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The Best Chewy Sugar Cookies

Seven Simple Ingredients

By Ashley DemskiPublished 6 years ago 3 min read
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Red For Valentines Day

I started making these cookies about 3 years ago, and they have been a hit since the first batch. They are a perfect blend of sweet, soft, and chewy. These cookies make the best holiday treat. A small amount of food coloring can transform them for any occasion.

Ingredients:

  • 1 Cup Butter, Softened (you can substitute margarine, but the cookies will be flatter)
  • 1 1/2 Cup Granulated Sugar (you will need extra for rolling)
  • 2 1/4 Cup All-Purpose Flour
  • 1 Large Egg
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp Vanilla Extract
  • Food Coloring (optional)
  1. Preheat oven to 350 degrees F.
  2. Cream together butter and sugar for 2-5 minutes.
  3. Add egg and mix. If you want to add food coloring, do so now.
  4. Stir in flour, baking powder, salt, and vanilla.
  5. Scoop dough and roll into 1 inch balls. If dough is too sticky to handle, add more flour.
  6. Pour extra granulated sugar in separate bowl. Roll dough balls into sugar.
  7. Place balls 2 inches apart on baking sheet. (I recommend using a silicone baking mat or parchment paper on your cookie sheet, it makes life easier!)
  8. Bake 8-10 minutes. Let cookies cool for two minutes on sheet, and then transfer to cooling rack or tray.

Yields 24-36 cookies, depending on their size.

Some helpful tips and hacks for this recipe:

  • Spray hands with cooking spray before rolling dough. This will prevent clumps of dough from sticking to your hands. If you don't want your hands to smell like butter, you can use coconut oil as well.
  • If you use margarine instead of butter, make sure it is cold. I find that room temperature margarine in this recipe causes the cookies to become too flat. Real butter is the absolute best for fluffy, chewy cookies. Margarine is best for thinner, moister cookies.
  • Please, save your arms and use a stand mixer. Do not use a handheld to cream the butter and sugar, you will just get sore.
  • The color of the dough will not necessarily be the same once baked. The color will always come out somewhat muted, since the natural dough is a light tan and not a pure white.
  • If you don't like over baked bottoms on your cookies, then use parchment paper or a silicone baking mat to line your cookie sheet. This will not only prevent over baking, but will also eliminate any chance of the cookies sticking to the tray.
  • You can add a pinch more baking powder for fluffier cookies.
  • This dough is not one you roll out. The consistency should be easy to scoop out, slightly sticky, and easy to roll.
  • Store in a cool, dry place. You can also freeze for up to two months.
  • If you have a sweet tooth or two in your family, I suggest doubling the batch. These cookies have a tendency to disappear fast.
  • I swear by the two minute rule when baking these cookies. Once they are out of the oven, let them cool for two minutes on the cookie sheet. Then, transfer them to a wire rack or tray to cool for another two minutes. Finally, store them in an airtight container. This rule makes baking feel more efficient since you have a schedule in place.
  • USE TWO TRAYS!!! One tray comes out of the oven, another goes in. After your cookies are cooled, add more dough to your free tray. Keep them on rotation to avoid wasting time.

This is my famous cookie recipe that I have spent years perfecting. I used to say I would never share it, but here I am. I hope you enjoy!

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About the Creator

Ashley Demski

Crazy Cat Lady. Baking Addict. Tarot Card Reader. Buddhist. You get the gist.

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