Is there anything better than a classic soft and chewy sugar cookie during the Holidays? Or, you know, any time of the year. This sugar cookie recipe is one of my absolute favorites because these sugar cookies are huge, dense, soft, doughy, and chewy. What more would you want in a sugar cookie??
The secret to baking perfect soft and chewy sugar cookies
I love these sugar cookies because they aren’t your typical sugar cookie recipe. They’re dense, slightly chewy, and perfectly sweet. In order to get that delicious texture, I strayed away from using JUST granulated sugar.
Most sugar cookie recipes only use one type of sugar but to get that chew, I made sure to add in just enough brown sugar. Too much and it would have turned them into chocolate chip cookies, sans chocolate chips, with that deep color and flavor.
That’s not to say these aren’t flavorful because they definitely are! They’re rich and buttery without being overly sweet. AKA the perfect sugar cookie recipe.
Adding the extra egg yolk also added to the chewiness factor. I knew I wanted to work with melted butter to get that smooth, soft, and tender cookie. Using melted butter helps the sugars and flour fully absorb and create a more harmonious texture. Refrigerating them over night helped this process. It’s well worth the wait!
How to bake your sugar cookies
First of all, these sugar cookies are almost as big as your hand. That’s pretty much my go to now-a-days. I saw a regular cookie scoop at the grocery store the other day and laughed at how small it was. It was probably the size of a tablespoon. I’m so used to using an ice cream scoop that I forgot how the rest of the world consumes cookies!
Not only are large cookies more appetizing, but they help to get that soft center and chewy outside. With a larger scoop, the cookie takes longer to fully bake in the middle which is the secret to a good cookie.
If you like a more well-done cookie, just add on a couple minutes to your bake time. If you’re more of a doughy cookie person like me, take them out when they look underdone in the middle. As they cool, the center will set which is how you get that soft but dense texture.
The importance of flour to get that soft and chewy sugar cookie texture
Don’t swap out the cake flour with all-purpose flour! Otherwise you’ll turn out with a cookie that’s much chewier than a sugar cookie should be. The cake flour helps to lighten the texture of the cookie, making it more tender. Oh ew I just realized I might hate that word more than moist.
But using just all-purpose flour will turn your cookie into something more like a chocolate chip cookie. Since we want a soft and chewy sugar cookie, you get the softness from the cake flour but the chewiness from the all-purpose flour and brown sugar.
This goes for any recipe, not just this one. If you see a certain flour in the ingredients list, don’t substitute it! The type of flour you use plays a big roll in the texture and chewiness of whatever you’re baking. I talk all about this in my FREE guide on how to bake delicious cookies. You can get it by subscribing at the top of this page 🙂
Photographing these delicious sugar cookies
Is it weird to have a section about this? Do you guys even care about my photography? Are there horse socks? Is anybody listening to me? (plz name that movie in the comments so we can be BFFs)
Anywho, I may or may not talk about my photography in some of my blog posts. The reason why I’m bringing it up here is because I revamped this post with new photos and an updated recipe. When I first shot these sugar cookies, I had just started Foodtography School and was still lost on editing and styling.
I’ve learned that recipes with very little color or variation are the toughest to photograph. You have to get even more creative because you can’t rely on just the subject like you would a cake or something much richer in color.
Not only did I struggle with the photos, but editing was even tougher. I realized I don’t even know the true color of a sugar cookie. Finding that balance between white, yellow, and orange is so tricky! But I’m pleased with how these turned out because I wish I could reach through my screen and eat these all over again.
These cookies are also part of The Sweetest Season Cookie Exchange! I’m partnering up with some of talented food bloggers to bring you all the cookies you’ll ever need to bake this Holiday season.
We’ll be sharing delicious cookie recipes all week long, including these soft and chewy sugar cookies. The post will live on The Sprinkled Palate so you can keep checking back in to see the new recipes that’ll be up there each day. You definitely don’t want to miss out!
If you make my soft and chewy sugar cookies, make sure to tag me @butternutbakery on Instagram! I love seeing my recipes come to life in YOUR kitchen. And to save this recipe for later, pin it using the button on the recipe card, the buttons above or below this post, or pin it through any of the photos listed. Happy baking!Print
These are the BEST soft and chewy sugar cookies. They are dense, doughy, and HUGE. It’s like making bakery-style sugar cookies in your own kitchen.
- 1 1/2 cups cake flour
- 1 1/2 cups all purpose flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 2 tsp vanilla extract
- 1 large egg + 1 egg yolk
- Decorative sugar, for sprinkling on top
- In a small bowl, whisk together the dry ingredients (flours, salt, and baking soda) and set aside.
- In another bowl, using a hand or stand mixer (paddle attachment), mix together the melted butter and sugars on medium speed until it completely comes together. Mix in the egg, egg yolk, and vanilla.
- Mix in the dry ingredients in thirds until it all comes together. Careful not to over mix since we’re going for a more dense but tender cookie. Pop the bowl in the fridge for a couple minutes while you clear some space on your counter.
- Line a plate or small cookie sheet with wax paper or parchment paper. You will not be baking on this sheet. Using a large ice cream scoop (about 1/4 cup) scoop out the dough and set them side by side on your tray. You want them to be nice and rounded, do not flatten. Place them in the fridge for at least 4 hours but preferably overnight. You want them to be almost rock hard when you put them in the oven.
- When ready, preheat the oven to 375F. Place 4 cookies about 2 inches apart on a large cookie sheet. Bake for 12-14 minutes. 12 lends a more doughy center so add on a couple minutes if you want a more baked cookie. You’re looking for a LIGHT golden brown edge. They’ll still look pretty pale in the middle but they will darken slightly as they cool.
- Transfer to a cooling rack. This is optional but while they’re still warm, you can sprinkle the cookies with decorative sugar (found in the sprinkle section) to get that bakery-style look. They will seem a little doughy in the middle but that’s what we’re going for. Once they cool to room temp, the centers will solidify to get that soft and tender chew. So wait patiently then enjoy!
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