Chewy Sugar Cookies

By Lily | Last modified on Dec 22, 2025

Featured in: Desserts

There’s something wonderfully nostalgic about biting into a freshly baked chewy sugar cookie. With each bite, you get a perfect balance of sweetness and a tender, soft texture that melts in your mouth. These cookies bring back memories of cozy kitchens filled with the aroma of vanilla and lemon, making every moment special.

This recipe combines classic ingredients with a touch of lemon extract to create a delightful twist. Whether you’re baking for a holiday, a snack, or dessert, these cookies are sure to become a favorite with their irresistible chewiness and subtle citrus charm.

Why You’ll Love This Recipe

Perfectly chewy texture that stays soft even after cooling.
A delightful blend of vanilla and lemon extracts enhances flavor complexity.
Easy to prepare with classic pantry ingredients you likely have on hand.
Decorated sugar coating adds a sweet, sparkling finish and light crunch.

Ingredients

Unsalted butter (3/4 cup, room temperature): Provides a rich, creamy base essential for soft, chewy texture and luscious flavor.
Sugar (3/4 cup): Adds sweetness and helps in creating the perfect crisp edges.
Light brown sugar (1/2 cup, firmly packed): Contributes moisture and a subtle caramel note for enhanced chewiness.
Light corn syrup (1/4 cup): Helps retain moisture, ensuring cookies stay chewy and tender longer.
Large egg (1): Acts as a binder and adds structure and richness to the dough.
Vanilla extract (2 teaspoons): Infuses a warm, aromatic sweetness that complements the other flavors beautifully.
Lemon extract (1 teaspoon): Adds a fresh, zesty brightness balancing the sweetness perfectly.
All-purpose flour (2 1/2 cups): The main structure component, providing the necessary bulk and texture.
Salt (1/2 teaspoon): Enhances and balances the sweetness, boosting overall flavor depth.
Baking powder (1 1/2 teaspoons): Leavens the cookies slightly for a tender, lifted crumb.
Baking soda (1/2 teaspoon): Reacts with the acids in the dough, aiding in softness and spread.
Large decorating sugar: Coats the dough balls before baking, adding a sparkling crunch and visual appeal.

Instructions

Preheat Oven and Prepare Baking Sheet: Set your oven to 375°F and line a cookie sheet with parchment paper or a nonstick silicone mat to prevent sticking. Preheating ensures even baking right from the start, while the liner promotes easy cleanup.
Cream Butter and Sugars: In a mixer, beat the unsalted butter with both granulated and brown sugars until the mixture is light and fluffy. This process incorporates air, which contributes to a tender texture, while the combination of sugars enhances flavor complexity and moisture.
Add Wet Ingredients: Mix in the light corn syrup, then add the egg, vanilla extract, and lemon extract, blending thoroughly. The corn syrup adds chewiness, while the extracts provide depth of flavor and bright citrus notes.
Combine Dry Ingredients Separately: Whisk together flour, salt, baking powder, and baking soda in a separate large bowl. This helps distribute the leavening agents and salt evenly throughout the flour, which promotes uniform rise and balanced flavor.
Incorporate Dry Ingredients into Wet: Gradually add the dry flour mixture to the butter mixture, mixing well after each addition. This slow incorporation prevents overworking the dough, which could result in tough cookies, and ensures a smooth, consistent batter.
Scoop and Coat Dough Balls: Using a 1 1/2 tablespoon cookie scoop, portion out the dough and roll into balls. Roll each ball in decorating sugar to create a sparkly, sweet crust. If dough feels too soft, chill for 20 minutes to firm up, making it easier to handle and preventing excessive spreading during baking.
Arrange and Bake Cookies: Place dough balls about 2 inches apart on the prepared baking sheet to allow spreading. Bake for roughly 10 minutes, or until edges just start to turn golden. Careful not to overbake to keep the cookies soft and chewy inside while having delicate crisp edges.
Cool and Store: Let cookies cool on the pan for about 5 minutes to firm up before transferring them to a wire rack. Once fully cooled, store in an airtight container to maintain freshness and chewiness for several days.

You Must Know

Chilling the dough before baking helps control spread and keeps cookies chewy.
Don’t overbake; cookies will firm up as they cool but remain soft inside.
Using both baking powder and baking soda balances chewiness and slight lift perfectly.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in a sealed container or freezer bag for up to three months, thawing at room temperature before serving.

Serving Suggestions

Enjoy these chewy sugar cookies with a cold glass of milk, a cup of tea, or coffee. They also pair wonderfully with fresh fruit or a scoop of vanilla ice cream for a simple yet delightful dessert experience.

Professional Tips

Use room temperature butter for easier creaming and better dough consistency.
Measure flour precisely by spooning into the cup and leveling to avoid dense cookies.
Experiment with different decorating sugars or add sprinkles for festive variations.

FAQs

Can I substitute lemon extract with lemon zest?: Yes, you can replace lemon extract with about 1 tablespoon of fresh lemon zest for a natural lemon flavor, although the intensity and sweetness may vary slightly.
Why are baking powder and baking soda both used in this recipe?: They work together to leaven the cookies; baking powder provides gentle rise while baking soda reacts with acidic ingredients to create a tender texture and color.
How do I make these cookies more festive?: Try rolling the dough balls in colored sanding sugar or add sprinkles before baking for colorful, festive cookies perfect for celebrations.
Can I store the cookie dough before baking?: Yes, you can refrigerate the dough for up to 24 hours. Chilling enhances flavor and controls spreading during baking.
What’s the key to getting chewy sugar cookies?: The combination of corn syrup and brown sugar adds moisture and chewiness, while careful baking ensures they don’t dry out.
Can I use salted butter instead of unsalted?: Yes, but reduce or omit the added salt in the recipe to avoid over-seasoning your cookies.
Why should I use decorating sugar on these cookies?: Decorating sugar adds a subtle crunchy texture and a sparkling appearance, enhancing both look and mouthfeel.