Getting chewy sugar cookies just right means mixing the dough until it’s thick but not tough, then baking until the edges are pale gold but the centers look a bit soft (that’s the secret—don’t overbake). These cookies taste simple, almost like a childhood memory, and they stay soft for days, which always makes them a crowd favorite in my kitchen.
PrintHow to Bake Chewy Sugar Cookies (Perfect Texture Every Time)
Getting chewy sugar cookies just right means mixing the dough until it’s thick but not tough, then baking until the edges are pale gold but the centers look a bit soft (that’s the secret—don’t overbake). These cookies taste simple, almost like a childhood memory, and they stay soft for days, which always makes them a crowd favorite in my kitchen.
Ingredients
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- 3/4 cup butter at room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup light (clear) corn syrup
- 2 teaspoon vanilla
- 1/2 teaspoon lemon extract or flavoring opt
- 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
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Instructions
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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.
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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.
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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.
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Remove from oven and cool on baking sheet for 5 minutes, then transfer to rack to cool completely.
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!
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