Chewy Sugar Cookies

These were super easy and delicious. I've never seen cookies disappear so fast. I brought a container to my office and they were gone in half an hour. I sent about 20 to my husband's office and they were gone in a single afternoon. The recipe calls for nutmeg or lemon extract. I didn't have lemon extract (although I think that would be delicious) so I used nutmeg, which was a very interesting flavor for plain old sugar cookies. These cookies were rolled into sugar before baked so they came out of the oven sparkling like glitter. Phoebe (factor of 5) especially liked that part.
The Essential Chewy Sugar Cookie
3/4 cup (1 & 1/2 sticks) unsalted butter
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla
1/4 teaspoon nutmeg or 1/4 teaspoon lemon oil (optional)
1&1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 & 1/2 cups unbleached all purpose flour
1/4 cup coarse or granulated sugar, for coating

• Preheat the oven to 375. Lightly grease (or line with parchment) two baking sheets. 
• In a large mixing bowl, beat together the butter, granulated and brown sugars, corn syrup, vanilla, nutmeg, baking powder, baking soda, salt and egg. Stir in the flour.
• Place the coarse sugar in a shallow dish. Drop the dough by the tablespoonful into the sugar, rolling the balls to coat them. Place them on the prepared cookie sheets.
• Bake the cookies for 10 minutes, until the edges are just barely beginning to brown, they'll look soft. If you bake these cookies too long, they'll be crunchy, not chewy. Remove them from the oven and cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.