Great American Sugar Cookie Copycat Recipe
Soft and chewy sugar cookies tossed in rainbow sugar and a dash of flaky salt—they taste exactly like the Great American classic (dare I say even better?), and now you can bake them at home!
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Servings: 15 cookies
Ingredients
- ¾ cup softened butter
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup light corn syrup
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract use ¼ teaspoon for a more subtle lemon flavor
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup rainbow sanding sugar
Instructions
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.
- With a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and light brown sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add in the corn syrup, eggs, egg yolk, vanilla extract, and lemon extract, mixing until well combined.
- Pour in the dry ingredients and stir with a rubber spatula until a dough forms with no more streaks of flour. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- In the meantime, preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Fill a bowl with the rainbow sanding sugar and set aside. When ready to bake, remove the cookie dough from the fridge and portion it out using a 1 to 1.5 ounce cookie scoop.
- Roll each ball of cookie dough between your hands until smooth, then toss in the rainbow sanding sugar until coated all over.
- Evenly space the cookie dough onto the baking sheet with a 2'' gap between each cookie. Bake for 10-12 minutes, rotating the tray halfway through.
- Remove the cookies from the oven once golden brown on the edges, but do not overbake (they will set more as they cool). Once out of the oven, sprinkle the cookies with flaky salt and allow to cool before serving.
Notes
*Freezing instructions. Scoop any leftover dough onto a baking sheet, roll them in sanding sugar, and pop the tray in the freezer for an hour. Once firm to the touch, transfer the dough balls to a plastic bag and keep in the freezer for 3-6 months. When ready to serve, bake the cookies as normal—there is no need to thaw the dough, though they might need an extra minute or two in the oven.