I have a secret love.
And not any kind of sugar cookies. The soft, chewy melt-in-your-mouth kind of cookie.
My family makes fun of me. They call me boring. Plain. Uninteresting. Lame.
There is something simple, pure and good about a well-made sugar cookie. It is melts in your mouth and fires on all cylinders – doughy, sugary, buttery – all at the same time.
So make fun of me. It’s fine. But if you try and touch one of these cookies afterward…I’m going to take you down.
Chewy Sugar Cookies
1 1/4 cup butter, softened
2 cups white sugar
2 eggs (room temp)
2 teaspoons vanilla or almond extract
2 3/4 cups of all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar for decoration
1. Preheat oven to 350 degrees.
2. In a medium bowl, stir flour, salt, and baking soda and set aside.
3. In a large bowl, mix butter and sugar together on until creamy, light and fluffy. (You can’t over mix this and it make a big difference in a texture of a cookie.)
4. Add eggs and vanilla and mix until it because totally fluffy.
5. Turn mixer to low and add in dry ingredients until they are blended. Don’t over mix…maybe 20 seconds tops.
6. Use melon baller, and take walnut size chunks and roll into balls. Roll in remaining sugar. Place on an ungreased cookies sheet two inches apart and flatten slightly.
7. Bake for 8 to 10 minutes or until edges are just slightly brown. Allow cookies to cool for five minutes and remove to a wire rack.