Chewy Sugar Cookies #2

By • March 30, 2010 • 131 Comments

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Author Notes: One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet. It’s got a nice proportion of crunch-to-chew. And it’s so sparkly from the turbinado sugar! The inspiration behind this cookie came from the New York Times’ chocolate chip cookie recipe, printed March 1, 2000, one of the best chewy cookies I’ve ever tasted. - mrslarkinmrslarkin

Food52 Review: Mrslarkin’s classic sugar cookie makes use of three sugars: granulated, light brown and turbinado. The granulated gives the cookie a foundation of sweetness, the light brown adds caramel notes and the turbinado’s in there for a little snap. They’re crisp and buttery on the edges and chewy through the center. Perfect for dunking and ice cream sandwiches, we think! Note, if baking them on a dark, non-stick baking sheet, reduce the oven temperature by 25 degrees (this is a good general rule for all baking). - A&MA&M

Serves about 2 dozen

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/2 cup all-purpose unbleached flour (I use King Arthur)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup turbinado, or coarse sugar
  1. Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.
  2. Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.
  3. Add vanilla. Beat for 1 minute. Scrape sides of bowl.
  4. Add egg. Beat for 1 minute. Scrape sides of bowl.
  5. Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute.
  6. Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 ½“ in diameter), scoop balls of dough and drop a few at a time in the course sugar and gently roll around. Place balls of dough on parchment, leaving about 1 ½“ space around each. My pans fit 12 cookies very comfortably.
  7. Do not press the balls down. This will ensure a chewy middle.
  8. Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
  9. Place pans on cooling racks. When cool, store cookies in air-tight containers.
Jump to Comments (131)

Tags: chewy

Comments (131) Questions (3)

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8 months ago Trena

mrslarkin - these are by far the best sugar cookies I've ever eaten, store-bought or homemade. Thank you for sharing your delicious recipe. You are a very talented baker!

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9 months ago dotcalm9

by far the best sugar cookies i have ever made for christmas. thought i had turbinado sugar at home, but didn't, it was demarara and wasn't sure i could substitute... so i just used large grain and fine grain sanding sugars in red and green. Loved the results!

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9 months ago Dana Staves

These cookies are one of my favorites - perfectly chewy, and with the right hit of saltiness to accompany all that sugar. These were specifically requested for Christmas again this year, and I was all too happy to whip up a batch.

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9 months ago chrissiebakes

hmm...eleventh hour epiphany on possible reasons why my chewy sugar cookies are not coming out right: Insulated. Cookie. Sheets. I just dragged the last tray out of the oven, whipped out an old stained jelly roll pan, and slid the parchment paper with cookies onto it. This should give a clue as to whether I am on the right track, but still wondering about the flour measurement (sifting vs. not)..

Mrs._larkin_370

9 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Chrissie! Sorry you're having problems with this recipe.

I do NOT sift my flour, but I do aerate it very well with a whisk or fork before spooning it into the measuring cup and leveling it off with the straight edge of a knife.

I don't beat the eggs for more than a minute. Any longer, and the dough is too fluffy, resulting in a cakier cookie.

You can try refrigerating the dough for a half hour - i have never tried it so don't know what effect it might have on the cookies.

Make sure the oven thermometer reads 375, and the lesser baking time will ensure a chewy cookie.

Good luck!

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9 months ago chrissiebakes

Thanks for your tips. Next time you are making these, it would be interesting to know the weight of your whisked and spooned flour. I weighed by dipping and leveling, straight from the bag (7.5 ounces= 1.5 cups) and then by whisking/spooning/leveling (this time, 1.5 cups weighed 5.6 ounces). The dough was fairly sticky, so I made some tests with it that way and then stirred in a little of the extra flour till the sought was less sticky. I used non-insulated pans, reduced the size of the cookies from 1.2 ounces to .6-.8 ounce (since they were coming out raw in the middle), and used the oven thermometer temperature as guide. Definitely improved the result.

