Dreamy “Thicc” and Chewy Sugar Cookies

I am a thick and chewy sugar cookie peep, as opposed to a thin and crispy one; and on the off chance you are too – YAY: pretty sure you are going to be into these other-worldly, deeply vanilla-flavored cuties. And I know, I know: shortening AND corn syrup in a single recipe?? But before you get your knickers in a twist, there’s a good reason for the inclusion of both – corn syrup contributes to the cookies’ chewiness and shortening helps them keep their shape without a long rest in the fridge so . . . you’re welcome. But if shortening makes you cray, substitute with vegetable oil and chill your cookie dough until quite firm and cold pre-bake, at least two hours.

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5 from 1 vote

Dreamy “Thicc” and Chewy Sugar Cookies

Recipe Author Jessie Sheehan
Course Desserts, Holiday Dessert
Cuisine Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 12 minutes
Servings 24 cookies

Ingredients

  • 1/3 cup vegetable shortening 65 g
  • 1/2 cup unsalted butter, melted and cooled slightly 113 g
  • 1 cup granulated sugar, plus ½ cup (100 g) for rolling the cookies in and for sprinkling post-bake 200 g
  • 1/3 cup light corn syrup  110 g
  • 1 1/2 tbsp vanilla extract
  • 1 large egg cold
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 3/4 cups all-purpose flour 358 g

Instructions

  • Heat the oven to 350°F. Line two baking sheets with parchment paper. 
  • Whisk the shortening into the warm melted butter in a large bowl until the shortening melts (if there are still a few little solid bits of shortening, don’t worry). Whisk in 1 cup (200 g) of the sugar, the corn syrup, and vanilla, and then the egg. Sprinkle the baking soda and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula until the last streak disappears. Don’t overmix.
  • Place the remaining ½ cup (100 g) sugar in a small shallow bowl. Using a 2-tablespoon cookie scoop, or measuring spoons, portion out 12 cookies per sheet. Roll each one into a ball in your hands and then roll in the sugar to coat. Bake for 10 to 12 minutes, rotating the pans at the halfway point and switching their location in the oven, from one shelf to the other, until the cookies are puffy, look dry and are just beginning to slightly brown around the edges.
  • Once removed from the oven, gently press the cookies with a spatula to flatten them and sprinkle each one with additional sugar. Eat warm (it’s what all the cool kids do) or at room temperature. The cookies will keep in an airtight container on the counter for up to 3 days.

Notes

Variation: For Holiday Dreamy Thicc and Chewy Sugar Cookies, whisk ½ cup red and green nonpareils sprinkles into the wet ingredients along with the flour. 

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