The Best Chewy Sugar Cookie Recipe
These chewy sugar cookies are so delicious! A little almond extract and a little glaze make these cookies irresistible!
When you find a cookie recipe with just the right amount of chew, you can’t go back to any other recipe! That’s why we love this recipe, aside from the giant chewy M&Ms and our chewy triple chocolate chip cookies.
Very soft and chewy!
Now, if you’ve been following this blog for a while, you’ll know that I love, love, love sugar cookies! My favorite sugar cookies with almond extract. In my book, it’s actually essential to good sugar cookies. 😉
A few years ago my mom brought us some sugar cookies and they covered all the checkboxes with a good sugar cookie. They have the goodness of almond extract, and they’re soft, tasty, and chewy!
The texture is just perfect – not too sticky and not too crumbly. I got the recipe from my mom and we decided to add frosting and sprinkles. They turned out perfect! !
No need to scroll!
If you’re trying to make molded sugar cookies, it’s worth the extra effort to make and roll out the sugar cookie dough. Otherwise, for simple round cookies, I love finding sugar cookie recipes like this one. These are easy to make and come out chewy and delicious. I do want to note a few points:
- These really don’t spread much. In my first batch of dough I didn’t press the dough low enough to think they would spread out a bit but they were the same height which was a bit too high for me so make sure to make the dough as you want the size of.
- I use my fingers to gently smooth any rough spots or cracks in the dough balls. This way they bake as nice and smooth as possible.
How to Make Chewy Sugar Cookies
Prepare. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
dough. In your blender, add butterscotch, butter, shortening and salt until light and fluffy. Add eggs, corn syrup, vanilla and almond extracts and mix well. Combine flour, baking soda and baking powder in a separate bowl. Add to wet ingredients.
Form + bake. Scoop (I use a regular sized cookie scoop) and roll into balls. Tap the ball lightly. Bake for 10-12 minutes. Cool until warm.
These chewy sugar cookies are delicious, or topped with icing sugar. I usually like a thin glaze-like icing flavored with almond extract.
To make the marzipan frosting: Mix in 1 cup powdered sugar, ½ tsp. almond extract and a few tablespoons of milk (until you get the consistency you want). Drizzle icing sugar over hot cookies. A sprinkler can be added if desired.
For a thicker, more icing-like version, try this sugar cookie icing. Some other great icings include:
Cookie Storage Tips
Sugar cookies are very hardy and can be stored baked or unbaked. I must admit, it’s great to have some cookies stashed in the fridge. They come in handy when unexpected friends visit.
- Dough: Prepare the dough as directed. You can cover tightly and store in the refrigerator for 1-2 days before baking. To freeze it, you can roll it into a log, wrap in plastic, wrap in foil and freeze, or form into individual cookie dough balls. Place the dough balls on a baking sheet and place in the refrigerator. Once frozen, transfer them to a freezer-safe container. Dough can be frozen for up to 3 months.
- bake cookies Can be stored in an airtight container for up to 5 days. Make sure the frosting is set before stacking and storing. You can freeze them frosted or unfrosted, just make sure the frosting has set before stacking and use wax paper to separate the layers. Freeze in an airtight container for up to 3 months.
For more sugar cookie recipes, check out:
Prep time 10 minutes
Cook Time 10 minutes
Total time 20 minutes
Serving Size 18
Calories 98 kcal
by Lil’ Luna
- 3/4 cup sugar
- 1/2 cup butter softened (not melted)
- 2 tablespoons butter flavored shortening
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In your blender, add butterscotch, butter, shortening and salt until light and fluffy.
Add eggs, corn syrup, vanilla and almond extracts and mix well.
Combine flour, baking soda and baking powder in a separate bowl. Add to wet ingredients.
Scoop (I use the cookie scoop tool) and roll into balls. Tap the ball lightly. Bake for 10-12 minutes. Cool until warm.
To make marzipan frosting: Mix 1 cup powdered sugar, ½ tsp. almond extract and a few tablespoons of milk (until you get the consistency you want).
Drizzle icing sugar over hot cookies. A sprinkler can be added if desired.