Sugar cookies are so delicious and simple to make. Not to mention all the creative ways to decorate and serve them.
My chewy sugar cookie recipe is flavored with vanilla and almond. I use a touch of baking soda to make it chewy. It is a large batch that makes up to 5 dozen cookies depending on size and shape. It’s great at Christmas time for cookie decorating parties or making gifts. If that’s too much cookie dough, the recipe can easily be halved or make the whole batch and freeze some for later. To thaw, just place it in the fridge overnight.
MAKE THAT DOUGH:
To make the dough, cream butter and sugar for about 3 minutes or until light and fluffy. Add in the eggs one at a time and then the vanilla and almond. Scrape down the sides of the bowl to make sure there are no pockets of unmixed butter.
Sift or whisk the flour, salt, baking soda, and baking powder together. Alternately add the dry ingredients and milk to the butter mixture.
To bake a simple version of this cookie, I roll it into balls, then into sugar and then lightly smash with the bottom of a glass. Line a cookie sheet with parchemt or a silpat. Place about an inch apart on the cookie sheet to allow space for spreading. Bake in a 350 degree oven for 8-10 minutes or until the edges are slightly golden.
This chewy sugar cookie is so versatile. It can be rolled out and cut into shapes for icing or sandwiched with flavored buttercream or jam. It would be great as an ice cream sandwich too. You could even add in some sprinkles or dried fruit and nuts to the dough to change the cookie completely.
Well, what are you waiting for? Go get your cookie on!
Chewy Sugar Cookie Recipe
- 1 1/4 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup milk
- Sift or whisk flour, baking powder, salt, and baking soda together and set aside.
- Cream butter and sugar together until light and fluffy about 3 minutes.
- Add in eggs one at a time, then vanilla and almond extracts. Mix about 3 more minutes.
- Alternately add the sifted flour mixture and milk to the butter mixture. Scrape down the sides of the bowl. Mix until combined. Add a splash more of milk if its too dry.
- Turn dough out onto clean surface. Split dough in half and form two discs. Wrap each disc in plastic.
- Place the dough in the fridge for 30 minutes or freezer for 15 minutes.
- Roll out dough or form into shapes. Bake in a 350 degree oven for 8-10 minutes or until edges are lightly browned.
Attractive element of content. I just stumbled upon your weblog and in accession capital to say that I get in fact enjoyed account your blog posts. Anyway I’ll be subscribing in your feeds or even I achievement you get entry to constantly fast.