chewy sugar cookies on a wire cooling rack

The Best Chewy Sugar Cookies

If you are looking for a sugar cookie recipe that is both chewy, soft yet crumbly, airy, and will melt in your mouth – you are in the right place!

These chewy sugar cookies are one of my all-time FAVORITES, which is why I decided to make them the very first recipe I share on this blog!

In my family, these are a classic sugar cookie we make every Christmas. But why should such a delicious cookie be limited to one holiday? I say they shouldn’t – so here we go!

Disclaimer: This post may contain affiliate links, meaning I may get a small commission if you decide to make a purchase through my links at no cost to you.

Ingredients You’ll Need for Chewy Sugar Cookies: 

  • Butter
  • Shortening
  • Confectioners Sugar
  • Granulated Sugar 
  • Eggs
  • Flour
  • Cream of Tartar
  • Baking Soda 
  • Vanilla Extract 
  • Extra Sugar or Sprinkles for Decoration

Supplies You Will Need:

How to make Chewy Sugar Cookies: 

Combine Butter, Shortening, Granulated Sugar, and Powdered Sugar. Using either a stand mixer with a paddle attachment or handheld beaters, mix ingredients on med/high for at least 60-90 seconds. When fully incorporated there will be minimal lumps and it will be light yellow in color. Make sure to scrape down the bowl to make sure all the sugary goodness is fully mixed!

Image of Creamed Butter and Sugar

Add Eggs and Vanilla Extract. Beat in on low speed until just barely combined. The mixture will be quite gooey looking at this point.

Image of Beaters and Creamed Butter and Sugar Fluffy Texture

Combine Flour, Cream of Tartar, and Baking Soda. Either whisk or sift together these ingredients in a small bowl. Make sure they are fully mixed! Do NOT substitute out the cream of tartar – this is important for the slight tartness of the chewy cookie.

You can then add about half of this flour mixture into the butter mixture and beat with medium speed until almost all is incorporated. Then add the other half and continue to mix until it is just incorporated – but do not over mix!

Once the dough is made, it will be tacky but not overly sticky. You should be able to pick up some dough and it will leave an oily residue on your hands, but the dough itself should not stick!

Image of incorporating Flour Mixture into the Butter and Sugar Mixture

Now it’s Sprinkle Cookie Time

Here we get to the most fun part of the process! You can customize this for any holiday, color scheme, or sprinkle preference.

I personally really like classic rainbow jimmies or colored sugar (for Christmas use Red & Green sugar!) But here you can really get creative for whatever occasion. You can always just use plain old granulated sugar as well!

Image of Cookie Dough Balls dipped in Rainbow Sprinkles

Add about 1/2 Cup of the Sprinkles or Sugar of your Choosing to a Bowl. Roll sugar cookie dough into balls about 20g or a heaping 2 teaspoons. I use a cookie scoop that measures 2 tsp, so I fill that – plus a little more! Roll that dough into the sprinkle mixture and then place on a baking sheet covered in parchment paper.

If you don’t have parchment paper, foil is a decent substitute as well. In a pinch, lightly spray a cookie sheet you’ll be good to go! However, if you own silicone baking mats you can use those too (these are my favorite and I use them for EVERYTHING).

Once you have all of the sugar cookies laid out on the sheet, they need to be pressed down. I use either a glass or measuring cup ( you can use anything, but make sure whatever you use is flat). If the dough sticks, dip glass or measuring cup into some flour to help the dough to release after you press down.

The dough should be approximately 1/2″ in thickness once pressed down.

Image of Cookie rolled in sprinkles and pressed flat

Time to Bake your Chewy & Crumbly Sugar Cookies

Preheat the oven for 350 degrees and bake for around 10-12 minutes or until the edges start to lightly brown. Do not UNDER bake! If you take them out of the oven too early, you’ll lose that perfect chewy/crumbly-ness and they will just be a soft sugar cookie (not that there is anything wrong with that – but that isn’t what we’re going for here!).

After the cookies have been out of the oven for about 5 minutes, remove from the cookie sheet and place on a cooling rack.

Image of Cookies after they are done baking in the oven

Sugar Cookie Storage Tips

Once these chewy little sugar cookies have cooled, you can store in an airtight container (these are my favorite) at room temperature for about 5 days (maybe less if you are in a very humid climate).

You can refrigerate them for up to 2 weeks – and freeze for a few months!

If you make these deliciously chewy and crumbly sugar cookies, please share with me on Instagram – I’d love to see your creations!

If you enjoyed this recipe, you may also like to check out these:

chewy sugar cookies covered in sprinkles on a cooling rack

Melt in Your Mouth Sugar Cookies

Yield: 48
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 38 minutes
Total Time: 1 hour

This sugar cookie recipe is chewy, crumbly, airy, and will melt in your mouth. Decorate these sugar cookies with your favorite sprinkles and enjoy!


  • 1 Cup Butter
  • 1 Cup Shortening
  • 1 Cup Powdered Sugar
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 Tsp Vanilla Extract
  • 4 Cups Flour
  • 1 Tsp Cream of Tartar
  • 1 Tsp Baking Soda
  • 1/2 Cup Sprinkles for Decoration


    1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
    2. Combine Butter, Shortening, Powdered Sugar, and Granulated Sugar into a large mixing bowl. Cream together using beaters or stand mixer with the paddle attachment until completely incorporated. Beat on Med-High for 60-90 seconds or until the mixture has minimal lumps and is a light yellow color.
    3. Add eggs and vanilla extract to the butter/sugar mixture. Beat on low until just incorporated.
    4. In a separate, smaller bowl, combine Flour, Cream of Tartar, and Baking Soda. Whisk together (or sift together) until well mixed.
    5. Add half of the flour mixture to the butter/sugar mixture – beat on medium until almost combined. Add the second half of the flour mixture and continue beating until everything is fully mixed. The batter will be tacky, but shouldn't stick to your hand.
    6. Scoop or roll the cookie dough into balls of a heaping 2 tsp of dough (approximately 20g) and roll in extra sprinkles or sugar mixture. Place on lined baking sheet about 2-3 inches apart. Use a glass (or any object with a flat surface) to press down the balls to about 1/2" thickness.
    7. Bake in the oven for 10-12 minutes – until edges start to slightly brown.
    8. Let cool on the tray for at least 5 minutes before transferring to a wire cooling rack.
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