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9 months ago chrissiebakes

I am so disappointed. I have made these tce and neith time did they come out as shown. The first time I did not have an oven thermometer and beat according to instructions, but used a paddle on my beater that is not the standard for the mixer -- it is advertised as being more effective than the manufacturer's. I think the cookies were over beaten. I used demerara sugar and swapped out the vanilla with cinnamon and freshly grated nutmeg, mixing a little cinnamon into the demerqrq sugar for coating. that part worked fine, but the cookies did not flatten and were not too chewy. This time, I got the oven thermometer and it showed the oven as being too cool. the cookies started to spread but came out cakey, not at all even as goodas the first effort. The second time I used one half cup of unbleached and one cup of bleached flour and did not beat aw much, using the standard paddle.

The only other thingsI can think of is that I have measured using the dip and scoop method, wince sifting is not mentioned in the rcipe. Do you sift your flour? I also do not have a 1.5" scoop so mesured out 1.2 ounces per cookie.

I sure like the idea of the cookies, but am at a loss on how to get something that looks like the picture. I have one more tray to go, so am turning down the heqat on the possibility thqt both the oven and the thermometer are unreliable, butit should not be this hard.

First time, I also deliberately beought th butter to 63 degrees, which is supposed to be grat for creaming it. Tis time, I left the butter out overnight, found it was 60 degrees, and left the eff just a little cool to compensate for the warming butter. Maybe starting with a. cold stick of butter or chilling dough first would help?

Stringio

about 1 year ago Grace Brooks

What happens if i used salted butter?

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

They'd be a little saltier.

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over 1 year ago Anubha

Can I make these without eggs

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yes, but they probably won't be very chewy. Let us know if you try it!

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over 1 year ago Vickie

I just baked these today, after making them before Christmas! After scooping them onto a baking sheet, popped them into freezer until chilled and then into a freezer bag. I thawed these little gems, then rolled in the sugar - wow- these are wonderful!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is great to hear, Vickie! So glad you enjoyed them.

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over 1 year ago DBDubs

Yum! These were easy and delicious.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! So glad you liked them!

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almost 2 years ago ChefCatou

Au contraire! You totally can do it with these. I have now done so three times. I bump the flour up by about a half cup...maybe a bit more. And I cook them til golden (just keep an eye on them). I always add a little extra salt since that sweet-savory thing is so good. Chill well and roll 'em out just like any sugar cookie recipe for cut outs. I have also made them the regular way over a dozen times. Everyone loves these. Definitely try them with cookie cutters.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is great to know, CC! Thanks for letting us know!

There you go, kitchenqween, it CAN be done!

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almost 2 years ago kitchenqween

I would love to make therse but I want to do cookie cutouts. Not sure if the recipe matters but could I do this with this particualar recipe??

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I don't think so. Cut out cookies should be thin and crispy, like Amanda's recipe for cut-out cookies: http://www.food52.com/recipes...

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about 2 years ago CultureVulture

Just made these! I divided the batch and made one half "plain" and one half with a bit of jam on top.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So glad you made these, CultureVulture! The jam version sound delicious! Hope you liked them!

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over 2 years ago Sweeney

I finally made these and I have to say - no damn mystery why these won the prize - they are superb in every way! Irv and I had to beat each other away from them so there was some left to share. I do have a question - for larger quantities, do you make many small batches or if you do double or triple the amount, are there any adjustments you make in the doubling or tripling of ingredients? Thank you and see you around the hood!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hello Sweeney! So very glad you and Irv enjoyed the #2s. I've successfully doubled (and probably tripled) this recipe. I have a 7 qt mixer, so it can accommodate quite a bit of dough. No adjustments necessary. See you soon!

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over 2 years ago triplip

why did mine come out so puffy? they are tasty, but didn't flatten out like yours!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi triplip, sometimes mine come out puffier than I'd like when I've overbeaten the dough and/or baked in a too hot oven. I always suggest getting an oven thermometer, just to make sure the oven temperature is accurate. My oven is so inaccurate, it's not funny, so I always keep an oven thermometer inside to make sure it bakes at the temp I need.

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over 2 years ago karnow

Yummy, Mrs. L! XO

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yummy, indeed. thanks karnow!

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over 2 years ago ChefCatou

Fun adaptation: add a scant 1/2 cup of flour to come up with dough that you can roll out for cookie cutter cookies. I refrigerated mine overnight. The cookies, of course, lose their chew but the flavor in a nice crisp cookie is scrumptious! These were gobbled up.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Really great to hear, ChefCatou. Thanks for letting me know.

