Chewy Sugar Cookie Recipe

The other night I tweeted about these wonderfully chewy, melt in your mouth snickerdoodles I made, and there were MANY requests for the recipe, so I thought I’d put it up here for all to see! Let it be known, that if you make these, you MIGHT consume half of them before they are even cooled. And the other half you might have consumed in raw cookie dough. Oh, you don’t eat the raw dough as you’re rolling cookies? Yeah, me neither…

I have searched a LONG TIME for the best sugar cookie recipe, and I think I finally found it!

I originally found this on a blog, but I cannot for the life of me find it again! So, don’t send the blog police if this is your recipe, okay? :)

Chewy Sugar Cookies
(yes, this is a sugar cookie, I just rolled mine in cinnamon sugar, and voila! Snickerdoodles!)

What you need:

1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
sugar for rolling cookies (or cinnamon sugar for snickerdoodles)

What to do:

1. Cream butter and sugar until light and fluffy.
2. Mix in egg and vanilla.
3. In a separate bowl, combine the dry ingredients and slowly add to the butter mixture.
4. Form into balls and roll in [cinnamon] sugar.
5. Bake at 350 for 8-10 minutes.

This made 24 cookies last night. Only 3 are left right now, we must have a rodent problem....

A couple of things I did that I feel I should note:

- When creaming butter and sugar, I use a stand electric mixer with the paddle attachment and just let ‘er go for a long time. Like, long enough that it looks white and like whipped cream. I don’t know if that matters or not, but that’s how I always beat butter and sugar for cookies.

- I have made this recipe a few times. The first couple, the dough was really dry. And they tasted a little too much like flour. I mean, they were good, but just too flour-y. The last time I made them, I only used 2 cups of flour. They were a little more difficult to roll, but buttery enough that they didn’t stick too much, and they were AMAZING! I will continue to only use 2 cups of flour.

- I bake mine for 9 minutes. They will NOT look done when you pull them out. Don’t let them brown at all, or they will not be chewy. They will look very under-done and still kinda jiggle-y. But, trust me on this one. Just make sure to let them cool for a couple of minutes on the cookie sheet before moving them to a wire rack (or whatever you use) to cool so that they’re firm enough to move.

Then, eat one, and die from the chewy goodness. You're welcome :)