I’ve been chasing the perfect chewy sugar cookie for holiday tins and cookie swaps for years, and this version finally nails soft centers with just-browned edges every time. It’s forgiving, deckable, and keeps its chew for days — perfect for decorating with kids or filling a festive platter. Along the way I tested switches like extra yolks, cornstarch, and chill times until the texture stayed reliably tender.

Why Make This Recipe

Truly chewy texture that stays soft for 3–4 days, thanks to a mix of brown sugar and an extra egg yolk.
Easy decorating: the dough holds shape well after a short chill, so cutters and royal icing work beautifully.
Convenient: dough freezes well and you can bake straight from the freezer for fresh cookies on demand.
Versatile for holiday themes, from simple sugar-dusted rounds to cut-outs and cookie sandwiches.
Personal note: I love how the brown sugar gives a caramel undertone that pairs with spices or citrus — it’s why I keep this dough in rotation even outside the holidays.
If you like variations that riff on sweet formats, try these coffee sugar cookies for an espresso twist.

Recipe Overview

Prep time: 20–30 minutes active, plus 30–60 minutes chill.
Cook time: 9–11 minutes per batch.
Total time: ~1 hour (including chilling).
Servings: about 30 cookies (1.5–2 tablespoons dough per cookie).
Difficulty: Easy.
Method: Creaming method with chill, portioning with a scoop, bake at 350°F (175°C) on a lined sheet until edges set.

My Experience Making This Recipe

I tested this dough across three oven types and adjusted bake times to keep centers chewy without underbaking edges. Chilling 30–60 minutes made cookie shapes much more predictable and reduced spreading dramatically. I also paired these on a holiday table with roasted sides like maple-glazed carrots for a full-sweet-and-savory spread.

How to Make The Ultimate Chewy Sugar Cookies for the Holidays

Start by creaming 1 cup (226g) unsalted butter (room temp) with 1 cup (200g) granulated sugar and 1/2 cup (100g) packed brown sugar until light — about 3–4 minutes in a stand mixer. Add 1 large egg plus 1 egg yolk, 2 teaspoons vanilla extract, and mix until incorporated. Whisk together 2 1/4 cups (280g) all-purpose flour, 1/2 cup (60g) cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; fold into the butter mixture until just combined. Chill the dough 30–60 minutes, scoop 1.5 tablespoons, roll lightly in granulated sugar, and place 2" apart on parchment-lined sheets. Bake at 350°F (175°C) for 9–11 minutes until edges are set and centers look slightly underdone — they’ll finish on the hot sheet. Cool 5 minutes on the pan, then transfer to a rack.

Expect a soft, slightly domed cookie with chewy center and tender crumb. Cornstarch and the extra yolk are the two small cheats that reliably create chewiness.

Expert Tips for Success

Weigh your flour if possible: spoon and level or use a scale (280g) to avoid dry, cakey cookies.
Chill the dough: 30–60 minutes firms the butter so cookies hold cut-out shapes and don’t over-spread.
Use a cookie scoop (1.5 Tbsp) for uniform size; consistent cookies bake evenly and decorate uniformly.
Watch bake time closely: remove at 9–11 minutes when edges set but centers still look a touch soft for maximum chew.
Choose quality vanilla and firm brown sugar for deeper flavor; for extra chew, substitute 2 tablespoons of the granulated sugar with more brown sugar. For texture ideas, I often reference chewy dessert techniques used in soft chewy blondies.

How to Serve The Ultimate Chewy Sugar Cookies for the Holidays

Classic: dust with sanding sugar while warm for a sweet sparkle.
Decorate: pipe royal icing outlines and flood, then add sprinkles for festive shapes.
Sandwich: spread a thin layer of salted caramel or buttercream between two cookies for a crowd-pleaser.
Pairing: serve with cold milk, spiced cider, or coffee for a cozy holiday treat.

Storage and Reheating Guide

Room temp: store in an airtight container layered with parchment for up to 3–4 days.
Fridge: keeps 1 week tightly covered, but bring to room temp before serving to soften.
Freezing dough: portion dough onto a tray, flash-freeze 1–2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, add 1–2 minutes to bake time.
Reheating: warm a single cookie 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) to refresh chew without drying.

Recipe Variations

Gluten-free: swap with a 1:1 GF flour blend that contains xanthan gum; rest dough 30 minutes before shaping to hydrate flours.
Dairy-free: use a firm plant-based butter (measure by weight) and an egg replacer (e.g., flax egg + 1 Tbsp applesauce) — texture will be slightly different but still soft.
Spice or citrus: fold 1 tsp cinnamon + 1/4 tsp nutmeg for a spiced holiday cookie, or add 1 tbsp grated lemon or orange zest for brightness.
Filled: try a tangy cream cheese addition (4 oz softened cream cheese, reduce butter to 3/4 cup) for an ultra-tender, slightly tangy chew; for savory holiday acts, pair with fun shaped breads like these cheesy breadstick bones on a party table.

Nutritional Highlights

Estimated calories: ~120–150 kcal per cookie (depending on size and add-ins).
Key considerations: this recipe contains wheat (gluten), dairy (butter), and eggs. Nuts are optional and would add allergens.
Portion guidance: two small cookies make a sensible treat; freeze dough for portion control when you need just a few.

Troubleshooting Common Issues

Cookies spread too much: butter may be too warm or dough under-chilled. Chill 30–60 minutes and use a cookie scoop. If your kitchen is very warm, chill dough on a tray right up to baking.
Cookies are dry or crumbly: you likely have too much flour or overbaked. Weigh flour, pull at the lower end of the bake time, and include cornstarch for tenderness.
Edges burn before centers bake: check oven calibration with a thermometer and rotate pans halfway through bake time.

Frequently Asked Questions

Q: How do I keep these cookies chewy instead of cakey?
A: Use a mix of granulated and brown sugar (brown adds moisture), include an extra egg yolk, and add 1/2 cup (60g) cornstarch to the dry mix. Don’t overbake — remove when edges are set but centers still look slightly soft. Cool on the pan 5 minutes to finish cooking gently.

Q: Can I freeze the cookie dough, and what’s the best way to bake from frozen?
A: Yes. Portion scooped dough onto a tray, freeze solid 1–2 hours, then store in a sealed bag up to 3 months. Bake frozen dough at the same oven temp, adding 1–3 minutes to the bake time; watch for edges to set.

Q: Why did my cookies puff up and lose definition when cut?
A: Too-warm dough or over-creaming the butter and sugar can cause puffing. Chill cut cookies on the tray for 10–20 minutes before baking, and avoid over-whipping once eggs are added.

Q: What’s a good substitute for brown sugar if I’m out?
A: Mix 1 cup granulated sugar with 1 tablespoon molasses to approximate light brown sugar. The molasses contributes moisture and flavor that help chewiness.

Conclusion

If you’re looking for a classic cut-out or a soft, chewy holiday staple, this recipe consistently delivers the textured chew and flavor depth I want on cookie trays. For another excellent cut-out sugar cookie method and decorating tips that complement this approach, see the Best Cut Out Sugar Cookie Recipe on JoyFoodSunshine: Best Cut Out Sugar Cookie Recipe – JoyFoodSunshine.

Ingredients

Instructions

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