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over 2 years ago greekmiss

I just made these and they are exactly what I was looking for! I have been looking for chewy sugar cookies for about a year now and finally I have success. Thank you thank you thank you!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

you're welcome, greekmiss! So glad you liked these.

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over 2 years ago [email protected]

Hi. I had the same problem as mohones. My cookies baked up puffy. I will check the oven temp, but was also wondering if there is too much air getting beaten into the dough. I followed the directions and it seemed like a lot of beating. That said, they were still delicious and were gone in one day!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hello k! Glad you enjoyed these cookies. Yeah, I think it could also be too much air in the dough, depending on what speed you are using. I generally use a medium/low speed for the whole recipe. But at step 4, when the eggs go in, I use a low speed, especially since I upgraded to a bigger/stronger/faster mixer. Let us know if you try these again.

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almost 3 years ago Cindgem

These cookies look like what I have been looking for. Can't wait to make them. How long will they store in an airtight tin? Does anyone know? I am bringing them someplace next weekend, and have lots to do this week. Would like to make them as far ahead as possible.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Cindgem, Thanks for trying these cookies! They store very well airtight for several days. I have a bunch I made 2 days ago. They're still perfectly chewy. I think they'll freeze well, too. I'll stick some in the freezer tonight to see how they taste defrosted tomorrow.

Phoenix

almost 3 years ago Phoenix Helix

I bake & freeze these all the time & they defrost very well. Synchronicity: I just made a batch tonight!

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almost 3 years ago growinggourmand

I feel so honored to get a comment from you on my mock vodka sauce!! Thank you!!! I absolutely LOVE this recipe!!! We made them in our baking class and this summer my sister and my best friend and I created a beautiful memory baking these together at my family summer home! My sister raved about these cookies, but the funniest moment had to be when we gave one to my two year old nephew. His eyes were so huge, because he got one with special sprinkles...( there was no turbinado sugar to be found in that country town ha ha). My sister couldn't wait so she sneaked a bite of his cookie before giving it to him. He started to burst out in tears. We tried to give him another cookie, but he was so distressed that his Mom had stolen a piece of his precious cookie! I felt so bad, but it makes for a great story. All of my family enjoyed it, but especially my little nephew. He eventually calmed down and i think had a few more :)! Well heres the recipe for the chicken... it calls for prosciutto but i used bacon! http://www.finecooking... ENJOY!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much gg! Very glad you enjoyed these cookies. And what a cute story about your nephew!!

Thanks for the link to the chicken recipe as well.

Looking forward to more of your recipe submissions.

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about 3 years ago mohnoes

i just made these cookies and they were truly delicious! perfect texture. however, on my first tray, i followed your instruction not to flatten the cookies and they came out dome-shaped. no idea what i could have done wrong, we followed the directions to a tee! so we flattened the rest and they came out just right. =)

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hi mohnoes! The dome shape could be due to a too hot oven - it's happened to me before. An oven thermometer is really helpful for making sure your oven is accurate. Too much baking soda might also be the cause. Glad you got them to work out!!

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about 3 years ago mohnoes

i just made these cookies and they are delicious! however, when i followed your instruction not to flatten them, they came out dome-shaped. i followed the recipe to a tee so i'm not sure what happened. but i did flatten the rest of the cookies and they came out perfectly. =)

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about 3 years ago mohnoes

oops, sorry for the double comment!

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about 3 years ago mohnoes

i just made these cookies and they are delicious! however, when i followed your instruction not to flatten them, they came out dome-shaped. i followed the recipe to a tee so i'm not sure what happened. but i did flatten the rest of the cookies and they came out perfectly. =)

Epietzsch

over 3 years ago borntobeworn

I made these to take to work and they are Great! I couldn't find turbinado sugar so I used a combination of Demerara sugar and blonde coconut palm sugar which made them very pretty! The only thing I did differently is I let the dough sit in the refrigerator for 48 hours before baking them. I do this regularly now since reading this 2008 NYT article about the benefits of chilling the dough for
cookie recipe that talks about letting the dough chill 36 hours before baking: http://www.nytimes.com... . My son has asked me to make more this weekend. I'll buy the stuff and supervise HIM doing it (he's 16).

