These Chewy Sugar Cookies are SO yummy! A hint of almond extract and a bit of glaze makes these cookies irresistible!
When you find a cookie recipe that has JUST the right amount of chewiness, you can’t go back to any other recipe! That’s why we love this recipe, along with out Giant Chewy M&M Cookies and our Chewy Triple Chocolate Chip Cookies.
Perfectly Soft and Chewy!
Now, if you’ve followed this blog for awhile you know I LOVE, LOVE, LOVE Sugar Cookies! And I LOVE Sugar Cookies with almond extract the best. In my books, it’s actually essential for good sugar cookies. 😉
A few years back, my mom brought some of these sugar cookies to us, and they covered all the check boxes for a good sugar cookie. They had that delicious flavor from almond extract, plus they were soft, delish, and CHEWY!
The texture was seriously perfect—not too cakey, and not to crispy either. I got the recipe from my mom and we decided to add frosting and sprinkles. They turned out perfect!!
No Rolling Required!
If you are trying to make shaped sugar cookies, it’s worth the extra effort to make and roll out sugar cookie dough. Otherwise, for simple round cookies, I love when I find a drop sugar cookie recipe like this. These were simple to make and came out chewy and delicious. I did want to note a couple of things:
- These really don’t spread very much. I didn’t press the dough down enough on my first batch thinking they would spread a bit, but they came out the same height which was a little too tall for my liking, so be sure to form the dough about the size you want.
- I used my fingers to gently smooth out any rough spots or cracks on the dough balls. That way they baked up as pretty and smooth as possible.
How to Make Chewy Sugar Cookies
PREP. Preheat oven to 350 and line your cookie sheet with parchment paper.
DOUGH. In your mixer, cream sugar, butter, shortening, and salt until light and fluffy. Add egg, corn syrup, vanilla and almond extract and beat until well mixed. In a separate bowl mix flour, baking soda and baking powder. Add to wet ingredients.
FORM + BAKE. Scoop (I use a regular size cookie scoop) and roll into balls. Pat down balls a bit. Bake for 10-12 minutes. Let cool until warm.
These chewy sugar cookies are delicious plain, or topped with icing. I typically like to use a thin glaze-like icing flavored with almond extract.
Make almond icing: Mix 1 cup powdered sugar, ½ tsp. almond extract and a few tablespoons of milk (until it’s the consistency you want). Drizzle frosting over warm cookies. Add sprinkles if desired.
For a thicker, more frosting-like version, try this Sugar Cookie Frosting. Some other great icings include:
- Strawberry Frosting
- Vanilla Buttercream
- Cream Cheese Frosting
- Easy Marshmallow Frosting
- Berry Buttercream
Cookie Storage Tips
Sugar cookies are pretty hardy and can be stored baked or unbaked. I must admit, it’s nice having a stash of cookies in the freezer. They come in handy when unexpected friends drop by for a visit.
- Dough: Prepare the dough as directed. You can cover tightly and store it in the fridge for 1-2 days before baking. To freeze it you can either roll it into a log, wrap with plastic and again with foil and freeze, or form individual cookie dough balls. Place dough balls on a baking sheet and put them in the freezer. Once frozen, transfer them to a freezer safe container. Dough can be frozen for up to 3 months.
- Baked cookies can be stored in an airtight container for up to 5 days. Be sure the frosting has set before stacking and storing. You can freeze them frosted or unfrosted, just be sure the frosting has set before stacking and use wax paper to separate layers. Freeze in airtight containers for up to 3 months.
For more sugar cookie recipes, check out:
- 3 Ingredient Sugar Cookies
- Copycat Lofthouse Sugar Cookies
- No Roll Sugar Cookies
- Strawberry Lemonade Sugar Cookies
- Best Sugar Cookies
Chewy Sugar Cookie Recipe
- Preheat oven to 350 and line your cookie sheet with parchment paper.
- In your mixer, cream sugar, butter, shortening, and salt until light and fluffy.
- Add egg, corn syrup, vanilla and almond extract and beat until well mixed.
- In a separate bowl mix flour, baking soda and baking powder. Add to wet ingredients.
- Scoop (I use the cookie scoop tool) and roll into balls. Pat down balls a bit. Bake for 10-12 minutes. Let cool until warm.
- Make almond frosting: Mix 1 cup powdered sugar, ½ tsp. almond extract and a few tablespoons of milk (until it's the consistency you want).
- Drizzle frosting over warm cookies. Add sprinkles if desired.