Chewy Sugar Cookies Recipe
As an Amazon Associate I earn from qualifying purchases.
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. 
You may also enjoy these cookie recipes:
You, like many other bakers, write a recipe stating “brown sugar” but don’t indicate whether it is “dark brown” or “light
brown” sugar. I believe there is a difference. Pls. indicate for this recipe.
Thanks, Carol
They bake the same, there is a deeper flavor to the dark, though. All of my recipes are interchangeable as I, myself, alternate between dark and light depending on what I have on hand. I imagine most bakers do the same, which is why you picked up on this. It isn’t a bad habit, merely one of being able to adjust to what is available. I do have some recipes that denote dark as a better choice but other than that, go with what you prefer. (I have used both countless times in this with great results). If you prefer light, use that in this. If you like a darker molasses type flavor, go with dark. 🙂
These cookies are awesome! I have made them twice. Like others, the first time I made them they spread out and were flat, but the taste was still amazing. The second time I made them I used unsalted butter and I hand-rolled them into a ball before rolling them in the sugar. They did not spread out at all. Again, they tasted great. I don’t know if the unsalted butter and rolling made a difference, but it’s worth a try.
I am so glad you liked them Janet!! Thank you for sharing your results!!
Hi Christy. Do you think I could make these using a gluten free flour and they still would work as well? I have two Co-workers who must eat gluten free so I try to make everything so they can enjoy too. I would love to make these for our Christmas party next week. I know they have so many great gf flours out. Any help would be greatly appreciated!
Thanks!
Another Christy 🙂
Hey Christy! I’m afraid to go out on a limb and tell you what the results might be making these or any cookie with a gluten free flour as I’ve never cooked with it. If it were me, I’d look up the company that makes it and see if they have specific recipes for cookies on their site and use those just to play it safe. But I hope you get to try these soon because they are awfully good!
Hi my name is martha
From Tucson.
A co worker of mines ask me to bake him something good. So i saw this recipe and im going to do these for him for tomorrow. Also i work at a fast food restaurant and also doing this for my co workers at work. Hope they enjoy them tomorrow.
Thank you for this wonderful recipe
This is crazy but I had a recipe pinned from years ago for a great American cookie cake remake recipe you did. When I went to print the recipe today to make the page is gone. ☹️ Any chance I can find it somewhere else? Loved it and wanted to make for my oldest this weekend.
Is there something that can be used for diabetic thanks
I have never tried making them with any kind of sugar substitute, I would love to hear back from you if you give it a try though!!
I tried a batch omitting the lemon extract and used coconut extract instead. I rolled them in sweetened coconut, OMG! , they were SO good. Next time, I will drizzle the top with chocolate!
What a great idea!! Glad to hear they turned out great that way!