Chewy Sugar Cookies
Soft and chewy sugar cookies flavored with vanilla and lemon extracts, coated with decorative sugar, perfect for dessert or snack.
Equipment
- 1 mixer for creaming ingredients
- 1 cookie sheet lined with parchment or nonstick silicone mat
- 1 cookie scoop 1 1/2 tablespoon size
- 1 wire cooling rack
- 1 Mixing bowls one for wet ingredients, one for dry ingredients
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- large decorating sugar for coating
Instructions
- Preheat oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Using a mixer, cream together the butter, sugar, and brown sugar until smooth.
- Add corn syrup, egg, vanilla extract, and lemon extract; mix until thoroughly combined.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing well after each addition.
- Use a 1 1/2 tablespoon cookie scoop to portion dough, then roll each portion into a ball.
- Roll each dough ball in decorating sugar to coat, and place on the prepared cookie sheet spaced about 2 inches apart.
- If the dough is too soft, refrigerate it for 20 minutes before scooping.
- Bake for approximately 10 minutes until edges begin to turn golden brown, avoiding overbaking.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to fully cool.
- Repeat baking in batches until all dough is used, then store cooled cookies in an airtight container.
Notes
- Refrigerate dough if too soft for easier handling.
- Store cookies in an airtight container to keep fresh.
- Decorate with sugar for extra texture and sweetness.