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Hi Bold Bakers!
As we move deeper into the holidays, one of my favorite things to start baking is cookies! Last year in my Holiday Baking Headquarters I shared a ton of cookie recipes, and they were such a big hit that I’m back this year with another round. My Perfect Chewy Sugar Cookies are perfect for a reason: its texture, flavor, and look is beloved by all.
Great as gifts or brought along to dinner parties, these cookies are a lovely golden color, with a crinkly top and sugary (and chewy!) bite!
What makes a cookie chewy?
Sometimes people prefer a cookie with chew instead of a crunch or a lot of softness. The name really says it all: these are chewy sugar cookies — with the perfect amount of chew. They have a buttery rich flavor similar to a shortbread, but have the chew and crinkle of my Chocolate Crinkle Cookies, so these are the perfect marriage of all my favorite kinds of cookies.
Made of just the basics, sugar, flour, butter and egg, it’s the baking powder that makes these cookies chewy. Once the cookie dough is mixed up, I roll the dough into little balls then roll them in sugar. This outer coating also helps give the cookie a nice crisp exterior, which perfectly offsets the chewy center. Rolling the outside of a cookie dough in sugar is common in a chocolate or gingerbread cookie, but it’s pretty unique to see in a sugar cookie.
It’s an extra step that really sets these cookies apart from others that look similar.
[ If you prefer a sugar cookie with a little more crunch, try my Best Ever Sugar Cookies recipe! ]
Why do you need to chill your chewy sugar cookie dough?
You might be wondering why I chill my cookie doughs and if it really does make a difference. Well, the answer is yes, it really makes a world of difference!
Allowing the dough to sit in the fridge for a minimum of 30 minutes before baking not only keeps the cookies from spreading, but it helps to develop the flavors. In addition, chilling the cookie dough also help give this cookie its chew as it allows the sugars in the cookie to absorb the liquids, making an almost fudge-like cookie dough. I guarantee you, you will see the difference in the finished cookies and you will be glad this was a step you took!
Can you freeze this cookie dough?
Yes, you can freeze this cookie dough and most others. For this cookie, I suggest rolling the cookies into little balls before freezing, as they will be all ready to go when thawed. To thaw, simply put the frozen cookie dough in the fridge until they aren’t rock hard. Then, roll in sugar and bake as directed. This is a super handy way to get prepared for all that holiday baking.
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Try These Recipes!
Perfect Chewy Sugar Cookies Recipe
Ingredients
- 2 3/4 cups (13 3/4oz/389g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8oz/225g) butter, at room temperature
- 1 1/2 cups (12oz/340g) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup (4oz/115g) sugar, for rolling
Instructions
- Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
- In a medium bowl combine the flour, baking powder, baking soda, and salt, set aside.
- Using a hand or stand mixer, cream the butter and the sugar together until pale and fluffy. Add in the egg and vanilla extract and mix until combined.
- With the mixer on low, gradually add the dry ingredients into the wet. Mix until the dough just comes together.
- Roll the dough into 30 (1 tablespoon) balls then roll in sugar. Chill the rolled cookies for a minimum of 30 minutes. You could also freeze the dough at this stage.
- Bake the cookies 2 inches apart for 14-16 minutes. Be sure not to over-bake to keep them soft.
- Remove from the oven and cool slightly before transferring to a wire rack.
- Once cooled cover and store the cookies in an airtight container for 3-4 days.
I really want to bake these cookies but unfortunately, I don’t have all purpose flour I have self – raising. Is there a way I cook bake these cookies or any sugar cookies without all purpose? Thanks
Super delicious and chewy cookies…. loved the recipe
Hi Gemma can I makes shapes with a cookie cutter from this dough would it still have the same soft texture when baked .
Can I use a sugar substitute.
Would this recipe work well with additives like white chocolate chips and macadamia nuts or should I use the “best ever sugar cookie” recipe for that?
Very good. Easy to make so great for large quantities. Wondering if I could substitute Ghee for the butter?
Any changes for high altitude?
Hey whats the substitute for egg in dis recipe n what proportion
Do you recommend using an egg straight from the fridge (I’m in the USA) or should it be room temperature like the butter?
My dough also was crumbly and didn’t come together. Everything was measured carefully. Added a few tablespoons of milk and that solved the problem. They were delicious!