Phoenix

over 3 years ago Phoenix Helix

Have you seen this reply to that article? I love the NYT, but I also love Joy the Baker:
http://www.joythebaker...

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That's great, borntobeworn! Thanks for letting me know! and BB, that's so funny! Not sure I'd be patient enough to wait more than a couple hours for my cookie fix!!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I agree - heck of a long time to wait for a cookie! I get the logic and science of it, but when I want a cookie, I tend to want it sooner rather than later.

Winter2010

over 3 years ago MHardison79

These just came out of the oven, and I dont know what to say other than, these are the best sugar cookies that I have ever made. I recommend to anyone reading this recipe, just go ahead and make it already. Its simple, quick, and easy, and the results are beyond delicious. Thanks for such a great recipe mrslarkin, its obvious why you won the Best Chewy Sugar Cookie contest.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! Thanks, MHardison79!! So very glad you enjoyed them!!

Phoenix

over 3 years ago Phoenix Helix

This weekend was Sugar Cookie Test Kitchen at my house. We tried lots of recipes. For some, we didn't like the flavor. For others, we didn't like the texture. When we got to yours we smiled. Everything was just right. You should rename these Goldilocks Sugar Cookies! Thanks for sharing this recipe - it was a well-deserved win.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, BB, for letting me know!! I'm so glad your gang enjoyed these!!

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over 3 years ago STEsker

Magnificent cookie! My two-year old and I have been gobbling these golden treats up. We love the delicate crunch of the turbinado sugar on the outside. Thank you for sharing the recipe. I think it's going to be my new go-to for tea snacks.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, STEsker! So happy you are enjoying the cookies! I, too, love the crunch factor.

Mcs

over 3 years ago mcs3000

Made these again - can't thank you enough. The turbinado sugar is like icing on the cake. Your recipe actually replaced an old family recipe as my fave.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're very welcome!! So happy you like it!!

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over 3 years ago gingerroot

Made these today with my two little ones and they are SO GOOD! Like others have mentioned, not too sweet, with a lovely vanilla flavor, and both chewy and crunchy. One of my favorite things about your recipes is that they make me feel like I CAN bake - they taste amazing and look like your photos (or at least something close). Thank you so much!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! So glad to hear that, gingerroot! You are very welcome.

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almost 4 years ago mdm

YUM! My 3-year old, Simone, and I had such fun making and eating these together over the weekend -- thank you! I don't have much of a sweet tooth but I have gobbled these up -- perfect level of sweetness for my taste.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So glad you and Simone liked these, mdm! Thanks.

Christine-28_small(1)

about 4 years ago cheese1227

Due to a certain set of college seminar classes held on Thursday afternoon which all of my friends seem to teach, I typically have 3-4 extra kids after school in addition to my own two. Complete unanimous vote today (no secret corporate donations for false advertising allowed) electing these the best sugar cookies they'd ever eaten -- OK, if you added their ages together you don't quite get a 50-year-old, but still, that's really high praise. They requested them for next week. So now I must ask myself, when does a mom's treat become an unrealistic childhood expectation?

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! So great to hear, cheese1227! Please thank the gang for me. Good luck with your after school snacking dilemma. Careful, it's a slippery slope once you make these. Thank goodness it's an easy recipe.

Christine-28_small(1)

about 4 years ago cheese1227

Made them again for my daughter's Irish step dance bake sale (red and black sugar as that is the troupe's color combination) and she made little tags for the bags of cookies the said "Reel chewy sugar cookies".

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh my god, that is so cute!

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about 4 years ago CathyB

This is a great recipe. I made them for a picnic. I rolled a few in the turbinado sugar for us adults, and the rest in colored sugar for the kids. They were a big hit—sophisticated for the adults, but simple enough to be enjoyed by the kids. I bet they would make great ice-cream sandwiches...

