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Chewy Sugar Cookies

Yield: Yields about 2 dozen cookies


  • 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


  • 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.


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Reviews (9 reviews)

  • butterscotch | 12/22/2019

    This is an update on my earlier review. Two years ago, I made the recipe and found it too sweet. I also thought the corn syrup gave the cookies a strange artificial flavor. This time, I reduced the granulated sugar in the dough by 3 tablespoons and substituted clover honey for the corn syrup. I rolled the cookies in turbinado sugar, instead of sanding sugar, before baking and baked at 330 degrees for 19 minutes. (I reduced the temperature from the 350 degrees that the recipe calls for because honey causes baked goods to brown more quickly, and I increased the baking time because I think baking the cookies to a light golden brown makes them more flavorful.
    Voila! With the changes mentioned above, the cookies are great, and I will make them regularly. The recipe is especially nice for gift-giving since the dough is very easy to handle and comes together quickly. If you don't want to use a stand mixer, the whole thing can be mixed in a food processor in just a few pulses.

  • 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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