Chewy Sugar Cookies
3/4 cup 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
Prep time: 20 mins
Cook time: 10 mins
Makes: About 24 cookies
Heat oven to 375 F. Line a cookie sheet with parchment or a nonstick silicone baking mat. Using a mixer, cream the butter and sugars. 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 the dough and roll it into balls. Place the decorating sugar in a small bowl. Roll the dough ball in the sugar to coat. Place dough on the prepared cookie sheet about 2 inches apart. If the dough is too soft, refrigerate it for about 20 minutes. It should firm up enough to work with.
Bake 10 minutes or until the edges just start to turn golden brown, being careful 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.