THE BEST SOFT AND CHEWY SUGAR COOKIES
Provided by Morgan
Time 31m
Number Of Ingredients 10
Steps:
- In a large bowl or the bowl of a stand mixer with the cookie whisk attachment, beat together the melted butter, 1 1/2 cups granulated sugar, and the light brown sugar. Add the eggs and vanilla and beat until just combined and smooth.
- Add in the flour, cornstarch, salt, baking soda, and baking powder. Mix until well combined, but be sure not to over-mix. Cover the dough and refrigerate for at least an hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Scoop a 2-3 heaping tablespoons of cookie dough at a time and roll into balls, then roll the balls in sugar to coat. Place onto the prepared baking sheet, giving plenty of room for spreading. You should be able to fit 6-8 cookies per tray.
- Bake for 12-16 minutes, or until the edges are JUST beginning to set and the centers are still puffy and soft and seem underbaked. Remove from the oven and let cool FULLY on the baking sheet to set the cookies.
BEST SOFT AND CHEWY SUGAR COOKIES
If you're wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!
Provided by Lindsay
Categories Cookies
Time 37m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it's ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn't be sticky. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 126 calories, Sugar 8.4 g, Sodium 79.3 mg, Fat 6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 0.3 g, Protein 1.4 g, Cholesterol 21.1 mg
SOFT AND CHEWY SUGAR COOKIES RECIPE
Steps:
- Adjust oven rack to middle position, preheat to 350°F (180°C), and line 2 aluminum half sheet pans with parchment paper (not wax paper!).
Nutrition Facts : Calories 133 kcal, Carbohydrate 18 g, Cholesterol 22 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 103 mg, Sugar 10 g, Fat 6 g, ServingSize Makes 30 (three-inch) cookies, UnsaturatedFat 0 g
THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles
Provided by Julie Klink
Categories Desserts
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
- Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
- Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
- Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
- Frost the cooled cookies and decorate as you wish.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
SOFT SUGAR COOKIES IV
This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.
Provided by Laura Stearns
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
- Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 29.4 g, Cholesterol 29.1 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 180.1 mg, Sugar 15.4 g
CHEWY SUGAR COOKIES
I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.
Provided by Cindy Catudal Shank
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
- Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
- Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 23.9 g, Cholesterol 12.4 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 173.2 mg, Sugar 15.2 g
THE BEST SOFT AND CHEWY SUGAR COOKIES YOU WILL EVER MAKE!!
I make this sugar cookie recipe every Christmas with my family. My mom is a teacher, and she had a baker's daughter many years ago. The baker made these for a class party, and my mom loved them so much that she shared her recipe. The trick is not to overcook them. I always use almond extract because I think it gives a better flavor. I have also made them with royal icing, and they tasted equally delicious. It is all your personal preference. This recipe does make a lot of cookies, depending on how big you cut them, but they always go really fast. This recipe makes a soft, tender dough. The dough initially is sticky, so add flour as you roll them out- but remember, the more flour you add and the more you mix them, the tougher the dough. Enjoy them!
Provided by History Teacher
Categories Dessert
Time 4h8m
Yield 4-5 dozen
Number Of Ingredients 8
Steps:
- Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
- In a separate bowl, mix flour, baking soda, and salt.
- Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
- Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
- Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
- Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
- FROSTING- See ingredients below.
- 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
- Just mix ingredients until smooth.
Nutrition Facts : Calories 1574.9, Fat 67.7, SaturatedFat 20.8, Cholesterol 169.4, Sodium 708.8, Carbohydrate 221.2, Fiber 4.2, Sugar 102.4, Protein 22
THE SOFTEST SUGAR COOKIES
This is a quick and easy not-too-sweet cookie, shaped by rolling into balls rather than rolled out and cut. The dough will keep in freezer for up to a week. The baked cookies will keep in an airtight container for up to 5 days.
Provided by SharleneW
Categories Dessert
Time 33m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Line two large baking sheets with parchment paper.
- Whisk together flour, baking powder and salt; set aside.
- With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
- Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
- Add dry ingredients and beat at low speed until just combined, about 30 seconds.
- Place 1/2 cup sugar in shallow bowl.
- Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.).
- Butter bottom of glass and then dip in sugar.
- Flatten dough balls with glass until about 3/4 inch thick.
- Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
- Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.
Nutrition Facts : Calories 160.1, Fat 8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 36.3, Carbohydrate 21.1, Fiber 0.3, Sugar 13.1, Protein 1.4
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