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Insomnia Sugar cookies are a buttery, chewy cookie with a melt in your mouth crisp edge. This copycat recipes gets you dangerously close to the real thing.
Insomnia Cookies Sugar Cookie
I don’t live near an Insomnia Cookies so when I went out of town a few months back and had one near me, I HAD to give it a try. I’ll be honest, at first when the cookies were delivered I mentioned to my friend how surprised I was that the sugar cookie had no frosting on it.
It was the cookie I was least excited to try but it’s the one I scarfed down the fastest, naturally.
The sugar cookie is perfectly sweet, ultra chewy with the best buttery crisp edge you’ll ever taste. It just melts in your mouth. Pure delicousness. Lucky for you (and my belly) I have cracked the code- let’s make some cookies!
Ingredient in Insomnia Sugar Cookies
So, as part of my research when developing copycat recipes I see if I can get my hands on an ingredient list.. Bingo! I found one and used that when working on this recipe so all of the ingredients listed here are in their actual sugar cookies. 🙂
- Salted Butter– I developed this recipe using salted butter because that is what I always keep on hand. If you only have unsalted butter, add an extra pinch of salt to the dough for good measure.
- Margarine– YES. I was just as surprised at this ingredient as you are. The margarine is what gives the cookies edge that buttery crisp. TRUST.
- Granulated Sugar– Only white sugar in this recipe because its a sugar cookie!
- Egg– Just one for this recipe. If you’d like the half the recipe, you can whisk an egg in a small bowl and then measure out 1/8 cup of the egg to get 1/2 egg. 😉
- Corn Syrup– This helps with the chewiness factor.
- Vanilla Extract– This is the main flavor of the cookie.
- Butter Extract– This is secondary and we only use a bit of it, if you’re in a bind, you can omit this one.
- All Purpose Flour– Nothing fancy needed for these cookies!
- Baking Soda
- Salt
How to Make Insomnia Sugar Cookies
This really is a super basic and easy cookie to make- this isn’t one that you’ll mess up! Perfect for the beginner and delicious enough for the experienced baker!
Begin by preheating your oven to 350°. Line your baking sheet with either a silicone liner or parchment paper. I actually tend to like parchment paper a little better for these cookies, they are buttery and crispy and I find that the parchment paper aids to the crispiness.
You can make the cookie dough with either a stand mixer or an electric hand mixer and a large bowl. Start by creaming together the butter, margarine and sugar. Mix until well combined and you don’t see any butter chunks anymore.
Scrape the sides of the bowl to help make sure everything gets mixed evenly and then add in the egg, corn syrup and the extracts. Mix until the egg is thoroughly incorporated. Lastly, add in your dry ingredients, flour, salt and baking soda. Mix until your dough comes together.
Now, portion out your dough using about 2 1/2 tbsp of dough for each cookie. I use two of my #50 scoop for each cookie. With this size of dough, the final cookie will be thin and about 4 inches in diameter.
Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should just begin to turn a golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire cooling rack.
How to store leftover Insomnia Sugar Cookies
Your cookies will stay good at room temperature for up to 3 days as long as they are stored in an air tight container. If you’d like to keep them longer than that, freeze in an air tight container or zip top bag for up to 3 months.
How to Freeze baked Insomnia Cookies
The last thing we want is for all of our cookies to freeze together- so it is important to place all of your cookies on a baking sheet in a single layer and put the entire pan in the freezer for about 1 hour. That will freeze each cookie individually. At that point, you can toss them all into a zip top bag and you’ll still be able to take one cookie out at a time.
How to reheat Insomnia Cookies
Reheating really isn’t all that hard! From room temperature, if you’d like to reheat one cookie, just pop it in the microwave for 7-10 seconds. If you’d like to warm up multiple cookies, reheat them in a 350° oven for 3-5 minutes. This can be done from frozen or room temperature.
More Insomnia Cookies Copycat Recipes
- Insomnia Chocolate Chunk Cookie
- Insomnia Peanut Butter Chip Cookie
- Insomnia Double Chocolate Chip Cookie
Copycat Insomnia Sugar Cookie
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup margarine, softened
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
- Scrape the sides of the bowl and add in the egg, corn syrup, vanilla and butter extract. Mix until combined.
- Add the flour, baking soda and salt, mix until the dough forms.
- Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
- Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Any recommendations for high altitude baking?
I am at about 4500′. If you are a lot higher than that you may want to increase your temp to 375° and shorten the baking time.
These are delicious! I was a little nervous about the butter extract but there is nothing to fear, it just gives that little something extra. I rolled half the batter in rainbow sprinkles for my niece- both came out divine 😊
Thank you, Karki!!
I was out of corn syrup, so I left it out and used butter flavored Crisco bc it was what I had on hand, and I NEEDED cookies. These were still great! I’ll try them with all the right stuff again soon!
Would butter Crisco be a good sub for the margarine? Would the results be the same?
Yes, that’s a good sub.
Thank you for copycat recipes. I do have any big name bakeries so I have to make my own cookies.
I have just became a fan of Cooking with Karli. Your recipes are great! Thank you so much for making them easy to find by leaving the link in your comments! I appreciate that!