The perfect sugar cookie is tender, moist, and chewy . . . with just the right amount of vanilla and sweetness.
Have you ever wished that you had a fool-proof recipe for soft, moist, and chewy old-fashioned sugar cookies?
Well, it's no surprise that Cook's Illustrated, sister to America's Test Kitchen, gives us that . . . the perfect chewy sugar cookie.
I don't know about you, but I like having an arsenal of fool proof recipes, especially for baking.
My mother-in-law bought me this beautiful book for my birthday . . . and I've already tagged upwards of 50 recipes that I want to try out.
Of all the recipes, I chose to make the Chewy Sugar Cookie first (big smile . . . and no surprise, I guess).
For a little Summer fun, the kids and I decorated them with bright and cheerful sprinkles.
They're delicious all by their lonesome with their tender sugar crust, but we've also enjoyed them topped with frosting and served up as ice cream sandwiches . . . just to give you a few more ideas.
One of the reasons I trust Cook's Illustrated (and America's Test Kitchen) recipes is because they share with readers why their recipes work.
Here's what they have to say about their recipe for Chewy Sugar Cookies.
Why this recipe works
excerpt from The Cook's Illustrated Cookbook
Traditional recipes for sugar cookies require obsessive attention to detail. The butter must be at precisely the right temperature and it must be creamed to the proper degree of airiness. Slight variations in measures can result in cookies that spread or become brittle and hard upon cooling. We didn't want a cookie that depended on such a finicky process; we wanted an approachable recipe for great sugar cookies that anyone could make anytime. We melted the butter so our sugar cookie dough could easily be mixed together with a spoon - no more fussy creaming. Replacing a portion of the melted butter with vegetable oil ensured a chewy cookie without affecting flavor. And incorporating an unusual addition, cream cheese, into the cookie dough kept our cookies tender, while the slight tang of the cream cheese made for a rich, not-to-sweet flavor.
chewy sugar cookies
24 cookies
. . . . . .
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
. . . . . .
Preparation
NOTE: The 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 homogeneous dough forms.
Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. 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 beginning
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.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.
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