Chewy Sugar Cookies
Oh, chewy sugar cookies? They're like little clouds of sweetness wrapped up in pure joy! Imagine taking a bite, and the soft, pillowy center just melts in your mouth, while a delicate dusting of sugar twinkles on the outside, adding a touch of crunch. It's the perfect balance of sweetness—never too overwhelming, but just enough to make your taste buds do a happy dance. These cookies are the edible version of a hug, warm and comforting, yet oh-so-light! Whether you're dunking them in milk or savoring them on their own, each bite is like a little moment of bliss. So grab a cookie (or a few) and let the chewy magic work its wonders!
Chewy sugar cookies are a cozy, irresistible treat that strikes the perfect balance between soft and slightly crisp on the edges. Their sweet, sugary exterior gives just the right crunch while the inside stays pillowy and tender, almost like biting into a cloud of pure happiness. The flavor is simple yet comforting, with a touch of vanilla and a hint of warmth, making each bite feel like a moment of joy.
And the best part? They’re so easy to make! With just a handful of ingredients—flour, sugar, butter, eggs, baking soda, baking powder, cornstarch, and a dash of vanilla—you can whip these up in no time. No complicated techniques. Just mix, roll into dough balls, flatten slightly, and bake. In less than 20 minutes, you’ll have a batch of homemade cookies that will make your kitchen smell like heaven. Perfect for when you’re craving something sweet but don’t want to spend hours baking!
Once your chewy sugar cookies are fresh out of the oven and cooled to perfection, storing them properly will help keep them soft and delicious for days! The key is to keep them in an airtight container to lock in all that chewy goodness. You can store them at room temperature for up to a week, but make sure the container is tightly sealed to prevent any air from getting in and drying them out.
If you want to keep them even fresher for longer, you can pop them in the fridge, where they’ll stay soft for about 10–12 days. And if you have a little extra batch (or just want to plan ahead for those cookie cravings), you can freeze them! Simply layer them in an airtight container with parchment paper between each cookie to prevent sticking. They’ll stay fresh for up to three months, and when you're ready for a treat, just let them thaw at room temperature, or zap them in the microwave for a few seconds for that warm, just-baked feel!
Fun tips for making these cookies!
There’s no need to chill the dough before baking! Without chilling, these cookies will spread more. If you happen to prep the dough in advance or freeze it for future use, just ensure you allow it to get to room temperature before baking.
Roll the dough in sugar before baking. The sugar coating can be optional. However, they give a great crisp of sugar outside that just makes them perfect.
There’s no need to overbake! Overbaking your baked goods will create dry and crumbly baked goods. Once removed from the oven, these cookies will continue to be baked on the pan. If you undertake slightly, you’ll be left with perfect gooey cookies.
Whip up these chewy sugar cookies in no time—just mix, roll, bake, and enjoy! They’re soft, sweet, and oh-so-delicious. Give them a try, and leave a comment below if they made your taste buds do a happy dance!
Chewy Sugar Cookies
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar (plus an extra 1/2 cup for rolling)
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
- Mix the flour, baking powder, cornstarch, baking soda, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. The dough should be not too sticky and not too dry.
- Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.
Valentine M&M Cookies
Valentine’s M&M Chocolate Chip Cookies: A Sweet Twist on a Classic Favorite
These Valentine’s M&M chocolate chip cookies are the perfect blend of classic chocolate chip goodness with a fun, festive twist. Bursting with colorful red, pink, and white M&M candies, they add a pop of color and sweetness to each bite. These soft, chewy cookies are packed with semisweet chocolate chips, offering that perfect balance of melt-in-your-mouth texture.
What makes these cookies extra special is their festive appeal. The vibrant M&M's not only brighten up the cookies, but they also provide a delightful crunch that contrasts beautifully with the gooey chocolate chips. Whether you're baking them to share with a loved one, friends, or family, these cookies will make any occasion feel a little sweeter.
