Chewy Holiday Sugar Cookies Recipe 465 Food

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HOLIDAY SUGAR COOKIES



Holiday Sugar Cookies image

Provided by Kelsey Nixon

Categories     dessert

Time 55m

Yield 2 dozen cookies

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
  • Using slightly wet hands, roll the dough into heaping tablespoon-size balls (or use a small cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
  • The cookies will keep in an airtight container for up to 3 days.

CHEWY SUGAR COOKIES FROM COOK'S ILLUSTRATED



Chewy Sugar Cookies from Cook's Illustrated image

Make and share this Chewy Sugar Cookies from Cook's Illustrated recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 58m

Yield 24 cookies

Number Of Ingredients 12

2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups sugar, plus
1/3 cup sugar, for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

Steps:

  • NOTE: Dough will be slightly softer than most. Handle as briefly and as gently as possible when shaping. Overworking the dough results in flatter cookies.
  • Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
  • Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
  • Place 1 1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cups of sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
  • Divide dough into 24 equal pieces, about 2 tablespoons each (can use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per baking sheet), discarding any remaining sugar.
  • Bake, one sheet at a time, until edges are set and just beginnning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Cool cookies on baking sheet 5 minutes. Using wide spatula, transfer cookies to wire rack and cool to room temperature.

Nutrition Facts : Calories 166.6, Fat 7, SaturatedFat 2.8, Cholesterol 18.1, Sodium 101.5, Carbohydrate 24.4, Fiber 0.3, Sugar 15.4, Protein 1.7

CHEWY HOLIDAY SUGAR COOKIES RECIPE - (4.6/5)



Chewy Holiday Sugar Cookies Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 9

2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating

Steps:

  • Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie with the heel of your hand. Sprinkle with raw sugar or colored sprinkles. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

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