Chewy Sugar Cookies

Soft, Chewy, and Colorful Sugar Cookies

Chewy Sugar Cookies
Chewy Sugar Cookies

Sugar cookies have always been one of my favorite cookies. These remind me a bit of the ones from Great American Cookies at the mall, but these have a hint of lemon.


3/4 cup butter at room temp
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup light corn syrup
2 teaspoon vanilla
1/2 teaspoon lemon extract or flavoring (optional)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 1/2 cups all purpose flour
3-4 colors decorating sugar for rolling dough in


Preheat oven to 350. Line a baking sheet with parchment paper.

Place butter, brown and white sugar, butter, corn syrup, vanilla, lemon extract (if using), baking powder, baking soda, salt, and egg in a large mixing bowl. Beat with an electric mixer until well blended. Add in flour and beat until well incorporated.

Pour a few tablespoons of each color of decorating sugar into shallow dish. Stir to combine colors. Drop dough by tablespoonfuls (I use a cookie scoop) into sugar, rolling the balls to coat them.

Place on prepared baking sheets, about two inches apart.

Bake cookies for ten minutes until the edges are just barely beginning to brown, they'll look soft. If you bake these cookies too long, they'll be crunchy rather than chewy.

Remove from oven and cool on baking sheet for 5 minutes, then transfer to rack to cool completely.


I like to whisk my flour. It helps make the cookies lighter.

The key to a soft, chewy cookie is to take them out of the oven while they still look soft. They'll look "undercooked," but you're wanting the cookie to stay soft and chewy rather than crispy. For my oven, this is about 7-8 minutes. Let them set on the cookie sheet for a minute, before removing to a cooling rack.

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