Ideal for Valentine's Day or Galentine’s Day, these cookies also make a great gift. Package them up in a cute box or jar, and you’ll have a homemade treat that shows your love in the most delicious way possible. With each bite, you’ll be reminded of the warmth and joy that comes from sharing something truly special.
When it comes to making the perfect cookies, one of the most important tips is to avoid overmixing the dough. While a stand mixer can be a lifesaver for mixing, it’s easy to get carried away and let the mixer run too long. Overmixing the dough can result in tough and dense cookies rather than soft and chewy.
Here’s why: When you mix cookie dough too much, the flour and gluten proteins develop, making the dough more elastic. This extra gluten development leads to a chewier, tougher texture that’s not as desirable for most cookie recipes. Ideally, you want to mix the dough just enough to combine the ingredients—once the dry ingredients are incorporated into the wet ones, stop mixing. A few small lumps or streaks of flour are perfectly fine and will work themselves out during baking, giving you a lighter, more tender cookie.
So, next time you’re using your stand mixer, take it slow and stop as soon as the dough comes together. Your cookies will thank you with a perfect texture every time!
Why I Love These Cookies During Valentine's Season
There’s something so special about baking these M&M chocolate chip cookies during Valentine’s season. It’s the perfect way to share a little love by making something from the heart. The vibrant colors of the M&M's remind me of the joy and warmth this time of year brings—whether I’m sharing them with loved ones, enjoying them with friends, or indulging in a sweet moment of self-care. These cookies are more than just a treat; they’re a way to celebrate connection, sweetness, and the little things that make life so special. Every bite brings a smile, and that’s what Valentine’s is all about.
Turn your favorite romance movie on, preheat the oven, and enjoy these delicious cookies! Leave a comment below if you also love them or add your twist.
Valentine M&M Cookies
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 egg
- 1 tbsp vanilla extract
- 1 ½ cup cake flour
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ¾ teaspoon baking soda
- ¾ tsp salt
- 1 cup chocolate chips
- 1 cup Valentine's M&M's
Instructions
- Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment.
- Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
- Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
- Add the chocolate chips and M&M's and fold into the batter with a spatula. - It will be a slight workout.
- Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but gooey in the middle.
- Allow time to cool before serving— the most challenging part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookie scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.
Chewy Gingerbread Snowman Cookies
Yummy Gingerbread Cookies
Soft and chewy gingerbread cookies are the warm hug your taste buds have been eagerly waiting for! With their perfect combination of rich molasses, tantalizing spices, and just a hint of sweetness, each delightful bite is like a mini celebration of all things cozy, festive, and wonderfully nostalgic. These cookies are not just a tasty treat; they conjure up delightful memories of holiday cheer, laughter, and the captivatingly spicy aroma that wafts through your kitchen, embracing everyone in a warm embrace. So, get ready to make every single day a gingerbread day, filled with joy and deliciousness!
Creamy White chocolate Ganache
White chocolate ganache is a luscious, creamy mixture made from two simple ingredients: white chocolate and heavy cream. Unlike its darker counterparts, white chocolate ganache boasts a sweet, buttery flavor profile that's perfect for adding a velvety touch to desserts.
To create white chocolate ganache, finely chop the white chocolate and place it in a heatproof bowl. Heat heavy cream on the stove or in the microwave until it’s just simmering, then pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy.
This delightful ganache can be used in a variety of ways: as a filling for cakes and pastries, a drizzle over desserts, or even a dip for fruits. When cooled, it can also be whipped to a fluffy consistency for an airy frosting. The possibilities are endless, making white chocolate ganache a delightful staple in any baker's kitchen!
So Yummy
There’s something undeniably magical about gingerbread cookies during the Christmas season. Picture this: a cozy kitchen, the aroma of warm spices dancing through the air, and a tray of golden-brown cookies just waiting to be decorated.
