Chewiest Sugar Cookies
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G.L. J. February 2, 2019
They are hard and good for dunking in coffee. I used three yolk and kept mixing until the dough stuck together. I cooked them for 13 min or less. At first, while taking them off the cookie tray, they were chewy. One day later, the cookies are hard like concrete. ??? I have no idea what happened. I rolled them in a log, froze the log, and sliced them thick. NOT pleased.
Theresa C. December 31, 2018
This recipe was a total miss for me. Extremely crumbly following directions as written, and sifting flour as I measured. Even added two egg yolks, and still the dough isn't coming together. The recipes on this site are very hit or miss, and don't seem to be well-tested.
Yvette July 24, 2018
This recipe did not work out for me either. The dough was dry and crumbly and hard to work with and when I baked the cookies they just turned into flat blobs of butter. I chilled the dough for a couple of hours but it made no difference.
John. November 12, 2017
I haven't tried these yet but will for sure !! One bit of medical advice would be to NEVER eat raw cookie dough due to the risk of E. coli in the flour. This can be especially dangerous to children. NEVER a good idea !!!
N January 10, 2015
I'm not sure what everyone is talking about because these are probably some of the worst sugar cookies I've ever made. They were bland and crumbly I followed the recipe exactly so I don't know what the issue was but I had to add my own ingredients just to make them even roll into balls.
drbabs January 11, 2015
Hi, N. That must have been really frustrating. My guess is that your flour was too packed in the cup and as a result there was too much. This is one of those recipes where you really have to fluff up the flour before you measure it. With 3 cups of flour, the difference could be 1/2 cup or more. This has happened to me with other recipes, and I know how frustrating it can be.
Guy C. July 19, 2018
I wish these recipes would be updated giving the weight of the ingredients in grams. People really into baking now, weigh the ingredients, and scales are very inexpensive. If the weigh were given an error such as you suggest could not be made.
SmallServings December 22, 2012
I just made these and boy are they easy and delicious! Next time I'll get my little ones involved. The brown sugar adds more depth. Thanks for sharing such a delightful recipe!
TheWimpyVegetarian August 14, 2011
These look so good - I'm making these the next time the grandkids come to visit. My friend Rodger H. speaks so highly of you and your blog!
TheWimpyVegetarian August 14, 2011
I meant to add: it always amazes me how small the world really is and all the connections we all have whether we know it or not.
dailykale May 22, 2011
These are outstanding! Thank you so much for sharing this with us, Winnie--it is a *keeper*. I made a batch for an 8th grade graduation party. I added an additional 1/2 tsp salt and refrigerated the dough over night. Formed balls and rolled in pink sanding sugar, slightly pressing down each. Baked for 14 min - no browning on the bottom (which I love) -- just perfect chewy deliciousness. Fantastic sugar cookie dough. As mentioned above, the brown sugar really gives a lovely, distinct flavor. Thanks again!
Lizthechef April 2, 2010
Pretty - thought you had used a cookie press until I read through your nice blurb. These look so good!
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