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, CathyB! Great idea using the colored sugar for the kids! I've made these into ice cream sandwiches using coffee ice cream, and rolling the sides in more turbinado - so good!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

COOK'S NOTE: I recently saw a cookie recipe that used cold butter. So I made these again the other day and instead of room temperature butter, I took it straight out of the fridge and beat it in my kitchenaid mixer for a few minutes until soft-ish. I'd have to do a side-by-side comparison to see if there's any real difference, but I thought this method produced a slightly chewier cookie. Most importantly, don't over-bake these.

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about 4 years ago marytarry

Just tried these and they are YUMMY! I did substitute 1/2 the vanilla for orange extract to give it a little citrus taste. But the texture of these is spot on. Thanks for sharing

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, marytarry! I am so glad you enjoyed them. Love your addition of orange extract.

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over 4 years ago johnray

Are all THREE sugars creamed, or just the first 2?
A cup seems an awful lot for rolling, but 1 3/4 c seems alot for creaming...

The instructions say cream butter and "sugars"...

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sorry for the confusion, johnray! Step 2 should read "Cream butter, granulated sugar and light brown sugar..." The turbinado is just for rolling. Let me know how they turn out for you!

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over 4 years ago johnray

That was going to be first guess based on proportions, but A&Ms comments were enough to keep me wondering.

Can't wait. I grew up with my mom searching to duplicate some sugar recipe my dad had tasted somewhere. Soft with a crisp exterior is my best recollection... So this jumped out at me.

It may not meet the "dad test" (he's gonna get some though) but they sure look great.

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over 4 years ago johnray

Oh - do you have a pointer to that NYT chocolate chip cookie recipe?

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yup - here's the link: http://www.nytimes.com... chip cookie
I just made a batch of these today. I love them. Good luck with the cookies, hope dad likes them, and report back!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

sorry, I was blabbering on and on. The link for New York Times’ chocolate chip cookie recipe is http://www.nytimes.com... chip cookie

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about 4 years ago dbscandy

As always, reading a recipe through before starting can often answer any question one may encounter about the ingredient use.
Happy baking!!

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about 4 years ago johnray

Well, I finally made them today. OUT-Standing!
Also got to use my newly acquired Silpat sheets (oh WHY did I wait so long?)

The dad-test will be end of summer, but they passed any test of MINE with flying colors!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Johnray, that's great! Curious to know what dad will think. Do let me know. I think I used my silpat once and never really liked it. I love using parchment paper.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Here's an informative NYT article explaining butter's role in cookies: www.nytimes.com/2008/12...

Meathook

over 4 years ago Brenna

This is such a great sugar cookie recipe to keep in your back pocket. Easy to memorize parts and measurements, and the modest yield of 2 dozen is perfect. I didn't have any brown sugar or turbinado (and made these on the fly due to a serious sweet craving), or vanilla extract (which is completely silly), so I used the what I had that I considered 'closest' to the vanilla--Grand Marnier (but only one teaspoon). I can't wait to make these again as written; while mine turned out completely wonderful I'm sure they have a nice, deep flavor with the proper sugars.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So glad you liked these, Brenna! Love the idea of the Grand Marnier! FYI, I was playing around with this recipe last week - added more vanilla just to see how they'd turn out - did NOT like them. Also, the butter was REALLY soft, which produced a cookie that spread way too much. Stuck it in the fridge overnight because something came up - I was not happy with them the next day. I used Demerara instead of Turbinado, which I ran out of. Way too strong molasses flavor for me.

Monkeys

over 4 years ago monkeymom

A big congratulations mrslarkin! You are the perfect representative for food52!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much monkeymom!

Ha-0010

over 4 years ago Helenthenanny

I second that!

Henrykiss

over 4 years ago arielleclementine

so true! mrslarkin, you're a dream! just like your lovely cookies! congratulations :)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh my gosh! Thank you too, sisters.

Kk2

over 4 years ago kaykay

Mr. Kimball's got some stiff competition!! Go get 'em!

Me

over 4 years ago TheWimpyVegetarian

Congratulations! Great recipe! And now let the games begin.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much ChezSuzanne!!

Auntielaurie2

over 4 years ago Maefly

Hi Mrs. Larkin, LiztheChef's computer is kapoot for an indefinite period - she asked me to give you her compliments.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Maefly! Tell Meyer Lemon Liz I said thanks a bunch (and I hope her computer gets fixed soon!)