Gingerbread cookies are the ultimate festive treat, full of charm and character. Whether you’re crafting classic gingerbread men, whimsical gingerbread houses, or delightful ornaments for the tree, each bite carries the perfect blend of sweet and spicy — just like a winter wonderland.
And let’s not forget the best part — sharing the festive love! A batch of these cookies makes the perfect gift, packaged up with a big bow and a sprinkle of holiday cheer. So gather your ingredients, turn up the holiday tunes, and let’s make these gingerbread cookies the highlight of your Christmas spirit! 🍪✨
Chewy Gingerbread Snowman Cookies
Ingredients
- ¾ cup of unsalted butter (softened at room temperature)
- ¾ cup dark brown sugar
- ⅓ cup molasses
- 1 egg (room temperature)
- 2 tsp vanilla extract
- 2 ⅓ cups of all purpose flour
- 1/4 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- ¼ teaspoon ground nutmeg
- ½ tsp salt
- 1 ¾ cup (roughly 300 grams) of white white chocolate chips or bar.
- ½ cup heavy cream.
- White food coloring.
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment mix the butter and brown sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the molasses and vanilla extract, mix until just combined.
- Add the egg and mix until just combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Then incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain.
- Using a medium cookie scoop or spoon (roughly 2 tbsp) scoop out rounded cookies. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle. Now, the hard part: before the cookies cool make a snowman indent in the cookie. I use the back of a rounded ½ tbsp and tsp measuring spoon. Carefully indent the center of the cookie to make a snowman without pressing down too hard so they don’t break in half— if a couple do it's the perfect opportunity for a mini taste test.
- Allow the cookies to cool completely before making the white chocolate ganache.
- Making the ganache. In a bowl, put the white chocolate and heavy cream in. The easiest way to make the ganache is to warm the ganache in the microwave, in 30-second intervals warm the mixture, mixing each interval with a spatula. This can be a little tricky, but you should be working until a nice creamy texture (roughly 2 minutes of cooking). Finally, add the white food coloring — we need to put the white coloring because white chocolate melts with a yellow tint.
- Allow the ganache to cool slightly so it is not so runny (roughly 5-10 minutes). Add the ganache to a piping bag, and carefully pour into the snowman indent to fill. The ganache should be nice and creamy, so it fills into the indent smoothly and settles for a smooth look. If the ganache is too warm, it will be very messy and allow it to cool a little longer. If the ganache is thick and not settling into the indent, slightly re-warm the ganache and place into a fresh piping bag.
- Decorate your snowman! You can really be creative here. I use orange sprinkles for the nose and royal icing for the scarf, buttons, face, and arms.
- Finally, enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Piping bags
Notes
- Make sure to underbake the cookies so they’re nice and gooey.
- These cookies can easily become gooey gingerbread cookies! Just skip the ganache and roll the raw cookies in sugar before baking.
Red Velvet Swirl Cookies
Red velvet swirl cookies are a deliciously whimsical treat that brings the classic beauty of red velvet cake into a delightful cookie form. These cookies feature a rich red velvet base, boasting a soft, chewy texture and a subtle hint of cocoa that perfectly balances the sweetness.
As if they weren't charming enough, each cookie is artfully swirled with chunky white chocolate chips, creating a delightful marbled effect. The vibrant crimson swirls peek through the cookie, promising a bite that's as visually striking as it is tasty.
With each munch, you're met with a symphony of flavors—rich chocolatey undertones paired with that beloved cream cheese tang. Perfect for any occasion, these cookies are sure to turn heads and delight taste buds, making them a playful addition to any dessert spread!
Extra indulgent– these red velvet cookies are a vibrant treat that combines the classic flavors of rich cocoa and sweet vanilla, all wrapped up in a soft, chewy texture that makes every bite an irresistible delight!
These red velvet cookies are as scrumptious as they are rich in flavor! This delightful dessert is known for its distinct deep red hue, which comes from food coloring or traditional methods involving beets.
