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These irresistibly chewy iced sugar cookies are the perfect treat to whip up for a sweet treat to share! A simple, no- chill cookie dough, the perfect pop of flavor, and the perfect cookie that is just the right amount of soft and chewy. Made extra fun with a simple icing glaze and we love to add nonpareils for a pop of color. This recipe makes about 20 cookies–and we think that is the perfect amount!
My lemon sugar cookies have been going viral these days and I have been asked a few times for a classic sugar cookie variation and after about 15 tries (maybe more…..) I have these amazing super chewy cookies to share with you!
I thought it would be a matter of just ommitting the lemon zest but I was wrong–oils from the zest in the lemon version add to the moisture so I had to play around a lot with this recipe to get a similar texture. These photos were taken when I thought they were good to go, but I ended up making a few more tweaks after so if your cookies don’t look exactly the same, you are probably all good!
Try these other favorite cookie recipes: Iced Key Lime Cookies, Eggless Sugar Cookies, Pistachio Chocolate Chip Cookies, or my personal favorite lately, these Cosmic Brownie Cookies!
Why We Love These Chewy Iced Sugar Cookies
When it comes to cookie recipes, my biggest complaint for an every day cookie is that I don’t want 36-48 cookies. I just want a handful and then some.
Maybe that’s not you, and that is ok, but these chewy iced sugar cookies are the perfect cookie recipe for me–makes just enough, have the perfect texture and are so simple to make!
These iced sugar cookies are:
- the perfect balance of soft and chewy thanks to using an egg yolk versus the entire egg
- on the smaller batch side so you aren’t whipping up 3 or 4 dozen cookies–closer to 2 dozen which we love
- so simple to decorate or make them extra festive
- super freezer friendly!
Ingredient Notes
- butter: I use unsalted, softened butter in my cookies. If you aren’t sure if your butter is softened, gently press your finger into it and see if it leaves a small indentation but is also still cool to touch. To speed up this process, cut the butter into smaller pieces. I don’t recommend using a microwave at all to move things along.
- brown sugar: this adds more chew to your cookies, just a touch is all you need in a sugar cookie recipe. I prefer light brown sugar.
- egg yolk: a large egg yolk at room temperature for best results. The egg yolk makes these sugar cookies extra chewy and gives them a touch of crinkle versus using a whole egg which makes them a more cake like in the center.
- flour: all purpose flour, stirred to aerate, spooned and leveled–for best results, measure flour by weight as this is the easiest way to ensure more success in your cookies. Over or under measuring flour is the biggest issue when it comes to cookies coming out just right!
- baking soda and powder: PLEASE make sure your baking soda and powder are fresh. Not sure if they are? You can test to make sure!
Ways To Vary This Recipe
- give them additional flavor: feel free to add a pop of flavor by using lemon extract instead of the almond extract (although if you want lemon flavor, I highly suggest making this lemon sugar cookie recipe instead!
- change up the icing: you can spread buttercream frosting instead or dip them halfway in melted white chocolate, or add a white chocolate drizzle. You can also add a bit of food coloring to the icing to give some more color to the cookies
- roll them in colored sanding sugar: if you don’t want to add the icing glaze, you can roll these in any color sanding sugar before baking to give them a pop of color. This is always a good option for making them into Christmas sugar cookies
Step-By-Step Instructions
Step 1: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine.
Step 2: In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar and sugar until light and fluffy. (about 2-3 minutes).
Step 2: Add in egg yolk, almond extract and vanilla and beat until combined.
Step 3: Slowly pour in the dry ingredients and beat just until combined–do not over mix.
Step 4: Cookie dough may be a bit crumbly or in pieces, but just pull it together.
Step 5: Roll cookie dough into about 1 1/2 inch balls. You can roll into sugar if you don’t plan on icing them later. Arrange on a parchment paper lined baking sheet about 2 inches apart.
Step 6: Bake 8-11 minutes or until edges are set and tops are a touch puffy but starting to settle and maybe even crinkle a bit. Shuffle with a biscuit cutter for perfect round cookies. Allow to cool before eating or glazing. (ha–right, I burn my tongue every time)
Step 7: Once cookies have cooled, whisk icing ingredients together and dip the top of each cookie in the glaze and add some nonpareils over top. Allow to set completely.
Recipe Tips
Always, always always make sure to cream your butter and sugar well enough. Do not skimp on the time. This seems to be where I get myself in trouble when trying to cut corners. Creaming helps give the cookies the right texture.
Another helpful pointer is knowing that softened butter is not warm. It will not look greasy or shiny and still hold shape quite well. The internal temperature should be about 65°F-67°F which is much cooler than you may realize. Over-warming your butter can result in thin cookies that spread a lot–no one wants that!
Err on the side of under baking these sugar cookies. When you pull them out, you may think they are not quite ready yet, but they you are better off in the end for sure. Slightly under baking will keep the cookies nice and soft, retain the right amount of moisture and have that perfect chew. The line between just right and over baked can be hard to tell.
Storage
Store cookies in an airtight container at room temperature for about 3-4 days. The texture will be at it’s best in the first 2 days and then they can become a bit more dry.
You can freeze these sugar cookies once they are completely cooled and icing has set. Make sure to layer with parchment so the cookies don’t become stuck to one another. Freeze for about 3 months and allow to thaw at room temperature before eating.
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Iced Sugar Cookies
Ingredients
Cookies
- ½ cup unsalted butter (113g), softened
- 1 ¼ cup flour (152g) *see note below
- ½ cup plus one Tbsp sugar (112 g)
- 1 Tbsp light brown sugar, packed (18 g)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 large egg yolk, room temperature
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- sugar to roll cookie dough in, if not icing
Icing Glaze
- 1 ½ cup powdered sugar
- 4-5 Tbsp half and half or milk
- ½ tsp almond extract
- Nonpareils sprinkles
Instructions
- In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine.
- In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar and sugar until light and fluffy. (about 2-3 minutes). Add in egg yolk, almond extract and vanilla and beat until combined.
- Slowly pour in the dry ingredients and beat just until combined–do not over mix. Cookie dough may be a bit crumbly or in pieces, but just pull it together. Roll cookie dough into about 1 1/2 inch balls. You can roll into sugar if you don't plan on icing them later. Arrange on a parchment paper lined baking sheet about 2 inches apart.
- Bake 8-11 minutes or until edges are set and tops are a touch puffy but starting to settle and maybe even crinkle a bit. Shuffle with a biscuit cutter for perfect round cookies. Allow to cool for serveral minutes before transferring to wire rack, eating or glazing. (ha–right, I burn my tongue every time)
- Once cookies have cooled, whisk icing ingredients together and dip the top of each cookie in the glaze and add some nonpareils over top. Allow to set completely.
- Store in an air tight container or freeze.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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