Name: Soft and Chewy Sugar Cookies
Prep time: 15 min
Cook time: PT-485893H16M31S
Total time: 25 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ cup sour cream

These sugar cookies are perfectly soft and chewy, with a tender crumb and just the right amount of sweetness. I find them easy to make and perfect for any occasion. They hold their shape beautifully while staying delightfully soft inside, making them a favorite whenever I want a comforting, classic treat.

Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon salt

½ cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Beat in the egg and vanilla extract until combined.

Add the sour cream and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. I make sure not to overmix to keep the cookies tender.

Scoop dough using a tablespoon or cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep time is approximately 15 minutes, with a baking time of 9-11 minutes per batch. Overall, it takes about 25 minutes from start to finish.

Variations

I like to experiment with this recipe by adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm, spicy twist. Another favorite variation is mixing in some mini chocolate chips or chopped nuts for extra texture. For a festive touch, I sometimes roll the dough balls in colored sugar before baking.

Storage/reheating

I store these cookies in an airtight container at room temperature to keep them soft for up to 4 days. If they start to lose their chewiness, I refresh them by warming in the microwave for about 10 seconds. They can also be frozen—just freeze the baked cookies in a single layer and then transfer them to a sealed bag. Thaw at room temperature when ready to enjoy.

FAQs

How can I make these cookies gluten-free?

I substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. It helps maintain the soft and chewy texture.

Can I use regular yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute, though sour cream gives the best tenderness and flavor.

What’s the best way to keep cookies soft longer?

Storing them in an airtight container with a slice of bread helps retain moisture and keeps cookies soft longer.

Can I make the dough ahead of time?

Definitely! I refrigerate the dough for up to 24 hours before baking. It actually helps enhance the flavors.

What’s the difference between baking soda and baking powder in this recipe?

Baking soda helps the cookies spread and brown, while baking powder adds a bit of lift and softness to the texture.

Conclusion

I always enjoy baking these soft and chewy sugar cookies whenever I want a simple, comforting treat. Their tender crumb and balanced sweetness make them perfect for sharing or savoring alone with a cup of tea or coffee. Once I made them, I was hooked on their texture and flavor—easy to prepare and always satisfying. This recipe has become my go-to for classic sugar cookies done right.

Soft and Chewy Sugar Cookies