How do you make sugar cookies soft and chewy every time?

Use a combination of brown sugar, a touch of cornstarch, and an extra egg yolk. These ingredients lock in moisture and create a soft, bend-not-break chew—no fancy steps required.

What makes sugar cookies chewy instead of crispy?

Brown sugar retains moisture, and cornstarch tenderizes the dough. Together, they create that melt-in-your-mouth center with lightly crisp edges.

Can I make these chewy sugar cookies without chilling the dough?

Yes! This recipe is designed to be no-chill. Just mix, scoop, and bake—perfect for when you're snowed in and need cookies fast.

Why do my sugar cookies turn out cakey or dry?

Overmixing the flour or overbaking are common culprits. For soft, chewy cookies, mix just until combined and pull them out while the centers still look slightly underdone.

What's the purpose of cornstarch in sugar cookies?

Cornstarch is the baker's secret weapon for soft, plush texture. It breaks down some of the gluten and helps achieve that dreamy, tender bite.

Can I use only white sugar for this recipe?

You can, but your cookies may turn out drier and less flavorful. Brown sugar adds both chew and a hint of caramel-like depth.

Do I need to chill the dough to get thick sugar cookies?

Not necessary, but optional. For slightly thicker cookies, chill for 30 minutes—but the no-chill version still gives a satisfying, bakery-style thickness.

Can I make these sugar cookies ahead of time?

Absolutely! You can freeze the dough balls or the baked cookies. Bake straight from the freezer—just add an extra minute or two. Each cookie also contains about 2 grams of protein , thanks to the egg and flour.

What’s the best way to store chewy sugar cookies?

Keep them in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to maintain moisture.

Best Soft Chewy Sugar Cookies That Melt In Your Mouth

Description

These Gar Cookies are soft, chewy, and packed with buttery goodness! With a hint of vanilla and the option to jazz them up with sprinkles or cinnamon sugar, they’re the ultimate fun twist on a classic cookie—perfect for any sweet craving.

Ingredients

Scale

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: 1/4 cup rainbow or pastel sprinkles

Optional: Cinnamon sugar topping

Instructions

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add the egg, egg yolk, and vanilla extract. Mix until fully combined.
Stir in the cornstarch, baking soda, and salt. Gradually mix in the flour until the dough comes together. Do not overmix.
If using, gently fold in sprinkles.
Scoop dough into 2-tablespoon-sized balls and place on prepared baking sheets about 2 inches apart.
Sprinkle tops with cinnamon sugar if desired.
Bake for 9–11 minutes, until edges are just set. Centers should look slightly underbaked for a chewy texture.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Don’t overbake—soft centers are key to chewy cookies.

Use room temperature ingredients for the best texture.

For thicker cookies, chill the dough for 30 minutes before baking.

Cookies freeze well baked or unbaked—perfect for make-ahead treats!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 190 kcal
Sugar: 14g
Sodium: 105mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg

Keywords: chewy gar cookies, sprinkle sugar cookies, easy cookie recipe, soft baked cookies, snickerdoodle variation