What’s up? I hope everyone is having a great weekend so far! 🙂
If you are looking for a quick and easy recipe to make this weekend, these chewy sugar cookies are perfect. As a bonus, you probably have all or most of the ingredients sitting around already.
These cookies are crisp on the edges, and chewy & moist on the inside. They flatten out in the oven, making them slightly thin but not too thin. Also, this recipe makes about 4 dozen cookies so it’s a great amount to share with friends and family. (Or you can eat them all by yourself… I’m not judging.)
In fact, I shared these yesterday morning with the girls I carpool with for dance and everyone loved them! Now I will have to bring cookies each week 😉 Maybe I’ll make chocolate chip next week…
Enjoy and happy baking!
P.S. You can brighten up your cookies with a variety of sugar sprinkles. I used orange and black for Fall, as well as other colors. Have fun with it!
Chewy Sugar Cookies
Recipe courtesy Linda McClure, Food Network
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter (I used salted)
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons buttermilk (Substitution: Combine 1/2 cup milk with 1/2 Tbsp white vinegar 0r lemon juice. Let “sour” for 5 min.)
- Sprinkles or colored sugar, for decorating
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. Slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.