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Master Soft and Chewy Cookie Dough Recipe

This is one of my most versatile cookie dough recipes that stays soft and chewy every time. I have no less than 12 ways you can use this cookie recipe! 

Master Soft and Chewy Cookie Dough Recipe

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It all started with the Perfect Soft and Chewy Snickerdoodles. I can’t take credit for the recipe because it came from my future in-laws but it was one recipe that my fiance always talked about and so finally I got my hands on it and I never looked back.

These are the cookies that I always turn to if I need to make something to bring into the office. Even though it isn’t the quickest recipe, because it does require that you refrigerate the dough, I always get so many compliments on it. This recipe always makes it into holiday cookie baskets in one way or another.

After the snickerdoodles, I proceeded to try other recipes using the same dough base but adding my favorite mix ins, such as M&Ms, Pop Tarts, Circus Animal Cookies, Peppermint candies and more. I am sure you’ll find your own ways to mix it up a bit, but in the meantime click on the links below for the recipes or scroll all the way down for the master soft and chewy cookie dough.

Perfect Soft and Chewy Snickerdoodles

These Perfect Soft and Chewy Snickerdoodles are crisp on the edges and soft in the middle. A buttery, sugar cookie rolled in cinnamon and sugar.

Soft and Chewy MnM Cookies

You can't go wrong with this recipe for Soft and Chewy MnM cookies. Find out how to make the PERFECT cookie.

Frosted Strawberry Pop Tart Cookies

Gimme one of these Frosted Strawberry Pop Tart Cookies!

Lemon Sugar Cookie Bars

These Lemon Sugar Cookie bars are these thick and chewy lemon sugar cookies frosting with vanilla buttercream. 

Fruity Pebble Cookies

Everyone needs some Fruity Pebble Cookies in their life. These soft and chewy Fruity Pebbles Cookies. The buttery sugar cookies are loaded with Fruity Pebbles and dipped in white chocolate.

Circus Animal Stuffed Cookies

These Circus Animal Stuffed Cookies are soft and chewy and filled with frosted circus animal cookies, with a drizzle of white chocolate and sprinkles on top.

White Chocolate Cranberry Orange Cookies

These White Chocolate Cranberry Orange Cookies are perfect for a holiday cookie exchange. They are crispy on the edges and soft in the middle.

Sprinkle Sugar Cookie
These Sprinkle Sugar Cookies are absolutely perfect. These are soft and chewy sugar cookies and they are filled with sprinkles.

Coconut Lime Cookie

These chunky Coconut Lime Cookies are the perfect summer treat. The soft cookies are loaded with sweetened coconut and lime zest.Grab the recipe at www.

Holiday Favorites:

Eggnog Frosted Sugar Cookies

Peppermint Crunch Cookies

Soft and buttery sugar cookies with a peppermint crunch. These white chocolate dipped peppermint cookies are perfect for the holidays.

Conversation Heart Sugar Cookies

Say hello with these Conversation Heart Sugar Cookies. There’s plenty to love in these giant soft and buttery cookies that are filled with crushed conversation heart candies.

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Master Soft and Chewy Cookie Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 75 minutes (including chill time)
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


This master soft and chewy cookie dough makes the perfect cookie every time. Just add your favorite mix-ins!


  • 1 cup (226g) unsalted butter, softened
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (2g) cream of tarter
  • ¼ teaspoon (1.2g) salt (optional-see notes)
  • Add your favorite mix-in


  1. Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together.
  2. Add the eggs and vanilla extract. Mix until it’s well combined.
  3. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form. Add the crusted candies and sprinkles.
  4. Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
  5. Preheat the oven to 350° F.  Place the dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat, and let sit at room temperature for 10 minutes prior to baking.
  6. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.


  • These can be refrigerated overnight but it’s recommended to pre-scoop the dough into balls and then store in an airtight container. Allow to rest at room temperature for 10-15 minutes prior to baking.
  • Scooped dough can be frozen to be baked at a later time. Store in an airtight container
  • Finished cookies can be frozen and stored in an airtight container
  • The original recipe did not include salt. Some people think these cookies are quite sweet and therefore adding the salt will help balance, but I normally do not include salt when I use this recipe


  • Serving Size: 1 cookie
  • Calories: 196
  • Sugar: 16.7g
  • Sodium: 7.5mg
  • Fat: 8.2g
  • Saturated Fat: 4.9g
  • Carbohydrates: 28.6g
  • Fiber: .4g
  • Protein: 2.2.g
  • Cholesterol: 35.8g

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14 comments on “Master Soft and Chewy Cookie Dough Recipe”

  1. Delicious! I am wondering how I can use this to make peanut butter chocolate chip cookies without compromising texture too much? Thank you!

  2. These were amazing. I’m a huge texture person and these are exactly how I think a cookie should feel in your mouth. Absolutely wonderful, thank you for sharing this recipe, it is my go-to master recipe now.

  3. Hi Julianne! I was wondering if I could use this dough for sugar cookie bars? I need to fit them in a 9×13 inch pan. Should I double or 1.5x the recipe to produce enough dough to fit in that size pan? And what would you estimate the bake time to be? Thanks!

  4. I’m a newbie. Can you explain what you mean by “pre-scooping” the dough? Do you scoop it and place them separated on a cookie sheet? If pre-scooped, why do you need to scoop them again? I think I’m just misunderstanding. Thank you!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      No worries Alexis! Once the dough is done, use your cookie scoop to scoop your dough onto a cookie sheet. Then refrigerate. If you refrigerate the dough in your mixing bowl, it will be very difficult to scoop once it’s firmed up.

  5. Avatar photo
    Shannon Harvey

    I love a good base recipe that you can add anything to. From cocoa to candies, it’s such a fun thing to change depending on your cravings!