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 will be baking these yummy looking cookies asap. Thank you
These are still one of the best cookies in the universe!
I tried this recipe twice, hoping the cookies would turn out thicker. They ended up being quite thin, so the next time I make a batch, I’m going to try 1/2 cup butter and 1/4 cup cream cheese. Otherwise, the flavor of these cookies is wonderful!
Thank you for the comment about your experience Kristine!
The cookies were amazing! I made it last night with my daughter and she loved it. I didn’t have any lemon extract on hand so I used almond-still tasted great. I got 27 cookies from this. Thank you for sharing the recipe!
So glad you like them. And I hope you and your daughter had fun making them! Thank you for the comment and the rating!
I made these cookies last night, I chilled the dough for 2 and a half hours, but they still completely flattened out. The taste, however, is amazing!!! And such a perfect moist chewiness. I will definitely be making these again, I just wish I could keep them from being flat.
Hi! I’ve made these cookies three times in the last two weeks. They are so delicious! I wanted to say (since I’ve seen it often mentioned) that the first time I made these they were a bit flat- still delicious but not like the photo. The last two times I followed the directions exactly the only difference was I used a scoop to gather the dough and not a spoon or my hand. I’m not sure if that was the difference but it was the only change I made- and the outcome was excellent. The cookies looked just like the photo. This is my go to cookie recipe from now on!
My 16-yo daughter made these this weekend and they are delicious! They spread out into squares but are buttery deliciousness!