These chewy sugar cookies are my go-to for holiday cookie swaps because they stay soft, hold their shape, and take frosting beautifully. I’ve tested this formula multiple times to get the balance of chew, spread control, and bright buttery flavor just right. If you want a reliable cookie that kids and adults both love, this is it.
(Quick tip: I compare sugar types when torching frosting—see this helpful guide for details: best sugar for torching.)
Why Make This Recipe
- Classic sweet buttery flavor that’s never cloying and pairs with many frostings.
- Chewy interior with slightly crisp edges—perfect texture contrast for holiday cookies.
- Easy to cut into festive shapes and decorate for parties or cookie exchanges.
- Make-ahead friendly: dough freezes well and bakes on demand.
- Personal insight: I love how the brown sugar keeps the cookies chewy even a day later.
(If you like ginger flavors at the holidays, you might also enjoy this chewy option: chewy gingerbread cookies.)
Recipe Overview
- Prep time: 20 minutes (plus 1 hour chill)
- Cook time: 8–10 minutes per batch at 350°F (175°C)
- Total time: About 1 hour 30 minutes including chilling and cooling
- Servings: Makes ~36 cookies (2-inch cutters)
- Difficulty: Easy
- Method: Creaming method, chilling dough to control spread, roll and cut or scoop and flatten before baking.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted bake time and fridge chill to control spread. The biggest discovery was using a mix of granulated and light brown sugar for chew without excess density. Also, chilling the dough at least one hour prevents over-spread and keeps shapes crisp.
How to Make The Ultimate Chewy Sugar Cookies for the Holidays
Start by creaming room-temperature butter with granulated and light brown sugar until pale and fluffy—about 3 minutes with an electric mixer. Add egg and vanilla, then fold in dry ingredients (all-purpose flour, baking powder, salt) until just combined. Chill the dough for at least 1 hour, roll to 1/4-inch thickness, cut shapes, and bake at 350°F (175°C) for 8–10 minutes until edges are set and centers look slightly underbaked. Cool on a wire rack and frost once fully cool.
(For an assembly-style variation and savory mains to pair with your cookie platter, check this guide: chicken bacon ranch wrap.)
Expert Tips for Success
- Use room-temperature butter (65–68°F / 18–20°C) for proper creaming; colder butter won’t trap air.
- Measure flour by spooning into the cup and leveling with a knife to avoid dry, crumbly cookies.
- Chill dough at least 1 hour — for very precise cutouts, chill 2–3 hours or overnight.
- Bake on parchment or silicone mats and rotate pans halfway through for even color.
- If you want uniformly sized cookies, use a small spring-loaded scoop for portioning before flattening.
(If you plan to add sprinkles or sugar for decoration, these cookies pair nicely with the festive approach in this recipe: Christmas sprinkle sugar cookies.)
How to Serve The Ultimate Chewy Sugar Cookies for the Holidays
- Arrange on a platter with assorted holiday candies and nuts for a party centerpiece.
- Pair with hot cocoa, coffee, or mulled cider for a cozy dessert station.
- Create a cookie-decorating activity: provide royal icing, sprinkles, and small offset spatulas.
- For gifting, stack in parchment-lined tins separated by wax paper and tie with ribbon.
(For an elegant holiday main course to serve alongside your cookie table, see this comforting chicken recipe: Broccoli Cheddar Stuffed Chicken Breasts.)
Storage and Reheating Guide
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies layered between parchment in a freezer-safe container for up to 3 months. To thaw, leave at room temperature 30–45 minutes; to refresh chewiness, heat in a 300°F (150°C) oven for 3–5 minutes. You can also freeze unbaked dough logs (wrapped tightly) for up to 3 months; slice and bake straight from frozen, adding 1–2 minutes to bake time.
Equipment tip: use an airtight container or vacuum-seal for best freezer protection.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/4 tsp xanthan gum if the blend lacks it; chill well and expect slightly different spread.
- Dairy-free: Replace butter with a high-quality plant-based stick butter (1:1) and use a neutral-flavored dairy-free milk if needed for consistency.
- Lemon sugar cookies: Add 1 tsp lemon zest and 1 tbsp fresh lemon juice to the wet ingredients for a bright citrus version.
- Stuffed cookies: Press a small amount of softened caramel or Nutella into dough centers before sealing to make gooey-filled cookies—chill extra to prevent leakage.
Nutritional Highlights
- These cookies are an occasional-treat recipe: each cookie (2-inch) is roughly 90–120 calories depending on size and frosting.
- They provide quick energy from carbs and a small amount of protein from the egg.
- Allergen info: contains wheat (gluten), eggs, and dairy (butter). Use suggested swap options for gluten-free or dairy-free needs.
- Portion guidance: aim for 1–2 cookies as a standard treat portion to control added sugar.
Troubleshooting Common Issues
- Cookies spread too much: likely dough was too warm or overworked. Chill dough 1–2 hours and avoid overmixing after adding flour.
- Cookies are dry or crumbly: you may have over-measured flour or baked too long—use spoon-and-level for flour and remove when edges are set but centers still soft.
- Decorations bleed or soften frosting: ensure cookies are completely cool before frosting; use a stabilizing royal icing or buttercream with powdered sugar to set decorations.
Frequently Asked Questions
Q: Can I roll the dough thicker or thinner for different textures?
A: Yes. Roll to about 1/4 inch for a chewy center with crisp edges; roll thicker (~3/8 inch) for a softer, cakier bite and thinner (3/16 inch) for crisper cookies. Adjust bake time by 1–2 minutes accordingly.
Q: How do I prevent cookies from sticking to cutters?
A: Chill the dough before cutting and dip cookie cutters in flour between cuts. If dough is sticky, press a sheet of parchment over the dough while rolling to prevent sticking.
Q: Can I make the dough ahead and freeze it?
A: Absolutely. Form the dough into disks or logs, wrap tightly in plastic, and freeze up to 3 months. Thaw in the refrigerator overnight before rolling or slicing and baking.
Q: What’s the best icing for decorating these cookies?
A: For crisp, decorated cookies, use royal icing (powdered sugar + meringue powder + water) for outlines and flooding. For softer, richer flavor, use American buttercream (butter + powdered sugar + vanilla + a splash of milk); chill briefly to set.
Conclusion
If you want a reliable, soft-centered sugar cookie that’s easy to shape, decorate, and share this holiday season, this recipe delivers consistent results. For more ideas on cut-out cookie techniques and a slightly different tested method, see this detailed resource: Best Cut Out Sugar Cookie Recipe – JoyFoodSunshine. Print
Ultimate Chewy Sugar Cookies for the Holidays
- Total Time: 90 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These chewy sugar cookies are perfect for holiday cookie swaps, maintaining their shape and soft texture while pairing beautifully with frostings.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Cream the butter with granulated and brown sugar until pale and fluffy, about 3 minutes.
- Add the egg and vanilla, then fold in the dry ingredients until just combined.
- Chill the dough for at least 1 hour.
- Roll the dough to 1/4-inch thickness and cut into shapes.
- Bake at 350°F (175°C) for 8-10 minutes until edges are set and centers look slightly underbaked.
- Cool on a wire rack and frost once fully cool.
Notes
Chill dough for at least 1 hour to control spread, and use an airtight container for storing cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 12g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg