Chewy Sugar Cookies with Soft Centers and Crispy Edges

These buttery sugar cookies deliver a soft, tender center and chewy edges, thanks to cornstarch and a perfect balance of sugars. Easy to make and impossible to resist.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 1 30

Course chewy sugar cookie recipe, Dessert

Cuisine American

Servings 24 servings

Calories 145 kcal

Ingredients

2 1/4 cups 280g all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon cream of tartar optional, see notes
1/2 teaspoon salt
3/4 cup 170g unsalted butter, softened but cool
3/4 cup 150g packed light brown sugar
1/4 cup 50g granulated sugar
1 large egg plus 1 large egg yolk at room temperature
2 teaspoons vanilla extract
1/4 cup 50g granulated sugar for rolling (optional)

Instructions

In a medium bowl, whisk together the flour, cornstarch, baking soda, cream of tartar (if using), and salt. Set aside.
In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
Add the egg, egg yolk, and vanilla extract. Beat on medium until well combined, about 30 seconds. Scrape down the sides again.
Add the dry ingredients to the wet ingredients. Mix on low speed just until no streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days). Chilling is essential for chewy edges and minimal spreading.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. If desired, roll each ball in the extra granulated sugar for a sparkly finish.
Place dough balls 2 inches apart on the prepared baking sheets. Bake one sheet at a time for 9–11 minutes, until edges are set and lightly golden but centers still look slightly underdone and puffy.
Remove from oven and let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Cookies will continue to set as they cool.

Notes

1. Cream of tartar is optional but adds a subtle tang and helps prevent sugar crystallization.
2. You can omit it or substitute 1/2 teaspoon lemon juice.
3. Butter temperature is critical.
4. It should be softened but still cool – if it's greasy or melted, the cookies will spread too much.
5. Storage: Keep in an airtight container at room temperature for up to 5 days.
6. Add a slice of bread to keep them extra soft.
7. Freezing: Baked cookies freeze well for up to 3 months.
8. Unbaked dough balls can be frozen and baked straight from frozen – add 2–3 minutes to bake time.
9. Gluten-free option: Substitute a 1:1 gluten-free baking blend that contains xanthan gum.
10. Add 1 tablespoon milk if dough seems dry.
11. Vegan option: Use vegan butter sticks and a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes).
12. Texture will be slightly less tender.