These are truly the world’s best 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. Growing up, my son’s favorite cookie was the sugar cookies from the Great American Cookie company, so I set out to find a recipe that supplanted those in his mind – and these did just that. Last week I convinced my friend Stacey, of SouthernBite, to make them for his son’s class at school and he has now declared that he will never use another sugar cookie recipe. This is now his go to as well!
I offer up such high praise today because I want you to understand just how good these are! These are the cookies you want to make for parties, surprise gifts, and more. These are the cookies 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!
You’ll need: brown sugar, white sugar, clear corn syrup*, vanilla, baking powder and baking soda, salt, all purpose flour, and colored sugars for decorating. 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.
*Yes, you do need corn syrup for this. If you’d like to substitute something for it, let me know how it turns out. They will probably be fine but I don’t recommend any substitutions.
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.
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!
- 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 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
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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.
We will pretty much always fulfill our own expectations of ourself. 
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