I’ve been on a baking holiday recently. Rob isn’t much of a sweet eater, and I’ve been trying to be good….no baking treats to eat all by myself! But getting a Christmas box ready to mail to our daughter-in-law, Becca, stationed in Iraq, demanded a home-made addition. I tried a new sugar cookie recipe, and I think I have a new favorite. Some sugar cookie recipes are too eggy for my taste, or bake too crispy. These are soft and chewy, and have a great flavor. You can roll the dough if you want, or use a scoop and flatten method for uniform cookies perfect for gift packages.
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks softened butter
- 1 cup granulated sugar, plus 1/2 cup for dusting over cookies
- 2 tablespoons brown sugar
- 1 egg
- 2 teaspoons vanilla extract
Pre-heat oven to 325 degrees. Combine flour, salt and baking powder and set aside. Cream butter, 1 cup granulated sugar and brown sugar until light and fluffy. Add egg and vanilla, mix until combined. Add dry ingredients and mix until just combined.
Using cookie scoop, drop dough onto cookie sheet. Flatten rounded cookies to 3/4 inch discs, then sprinkle with granulated, turbinado, or colored sugar, as desired. Bake cookies approximately 15 minutes, or until just done enough to hold shape. I don’t let these brown. Remove cookie sheet from oven and let cookies cool for a couple of minutes before removing to cooling rack. The cookies should still have a soft chewy texture when cooled. Enjoy!
One thought on “Soft Sugar Cookies”
Sounds yummy. Matt just made some peanut butter/heath bar cookies that were good too.