Chewy Sugar Cookies #2

By • March 30, 2010 • 132 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 (132)

Tags: chewy

Comments (132) Questions (3)

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10 days ago Señora Hughes

I'm pregnant, had a craving made the easiest quickest batch and devoured it over night!! haha... These are amazing

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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

over 1 year ago Grace Brooks

What happens if i used salted butter?

Mrs._larkin_370

over 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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almost 2 years 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!