Getting chewy sugar cookies just right means mixing the dough until it’s thick but not tough, then baking until the edges are pale gold but the centers look a bit soft (that’s the secret—don’t overbake). These cookies taste simple, almost like a childhood memory, and they stay soft for days, which always makes them a crowd favorite in my kitchen.
Ingredients
3/4cupbutter at room temp
3/4cupgranulated sugar
1/2cupbrown sugar
1/4cuplightclear corn syrup
2teaspoonvanilla
1/2teaspoonlemon extract or flavoring opt
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1large egg
2 1/2cupsall-purpose flour
3-4colors decorating sugar
Method
Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets. I just spray them with cooking spray.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 (a tablespoon cookie scoop works well here) 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.