Valentine's Day is just around the corner, and what better way to say "I love you" than with a luscious red velvet treat? With its rich, velvety texture and eye-catching crimson hue, red velvet is the perfect centerpiece for your romantic celebrations.
This year, let your sweet tooth lead the way! Bake a batch of red velvet swirl cookies, studded with white chocolate chips, to surprise your Valentine. When they take a bite, they’ll be swept off their feet, fueled by the sugary allure of your thoughtful gesture.
Don't forget the magic of sharing! These scrumptious treats are perfect for a cozy candlelight dinner or an upbeat Galentine's celebration. Add little heart-shaped sprinkles, and you're all set to sprinkle love around like confetti! So grab your mixer, preheat the oven, and let the love rise in every delicious bite of red velvet goodness! 🥰❤️
Red Velvet Swirl Cookies
Ingredients
- ½ cup salted butter (1 stick) softened at room temperature
- ½ cup light brown sugar
- ⅓ cup sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour + 3 tbsp
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp cocoa powder
- Red food coloring
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the butter and sugars in a stand mixer with the paddle attachment until light and fluffy (2 minutes).
- Scrape down the edges with a spatula and add the eggs and vanilla extract until just combined.
- Next, add the flour but save the extra 3 tablespoons for when we split the batter later. Add baking soda, baking powder, and salt then mix until no streaks remain (do not overmix).
- With your spatula, divide the dough in half, placing one half in a separate bowl. Add the 3 tbsp of flour to one batch and mix with your spatula and the 3 tbsp of cocoa powder to the other half and mix. Then add the red food coloring to the chocolate dough - you now have red velvet!
- Use your smallest cookie scoop to scoop the dough into a ball, then use a butter knife or your fingers to cut the dough ball in half into two even smaller dough balls. Do that for both doughs until you have a bunch of small dough balls.
- Next, take four dough balls alternating flavors like vanilla, red velvet, vanilla, and red velvet. Lightly smoosh them together and roll them into one larger dough ball. Continue with the remainder of the dough.
- Place dough balls roughly 2 inches apart on a cookie sheet and bake in the oven at 350 degrees for 12- 14 minutes or until the edges are a nice golden brown. Do not overbake! The cookies will continue to cook when you remove them from the oven.
- Allow to cook and enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
- These cookies can be combined or replaced with regular chocolate chips!
- These can easily be made without the food coloring for my chocolate swirl cookie.
White Chocolate Ganache Heart Cookies
Sugar cookies are delightful little treats that bring a smile to your face with every bite! They are soft and chewy or sometimes crisp, depending on how they're baked. Typically made with simple ingredients like flour, sugar, butter, eggs, and vanilla, these cookies have a sweet flavor that makes them a favorite for all ages.
Sugar cookies are incredibly versatile! You can roll them out and cut them into fun shapes for holidays or special occasions, like hearts for Valentine's Day, bunnies for Easter, or stars for the Fourth of July. These confections often get adorned with colorful frosting, sprinkles, or even edible glitter, adding a playful touch that makes them even more irresistible.
However, these sugar cookies are my all time FAVORITE! They’re soft and chewy and just melt in your mouth. Paired with the white chocolate ganache on top makes these cookies even more scrumptious.
These sugar cookies have chewy texture that hugs your taste buds just right, like a warm cuddle for your mouth! With a golden-brown exterior and a pillowy center, they offer a delightful balance between a toothsome chew and a slight crumble.
Creamy White chocolate Ganache
White chocolate ganache is a luscious, creamy mixture made from two simple ingredients: white chocolate and heavy cream. Unlike its darker counterparts, white chocolate ganache boasts a sweet, buttery flavor profile that's perfect for adding a velvety touch to desserts.
To create white chocolate ganache, finely chop the white chocolate and place it in a heatproof bowl. Heat heavy cream on the stove or in the microwave until it’s just simmering, then pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy.
