CHEWY SUGAR COOKIES
This version of the sugar cookie has a slightly crispy edge and a super chewy center--thanks to increasing the sugar and baking at a higher temperature. Roll the cookies in colored sugar instead of granulated for a sparkly upgrade.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 7
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
- Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
- Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.
ESSENTIAL RECIPE NO. 2: SUGAR COOKIES
This delicious, easy-bake dough is just the beginning. With a few fresh decorating tricks, you can make treats to suit any occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 45 slice-and-bake cookies, 100 spritz cookies, or 30 cut-out cookies
Number Of Ingredients 8
Steps:
- In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not overmix).
- Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets.
- Decorate, if desired. Let dry at least 2 hours.
THE ESSENTIAL CHEWY SUGAR COOKIES
The King Arthur Flour Cookie Companion; I don't use the nutmeg or lemon oil b/c I prefer plain vanilla flavored sugar cookies.
Provided by ratherbeswimmin
Categories Dessert
Time 50m
Yield 3 dozen cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1296.9, Fat 48.7, SaturatedFat 29.8, Cholesterol 184, Sodium 839.7, Carbohydrate 205, Fiber 2.8, Sugar 110.5, Protein 13.4
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
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