Chewy Sugar Cookies Recipe
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These are truly the world’s best chewy sugar cookies as far as my family and friends are concerned. They are soft, chewy, keep well, pretty as can be, and have a simple and pure flavor that keeps hands reaching for just one more.
Simply the Best Sugar Cookie
These are the cookies you want to make for parties, surprise gifts, and more. These chewy sugar cookies are the ones you want to fill your cookie jar with when the grandkids come over or the kids come home from school. These are the cookies you want to send back to college for your student to share with their dorm mates. These cookies are simply the best and as such they are worthy of the best people in your life. I strongly encourage you to print this recipe out (now), pin it, share it on Facebook, tuck it in your cookbook, and use it often!
To make these Chewy Sugar Cookies with sprinkles you’ll need:
- Brown sugar
- White sugar
- Clear corn syrup*
- Vanilla
- Baking powder
- Baking soda
- Salt
- All purpose flour
- Colored sugars for putting the sprinkles on
- Lemon Extract*
Take These Cookies to the Next Level
You’ll also need lemon extract if you really want to take these over the top! I add just a smidge but sometimes I forget it and they are still good so go with your preference.
Can I Substitute the Corn Syrup?
*I make this with corn syrup. If you’d like to substitute something for it, a lighter honey may be a good alternative. Try it and see what you think.
How To Make The Best Chew Sugar Cookies with Sprinkles Step by Step Pictorial
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 or light honey, 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.
This is your dough, all ready to scoop out!
Mix different colors of sugar sprinkles together in a bowl. I like to mix blue, red, and yellow but you can use whatever you have. Use a cookie dough scoop to scoop out balls of dough and roll them in your sprinkles.
Place them about two inches apart on a greased cookie sheet.
Bake these for about ten minutes or until the edges just barely start to brown.
Allow to cool for 5 minutes on baking sheet and then remove and allow to cool completely. I usually just lay out some towels on my countertop and remove them to these to cool. Once cooled, store in an airtight container at room temp. But trust me, that container will be empty very soon!
Reach through your screen and grab one of these! If you can’t figure out how to do that, the next best thing is making a batch as soon as you can.
Get ready to experience your new favorite chewy sugar cookie!
Ingredients
- 3/4 cup butter at room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup light (clear) corn syrup or light colored honey
- 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
Instructions
- 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.
Nutrition
We will pretty much always fulfill our own expectations of ourself. 
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I actually put mine in the fridge to chill a bit before baking. They look so good and can’t wait to bake them!
Hi.
I am looking for a healthy substitute for clear corn syrup and found maple syrup,agave nectar, or simple syrup might work. I will try it on this recipe and let you know. I love sugar cookies. They are my favorite. So when I came across your recipe I got excited to try it out. Thank you for posting your recipe.
I use Agave in our peanut butter ball recipe as a sub for honey since it has less glycemic effect. I wish everything would just have the nutrition of broccoli and taste like we want it to, lol.
Oh boy!!! I’m making these tomorrow when my daughter has her cousin/best friend over to spend the day. They’ll be perfect to “special things up”! We love a great chewy sugar cookie! Thanks!!!
I hope y’all enjoy the cookies and have an extra special day making lots of memories!!
Thank you so very much. You do great work.
Thank YOU Mary!! I appreciate you kindness and being here to support me!
I’m getting a little slower moving but this seems ok. I have a couple questions..does it have to be butter or can we use margarine cause I always have that. Do you have to roll the cookie in the sprinkles some don’t like them. I was thinking of just sprinkling a little sugar on top.
That’s for making us all feel like we know you and we are all one big happy family. When I sit to read your stories and recipes I feel like I am hearing from family.GOD BLESS your
Absolutely! I think margarine would actually perform even better in these cookies and they would keep even longer (they already keep really well as it is). You do not have to roll them in sprinkles, that is just the way my family likes them, the sprinkle of sugar would work great!
Is Christy’s oven convection? I’m wondering if that’s the difference in spreading. Regular oven spreading more? Anyone have any thoughts on that?
I wish I had a convection oven :). You know, I’ve found that the baking sheets do tend to make a pretty significant difference for me with cookies so maybe that is the case. My favorite baking sheets are the big silver ones you get at Sam’s in two packs with the one inch rims around the sides. They are a nice heavy duty material.
I’ve asked before about how to obtain your cookbook (s). How many do you have out?
You can get them at Barnes and Nobles bookstores and Amazon.com. I have 3 of Christie’s cookbooks and they are awesome. Great recipes.
Misspelled Christy’s name
Would these work rolled out and used with cookie cutters?
I am afraid not. This dough spread a lot and just wouldn’t work well with cookie cutters. However, if I find the perfect cookie to work with cookie cutters I will make sure to share it!
do these freeze well? putting my emergency supplies together here in cali. lol!
They freeze beautifully! Great thinking!