The BEST Soft And Chewy Sugar Cookie Recipe

I absolutely love these soft and chewy sugar cookies. The perfect mix of butter, sugar, and sour cream creates a tender texture that feels like a warm hug. With a dash of baking soda and vanilla, these cookies elevate any treat time. I’d definitely recommend giving this recipe a spin.

I love baking these sugar cookies because they really hit the mark on being soft and chewy while still having that thick, satisfying texture. I think the secret is using just the right mix of ingredients like 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of 1/4 teaspoon salt.

My favorite part is how the 1 cup unsalted butter, softened perfectly blends with 1 1/2 cups granulated sugar to produce a cookie that is both flavorful and has a nice nutritional balance when you think about the energy it gives you. I like to add 1 large egg at room temp along with 2 teaspoons vanilla extract and 1/4 cup sour cream which adds an amazing moisture that makes the cookies so tender.

I know these cookies might not be for those on a strict diet but I think their hearty goodness makes them a perfect treat for any occasion.

Why I Like this Recipe

I really love this recipe for several reasons. First, the instructions are simple enough that I can follow them without getting too confused and making a huge mess in the kitchen. Second, I love how the cookie comes out soft and chewy every time, especially with that tang from the sour cream that makes them super moist. Third, the way the butter and sugar creamed together gives the cookies a rich flavor that just makes my mouth water. Lastly, I enjoy watching the cookies turn a perfect golden color on the edges while still staying tender in the middle, which makes them look as good as they taste.

Ingredients

• All-purpose flour gives cookies their structure and is mostly carbohydrates for energy.
• Unsalted butter adds rich flavor and tender fat; helps make cookies soft.
• Granulated sugar sweetens cookies, boosts crispness and is a key carbohydrate source.
• The egg contributes protein and acts as a binder ensuring a well mixed dough.
• Sour cream adds tangy moisture, making cookies extra chewy and improving texture.
• Vanilla extract enhances overall flavor and rounds out the cookie’s sweet taste.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg, at room temp
• 2 teaspoons vanilla extract
• 1/4 cup sour cream

How to Make this

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a bowl, whisk together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a separate large bowl, cream 1 cup unsalted butter and 1 1/2 cups granulated sugar until it’s light and fluffy.

4. Beat in 1 large egg and 2 teaspoons vanilla extract until well combined.

5. Mix in 1/4 cup sour cream so the batter gets extra tenderness.

6. Gradually combine the dry ingredients into your wet mixture, stirring until just mixed. Do not overmix or your cookies might turn out tough.

7. Scoop rounded tablespoons of dough onto your baking sheet spaced out enough as they will spread a little.

8. Bake in the preheated oven for about 8-10 minutes or until the edges are just turning golden.

9. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring them to a cooling rack.

10. Enjoy your soft and chewy sugar cookies while they’re fresh and tender!

Equipment Needed

1. Oven for baking cookies at 350°F
2. Two baking sheets to use with lined parchment paper
3. Parchment paper to line the baking sheets
4. A small bowl for whisking together the dry ingredients
5. A large mixing bowl for creaming the butter and sugar and for adding the wet ingredients
6. Measuring cups and spoons for accurate ingredient portions
7. A whisk for mixing dry ingredients (or you can use a fork)
8. An electric mixer or hand whisk for creaming butter and sugar until light and fluffy
9. A spatula or wooden spoon to fold the dry ingredients into the wet mixture
10. A cookie scoop or a rounded tablespoon for portioning the dough
11. A cooling rack for allowing the cookies to cool after baking

FAQ

• Q: Can I use Greek yogurt instead of sour cream?
  A: Yeah, you can use Greek yogurt if you dont have sour cream on hand. It works pretty well even though there might be a slight change in taste.
• Q: How do I know when these cookies are done?
  A: The cookies should have lightly golden edges and still look a bit soft in the middle. They’ll firm up as they cool.
• Q: Why does the recipe call for sour cream?
  A: The sour cream really helps to keep the cookies moist and chewy while still addin a nice subtle tang to the flavor.
• Q: Can I freeze the cookie dough for later?
  A: Yes, definitely. Just wrap the dough well and store it in the freezer. You might need to let it thaw a bit before baking.
• Q: How long do these cookies stay fresh?
  A: They should stay fresh for about 5 days if u store them in an airtight container at room temp.

The BEST Soft And Chewy Sugar Cookie Recipe Substitutions and Variations

• Unsalted butter: You can swap this with an equal amount of margarine or coconut oil, but keep in mind it might change the flavor a bit.
• Granulated sugar: Some people use light brown sugar instead. It makes the cookies a little softer and adds a bit of caramel flavor.
• Egg: In a pinch, you can make a flax egg using 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for a few minutes then use it as a substitute.
• Sour cream: You can use plain Greek yogurt instead. It basically works the same way in keeping the cookies moist.
• Vanilla extract: If you dont have vanilla extract, a few drops of almond extract can work as a substitute, just be careful since it has a stronger flavor.

Pro Tips

1. Make sure your butter is really soft but not melted to avoid greasy cookies. Leaving it out for about an hour before you begin usually does the trick.
2. Don’t mix your dough too much when adding the flour or your cookies might end up tough and chewy instead of soft.
3. Use parchment paper on your baking sheets so that the cookies dont stick and cleanup is way easier.
4. Take the cookies out when the edges just start to turn golden even if the centers look a bit soft because they will firm up as they cool down.