don’t look as nice as yours. Mine spread a bit more than I was expecting (I did the ball rolled in sugar method).
    I did not chill the dough before I baked it so that probably had something to do with the spreading.
    But, I also used a Silpat sheet rather than parchment. Would the Silpat cause additional spreading?

    Thanks for the recipe, they taste great!


    • Michelle on August 18th, 2012 at 4:56 pm

      Hi Kat, Not chilling the dough would definitely have caused them to spread a bit more.


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  93. Alyssa on August 30, 2012 at 12:39 pm

    I used Splenda sugar instead of the actual thing and my cookies turned out different. Very dry, like so dry they made you choke. They also stayed in the clump ball shape i rolled then into, no spreading whatsoever. The taste was phenomenal though, but that’s not the point. Don’t substitute ingredients and it’ll be prefect. 


  94. m on September 6, 2012 at 4:23 pm

    Oh my goodness, this recipe is phenomenol!!!
    So tasty, buttery, soft, delicious, and they had an amazing flavor, even with all the substitutions i made:
    1 cup white whole wheat flour + 1 cup all purpose
    reduced sugar to 2/3 cup
    used 3/4 cup smart balance spread + 3 Tbsp applesauce
    And I mixed it all up using my electric hand mixer since I don’t have a stand mixer. Sooo delicious, and only 95 calories for a batch of 26 cookies using my variations.
    I can only imagine how delicious they are if you don’t make any substitions…..make these NOW!!!!!


  95. Julie on September 6, 2012 at 6:47 pm

    Any tips on softening refrigerated butter in a time crunch?


    • Michelle on October 5th, 2012 at 3:31 pm

      Hi Julie, I unwrap the butter and cut it into smaller pieces, put it on a plate and microwave for 5 seconds. If it’s still cold/hard, then I’ll do another 5-second spin. Just don’t let it get too soft where it’s on the verge of melted.


  96. Carrie on September 23, 2012 at 7:35 pm

    Wow, these were very good. The first batch disappeared quickly. Definitely a repeat in our kitchen. They sat in the fridge for about four house while I was fixing Sunday dinner. Turned out just like your picture. I added fresh nutmeg and only had to bake them for 12 min. in my oven.

    Thank you for sharing this recipe. Next will be your Italian Wedding Soup this week. Still looking for one that was like the one served at our wedding 31 years ago.



  97. Carrie on September 23, 2012 at 7:36 pm

    Oops, meant four hours. lol!


  98. Caroline on October 1, 2012 at 8:40 pm

    What do you use to roll and cut your cookies on, silicone mat, counter, etc..? Thank you very much!


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  100. Isabelle on October 21, 2012 at 2:35 am

    BEST cookies I’ve ever made!!! try these if you want everyone begging for your recipe! If I could literally eat the entire batch


  101. Tracey on November 12, 2012 at 2:00 pm

    I am planning to make these to put in goodie bags for my son’s birthday party next week. I’d like to make them ahead of time, to give me time to make sure they turn out ok and also to have them ready to go. Can you tell me the best way to make them in advance? Can they be frozen once they are decorated? Before they are decorated but after they are baked? Freeze the dough? Don’t freeze, but refrigerate? Just not sure how to plan ahead. Thanks!


    • Michelle on November 13th, 2012 at 11:49 pm

      Hi Tracey, Pretty much, yes to everything 😉 You can freeze them decorated, freeze them undecorated, or freeze the dough. You could make the dough 1-2 days ahead and refrigerate. You didn’t mention if you would be decorating with just a buttercream or using royal icing. If you are decorating with royal icing, here is a great post about freezing and thawing decorated sugar cookies:


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  103. jennifer on November 16, 2012 at 8:53 pm

    Oh my goodness ! The BEST homemade sugar cookie ever ! Thank you so much!


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  107. jm on December 23, 2012 at 12:06 pm

    The cookies were dry and crunchy, not soft and chewy!
    Maybe cooking at lower heat would work.
    Sorry browneyed, this recipe did not turn out well.


  108. Mimi on December 24, 2012 at 11:09 pm

    I made these for Christmas cookies and just added a little colored sugar glitter after pressing them down. They are soooo gooood….perfect sugar cookies and I’m sure anyone would love them.


  109. KATIE PENNINGTON on January 18, 2013 at 10:29 pm





    • Michelle on January 19th, 2013 at 11:45 am

      Hi Katie, You are more than welcome to post on your blog with your own photos and experience, as long as you provide a link back, as you had mentioned. So glad you enjoyed these!


