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Soft Pillow Cookies: Stay Soft for Days Recipe

Perfectly pillowy cookies with a tender center that stays soft for days. Cornstarch and brown sugar make them irresistible.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert, soft cookie recipe
Cuisine American
Servings 24 servings
Calories 145 kcal

Ingredients
  

  • 1 cup 226g unsalted butter, softened
  • 1 cup 200g packed light brown sugar
  • ½ cup 100g granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2¾ cups 345g all‑purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups 340g semi‑sweet chocolate chips (optional)

Instructions
 

  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy – about 2 minutes.
  • Add the eggs one at a time, beating well after each. Mix in the vanilla.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
  • Fold in the chocolate chips (if using). Cover the dough with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on the prepared sheets.
  • Bake for 9–11 minutes, until the edges are set and the centers look slightly puffy and underdone. Do not overbake.
  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Softness secret: The cornstarch is essential. Do not omit or substitute.
2. Storage: Place cookies in an airtight container with a slice of bread.
3. Replace bread slice daily to keep cookies soft for up to a week.
4. Freezing: Freeze unbaked dough balls on a tray, then transfer to a bag. Bake from frozen adding 2–3 minutes.
5. Gluten‑free: Use a 1:1 gluten‑free flour blend plus extra cornstarch. Chill dough for at least 1 hour.
6. Vegan: Substitute vegan butter and a flax egg (1 tbsp flax meal + 3 tbsp water, rested 5 min).
7. Dough will be softer
8. chill longer.