How to Make Soft Chewy Sugar Cookies That Melt in Your Mouth

It was one of those never-ending Tuesdays in February. My toddler was teething, my grocery list was longer than my patience, and I hadn’t seen the bottom of my laundry basket in weeks. We were snowed in—again—and I needed a small win.

I opened my pantry and stared. No chocolate chips. No cocoa. But flour? Sugar? Butter? Aha.

I remembered an old recipe my grandma used to make: simple sugar cookies. But hers were a bit crunchy, and I was craving something chewy. Soft. Comforting. Something that tasted like a hug.

So I tinkered with ratios, added a bit of cornstarch (a baker’s best-kept secret!), and boom—these Soft Chewy Sugar Cookies were born. That night, I made a batch, curled up on the couch with a cup of tea, and finally exhaled.

Let’s Talk Cookie Science

Why are these cookies so chewy?
The magic comes from a few key tweaks:

• More brown sugar than white: Adds moisture and a deeper flavor.
• Cornstarch: Softens the texture and helps create that perfect bite.
• Extra egg yolk: Adds richness and chew (like in your favorite brownies).
• No chill time: Because life’s too short to wait for dough to firm up.

Soft Chewy Sugar Cookies Recipe

Ingredients:

• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) brown sugar (light or dark)
• 1/4 cup (50g) granulated sugar
• 1 large egg + 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups (280g) all-purpose flour

Optional (but fun!):

• 1/4 cup rainbow or pastel sprinkles
• Cinnamon sugar topping for a snickerdoodle vibe

Instructions:

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and sugars until light and fluffy (2–3 minutes).
3. Add egg, egg yolk, and vanilla. Mix until combined.
4. Stir in cornstarch, baking soda, and salt. Gradually mix in flour just until dough comes together—don’t overmix!
5. Scoop dough into 2-tablespoon-sized balls. Place on prepared sheets about 2 inches apart.
6. Bake 9–11 minutes. Edges should look just set. Centers may look a little soft—this is what makes them chewy.
7. Cool on the pan for 5 minutes, then transfer to a wire rack.

Real-Life Cookie Tips

• Don’t overbake! The secret to chewy cookies is pulling them out when the centers still look slightly underdone.
• Use room-temp ingredients for even mixing.
• Want thicker cookies? Chill the dough for 30 minutes before baking.
• Make-ahead: These freeze beautifully—baked or unbaked.

Final Thoughts from My Budget-Minded, Cookie-Loving Heart

These Soft Chewy Sugar Cookies are more than just a dessert. They’re a mood-lifter, a snow-day ritual, a sweet little victory when the day’s been long. You don’t need fancy tools, expensive ingredients, or extra time. Just a bowl, a spoon, and a warm oven.

So go ahead—treat yourself. You’ve earned it.

FAQ: Making the Perfect Soft & Chewy Sugar Cookies

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