Soft & Chewy Sugar Cookies
Not all sugar cookies are created equal. You know this, I know this, we all know this. There are countless recipes out there where you must refrigerate the cookie dough for hourssss before baking. I don't know about you, but when the sugar cookie craving hits, I want to have them in my hands (stomach) ASAP! So here is a quick and easy recipe for the perfect chewy sugar cookie in a pinch.
Now, these cookies aren't built to be cut into shapes and frosted to death with royal icing. Instead, they are perfect for dunking in your afternoon cup of coffee or nightly hot cocoa.
They are oh-so-soft, and their glistening sugar crust makes my heart flutter. Try out this recipe for your upcoming holiday cookie exchange; they are sure to be a hit!
Dry Ingredients:
2 1/4 cups of all-purpose flour
1/2 teaspoon of salt
1 1/2 teaspoons of baking powder
1 cup of white sugar (plus extra for rolling dough in)
*1 tablespoon of cinnamon (optional for rolling)
Wet Ingredients:
1 cup of softened butter (2 sticks)
1 large egg
1 tablespoon of vanilla extract
1 tablespoon of milk
Yields 2 dozen cookies
Steps:
Preheat oven to 375 degrees and line your baking sheets with parchment paper.
Cream together butter and sugar with an electric mixer for 3 to 5 minutes, until lightened in color and fluffy
Add in egg and vanilla extract to the butter/sugar mixture, and mix until combined
Mix together dry ingredients in a separate bowl (pro-tip: sift your dry ingredients to make a super fine cookie)
Slowly add your dry ingredients to the wet, mixing throughout. Add in one tablespoon of milk if the mixture looks too dry
Use an ice cream scoop or tablespoon to scoop dough, roll it into a ball in your palms, then roll it into a bowl of white sugar (snickerdoodle lovers: add cinnamon to the sugar for a treat!)
Place dough balls on your parchment-lined trays and press down on each one with a 2-inch drinking glass to flatten for baking
Bake for 9 to 11 minutes, place on a wire rack to cool
ENJOY!