Recipe Background
There's a joy in the simplicity of Simple Chewy Sugar Cookies. No frills, no fancy tricks. Just soft, buttery, sugary confections of happiness! These cookies are designed with the simple goal of making you smile, and they succeed. A brief stint in the fridge ensures the texture is perfect, and the sugar coating ensures... well just the sweetest experience for your taste buds. Simple Chewy Sugar Cookies transport you to a simpler time and that's the best part!
There's a joy in the simplicity of Simple Chewy Sugar Cookies. No frills, no fancy tricks. Just soft, buttery, sugary confections of happiness! These cookies are designed with the simple goal of making you smile, and they succeed. A brief stint in the fridge ensures the texture is perfect, and the sugar coating ensures... well just the sweetest experience for your taste buds. Simple Chewy Sugar Cookies transport you to a simpler time and that's the best part!
Ingredients
- 2 sticks unsalted butter room temperature
- 1 1/2 cups granulated sugar divided
- 1/4 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Directions
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, 1 cup of the granulated sugar, the brown sugar, and the vanilla and beat to combine until it is light, fluffy, and the mixture clings to the sides of the bowl.
- Scrape down the sides of the bowl with a spatula.
- Add the egg to the butter mixture and beat to incorporate.
- Scrape down the sides of the bowl with a spatula.
- Add the flour, the baking powder, and the salt to the butter mixture and mix on low speed until the dry ingredients are mostly incorporated.
- Increase the mixing speed and mix until the dry ingredients are fully incorporated and a dough forms.
- Cover the dough and chill it in the refrigerator for at least 1 hour and up to overnight.
- Preheat the oven to 375 degrees F.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Form the dough into about 1 1/2-inch balls, which is about the size of a ping-pong ball.
- In a bowl, add the remaining granulated sugar.
- Roll the dough balls in the granulated sugar until they are well-coated.
- Transfer the dough balls to the prepared baking sheet, spacing them about 2 inches apart.
- Using a flat-bottomed glass, press down on the dough balls until they form thick, 1-inch-wide disks. If there is any remaining granulated sugar from rolling the dough balls, sprinkle it evenly over the dough disks.
- Bake until the edges of the cookies start to turn golden-brown, about 11-13 minutes.
- Allow the cookies to cool for 10 minutes on the baking sheet.
- Transfer the cookies to a wire rack to cool completely.
- Serve.
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