  110. Sharon on January 23, 2013 at 8:16 pm

    can you make these cookies and use cookie cutters with them? 🙂


    • Michelle on January 24th, 2013 at 3:21 pm

      Hi Sharon, Yes, there are instructions in the blog post above about how to adapt this recipe to be used with cookie cutters.


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  112. Kristen on January 25, 2013 at 1:14 pm

    Hi Michelle! I’m so excited to try this recipe- I want to send these to my boyfriend for V-day! I’ve never mailed any baked goods though so I am concerned on the best way to do it.. any suggestions?? I saw that the cookies can be frozen after being decorated so I am wondering if I should ship them frozen (priority mail would get there in 2 days). Thanks for your help!


    • Michelle on January 25th, 2013 at 4:53 pm

      Hi Kristen, Yes, you could definitely ship them frozen.


  113. Jenuine Poetess on January 30, 2013 at 10:55 pm

    Mmm…these *are* delicious and work quite well as a gluten free version substituting regular wheat flour with Namaste All Purpose Gluten Free flour blend. Yay! So excited to find a perfect sugar cookie that translates well to GF. Thank you 🙂


  114. Rieneke on February 12, 2013 at 12:36 pm

    Made these cookies today, I used 1 tsp vanilla and 1 tsp almond extract, and they turned out lovely. Thx for this recipe !


  115. Claire on March 13, 2013 at 1:18 pm

    I loved the recipe — Hate the font — Please make it bigger on the recipe — or able to copy it — so that I may change to a font that I can read while cooking.


  116. Alissa on March 20, 2013 at 10:14 am

    Very delicious! For cutouts, though, just remember that they rise! I made the mistake of using stamped cutouts and the lettering could barely be seen. But the plain shapes came out beautifully and taste GREAT with royal icing!


  117. AnneMarie on March 29, 2013 at 12:59 am

    I just made these and 375 was WAY to high. The bottoms burned while the middle was still doughy – that was the first batch. The 2nd turned out MUCH better at 350 for like 10 mins. much more even baking. soooo yummy.(:


  118. Sue on April 17, 2013 at 11:57 pm

    I made these yesterday, and they were a total disaster. Everything seemed to be going well. The dough was sticky, but wetting my hands helped handle it. I even put the baking trays in the fridge while I waited for the oven to get to temperature, since I live in Playa del Carmen, Mexico, and it was really hot that day. I peeked into the oven at about the five-minute mark, and they looked good. The next time I looked in, the cookies had spread all over the entire pan. I had to throw them away. 🙁


  119. Karen on April 23, 2013 at 9:41 pm

    These look great! I have been looking for a chewy sugar cookie for some time now. Do you think these will work with some cocoa (subbing for a bit of flour)? I’m on a mission to do a sugar swirl caramel stuffed cookie. I love your site and would love to hear your thoughts!


    • Michelle on April 24th, 2013 at 9:52 am

      Hi Karen, I haven’t done it, so I’m not sure how it would turn out, but you could certainly give it a try. Let me know how it goes!


  120. Helen on May 2, 2013 at 9:25 pm

    They look delicious! I have a question, though. Can I replace the normal sugar with Splenda? Will it taste the same, or would it change completely?


    • Michelle on May 3rd, 2013 at 10:55 am

      Hi Helen, I’ve never used Splenda or a sugar substitute, so I can’t really say if they would taste the same or if the texture would be different. If you try it, be sure to come back and share your feedback!


      • Helen on May 12th, 2013 at 1:46 pm

        Thanks, Michelle! I’ll try them at home and see how they turn out


  121. Mia on June 2, 2013 at 7:28 am

    I made it yesterday, and I loved it…I made 24 pcs. of it. it is really easy to make that beginners (like me) can do.. 😀 I like the it’s softness and chewiness.. Thank you very much for the recipe 😀


  122. Amber on June 18, 2013 at 8:53 am

    i baked these cookies thinking they would be soft and chewy. I did exactly what the recipe called for – baked for 15 minutes and they were burnt and horrible.

    luckily I still had some batter left so I did the next and took 5 minutes off the time – they were still hard and crunchy.

    disappointed – I have tried other recipes for soft chewy sugar cookies that were way way better


  123. Pingback: Sugar Cookie Mania! | Misonani | Lifestyle, Food & Fitness Blog | Vancouver

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  125. Tasha on December 4, 2013 at 4:48 pm

    How long will these stay fresh?


  126. Danielle on December 14, 2013 at 4:51 pm

    Sorry to say that these did not turn out well for me as cutout cookies. I am an experienced baker and followed the directions to a “T”. These spread, were a little greasy to me, and did not have much flavor. Either edges too done or middles too soft. Just wasn’t the recipe for me.


