The Easiest Chewy Butter Cookies

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The vast majority of people usually enjoy a sweet and simple butter cookie (sugar cookie). However, not everyone likes cookies the same way. There’s generally a big split: those who like them crunchy and those who love them chewy.

You could divide the world into these two kinds of people. I’m 100% team chewy. For me, a good cookie must be soft to be enjoyable.  But there is the dark side of people that like to feel pain in their teeth in every bite, and that’s perfectly OK.

In case you didn’t know, there are three major factors that determine the crunchiness or chewiness of your cookies. Once you know these rules your cookie game will be on another level. I promise it.

  1. The sugar: You can use either brown sugar —preferably packed— or white granulated sugar.  If you use white sugar you will get crunchier cookies, but brown sugar will give you softer cookies.  I usually use a mix of both, but if I want chewy cookies I will use double the amount of brown sugar than white sugar. You can apply this logic in the opposite way for a crunchier result.
  2. The eggs: The yolk will give you a softer result than the egg white. Usually, I use the whole egg for my cookies, but there are ingredients that are harder than others. For example, if I’m going to make oatmeal cookies — oats tend to give dryer results—, I will only use the yolk to make the final result chewy.
  3. The butter: Melted butter will give you chewy cookies and softened butter will make crunchier cookies.

These three golden rules will give you a lot of control over the results you are looking for in your cookies. No more waiting for the best when you are baking cookies!

These chewy butter cookies are so perfect and simple that I warranty everybody will love them — except the crunchy cookie lovers, but what can we do?

The thing that I love the most about this recipe is how easy it is, and how delicious the result is. Cookie recipes can be so variant from one batch to another. So I was thrilled when I made the first batch of these beauties and the result was exactly as I wanted.

Another strength of this recipe is that you can make as many sugar cookies as you need and then save the rest of the dough for another day. The dough can be in the fridge for up to 5 days without any problems. The only thing you have to do is make the small balls and store them in a closed recipient. It is important that you make the shape before freezing it because the dough will get harder and it will be really difficult to shape the cookies.

I usually make a small batch (6-8 cookies) to help with my self-control. Then I save the rest and when I get the cookie craving I go to the freeze and bang! Butter Cookies in 10 minutes.

You can also add some extras: rainbow sprinkles, chocolate sprinkles or simply some granulated sugar.

I really hope you enjoy this simple recipe, and if you tried it out please let me know in the comments how was your experience with these beauties.

Butter cookies approved by Luna!

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Video Recipe

4.74 from 15 votes
The Easiest Chewy Butter Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

The best recipe for chewy butter cookies

Course: Dessert
Keyword: butter cookies, sugar cookies
Servings: 20 Cookies
  • 1 cup packed brown sugar
  • ¼ cup granulated white sugar
  • ½ cup melted unsalted butter
  • 2 cup all purpose flour
  • ½ Tsp baking soda
  • ½ Tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  1. Preheat the oven to 180ºC (356 ºF)

  2. Mix the flour, the baking soda, and the salt.
  3. In another bowl mix the white sugar, the brown sugar, the melted butter, the egg and the vanilla.
  4. Incorporate the flour slowly until the mix has a paste consistency.
  5. Make small balls and place them on a nonstick oven sheet and take it to the oven for 10 minutes.
  6. Once out, let them in the oven sheet for a couple minutes. Then transfer the cookies to a cooling rack.


24 thoughts on “The Easiest Chewy Butter Cookies”

  1. Perfect butter cookie recipe! I added some white chocolate chips – but this will definitely be a regular in my house. Melted butter recipes are perfect for when the baby is sleeping and I need a quick fix 🙂

    • As soon as I got these cookies to be exactly as I wanted they’ve become a regular in my house too 🙂 With chocolate chips are delicious too.

  2. Needed a good, easy cookie recipe to take to a friend. Baked these and they are absolutely delicious! Now on my list of cookies to bake for my annual cookie gifts for neighbours. Of course, some for my family too.

  3. I used 11/4 cup of sugar only (no brown sugar) and OMG the best buttery YUMMIE Sugar/Butter Cookies Ever.
    Thank-you so much for your recipe!!!

  4. They are delicious! I just made them and my whole family loves them! Even my dad and he doesn’t like sweets. I love that it’s not a recipe that would take forever to prep or cook, or make to much batter! I will keep this in my recipe collection and just might make some for my students! (if they’re good…)

  5. I’ve done a little adjustment on the recipe (I used brown sugar only and added slightly more salt) it comes out really great! Chewy, sweet and a lil’ salty taste. Love your easy recipe so much❤️

  6. Thank you for explaining the melted vs Soft butter and why to use the brown sugar vs white. Even those slight tweaks can make such a difference. I can’t wait to make these.

  7. I just made these and they hit the spot. Just what I craved tonight. Easy and less butter than most recipes and still delicious thank you!

  8. I’m going to try this yummy butter cookie recipe, but have a question… Can I use Splenda brown sugar instead of granulated and regular brown sugar? Ty

    • Hi Natalie! Thanks for commenting. Yes, you can substitute the sugar for Splenda but bear in mind that it will change the “chewiness” of the cookie. Splenda usually gives dryers cookies. But the flavor will be the same.

  9. Hi.
    Would you please check the temperature written in the recipe in Fahrenheit.
    By any chance should it be 356*F?
    I was always told that baking is a science and my conversion chart says
    that 180*C = 356*F, not 365*F.
    Or….should I bake them at 365*F which would be 185*C?
    I really would like to make these and for them to come out perfect like yours look.
    Thanks and Happy Holidays!

    • Hi Joyce! Thanks for catching that mistake. Effectively is 356 Fº. I’m used to baking using Cº. I already corrected the error in the recipe card. I hope the cookies turn up perfect for you.

      Thanks again and Happy Holidays!

  10. These are lovely cookies. Turned out perfectly. Soft, chewy buttery, vanilla goodness.
    Thank you for the recipe! I’ve added it to my collection.


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