This delightful ganache can be used in a variety of ways: as a filling for cakes and pastries, a drizzle over desserts, or even a dip for fruits. When cooled, it can also be whipped to a fluffy consistency for an airy frosting. The possibilities are endless, making white chocolate ganache a delightful staple in any baker's kitchen!
Some fun facts about sugar cookies
Sugar cookies have a sweet history that dates back to the early 1700s! Originating in Europe, specifically in the region we now know as Germany, these delightful treats were initially called "Nazareth cookies." Bakers in Nazareth, Pennsylvania, were among the first to create these easy-to-make cookies in the United States, using simple ingredients like flour, sugar, butter, and eggs.
By the mid-1800s, the sugar cookie began to gain popularity across North America. Its versatility allowed bakers to experiment with various shapes and decorations, making them particularly popular during the holiday season. The introduction of cookie cutters in the 1900s took the sugar cookie to a whole new level, enabling bakers to craft whimsical shapes ranging from stars to Christmas trees.
As the years went by, sugar cookies became a beloved staple in American kitchens. They solidified their place in holiday traditions, often adorned with bright icing and sprinkles, capturing the hearts of many through festive gatherings and celebrations. Today, they continue to be a canvas for creativity, with endless options for flavors and decorations, proving that no matter the era, there’s always a reason to indulge in a sweet, sugary bite! 🍪✨
White Chocolate Ganache Heart Cookies
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp salt
- 1 ¾ cup (roughly 300 grams) of white white chocolate chips or bar.
- ½ cup heavy cream.
- Food coloring of choice
Instructions
- Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the egg and vanilla extract, mix until just combined.
- Mix the flour, baking powder, cornstarch, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. The dough should be not too sticky and not too dry.
- Using a medium cookie scoop or spoon (roughly 2 tbsp) scoop out rounded cookies. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle. Now, the hard part, before the cookies cool make a heart indent in the cookie. I use the handle of a spoon. Carefully indent the center of the cookie to form a heart without pressing down too hard where they can break in half— if a couple do, it's the perfect opportunity for a mini taste test.
- Allow the cookies to cool completely before making the white chocolate ganache.
- Making the ganache. In a bowl, put the white chocolate and heavy cream in. The easiest way to make the ganache is to warm the ganache in the microwave in 30-second intervals. This can be a little tricky, but you should be working until a nice creamy texture (roughly 2 minutes of cooking). Finally, add the coloring of your choice — I like pink.
- Allow the ganache to cool slightly so it is not so runny (roughly 5-10 minutes). Add the ganache to a piping bag, and carefully pour into the heart shaped indent to fill. The ganache should be nice and creamy so it fills into the indent smoothly and settles for a smooth look. If the ganache is too warm it will be very messy and allow it to cool a little longer. If the ganache is thick and not settling into the indent nicely, slightly re-warm the ganache and place the bag into a fresh piping bag.
- Finally, snap a picture and enjoy your masterpiece.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Piping bags
Notes
- These cookies can easily be made with chocolate ganache if white chocolate is not your favorite!
- These cookies can easily become sugar cookies too! Just skip the ganache and roll the raw cookies in sugar before baking.
Chunky Chocolate Chip Cookies
Ah, the chocolate chip cookie! This glorious golden-brown, mouthwatering masterpiece serves up pure joy and brings a smile to your face with every scrumptious bite. Its slightly crisp edges give way to a wonderfully chewy center, where those decadent semi-sweet chocolate chips melt into gooey pools of pure happiness. The irresistible aroma wafts through the air like a cozy warm hug, sweetly whispering promises of delightful indulgence. Each cookie is a delectable combination of rich, buttery goodness, a sprinkling of brown sugar, and a hint of vanilla that joyfully dances on your taste buds. Whether enjoyed fresh out of the oven, when they are still warm and gooey, or perfectly stored for later munching, this classic treat is a timeless delight that never fails to satisfy even the biggest of cravings. Perfect for sharing with friends and family, or better yet, for savoring all by yourself—just be sure to keep one hand ready for a refreshing glass of cold milk!
