Best Soft and Chewy Sugar Cookies

THE BEST SOFT AND CHEWY SUGAR COOKIE RECIPE
So I feel like I’m a tad bit late with these cookies, since I just missed Christmas and all, but the truth is that sugar cookies are good all year round. In fact, next to a good Snickerdoodle, Soft and Chewy Sugar Cookies are a total favorite of mine any day of the week. I feel like Cutout Sugar Cookies are the Christmas version of a sugar cookie while a classic drop cookie, like this one, is the year round version, you know?

And as with any classic, simple cookie, it can’t hide behind frosting or anything, so it really needs to be just right. Soft and chewy for days, my friends. I don’t want some cookie that’s great for a day or so and then you have to toss them. No, these will call to you from the kitchen counter until they’re all eaten – and it could be 4 or 5 days later (if they last that long).

I tested SO many versions of these sugar cookies, I’m pretty sure my mother in law (who watches they twins while I work), thought I was losing my mind. I’d be all, “Just one more version!” and then a week later there’s still new batches on the counter.

But seriously, I love a good old fashioned soft sugar cookie. Like, for reals. So it just had to be right. And I’m happy to say these are it. Not too thin, not too thick, soft, chewy and delicious. They’re dangerous because you want to keep eating them all! Let’s talk about how to make them.

Best Soft and Chewy Sugar Cookies

Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 4 hours

Ingredients

•     2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
•     1/4 teaspoon salt
•     1/2 teaspoon baking powder
•     3/4 cup (170g) unsalted butter, softened to room temperature
•     2 teaspoons pure vanilla extract
•     1 large egg, at room temperature
•     3/4 cup (150g) granulated sugar
•     Royal Icing or Easy Glaze Icing
•     1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)

Instructions

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
5. Stack the pieces, with parchment paper or a light dusting of flour between the two, onto a baking sheet, cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
8. Decorate the cooled cookies with royal icing or my easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
9. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

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