These simple sugar cookies don’t need to be chilled and stay wonderfully soft & chewy for days! It’s my best sugar cookie recipe! Make them for Christmas or anytime you want! They are perfect for decorating Christmas sugar cookies.
There’s something spectacular about a simple, yet perfect, soft sugar cookie.
Today I’m going to show you how to make sugar cookies that will make your head spin. I bake these Soft Sugar Cookie Recipe for holidays and parties regularly and have used this recipe as a base for all sorts of sugar cookie variations.
These easy sugar cookies are great for cutouts and decorating with icing. They’re perfectly sweet, and totally delicious. Roll them in granulated sugar before baking for a sugary crust, or bake them plain, frost them, add sprinkles… it’s the best and most versatile sugar cookie recipe you’ll find!
These cookies are fantastic. It is not often that my kids eat a plain sugar cookie without any type of icing, and these were delicious in every way a sugar cookie should be. They’re soft, chewy, buttery, and sweet, these are the essence of what every sugar cookie aspires to become.
Better than that fancy bakery down the street. I’m sure that these sugar cookies are better than any grocery store sugar cookies you’ve ever tasted.
Ingredients to make Soft & Chewey Sugar Cookies
- Corn starch
- Unsalted butter
- Vanilla extract
How to make Soft & Chewey Sugar Cookies
- Sift the flour, corn starch, and salt in a large bowl. Give it a whisk.
- In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
- Add the eggs while mixing. Scrape downsides of the bowl. Add 1 tsp vanilla extract.
- Pour in the flour mixture and mix until everything is well incorporated.
- Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
- Once the dough is chilled, place it on a rolling matt, sprinkle it with flour, and roll it out with a rolling pin. Move the dough around so to prevent it from sticking.
- Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
- Place them on a non-stick baking sheet and bake at 375F for 12 minutes.
Please, Avoid Overbaking the Cookies
10 minutes might seem like a very short baking time for cookies. But, trust me, do not overbake them! At around 10 minutes, the edges of the cookies should just start to turn golden brown. This is the time to pull them! If you continue baking, you risk compromising that signature tenderness of a perfect sugar cookie.
How to store Sugar Cookies
The great part about this recipe is that it can be made a couple of days in advance and the cookies will still retain their freshness.
Store baked sugar cookies on the counter in an airtight container. They will keep for up to a week. Remember, if you have decorated your cookies, it is best to store them between layers of parchment paper to prevent sticking and/or destroying your designs.
To freeze baked sugar cookies, first, make sure that you allow them to cool completely. Then, stack the cookies in an airtight container between layers of parchment paper. Freeze cookies for up to 2 months. When you are ready to eat them, allow them to thaw in the fridge overnight.
Whether you are planning a cookie making party for the holidays or whipping up a batch for a friend’s birthday, you need a sugar cookie recipe that you can rely on. These cookies taste amazing, keep their shape and are perfect for eating plain or decorated with frosting and sprinkles. Let’s get started!