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The Ultimate Soft and Chewy Sugar Cookie Recipe That Holds Its Shape Perfectly

A close-up, tempting photo of one freshly baked soft sugar cookie covered in sparkling granulated sugar.
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Welcome to my kitchen! This recipe delivers the softest, melt-in-your-mouth sugar cookies that stay tender for days. They are easy to make and hold their shape beautifully for cutouts and decorating.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for depth of flavor)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a tender cookie.
  3. Beat in the egg and vanilla extract until just combined. If using, add the almond extract now. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling is crucial for shape retention.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly pale and soft. For thicker cookies, err on the side of 8 minutes.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Once cool, decorate with your favorite frosting or enjoy plain for the best soft, chewy texture.

Notes

  • For the softest, melt-in-your-mouth cookies, do not overbake. They firm up as they cool.
  • If you skip chilling the dough, your cookies will spread significantly. Chill for at least 1 hour, or up to 3 days.
  • To keep these cookies soft for days, store them in an airtight container with a slice of bread or a small piece of apple to maintain moisture.
  • Using both vanilla and almond extract gives you that classic bakery style vanilla flavor.

Nutrition

Find it online: https://carlacooking.com/soft-sugar-cookies-recipe-chewy-and-thick/