Chewy Oreo Sugar Cookies Recipes

CHEWY OREO M&M COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats.
• In a large bowl, use electric mixer on medium-high speed to beat butter, sugar, and brown sugar together until lightened, about 3 minutes.
• On low speed, beat in egg and egg yolks one at a time, scraping sides as needed. Then, beat in vanilla extract.
• In a small bowl, stir together flour, cornstarch, baking soda, and salt. On medium speed, beat in flour mixture 1/2 cup at at time, until well combined. Stir in oreos and M&Ms.
• Scoop dough in 1/2 tbsp sized balls on prepared sheets, about 2 inches apart. If you want the tops of the cookies to have visible M&Ms, press a few mini M&Ms on the top of each dough ball. Bake for 8-9 minutes, or until tops are golden.
• Let cool on sheet for a few minutes before removing to cooling rack.

CHEWY SUGAR COOKIES

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.

CHEWY OREO SUGAR COOKIES

Steps:

• Mix butter and sugar until fluffy.
• Add vanilla and egg and mix until smooth.
• In a separate bowl, combine pudding mix, baking soda, salt and flour.
• Fold dry mixture into wet mixture.
• Roll into 1 inch balls and drop onto ungreased cookie sheet.
• Bake at 350 for approximately 8-10 minutes.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• Preheat oven to 375°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. Sprinkle with raw sugar or colored sprinkles. You can also roll the cookies in the sugar sprinkles before baking.
• Bake for 8-10 minutes or until pale golden. Make sure you don't overcook or it won't be chewy! Let stand for 2 minutes before removing to cool on a rack.

CHEWY SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt in a bowl.
• In another bowl, cream softened butter with sugar until fluffy. Add one egg at a time and stir until incorporated. Stir in vanilla and almond extracts.
• Gradually add the flour mixture into the batter, stirring until well-mixed. Don't be afraid to stir it a lot. When everything is incorporated, the dough will be heavy and slightly sticky. Cover it up and put it in the fridge for 30 minutes to chill.
• Preheat oven to 350°F
• When the dough is done chilling, scoop out balls of dough about the diameter of a quarter, and place them on foil-lined baking sheets about 2 inches apart from one another.
• Grease the bottom of a flat glass and gently flatten the dough balls until they are small discs about 1/3 inch thick. This will help your cookies spread evenly instead of mounding in the middle.
• Bake for about 10 minutes, until the edges are just very slightly starting to become a golden-brown. Immediately remove from oven and let sit on the cookie sheet to finish baking for another 2 minutes.
• These stay chewy for a long time but they won't last long.

THE ESSENTIAL CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375°; lightly grease (or line with parchment) two baking sheets.
• In a big bowl, beat the butter, sugar, brown sugar, corn syrup, vanilla, nutmeg (if using), baking powder, baking soda, salt, and egg together.
• Stir in the flour.
• Add coarse sugar to a shallow dish; drop the dough by the tablespoonful into the sugar, rolling the balls to coat them.
• Place them on prepared cookie sheets.
• Bake for 10 minutes, until the edges are just barely beginning to brown; they will look soft.
• If you bake the cookies too long, they'll be crunchy, not chewy.
• Remove from oven and cool on baking sheet for 5 minutes, then transfer them to a rack to cool completely.

SOFT AND CHEWY SUGAR COOKIES

Steps:

• Stir together flour, baking powder and salt; set aside.
• In a large bowl, cream together butter and sugar until fluffy.
• Beat in eggs one at a time, then beat in vanilla.
• Gradually stir in dry mixture just until blended.
• Roll the dough into walnut-sized balls then roll in colored sugar.
• Refrigerate balls for at least 20 minutes or freeze until ready to bake.
• Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
• Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
• Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.

CHEWY SUGAR COOKIES!

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).
• In a large bowl, cream butter and sugar together until light and fluffy, about 1 minute. Add in the egg, vanilla extract, and almond extract; beat until combined.
• Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.
• Roll dough into 1" balls, and roll in sugar.
• Place on baking sheet, about 2" apart. Bake for 10-11 minutes, or until cookies have set.
• Allow to cool.
• Enjoy!
• Feel free to frost them or cover them with a glaze, if desired.