Happy Tuesday everyone! How was your nice long weekend?
We made cookies yesterday and I couldn't wait to share them. I'm a chewy cookie fanatic, and these were perfect for me. The edges were crispy but the middle was that chewy deliciousness that I crave. The flavor is the perfect vanilla that you expect from a sugar cookie, and the sugar that you roll the dough in before baking makes it have a lovely little sugar crunch with each bite.
Of course, if you wanted to stop up the sugar crunch you could always take a page out of my daughters decorating style (see picture below).
I have to put this in the "my favorite" cookie category. It was everything I love in a cookie!
Oh, and if you do have any left after a couple of days - pop them in the microwave for a couple of seconds to get that fresh baked texture back. Enjoy!
Chewy Sugar Cookies
Recipe from A Feast for the Eyes
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups + 1/3 cup sugar, divided
- 2 ounces cream cheese, softened and cubed
- 6 Tbsp unsalted butter, melted
- 1/3 cup vegetable oil
- 1 large egg, room temperature
- 1 Tbsp milk
- 2 tsp vanilla extract
- In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- Preheat the oven to 350º and line two cookie sheets with parchment paper.
- In the bowl of your stand mixer, add 1 1/2 cups of sugar and the cream cheese and the melted butter, mix well.
- Add the vegetable oil and mix. Add the egg, milk and vanilla and mix well.
- Slowly add the flour mixture little by little until incorporated.
- In a shallow dish add the remaining 1/3 cup of sugar.
- Use a cookie scoop or two Tbsp to form a ball about the size of a golf ball.
- Roll each ball around in the sugar until coated.
- Place the sugar coated dough balls to the prepared cookie sheets and use the bottom of a drinking glass to press them down slightly until flat, but not squished thin. About 1/2 inch thick.
- Bake one tray at a time using the middle rack in the oven for 10-13 minutes. Oven temperatures vary so you're looking for the cookie to remain pale on top (no golden brown tops here). The bottoms will be very slightly golden. Mine took 13 minutes.
- Let cool on the cookie sheet for about 10 minutes before moving them to a cooling rack.
My daughter's cookies. She had so much fun with the sprinkles.