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Recipe

Chewy Sugar Cookies

Featured in our 2017 Christmas Guide

Yield: Yields about 2 dozen cookies

Ingredients

  • 3/4 cup plus 2 Tbs. granulated sugar
  • 4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
  • 1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
  • 1/2 tsp. kosher salt
  • 1 large egg
  • 1 Tbs. light corn syrup
  • 1 tsp. vanilla extract
  • 2 drops almond extract (optional)
  • 9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • White or colored (coarse) sanding sugar for rolling (optional)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 20
      Sodium (mg): 70
      Carbohydrates (g): 17
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.

    In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

    Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Reviews

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Reviews

  • butterscotch | 10/03/2017

    Soft and chewy, as promised. Unfortunately, the taste is not as nice as the texture. I reduced the sugar by 2 tablespoons, and the cookies were still unpleasantly sweet. They also have an "unnatural" flavor (like a bad store-bought cookie) that I attribute to the corn syrup. If I make them again, I'll reduce the sugar by 4 tablespoons and try to find a substitute for the corn syrup (maybe agave syrup or honey?). They taste much better 48 hours after baking and they also taste better if they're baked longer than the recipe suggests. For best flavor, bake them to a light golden brown.

  • beatamack | 08/14/2012

    I have made these a few times, and they are absolutely delicious!!I prefer the chewy version, and not the crispy crunchy one. They're really easy to make. These cookies are great. I will continue making them!

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