Perfect Chewy Sugar Cookies Recipe

Hi Bold Bakers! As we move deeper into the holidays, one of my favorite things to start baking is cookies! Last year in my Holiday Baking Headquarters I shared a ton of cookie recipes, and they were such a big hit that I’m back this year with another round. My Perfect Chewy Sugar Cookies are perfect for a reason: its texture, flavor, and look is beloved by all. Already have an account? Great as gifts or brought along to dinner parties, these cookies are a lovely golden color, with a crinkly top and sugary (and chewy!) bite!

Sometimes people prefer a cookie with chew instead of a crunch or a lot of softness. The name really says it all: these are chewy sugar cookies — with the perfect amount of chew. They have a buttery rich flavor similar to a shortbread, but have the chew and crinkle of my Chocolate Crinkle Cookies, so these are the perfect marriage of all my favorite kinds of cookies. Made of just the basics, sugar, flour, butter and egg, it’s the baking powder that makes these cookies chewy. Once the cookie dough is mixed up, I roll the dough into little balls then roll them in sugar. This outer coating also helps give the cookie a nice crisp exterior, which perfectly offsets the chewy center. Rolling the outside of a cookie dough in sugar is common in a chocolate or gingerbread cookie, but it’s pretty unique to see in a sugar cookie. It’s an extra step that really sets these cookies apart from others that look similar.

[ If you prefer a sugar cookie with a little more crunch, try my Best Ever Sugar Cookies recipe! ]

You might be wondering why I chill my cookie doughs and if it really does make a difference. Well, the answer is yes, it really makes a world of difference! Allowing the dough to sit in the fridge for a minimum of 30 minutes before baking not only keeps the cookies from spreading, but it helps to develop the flavors. In addition, chilling the cookie dough also helps give this cookie its chew as it allows the sugars in the cookie to absorb the liquids, making an almost fudge-like cookie dough. I guarantee you, you will see the difference in the finished cookies and you will be glad this was a step you took!

Yes, you can make these cookies in advance by freezing this cookie dough and most others.

For this cookie, I suggest rolling and arranging the cookie balls on a parchment-lined baking sheet before freezing, as they will be all ready to go when thawed. Once solid, transfer to an airtight container and freeze for up to 2 months. To thaw, simply put the frozen cookie dough in the fridge until they aren’t rock hard. Then, roll in granulated sugar and bake as directed. This is a super handy way to get prepared for all that holiday baking.

Gemma’s Pro Chef Tips for Chewy Sugar Cookies

Don’t skip chilling the dough or the cookies may spread too much when baking. Try adding ½ teaspoon of ground cinnamon or Homemade Mix Spice to the sugar before rolling the cookies in it. Make citrus-chewy sugar cookies by adding 2 teaspoons of lemon, lime or orange zest (or a combination of all three into the dough when you are mixing the sugars and butter. Elevate these simple cookies into a delicious dessert by serving them with a batch of my Homemade White Hot Chocolate. If you love chewy cookies, be sure to check out my Molasses Cookies, Oatmeal Cookies and Maple Pumpkin Cookies!