I love chocolate chip cookies and I’ve tried many different variations from crunchy to soft, browned butter to soft butter. These chunky chocolate chip cookies are absolutely AMAZING, I may be biased in saying that but they are so soft with their crisp edges. I promise you will not be disappointed.
Ingredients:
Butter
Brown sugar
Sugar
Egg
Vanilla
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
Chocolate chips
Tips for making these chunky chocolate chip cookies:
For an even chunkier cookie, place the cookie dough balls on your baking sheet, covered with plastic wrap, in the fridge for 30-60 minutes before baking. Just remove the plastic wrap before baking. If you refrigerate the cookies, they will need to cook for 11-13 minutes. Make sure to underbake. You can’t go back once you overbake! Also, keep in mind the cookies will continue to bake on the cookie sheet once they come out of the oven.
Allow the oven to preheat for at least 30 minutes before baking.
If it’s easier, when scooping the dough balls, scoop a large chunk of dough and roll it into a ball. Then, split the dough in half and re-stick with the opposite sides to give a chunkier look when baking.
How to Store Chocolate Chip Cookies to Keep Them Fresh
1. Room Temperature Storage (For Short-Term Freshness)
For cookies that you plan to eat within a few days, storing them at room temperature works perfectly. Here’s how:
Container: Store your cookies in an airtight container to prevent them from drying out or becoming stale. A plastic or glass container with a tight seal is ideal. Avoid using paper bags or boxes, as they don’t seal in moisture effectively.
Layering: If you have a lot of cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
Location: Keep the container in a cool, dry place, away from direct sunlight and heat sources. A kitchen counter or pantry is perfect.
How long will they last?
Chocolate chip cookies stored at room temperature will stay fresh for up to 5-7 days.
2. Freezing for Long-Term Storage (For Longer Freshness)
If you want to keep cookies for a longer period, freezing them is a great option. This method works especially well if you’ve baked a large batch and want to enjoy cookies at a later time.
Preparation: Allow the cookies to cool completely before freezing. This prevents condensation, which could lead to soggy cookies once thawed.
Freezing: Arrange the cookies in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the cookies to a freezer-safe, airtight container or zip-top bag. To prevent sticking, you can also wrap each cookie individually in plastic wrap or wax paper before placing them in the container.
Thawing: To thaw simply remove the cookies from the freezer and let them sit at room temperature for about 30 minutes. You can also reheat them in the oven for a few minutes to restore their warmth and gooey texture.
How long will they last?
Chocolate chip cookies can be stored in the freezer for up to 3 months without losing their taste or texture.
3. Freezing Cookie Dough (For Even More Convenience)
If you like fresh cookies on demand, freezing the dough is another great option. Here’s how to freeze the dough:
Scoop the Dough: Portion the cookie dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper.
Freeze the Dough Balls: Freeze the dough balls on the sheet for 1-2 hours until firm.
Transfer to a Bag: Once frozen, transfer the dough balls to a zip-top bag or airtight container. Label with the date and type of cookie.
Baking from Frozen: When you're ready to bake, there's no need to thaw the dough. Just place the frozen dough balls directly on the baking sheet and bake for 2-3 extra minutes than the recipe recommends.
How long will they last?
Frozen cookie dough can last up to 3 months in the freezer.
4. How to Keep Cookies Soft
If you prefer soft and chewy cookies, consider adding a slice of bread to the container. The bread helps to maintain moisture in the cookies, preventing them from becoming too hard or crunchy. Make sure to change the bread slice every couple of days to keep the moisture level just right.
5. How to Keep Cookies Crisp
Place a piece of parchment paper or wax paper in between layers of cookies in your airtight container for crispy cookies. This helps maintain their crunchy texture. If you find that they become too soft, you can briefly reheat them in the oven to crisp them up again.
