So when my pal Christy Jordan told me a while back that she had an excellent copycat recipe for those amazingly little morsels of deliciousness, I had to have it. And y’all… it’s spot on. Like they just might be my favorite cookie ever. Ok, scratch that. They ARE my favorite cookie ever. Like ever. I can eat all 24 of these. All. By. Myself.
But besides the buttery, chewy goodness, I knew that there was a little something extra in terms of flavor when it came to those GACC cookies. And that little something extra is lemon. Now, I have no idea why I never really figured that out, but part of me thinks I just had a mental block. It’s like when something is just so good, you almost don’t want to know what makes it that way.
Regardless, I’m so glad to have this recipe in my arsenal so I can make them every time I have a craving. And while they make perfect holiday cookies, I make them all year long. They’re just as tasty in June or July. 🙂 Y’all are gonna love ’em!
Recipe Card
Chewy Sugar Cookies
Ingredients
- 3/4 cups unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup light corn syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- large decorating sugar
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment or a nonstick silicone baking mat. Using a mixer, cream together the butter, sugar, and brown sugar. Add the corn syrup, egg, vanilla and lemon extracts, and mix well.
- In another large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gradually add the flour mixture into the butter mixture, mixing well after each addition.
- Use a 1 1/2 tablespoon cookie scoop to scoop out the dough and roll it into balls. Place the decorating sugar in a small bowl and roll the dough ball in the sugar to coat. Place them on the prepared cookie sheet about 2 inches apart. (If you find the dough too soft, refrigerate it for about 20 minutes and it should firm up enough to work with.)
- Bake for about 10 minutes or until the edges are just starting to turn golden brown, being cautious not to overcook. Cool on the baking pan for about 5 minutes before transferring to a wire cooling rack.
- Work in batches until all the dough has been used. Store cooled cookies in an airtight container.