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over 4 years ago Sonia

Congratulations Mrs. Larkin!
those cookies were great! (my daughter just wrote this)
Sonia (computer class student)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks a lot, Sonia (and daughter!!)

Ha-0010

over 4 years ago Helenthenanny

mrslarkin hooray hooray!!! congratulations!!! so well deserved!!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

HooWee! Thank you Helen!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Holy Smokes! Thanks so much everybody! Let the battle begin!

My_catering_(2)

over 4 years ago Aliwaks

WoooooooHooooooo!! Congrats Mrs.L!!!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

YeeeHaaaa! Thanks aliwaks!

Img__631-1_(1)

over 4 years ago thirschfeld

Congratulations mrslarkin, your the best

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, thirschfeld!

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over 4 years ago Culinista Annouchka

Congrats!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you CA!!

Lobster_001

over 4 years ago nannydeb

Congrats mrslarkin! You rock!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks, nannydeb!!

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over 4 years ago Sonia

Just got 2 cookies for my children and they could not wait until past dinner time to have them. They loved it! No crumbs left! They screamed: "Delicious!!!"
Thank You!
Sonia (computer class student)

Ha-0010

over 4 years ago Helenthenanny

mrslarkin you are amazing! these sugar cookies look wonderful : )

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh my goodness, thank you Helen!!!

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over 4 years ago mamarocks

mrslarkin, you've done it again. FABULOUS cookies! FYI for everyone out there - I am mrslarkin's neighbor and have the joy of being one of her taste testers. Good for my soul, bad for my thighs. Oh well, there's a price to be paid for everything!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you, mamarocks! No goods or services were exchanged for this positive review - well, aside from a few cookie samples. (just so you know, mamarocks is brutally honest when she tests my stuff!)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm in the midst of making a quadruple batch of these. Just an observation in my kitchen, when I'm baking one tray at a time, 10 minutes is too long.

Monkeys

over 4 years ago monkeymom

Hi mrslarkin. You are a such a perfectionist! I made these last night....we couldn't stop eating the batter straight out of the bowl, it was so delicious!. My cookies turned out fluffier than I expected and after some thought and discussion with kaykay we determined that I used an extra large egg instead of a large egg. I also realized after I watched the A+M video that I probably creamed the batter too much at the end as well. So, just a head's up to others to follow mrslarkin's expert directions EXACTLY (including the decrease in baking time)! We liked the vanilla flavor and turbinado crunch - the kids loved them!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, good observation, monkeymom! Baking can be a real pain in the butt with the exact measurements. Also, when I say "beat", my kitchen aid mixer goes no higher than the #2 setting. Lastly, my oven has bipolar disorder, so I have to watch my cookies like a hawk. I'm glad you and the kids liked the cookies! :-)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

P.S. I looked at my mixer again, because now i am paranoid - no higher than 3-4 should suffice for this recipe. More importantly, don't overbake the cookies.

Ashtaco

over 4 years ago wanderash

congrats, mrslarkin! i like your style!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Woo Hoo! Thank you, wanderash!!

Henrykiss

over 4 years ago arielleclementine

yahoo mrslarkin!! congrats!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks!!! and yippeeeee!

Monkeys

over 4 years ago monkeymom

Yay mrslarkin! Thank goodness the oven is back!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, monkeymom!

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over 4 years ago thirschfeld

Congratulations mrslarkin!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much, thirschfeld. Right back at ya.

Newliztoqueicon-2

over 4 years ago Lizthechef

Brava,brava!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Grazie, Liz!!

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over 4 years ago Loves Food Loves to Eat

These sound really delish... and, I've tried your recipes before, I have full faith that you could bring us the big win with these!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you LFL2E! Fingers crossed...

Profile

over 4 years ago Furey and the Feast

Three different sugars! My kinda cookie :)

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! Me too!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

P.S. Day 2....still chewy!

Stringio

over 4 years ago testkitchenette

I love the sugar sparkles too!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, TK!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, aargersi!!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum, not to sweet and sparkely to boot - awesome cookie!