By following these storage tips, you'll be able to enjoy your chocolate chip cookies at their peak freshness, whether you're savoring them immediately or saving them for later. Happy baking!
Feel free to adjust the tone or add any personal tips you’ve discovered in your own baking experience!
Chunky Chocolate Chip Cookies
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 egg
- 1 tbsp vanilla extract
- 1 ½ cup cake flour
- 1 ½ cups all-purpose flour
- 1 tsp cornstarch
- ¾ teaspoon baking soda
- ¾ tsp salt
- 2 cup chocolate chips
Instructions
- Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes).
- Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
- Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
- Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
- Add the chocolate chips and fold into the batter with a spatula.
- Using a large cookie scoop, scoop chunky scoops of dough and don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
- Allow time to cool before serving— the hardest part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.
Blueberry Lemon Crumb Cookies
yummy
Blueberry cookies are a delightful treat that blends the sweet, tangy burst of blueberries with the comfort of soft, chewy cookie goodness. Each bite is a harmonious dance of flavors and textures, where the sweet and slightly tart blueberries play perfectly with the buttery richness of the cookie dough.
Imagine sinking your teeth into a warm, freshly baked cookie, the blueberries oozing with a juicy surprise, complementing the melt-in-your-mouth goodness. The subtle hints of vanilla and a touch of lemon zest elevate the flavor profile, creating an irresistible aroma that fills the air and calls you back for more.
Whether enjoyed with a tall glass of milk or simply savored on their own, blueberry cookies bring a burst of sunshine to any moment. They’re perfect for cozy afternoons, sweetening up your mornings, or adding a fun twist to gatherings. These cookies are not just a treat but an experience worth sharing—or keeping all to yourself!
🍋 How to Store Blueberry Lemon Crumb Cookies for Maximum Freshness
These blueberry lemon crumb cookies are like summer in cookie form—tender, bright, and full of juicy bursts of berry. Whether you're making them ahead for a gathering or just trying to savor them slowly (good luck with that!), storing them properly is key to preserving their crumbly, buttery texture and zesty flavor.
1. Cool Completely First
Before storing, make sure your cookies are completely cooled. Warm cookies can release steam when stored, which leads to sogginess and can soften that delicious crumb topping.
2. Choose the Right Container
Use an airtight container to prevent them from drying out. If your cookies have a generous crumb topping or icing, consider layering them with parchment paper to prevent sticking and preserve their appearance.
Short-term (up to 3–4 days): Room temperature in an airtight container is perfect. Keep them out of direct sunlight and away from heat sources.
Tip: A slice of bread in the container can help regulate moisture and keep cookies soft, but swap it out daily.
3. Refrigeration (Optional)
If your cookies have a lemon glaze or you're in a very warm climate, you can store them in the refrigerator. However, be aware that chilling can slightly firm up the texture.
Store in a sealed container to prevent the cookies from absorbing other fridge odors.
Let them come to room temperature before serving for the best flavor and crumb.
4. Freezing for Later
Yes, these cookies freeze beautifully!
Wrap each cookie individually in plastic wrap or wax paper, then place them in a freezer-safe zip-top bag or container.
Label with the date, and freeze for up to 2 months.
To enjoy, thaw at room temperature for 20–30 minutes. If you like them warm, a few seconds in the microwave can do the trick (but go easy to avoid melting the crumb!).
Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!
If you love these cookies, you’ll also love the same thing in bar form with my Blueberry Crumb Blondies with a Lemon Glaze.
Blueberry Crumb Cookies with a Lemon Glaze
Ingredients
- ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
- 3/4 cup sugar
- ½ tbsp vanilla extract
- ⅔ cup frozen blueberries
- 2 cups of all purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- 2 tsp lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
- Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
- In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
- Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
- Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
- Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
- Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
- Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Bowl
Notes
- I've made these cookies with vegan butter, and they still turn out so good!
- You can also use a milk alternative like almond milk for the glaze!