Soft, Chewy Sugar Cookies

"I was never a huge sugar cookie fan until I went to a local bakery and bit into one of their frosted sugar cookies. It had a fudgy texture that complimented the harder frosting and sprinkles on top. So good! I've been on a hunt for such a cookie since. I haven't found the frosting yet, but here's a great cookie that delivers on texture and taste!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by caffeine junkie photo by caffeine junkie
Ready In:
24-36 cookies




  • Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
  • Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
  • Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
  • Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
  • Decorate as desired.

Questions & Replies

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  1. caffeine junkie
    I'm not a fan of crisp sugar cookies, I'm not a big fan of sugar cookies period, but I have been using this as my standard Sugar Cookie recipe. I don't recall seeing anyone else having this problem, but even after being refrigerated for a full 24 hours, my dough was very sticky! This was surprising since it has 4 cups of flour, so I assumed there was just too much liquid. I've made a few of my own adjustments and have been pretty happy with my version. I use more butter, less shortening, sugar and brown sugar, just 1 egg and 1 egg yolk, and only 4 T. of sour cream. I also do vanilla and almond extract, but if I have fresh lemons, I will throw in a teaspoon of juice as well. Mine bake up perfectly in about 12 minutes, and I top them with a Fresh Strawberry Glaze.
  2. Lizzy Love
    these were okay. I followed the directions exactly (ommitting the lemon for more vanilla) and they came out very cakey. Not chewy at all. They also seemed a little bland, which I was suprised me because the ingredients seemed so promising. I'm not sure if I did something wrong, but with everyone elses good reviews perhaps I will try them again sometime.
  3. Jonathan Melendez
    I loved these sugar cookies a lot. They're simple and not fussy at all. If you're looking for a basic no frills sugar cookie, then this one is it!
  4. BunnyLovingCook
    I love this sugar cookie recipe! My father loves sugar cookies and I have been looking for that perfect sugar cookie. The only changes I made were that I didn't dust the tops with sugar, used just a few drops of lemon essential oil, and I only used butter. Don't be afraid of the lemon, it is such a great addition, and adds such a great twist on the original sugar cookie.
  5. WillsMommy
    Ok basic sugar cookie but nothing special. The flavor is all right, but mine spread into huge flat disks and were crisp. I baked them for 10-12 minutes. When I tried baking some for a shorter time, they ended up doughy. I even added 1/2 cup of extra flour to compensate for the altitude here. I wasn't impressed with this recipe.


  1. Jonathan Melendez
    I sprinkled the cookie dough with rainbow sprinkles right before baking for some fun and color!
  2. jessicagoering
    These are SO good. I followed the recipe exactly, except I substituted almond for vanilla. Delicious!!!
  3. Pismo
    Yeah! I finally found the kind of sugar cookies I was looking for! These turned out delicious! I was originally going to make frosting for them, but I liked them just as they are. I substituted almond extract for lemon because I love the almond flavor. I used about 1/4 c. of dough for each cookie (2 #40 cookie scoops) and they took about 10 minutes to bake. I will probably just do one #40 scoop (2 tbsp) next time though as these spread more than I thought they would. I left the cookies out on the counter on the cookie sheet all night because I was lazy and they were still soft the next day! Thank you so much, I'm sure I'll be making them again soon!
  4. MuddyMommaPottery
    YUMMMM! just made a batch of these for my daughters halloween school party. i used almond extract instead of lemon, wasn't in the mood for a lemon cookie. tried making candy corn shapes but the dough was very soft and didn't hold the shape in the oven. turned out kind of like blobby triangles. guess it's not the kind of dough to roll out cookies, maybe i should have followed the directions lol.. but the taste and texture of these cookies is fantastic! this is definitely a keeper and i'll be adding it to my xmas cookie tray :) almost forgot - i didn't have the time to put them in the fridge, not sure if that would have mattered. and no need for frosting, very yummy as they are!



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