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Author Notes: My 8 year old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella. If you'd rather not eat raw dough, though, trust that Maddie and I have tasted this one, and we think it's great. We love the chewy sugar cookies made from this dough, too, of course- they remind us of those packaged slice and bake ones, but they're better. And thanks to Merrill's mom for the tip about using the patterned bottom of a glass to create a pattern in the cookies :) - WinnieAb
Food52 Review: These super-chewy cookies have deep dark sugar flavor and rich vanilla notes. The recipe calls for one cup of brown sugar, which we thought imparted a distinct brown butter taste. Not your traditional sugar cookie, but a great play on a classic. - Emily - A&M
Serves 20-30 cookies
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups unbleached all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer (or by hand), cream the butter and the sugars. Add the egg yolks and the vanilla and mix well.
- Combine the flour with the baking powder and the salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well blended.
- If you want to make rolled/cut-out cookies, you should wrap the dough in parchment or plastic and refrigerate until it is thoroughly chilled. You could also make a "log" out of the dough, freeze it, and then make "slice and bake" cookies. The third option (and what I usually do) is to shape the dough into balls, which you can flatten a bit with a metal spatula or the bottom of a glass (use a glass with a pattern and you'll end up with patterned cookies). Don't flatten them too much, because a bit of thickness helps them keep their shape/ensures they stay chewy, and place on parchment or silpat lined cookie sheets.
- Bake for 12-15 minutes, or until slightly brown on the bottoms and around the edges. In my oven, this takes 14 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chewy Sugar Cookie