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The Best Soft and Chewy Sugar Cookies: Easy Recipe for Perfect Cut-Outs

Three soft sugar cookies stacked on a small speckled plate, highlighted by bright sunlight.
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Follow this simple recipe to make soft and chewy sugar cookies that hold their shape for decorating. This foolproof recipe delivers melt-in-your-mouth texture every time.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling is key for cut-out cookies.
  6. When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out sugar cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft. For crisp edges, bake closer to 10 minutes.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Frost or decorate once completely cool.

Notes

  • For the softest cookies, slightly underbake them. They will firm up as they cool.
  • If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes.
  • You can use this dough for classic sugar cookies (drop by rounded spoonfuls) instead of rolling and cutting. Reduce the baking time slightly if you do this.

Nutrition

Find it online: https://cookingbyjade.com/best-sugar-cookies-soft-chewy-easy-recipe/