  127. Casey on December 23, 2013 at 8:22 pm

    I just made these cookies tonight, and they are very delicious! I slightly undervalued them and they are just incredible.


    • Casey on December 23rd, 2013 at 8:26 pm

      I meant to say underbaked! Not undervalued. Ha! Like the person above me, I did notice that the edges turned brown quickly before the rest of the cookie finished baking. But to mitigate that, I baked them for about 12-13 minutes total, and they turned out good.


  128. Dell on December 24, 2013 at 11:06 am

    Im making these cookies and i sifted the 2 cups of flour thinkn it would be the same result but the dough is still soft what should i do ?!?! Help


  129. Christina on December 25, 2013 at 1:39 pm

    Your measurements are off. 2 cups is 16 oz not 10 oz. And 1 C is 8 oz not 7oz. I did the correct measurements and its too much flour.


    • Michelle on December 25th, 2013 at 10:37 pm

      Christina, My original measurements are correct. Unfortunately, it’s a widely held misconception that 8 ounces = 1 cup for every single ingredient. For liquid measurements, yes. However, solid ingredients have a wide range of volumes, therefore 1 cup of flour, for instance, will not weight the same as 1 cup of sugar. Please consult this ingredient weight chart for more information: I am not surprised that using 16 ounces of flour in a recipe that called for 2 cups resulted in way, way too much flour for this recipe.


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  131. Shannon on January 15, 2014 at 4:23 pm

    Yum. Just ate one hot out of the oven. I’m going to put buttercream frosting on them.


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  133. Jasmine on February 13, 2014 at 5:33 am

    Refrigerate with cookies too or only baking sheet?


  134. Jasminee on February 13, 2014 at 5:35 am

    should i refrigerate cookies with baking sheet or only the baking sheet before baking?


    • Michelle on February 13th, 2014 at 9:46 am

      Hi Jasminee, If you are doing the cut-outs, refrigerate the baking sheet with the cookies on it.


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  137. kake on April 3, 2014 at 4:45 pm

    I just made these cookies and very yum! I used a small ice cream scoop and got 4batches. SInce they were small size I baked them only $13minutes.


  138. Cebrin on April 23, 2014 at 10:17 pm

    I just baked these and they turned out perfectly! I am having a difficult time describing the texture on the outside – sort of a crinkle-like crunchy sweet outside with a chewy inside. Quite tasty. My husband said that he doesn’t like sugar cookies but these were very good. Thanks for posting the recipe!


  139. QueenEsther on May 20, 2014 at 7:13 pm

    Just made these…absolutely delicious. They literally melted in my mouth. Made full batch and I am freezing half of the dough, since I am on a diet and all…tee hee.


  140. Noelle on May 26, 2014 at 8:49 am

    Hello!! I’ve been looking for a great recipe for cut-out sugar cookies and I’m wondering if these cookies are just right and not super duper sweet that if I decorate it with royal icing, the sweetness would be alright? Thanks a lot 🙂


    • Michelle on May 26th, 2014 at 11:51 am

      Hi Noelle, Yes, these are the cookies that I use a base for decorating with royal icing.


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  143. Genna on December 17, 2014 at 12:58 pm

    These fabulous cookies are my go-to and were my first attempt at royal icing. Thank you! I’ve become “famous” in certain circles for them. I’m making a batch for an Elmo-themed birthday party and have been reading a lot online to prevent them from spreading. One tip is to lose the baking powder. Have you done this? How has it worked out? I’m planning on using an email cookie “stamp” to help with the outlining and I’m afraid I’m testing too many variables at once.


    • Michelle on December 21st, 2014 at 3:38 pm

      Hi Genna, I have not tried eliminating baking powder.


      • Genna on January 5th, 2015 at 12:48 pm

        Thanks! I tried it and definitely got a crispier cookie but it was great for what I needed. I think it helped with the spread just enough. I kept the cookie on the thicker side and it was still soft. Nixing the baking powder may be a good solution!


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  146. Maureen Teachman on December 1, 2015 at 10:41 am

    Hello…I am finally getting a Kitchen Aid stand mixer. Needless to say I plan on a lot of baking. I was wondering if you could mark your Christmas recipes showing which items can be canned, which travel well and which can be shipped with minimal breakage. I want to send some homemade gifts to families and friends who don’t live near here. For canning I wondered about the bacon jam for instance. Thanks for lots of fun and Merry Christmas to all.


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  148. Heidelind on March 23, 2016 at 3:40 pm

    Perfect little treat for Spring Break. My son and husband inhaled them!


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